Faculty Sponsor

Leanne Merrill


Traditional food pantry models give customers pre-arranged boxes of food that offer no or limited choice of the items received. Recent research indicates that the client-choice model, in which customers get to choose items in a grocery store-like setting, is a much less wasteful and more dignifying method of running a food pantry (Remley, et al. 2006). However, there has not been scholarly research into the best practices for organizing and restocking items at client-choice pantries, which can significantly affect the quality and amount of food a customer has the opportunity to shop for. This research outlines a method of using common probability and statistics techniques to quantify the expected equity and risk of products expiring to find an optimal restocking method.



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