Neil: As things evolved with this pandemic
we have needed to evolve as well. 
And we
like many other organizations went into
an easy phase of washing your hands and
signage.
And now we've had to pivot our
operations
we've had to change how we
hand out food to individuals who are
experiencing poverty and now we've
gone to another stage,
which means that
we are making sure that there is a
pretty significant separation
between those who are working within the
building and those who are outside
the building.
We've had to split up shifts.
Basically it's all hands on deck.
The way that most food banks in the city
work is a shopping model, so individuals
who self-identify as saying "Hey, I need
to make use of the food bank" they would
come in and they'd be given a certain
number of points
and they would say "I'd
like to spend five points on soup"
or "ten points on on carrots".
Things are changed right now and it means
that we need to send food
out that has been
prepackaged.
Sangye: We are actually serving food
outside of our
facility where we can
have people more spaced apart
because we
don't want people hanging around in
groups too much.
We are now doing prepacks,
so they're not getting that
shopping experience unfortunately.
What we're doing now is we're packing a box
full of food for them
and sending it out
to them on a conveyer belt.
Neil: So we have
come up with three days worth of food
based on family size and that is the
box of food that is being distributed.
It's not the way we want to do it but
it's the way we're gonna need to do it
for the short term.
Sangye: Daily Bread gives all of its
member agencies
food that is determined to have
a certain percentage of the nutritional
requirements
that an individual needs.
We will then divide that product up
and try to evenly distribute it as much as
we can to a hundred and fifty families,
knowing that's our average.
Neil: When people think about the pandemic
obviously they think about a healthcare
issue and that is frightening
to many. 
I would suggest that there are two
additional issues.
There's one of anxiety.
We have a concerned staff and volunteer
group. 
Should they be coming into the
food bank and potentially exposing
themselves to a risk that they otherwise
would not have at home
and fulfill the
mission of the food bank, which is vital.
If we don't send out food,
15,000 people don't eat this week.
There's also a financial issue. 
You know,
as the markets turn more dramatically
day by day. 
As individuals whose
businesses have had to shut, as servers
and restaurants no longer have a
pay cheque, that is where the food bank
needs to come in and say "We're here for
you. We will help you during this
gap, during this difficult time in
your life"
