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Dr Steve Iafrati of the University of Wolverhampton  recently published a report about the risks faced by food banks and their ability to sustain their operations. The report’s introduction says:

This report is based on research with 21 food bank managers in eight local authority areas across the East and West Midlands. The research examines the extent to which food bank provision is sustainable by looking at changes in demand and understanding these factors alongside the supply capacity of food banks. The central argument of this report is that for food banks to remain sustainable by being able to meet demand without rationing or denial, it is important to balance of demand and supply.  

The full report can be read by clicking  Experiences from the front line




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