New drive-thru benefitting food bank clients, volunteers

ST. MARYS - The Christian Food Bank in St. Marys continues to become a more and more efficient organization, as their most recent project of installing a drive-thru has benefitted both clients and volunteers.

“It works quickly, smoothy and keeps us dry. It really, really works well,” Bob Luchini, food bank vice-president, said.

The organization has been utilizing the new feature since February. The drive-thru consists of a large addition built onto the existing food bank facility located on South Michael Street in St. Marys. The idea to construct it was spurred by the COVID-19 pandemic. Christian Food Bank President, Georgia Wagner, explained that during distribution days which take place each Thursday, the lobby of the building was often overcrowded as clients lined up to receive their items. Many times there would be as many as 50-60 people standing in line outside of the building.

In addition many clients utilize walkers or wheelchairs which makes navigating the small lobby space a challenge for them. Volunteers assisted them in transporting their items to their vehicles by using wagons, both of whom would have to go out into the inclement weather. Wagner noted another challenge is that most food bank volunteers are senior citizens, which limits some of their physical capabilities.

The drive-thru has helped solve nearly all of those issues as it provides an enclosed, heated area where clients can stay inside their vehicle during the entire distribution process and volunteers do not have to venture into the inclement weather.

The distribution process has also been made nearly seamless. Upon arrival at the food bank clients are directed to pull around to the rear of the building where they proceed into the drive-thru. Once inside volunteers register the clients, who must be re-certified each year to utilize the food bank service. Each client’s card informs volunteers the appropriate size box they are to receive ranging from one individual to family sizes of two on up.

There are multiple windows inside the drive-thru joining the main building. Each window is designated for specific size client boxes. Volunteers situated inside the main building place each clients box onto a conveyor belt through one

of the windows, which are then picked up by a volunteer and placed inside a client’s vehicle along with a container of milk which are stacked nearby.

Kris Kronenwetter assisted the food bank in applying for grants to help cover the $152,600 cost of the project. She said it was a long process as they began the grant process in 2020. Community Development Block Grant (CDBG) funding covered 77% of the project costs with the remaining 23% coming from the county of Elk as the food bank coverage area spans multiple municipalities including the city of St. Marys, Fox Township, Weedville, Byrnedale, Benezette and Bennetts Valley, all of which encompass the St. Marys Area School District.

Construction was completed locally by contractor Andy Daghir. A food bank volunteer acted as the project manager. The 60 ft. long x 25 ft. wide steel building is constructed of the same material as their main building, which is owned by the City of St. Marys and needed to meet their building specifications.

Wagner noted in the past there were people who would not come to the food bank because they felt it was embarrassing to have to stand in line.

“This way with the drive-thru they don’t have to get out of their vehicles and the only person who sees them is the person registering them,” Wagner said. “It helps with the dignity of the individual which has been a good thing.”

Luchini added vehicles are moving through quickly, more than ever before.

Luchini explained their original intention was to construct a building in similar size of the drive-thru to be used as additional storage, however when the pandemic hit it forced them to undertake the drive-thru project. He noted since completing the addition they have been able to re-arrange their main building for optimal storage. On distribution days milk products are wheeled into the drive-thru where they can be easily placed in vehicles, cutting out the need to make multiple trips to the cooler. Occasionally crates of potatoes or apples are sometimes stored in the addition as well, which are a bonus item for clients.