The Agency Zone is a resource developed to help communicate important information to current and potential Nourishing Network partners.
Nourishing Network Potential Partners
All potential partners must complete an application packet. If you would like our application packet or would like more information on how to become a Nourishing Network partner, please contact Programs Coordinator Diane Matthews.
The Food Bank for Larimer County receives food from several sources, including individuals and organizations within the communities we serve, local retail stores, other food banks, the USDA, as well as national donors. Take a moment to see how we source food for the community.
Our agency partners can only shop at our main warehouse, 5706 Wright Drive in Loveland.
Shopping hours are Monday through Friday, 7:30am-12:00pm and Monday and Wednesday
from 1:30-3 p.m.
Agency partners must make a shopping appointment before coming to shop.
Nourishing Network Shopping
Agency shoppers can self-select from a variety of purchased and donated product, including produce, dairy, meat and other prepared food located in our cooler and freezer. Although free, produce is still weighed and invoiced, with any bulk item on its own pallet being tracked separately. All other assorted items are weighed when checking out, including shelf-stable food, beverages, non-food, dairy and mixed retail produce. Item numbers and quantities are recorded by agency shoppers on the sheets at the Nourishing Network desk and given to staff when they weigh out. Remember to bring a coat and gloves as our cooler and freezer are very chilly!
Providing food safely to our community is of utmost importance. The Food Bank for Larimer County follows the food safety guidelines of Feeding America and the Larimer County Health Department.
FoodKeeper App: https://www.foodsafety.gov/keep-food-safe/foodkeeper-app
Food Safety for Vulnerable Populations: https://www.cdc.gov/foodsafety/communication/socialmedia.html#anchor_1518638031
All Nourishing Network members are required to have at least one staff person or volunteer with a current food safety certification. There are several options of where to complete a course.