Industry News | August 27, 2009

U.S. Foodservice Donates Forklifts to Atlanta Food Bank

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U.S. Foodservice helped the growing number of Atlanta community members in need of food assistance by donating three forklifts to the Atlanta Community Food Bank. The additional forklifts will allow the Food Bank to lift, transport, and distribute even greater quantities of food and are expected to increase efficiency by 20 percent.

U.S. Foodservice provides food and related products and services to more than 250,000 customers, including restaurants, hospitals, hotels, schools, and governmental operations. As part of the company’s effort to end hunger, it partnered with Feeding America, the Nation’s Food Bank Network, which helps to put food in the hands of those who need it most. In 2008, U.S. Foodservice donated more than $4 million in food and financial support to Feeding America.

“This donation will enhance the Atlanta Community Food Bank’s means to receive and distribute the maximum amount of product with less stress due to equipment malfunction,” says Ernest Williams, Atlanta Community Food Bank inventory manager. “The three lift trucks will eliminate an equipment shortage and will allow our department to be more efficient and effective in our daily operations. I also anticipate a decrease in maintenance costs and an increase in staff performance.”

Crown Lift Trucks Atlanta, a local material handling provider, played a role in the donation by delivering the three forklifts to the Atlanta Community Food Bank on August 26. Crown’s contribution of delivery services ensured that the 13-foot machines were properly and efficiently delivered.

The Atlanta Community Food Bank, founded in 1979, distributes more than 2 million pounds of food and other donated grocery items each month throughout 38 counties in metro Atlanta and North Georgia. With the three new forklifts, the Food Bank hopes to provide even more product to its more than 800 partner agencies.

The CEO of the Atlanta Community Food Bank will be speaking with QSR readers at this year's Dine America conference (

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