The opening of new social supermarkets represents a practical and dignified response to growing food poverty, offering families in need not only essential goods but also the freedom to choose their own food in a welcoming environment. These spaces are not merely distribution points, but community hubs that transform assistance into an act of self-reliance, actively combating food waste through the recovery of surplus food and ensuring that the most vulnerable have fair and respectful access to healthy and nutritious products.

The collection is intended to support individuals and households facing economic vulnerability. The aim is to support those affected by absolute or temporary poverty, including:

• Low-income families struggling to cover daily food costs.
• Elderly people on minimal pensions, often forced to cut back on the quality of their food.
• Individuals and workers facing unexpected financial hardship.

The social supermarket model restores their dignity of choice: instead of receiving a pre-packed food parcel, they can ‘do their shopping’ by choosing products based on their family’s needs and habits.

2026 calls for immediate action for two key reasons:

• The rising cost of living: Persistent inflation has reduced the purchasing power of thousands of people, making it difficult for many households to ensure a balanced diet.
• The urgency of sustainability: Recovering surplus food that would otherwise go to waste is an ethical and environmental priority. These supermarkets act as a bridge between the surplus of large retailers and the shortages faced by the most vulnerable groups, optimising local resources.

It is essential that donors know exactly where their contribution goes. The funds raised are allocated exclusively to:

• Logistics and cold chain: Purchase and maintenance of refrigerators, freezers and shelving necessary to store fresh produce correctly.
• Facility management: Rent, utilities and running costs to ensure that the supermarkets are safe, clean and welcoming places.
• Procurement: Purchase of essential goods (such as milk, pasta, rice and hygiene products) which are not always covered by regular donations, thus ensuring the food bank is always well-stocked.
• Staff training: Logistical support for volunteers running the food bank, so they can welcome users with competence and sensitivity.