Working with food sources involves creating and managing relationships with partners who provide food, ensuring the necessary mechanisms for collecting and/or receiving food from various partners in different sectors of the local community. This requires researching, identifying, approaching, inviting, and establishing partnerships with food sources across all sectors in the local area, including restaurants, cafeterias, supermarkets, events, distribution, agriculture, institutions, and individuals. Additionally, it is crucial to ensure the continuity of food rescue by developing strong partnerships and maintaining the quality of the service provided. This follow-up is essential to ensure a steady and effective flow of food to the community. Management needs to be interconnected, meaning coordination with managers of other areas and with the National Core Executive Team of Food Source Partnerships is necessary whenever the situation requires. This coordination is fundamental to the success and efficiency of managing food sources.