A new vending machine, stocked with quality groceries, has been launched in The Bronx by the New York City STEM nonprofit, Change Food For Good. This initiative directly addresses a critical need for families in the borough, which, as the New York State Department of Health reported in January 2024, has the highest rate of food insecurity among New York City boroughs (39%).
This initiative, part of the nonprofit’s Good Food for All program, is located in The Bronx at the Kips Bay Boys & Girls Club and was made possible through partnerships with Chipotle Mexican Grill and the NYC Civic Engagement Commission.
The organization has already made a significant impact, having served over 15,500 pounds of complimentary food to more than 1,300 people.
“With rising grocery prices affecting everyone, we truly hope that this machine can help families that need it, but also that changemakers, community organizations, and activists can take this model for free food distribution and run with it,” the nonprofit said in the Instagram post.
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The vending machine is regularly stocked with high-quality groceries, including eggs, fruit, and vegetables, is refilled up to twice monthly, according to Newsweek.
Currently, there is no restriction on the number of items a person can take. Furthermore, users have the option to scan a QR code to submit requests for specific food items not currently available in the machine.
To ensure quality and ease of use, the items are packed by hand to prevent damage. For instance, fresh garlic is vacuum-sealed to avoid unwanted odors.
The NGO explained in a TikTok comment that they chose a vending machine over a traditional fridge. This decision was made to prevent tampering and to better monitor which grocery items are most popular, allowing them to track demand.
The organization primarily sources its items in large quantities from wholesale suppliers such as Restaurant Depot or the food cooperative Brooklyn Supported Agriculture.
This initiative addresses ongoing challenges, which were potentially exacerbated when Supplemental Nutrition Assistance Program (SNAP) benefits were suspended during the recent U.S. government shutdown, as previously reported by AfroTech.
Despite the restoration of benefits, the Congressional Budget Office projects that President Trump’s “Big Beautiful Bill” could result in 2.4 million people losing their SNAP benefits entirely between 2025 and 2034.
As CNN reports, the legislation modified the requirements for receiving SNAP, now mandating that recipients must work, volunteer, or participate in job training for a minimum of 80 hours monthly. Failure to meet this requirement restricts individuals from receiving SNAP benefits for only three months within a three-year period.
Change Food For Good, founded by Samia Lemfadli, aims to expand the project to new communities and forge partnerships, according to Newsweek.
Lemfadli told Newsweek that the NGO uses a process of trial and error to determine the most suitable packaging and product categories. Crucially, they are responsive to user feedback, having already introduced items like cream cheese upon request.
The 30-year-old entrepreneur is a Brooklyn native, technologist, and emerging environmental scientist with a deep passion for sustainable agriculture.
Lemfadli, who was featured in NYC Food Policy’s 40 under 40 initiative, told the outlet, “As the daughter of a first-generation Moroccan farming family, I’ve long been drawn to the idea of food systems as tools for building autonomy and agency. My experiences with food insecurity led me to begin volunteering at community gardens and nonprofits across the East Coast at age 19, in the hopes of launching my own nonprofit focused on hydroponics for food security.
As a graduate of Web Development Immersive programs, I’ve applied my technical expertise to improve workforce strategies and build infrastructure for mission-driven organizations across NYC and beyond.”
Since launching Change Food for Good in 2018, she has provided free training to over 1,000 participants, focusing on the convergence of sustainable agriculture, technology, and construction.
Drawing on her personal journey within the workforce development system, she has successfully facilitated over 400 job placements throughout her career.
She remarked, “In the process of building Change Food for Good, I found my love of the sciences and recently returned to college to study Environmental Science (with the help of a professional development grant from the Claneil Foundation) and I’m excited to (finally) graduate in mid-May of this year. My goal is to continue using technology to drive the development [of] more sustainable, accessible, and equitable food systems from the ground up.”
