FOOD BANK

The initiative aims to address food insecurity and reduce food waste, while at the same time strengthening social cohesion.
By systematically measuring its social impact, the Food Bank demonstrates the tangible value of its work, fostering transparency and accountability.

Vulnerable groups: Individuals and families supported by soup kitchens and institutions (62,841 beneficiaries, including 22,369 children and adolescents).

Social welfare institutions: 160 soup kitchens and charities supported with food.

Businesses & donors: Food companies, supermarket chains, foundations, and sponsors seeking to enhance their social responsibility.

Employees & volunteers: Actively engaged in the initiative, benefiting from opportunities to contribute, develop skills, and build a culture of solidarity.

Ongoing since 1995, with the Social Impact Assessment conducted in 2023.

The Athens Food Bank collects surplus food and hygiene products from food companies, supermarkets, and other donors, and redistributes them to institutions and soup kitchens serving vulnerable groups.

In 2023, the Food Bank collected 1,295,644 kg of food and hygiene products, of which 1,283,783 kg were redistributed to 160 partner organizations.

The innovative element of the initiative lies in the systematic measurement of social impact through the Social Return on Investment (SROI) methodology. The study revealed that for every €1 invested in the Food Bank, €4.98 in social value is generated. This makes the initiative measurable, evidence-based, and replicable, setting a benchmark for other organizations.

The Social Impact Assessment study was carried out by the HIGGS Social Impact Measurement Evaluation Service, in collaboration with the Food Bank. Data was collected through surveys, interviews, and stakeholder analysis, ensuring validity and inclusiveness.

• Food Bank staff were involved in the collection, logistics, and distribution of food, as well as in the impact evaluation process.
• Volunteers played a crucial role in daily operations and in raising awareness about the importance of food donations.
• Their perspectives were integrated into the study, reinforcing ownership and collective engagement.

Region of Attica

• 62,841 beneficiaries were supported through 160 soup kitchens and institutions.
• 80% of partner organizations evaluated the collaboration as essential and relieving.
• 91% stated that stigma related to food insecurity has been reduced.
• 72% of beneficiaries reported feeling part of a broader community.
• 61.7% observed positive changes in their physical and mental health.
• From an environmental perspective, the initiative prevented the destruction of 1,283,783 kg of food, avoiding the emission of 564.88 tons of CO₂ eq.

• Strengthened transparency and credibility through evidence-based impact reporting.
• Improved collaboration with companies and donors, with 22.7% stating their intent to increase food donations.
• Enhanced reputation as a model of responsible entrepreneurship and social innovation.
• Positioned the Food Bank as a national and European reference point for combating food waste and supporting vulnerable groups.