This paper examines the impact of the COVID-19 crisis on the functioning of European food banks and how resilient European food banks were in coping with the pandemic in 2020. We apply a multiple case study to assess how the first year of the pandemic affected European food banks’ operations and the amount of redistributed food.
We further investigate innovation practices that were developed to cope with the new situation, with the aim of drawing lessons for imminent future waves of the pandemic and other social crises.
Our study finds that, compared to 2019, in 2020 food banks were able to redistribute a significantly higher amount of food despite numerous social restrictions and other challenges associated with the pandemic. To explain this, we delve into the organizational innovations implemented by the studied food banks and find that the introduction of new strategies and internal structures, as well as the establishment of new types of external network relations with other firms and public organizations, proved to be particularly important. These innovations enabled food banks to respond quickly and effectively to the emergency.
The study thus highlights the role of food banks in food redistribution and food waste reduction in times of crisis.