InterviewID
Q1. What type of food support provider are you?
Q2. How many distribution points/centres do you have?
Q3. COVID-19 has affected: Organization overall
Q3.COVID-19 has affected: Financial stability of the food support provider
Q3. COVID-19 has affected: Social atmosphere of the food support provider
Q3. COVID-19 has affected: The management of the food support provider
Q3. COVID-19 has affected: The functioning of the food support provider
Q4. COVID19 changed: N Volunteers
Q4. COVID19 changed: N paid staff members
Q4. COVID19 changed: N Users
Q4. COVID19 changed: Total opening hours
Q4. COVID19 changed: Volume of food donations
Q4. COVID19 changed: Volume of monetary donations
Q4. COVID19 changed: Volume of food wasted
Q4. COVID19 changed: Nutritional value of the food
Q5. Before COVID 19 served: Asylum seekers
Q5. Before COVID 19 served: Homeless people
Q5. Before COVID 19 served: Families with children
Q5. Before COVID 19 served: Single adults
Q5. Before COVID 19 served: Couples without children
Q5. Before COVID 19 served: Elderlies
Q6. After Covid-19: Asylum seekers
Q6. After Covid-19: Homeless people
Q6. After Covid-19: Families with children
Q6. After Covid-19: Single adults
Q6. After Covid-19: Couples without children
Q6. After Covid-19: Elderlies
Q7. How does the organization usually deliver food to the users?
Q8. Turn eligible people away: Due to lack of food
Q8. Turn eligible people away: Due to lack of staff capacity
Q8. Turn eligible people away: Due to lack of volunteer capacity
Q8. Turn eligible people away: Due to lack of valid food voucher
Q8. Turn eligible people away: For other reasons
Q9. Meals/equivalent in a usual week since the beginning of the emergency?
Q10. Total weekly visits did you see in the last month?
Q11. Weeks your existing food stocks last at current levels of demand?
Q11. Don't know / Not an issue
Q12. Weeks will your existing cash reserves last at current levels of demand?
Q12. Don't know / Not an issue
Q13. Do you have facilities for distributing chilled food?
Q14. Refused chilled food donation because of lack of facilities?
Q15. Do you have facilities for distributing frozen food?
Q16. Refused a frozen food donation because of lack of facilities?
Q17. How much is the organization short on food?
Q19. How much is the organization short on volunteers?
Q20. How much is the organization short on staff members?
Q23. How resilient do you feel your organisation is likely to be against the COV
Q24. When was your organization founded?
Q24. Founded during COVID / Don't know
Q25. And for how long have you been offering food support?
Q25. Founded during COVID / Don't know
Q26. Is your organisation faith based or secular?
Q28. Offers: Warm meals
Q28. Offers: Tinned food
Q28. Offers: Packaged meals
Q28. Offers: Cereals
Q28. Offers: Fresh fruit
Q28. Offers: Fresh vegetables
Q28. Offers: Fresh meat
Q28. Offers: Fresh cheese
Q28. Offers: Pasta
Q28. Offers: Bread
Q28. Offers: Salty snacks
Q28. Offers: Sweets
Q28. Offers: Frozen food
Q28. Offers: Chilled food
Q28. Offers: Household items
Q29. Nutritional quality of the food?
Q30. Food donations: from individuals
Q30. Food donations: Direct purchasing
Q30. Food donations: surplus directly from retailers, manufacturers, or producer
Q30. Food donations: surplus indirectly from retailers, manufacturers, or produc
Q30. Food donations: Other
Q31. Weekly visits - Winter
Q31. Weekly visits - Spring
Q31. Weekly visits - Summer
Q31. Weekly visits - Autumn
Q32. Redtape
Q33. What criteria do you use to determine eligibility?
Q34. How many: Volunteers
Q34. How many: Paid workers
Q37. How well do you feel your organisation was generally able to cover its cost