Understanding DEI Initiatives and Performance Metrics in Food Bank Operations

Food banks provide services and food assistance to those facing food insecurity, a challenge that can affect families and individuals from various backgrounds and communities. Diversity, equity, and inclusion (DEI) are principal factors in food bank operations. This study focuses on diversity as measured by client ethnicities and the rurality of the counties served by the food banks. Over 44 food banks were interviewed to understand their operations. Key performance indicator (KPI) metrics in each organization were identified and classified as Community Focused (CF), involving tailored services based on community needs, and Organizational Efficiency Focused (OE), involving processes and strategies to increase output and minimize resources. A clustering analysis was conducted to group these organizations depending on the percentage of rural counties served by the food banks and their respective zscore based on diversity index, so four clusters (tiers) were created (Tier 1 are the least diverse and the most rural, while those in the fourth tier are the most diverse and the least rural). The KPIs in each tier organization were examined and results suggest that organizations in Tier 1 use more OE KPI metrics whereas those in Tier 4 use a more balanced combination of CF and OE metrics. This research provides hunger-relief organizations insights to adopt practices that acknowledge, accommodate, and celebrate the diverse needs and characteristics of the neighborhood they serve.