Table 2. Operational Characteristics of Participating Shelters (n = 10)
Values reported as n (%) for categorical variables and as median (IQR or range) for numeric variables, as provided by shelters.
	Summary Statistic
Meal Service
Meals served per week	5.5 (IQR 1-7)
Primary meal served	Breakfast (50%), Lunch (50%)
(Average) Individuals per meal	250 (100-400)
Fixed meal plan	50% (5/10)
Primary food source	Food Banks (50%)
Dietary accomodations
Offer dietary alternatives (vegetarian, soft meals)	40% (4/10)
Dietary accomodations (on request)	89% (8/9)
Explicit nutrition guidelines followed	10% (1/10)
Operational Capacity
Space or equipment constraints	80% (8/10)
(Average) Volunteers per meal	10 (4.3-24.8)
(Average) Staff per meal	3 (2-9)
Section headers reflect operational domains. Numeric entries are summarized using the values reported by shelters; when ranges were reported, midpoints may be used for downstream analyses (see Methods).