Organisational values, length of operation, funding sources |
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Food service models/types, location, timing, description of recipients |
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Workforce profile including volunteers and training |
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Food storage capacity |
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Nutrition and food safety training, policy and practices |
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Sources of foods |
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Food transport (for food received and distributed) |
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Perception of donors influence on charitable food services (CFS) |
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Impact of government actions on CFS |
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Preferences for specific foods |
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Challenges and opportunities to increasing nutritious food |
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Agencies receiving food, quantities and recipients |
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Not asked |