1. Purpose of Volunteers

FoodSharing Kenya volunteers, also known as Food Savers, help rescue surplus food, handle it safely, and support delivery to vulnerable communities and university booths. Their role is to ensure that good food is not wasted and reaches people who need it most.

2. Volunteer Roles

Volunteers may serve in different roles depending on need and availability. Some support food collection from donors such as supermarkets, markets, and restaurants. Others help with sorting and packing, while some focus on distribution to communities and university FoodSharing Booths. Booth support volunteers help manage food access for students in a respectful and organized way.

3. Daily Workflow

Volunteers receive assignments through the FoodSharing Kenya coordination system and confirm their availability. Once assigned, they report to the collection point or donor location on time. After collecting food, they help transport it safely, sort and pack it where necessary, and then support delivery to the assigned community or university booth. At the end of the activity, volunteers submit a simple report on what was collected, where it was delivered, and how many people were served.

4. Food Collection Guidelines

Volunteers should only collect food that is safe for human consumption. This may include fresh produce, packaged food within its date range, bakery items, and properly handled cooked food. Food that is spoiled, expired, contaminated, or unsafe should never be accepted or distributed.

5. Food Safety Rules

All volunteers must observe strict hygiene and food safety practices. Hands should be washed or sanitized before handling food. Food should be kept clean, covered, and handled carefully during collection, sorting, packing, and transportation. If there is any doubt about the safety of food, it should not be distributed.

6. Sorting and Packing

During sorting, volunteers separate food according to type and condition. Safe food is packed neatly for distribution, while damaged or unsafe items are removed. The aim is to make sure food reaches beneficiaries in a clean, organized, and dignified manner.

7. Distribution Procedure

Volunteers deliver food to designated community points or university booths. Distribution should be done fairly, respectfully, and in an orderly way. Volunteers should work with team leads or local coordinators to ensure the process runs smoothly and that food reaches the intended beneficiaries.

8. University Booth Guidelines

Volunteers serving at university FoodSharing Booths are responsible for receiving food, organizing it properly, and helping students access it in a calm and respectful environment. Booths should be kept clean and organized at all times, and volunteers should keep simple records of how many students were served.

9. Code of Conduct

All volunteers are expected to represent FoodSharing Kenya with integrity and professionalism. They must be respectful, punctual, honest, and team-oriented. Donated food must never be sold, misused, or distributed unfairly. Every volunteer must protect the dignity of both donors and beneficiaries.

10. Communication and Reporting

Volunteers should stay active on official communication channels and respond promptly to instructions. Any challenge, delay, unsafe food issue, or conflict during collection or distribution should be reported immediately to the team lead. After each activity, volunteers are expected to share a brief summary of their work.

11. Emergency and Escalation

If a volunteer encounters unsafe food, transport breakdown, conflict during distribution, or any situation that may affect safety or service delivery, they should stop and immediately contact the designated team lead or coordinator for guidance.

12. Our Core Principle

At FoodSharing Kenya, we believe that food is valuable, people matter, and dignity comes first. Every volunteer is expected to carry this principle into every rescue and every distribution activity.