7.5 Process Effectiveness Outcomes
Although SF is a small organization, it has identified numerous
key process metrics that are required because of its association
with and membership in the FBA, FBLC, and IFBA. In addition,
SF identifies metrics that help it to ensure that it is providing the
best possible foods, at the right time, and to the right place. Several
of these measures have been implemented at the request of
employees and volunteers who want to be able to track improvements.
All of SF’s process measures are posted in work areas for
employees and volunteers to review.
7.5a(1) One of SF’s hunger-reducing processes, Collection Management,
comprises four key methods for food and monies to be
collected: fundraising, food drives, food salvage, and food product
drop-offs. SF tracks collected and salvaged food products (both
perishable and nonperishable) by average pounds collected per
food drive, salvage, and drop-off (Figure 7.5-1). In 2006 SF collected
a total of 8.12 million pounds of food from these three
sources, an amount that is approaching both the FBLC and the
FBA best. (See Figures 7.3-6 and 7.3-7 for fundraising results.)
SF’s ultimate collection goal is to provide the most edible food
products and repackaged foods as possible to its member agencies
by reducing the un-utilized pounds. Figure 7.5-2 demonstrates the
correlation between pounds of food collected and the percentage
of pounds of edible food (i.e., food distributed and used by member
agencies). Over the past four years, the percentage of edible
food collected has improved an average of about 25 percent as a
result of more effective collaboration with key suppliers, better
refrigeration in the warehouse, implementation of the RICE system,
and employee and volunteer training. Figure 7.5-3 shows the
average quality of food collected based on AAFNHA’s Nutrition
Scale; this collected food is combined with food from donors to