The concept of a food bank began in the late 1960’s in Phoenix, Arizona.  A retired businessman, who volunteered at the local soup kitchen, solicited donations of food products that might otherwise go to waste.  Soon there was more food being generated that the soup kitchen could handle.  The man set up a warehouse where extra food could be stored and then distributed to the local charities feeding the hungry.  What began as one food bank in Phoenix has now grown to 200 food banks in the United States, 18 of which are in Texas.

A food bank is a charitable organization that solicits, and warehouses, donated food and other products for distribution to a variety of community agencies serving those in need.  The food and other products come from a variety of sources as can be seen in the graph below.

The major focus of food banks is not to provide food directly to low-income individuals and families, but to the community agencies so they can provide food to those who need it.  So essentially food banks are a middle manager that acquires donated, wholesale, or discounted quality food and produce for local agencies so that the agencies can focus entirely on serving the community.  The food is free to all agencies; however food banks must be funded in some way so a $0.10/lb shared maintenance fee is charged.