For Volunteers


Record Keeping: We keep certain records that allow us to report to the Greater Boston Food Bank, and apply for monetary grants. These include: client information for USDA food eligibility; food received amounts and sources; and volunteer hours.

Client information – each guest who receives food must sign a form monthly, self declaring that they are eligible. This is usually done at the registration table prior to going to the pantry to receive food. For our guests who also volunteer we have a sheet at the pantry for them to sign if they take their food for the month.

 Food received – There is an Incoming Food log-in sheet at the pantry that should be filled out whenever food is received. It has spaces to identify the source of the food (business, organization, or individual) and how many pounds, cases or bags were received. This also allows us to send a “thank you” acknowledgement to the donor.

 Volunteer Hours – we try to keep track of the amount and type of volunteer work that is accomplished at our pantry. This is valuable when we apply for grant money. We ask all volunteers to provide their name, the amount of hours the work, and the type of work they did. (Type would include: stock, distribute, pickup food, register, etc)


“Suggestions” for Assisting Guests: In order to be consistent in how each guest is treated we offer these "suggestions" on how to help escort our guests at he pantry.

    Treat all guests and other volunteers with respect, patience, and love, and treat children who enter the pantry gently.

    Volunteers shall greet each guest cordially by providing your first name, not asking for his or her name in exchange.

    Volunteers shall accompany each guest to assist with food selection and insure each guest receives the amount appropriate for their                   household size. (as designated on the color coded card they received when registering)

    In an effort to be more efficient, offer to pack the bags while the guests pick food items.

    Volunteers shall assist guests with bringing bags to their cars if necessary.

    When finished accompanying a guest, return to the pantry using the entrance (not exit) so the flow of the food distribution process is not            interrupted.

    In cold or inclement weather, let guests wait inside if the line is backing up outside.