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.
Salsbury, Josh B.
"A Mathematical Approach to Inventory Management at Client-choice Food Pantries,"
PURE Insights: Vol. 10, Article 7.
Available at: https://digitalcommons.wou.edu/pure/vol10/iss1/7
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