 The facility serves about 60,000 people monthly in Lake and Porter counties. CEO Victor Garcia says food banks operate differently from food pantries and soup kitchens by sourcing food through donations, government programs, and bulk purchases to supply local agencies. If you think of that food pantry at your local house of worship as a grocery store, and you think of a soup kitchen as a restaurant, our core business as food banks is to be the supplier to those agency partners.