How the Food Bank Works
Food Bank is committed to providing a wide variety of nutritious food. We are able to complement donated food with food we purchase for our inventory. Due to our vendor agreements, we are able to purchase large amounts of high-demand foods and offer these foods to our agencies at cost. Food Bank maintains an inventory of 100 core food items available to programs at all times.
We rely on food donations from food manufacturers, grocers, wholesalers, businesses and individuals to supplement our food inventory and these donations
help to stretch our member programs’ food budgets and enhance their inventories.
Additionally, The Emergency Food Assistance Program (TEFAP) provides commodity foods, meats, vegetables and fruits to the Food Bank for the emergency food programs.
Our food distribution center is 74,000 square feet- 25,000 sq. ft. for refrigerated/frozen foods and 36,000 sq. ft. for dry goods. Door to door deliveries are made to the emergency food network Monday through Friday within our 11 county service area: Cayuga, Chenango, Cortland, Herkimer, Jefferson, Lewis, Madison, Oneida, Onondaga, Oswego and St. Lawrence.
The core of our work is achieved by partnering with local member programs that distribute food to families in need. The key partners that make up our emergency food network are food pantries, soup kitchens and emergency shelters. Other not-for-profit agencies such as day care centers, rehabilitation centers, senior centers and group homes are able to utilize membership as a way to supplement their agency food needs.