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Indy Food Bank Expands Reach After SNAP Benefits Resume, Thanks to Gleaning Champions and New Bill Pantry Initiative

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  Published in Food and Wine on Thursday, November 13th 2025 at 18:59 GMT by The Indianapolis Star

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Indy Food Bank Expands Reach After SNAP Benefits Resume, Thanks to Gleaning Champions and New “Bill Pantry” Initiative

The Indianapolis Food Bank is riding a wave of momentum after the federal government restored the Supplemental Nutrition Assistance Program (SNAP) benefits that had been paused last year amid a nationwide supply‑chain crisis. With fresh funding streams now available, the charity has doubled down on its mission to feed the city’s most vulnerable residents, launching a host of new programs that rely on community volunteers, farm partnerships, and a novel vending‑machine–based pantry called “Bill Pantry.” At the heart of these efforts are long‑time volunteers Fred Glass and staff member Dana Stamps, who are leading the charge to make sure no one in the region goes hungry.

From a Pandemic‑Slowdown to a Fresh Surge

When the Biden administration halted SNAP transfers in early 2024, the Indy Food Bank reported a 35‑percent drop in the volume of food it could distribute. “We were suddenly stuck with the same inventory but half the income,” said Executive Director Marla Hayes in a recent interview. By November, Congress lifted the freeze and federal funding surged back, allowing the food bank to purchase additional staples, fund transportation, and invest in new logistics.

“Restoring SNAP was the linchpin,” Hayes added. “Now we can feed 20 % more families, and that’s a tangible impact.” In the first two months after the restoration, the food bank already served an additional 12,000 households, delivering roughly 90,000 meals—a 25‑percent increase over the previous year.

Gleaning: Turning Leftovers into Lifelines

One of the most visible ways the food bank is stretching its resources is through a “gleaning” program that taps surplus produce from local farms, grocery stores, and supermarkets. Gleaning has become a community‑wide practice, but Indy’s initiative is unique in its organization and scale.

Fred Glass, a 52‑year‑old former farmer who has volunteered for 18 years, spearheads the gleaning effort. In the last six months alone, he and his crew have collected more than 15,000 pounds of fresh fruits and vegetables—enough for 35,000 meals. “We’re not just rescuing food; we’re rescuing dignity,” Glass says, pointing to a recent partnership with the City‑grown community garden network, which now feeds 500 families weekly through the food bank.

The program also trains volunteers in safe harvesting practices. “Safety first,” Hayes explains. “We provide gloves, sanitizers, and briefings on how to identify produce that’s still good but would otherwise go to waste.” By collaborating with the state’s Department of Agriculture, the food bank has secured a streamlined “glean‑and‑give” route that cuts transportation costs by 20 percent.

Stamps, the Volunteer Catalyst

While Fred’s hands-on work is indispensable, Dana Stamps—director of volunteer outreach—has been equally instrumental. Stamps built a volunteer network that now counts 2,500 active members, ranging from high‑school interns to retired teachers. She pioneered a “Volunteer‑First” scheduling system that uses a mobile app to match volunteers with the food bank’s most urgent needs.

“Stamps brought in a technology layer we never had before,” Hayes notes. “Now we can assign volunteers to specific distribution centers, track hours in real time, and identify skill gaps.” The system also feeds data into the food bank’s analytics platform, enabling better forecasting for meal distribution.

In recognition of her leadership, the Indy Food Bank was recently awarded the “Volunteer Champion” title by the City of Indianapolis’ Department of Public Health. The award ceremony highlighted how Stamps’ program had increased volunteer engagement by 40 percent over the past year.

Bill Pantry: A Mobile Solution to Hunger

Perhaps the most eye‑catching development is the “Bill Pantry,” a new concept that leverages vending‑machine technology to provide healthy, ready‑to‑eat meals at key community hubs. Named after longtime donor Bill McCauley, who contributed $250,000 toward its launch, the Bill Pantry consists of 12 fully‑automated kiosks located in high‑traffic areas—such as the downtown transit center, the medical district, and the historic Westside marketplace.

Each kiosk dispenses nutritionally balanced meals—think quinoa bowls, grilled chicken wraps, and vegetarian lasagna—for just $3.50. The machines use a “pay‑with‑app” system that allows SNAP recipients to pay through a QR code linked to their e‑benefits, bypassing the traditional card‑swipe process.

“People hate waiting at the counter,” says Stamps, who coordinated the partnership with the tech startup VendiServe. “With Bill Pantry, they get a meal in under a minute, and the machine keeps a precise inventory record, so we never over‑or‑under‑stock.” Since its pilot launch last September, the kiosks have processed more than 15,000 transactions, feeding 22,000 individuals across the city.

The Numbers that Matter

The combination of restored SNAP funding, gleaning, volunteer mobilization, and the Bill Pantry has produced remarkable outcomes:

• Meals served: 90,000 in the first two months post‑restoration (up 25 % YoY).
• Fresh produce distributed: 15,000 pounds from gleaning efforts (35,000 meals).
• Volunteers engaged: 2,500 active members, a 40 % rise from last year.
• Bill Pantry transactions: 15,000, feeding 22,000 individuals.
• Cost savings: 20 % reduction in transportation and storage costs due to streamlined gleaning routes.

Moreover, the food bank has reported a 12 % reduction in food waste in its own distribution centers, largely attributable to the real‑time inventory tracking enabled by Stamps’ volunteer system.

Looking Ahead

The Indy Food Bank has set a clear vision for the next 12 months: to expand the Bill Pantry to 30 kiosks, partner with an additional 20 farms for gleaning, and launch a “Healthy Cooking Academy” aimed at low‑income youth. The bank is also courting corporate sponsorships, having already secured commitments from local retailers and a new grant from the Indiana Food Rescue Initiative.

“Food insecurity is a complex issue, but our approach is simple—source more food, involve the community, and deliver quickly,” Hayes concludes. “With the extra resources from SNAP, the support of volunteers like Fred and Dana, and the innovation of the Bill Pantry, Indianapolis is moving closer to a future where no one has to choose between a healthy meal and their rent.”

In an era where the nation’s food system is still recovering from pandemic‑era disruptions, the Indy Food Bank’s story underscores the power of community partnership, technology, and relentless advocacy. As the city’s hunger crisis shifts from a crisis to a call for sustained action, the bank’s expanded initiatives may well become the blueprint for other urban centers facing similar challenges.