Who We Help
Hunger is a very serious problem in the United States today.
Despite great national wealth, an estimated 1 in 6 americans rely on emergency food assistance. Among the thousands of people who depend on charitable food programs in central and northern New York:
- 30% of emergency food recipients are children under the age of 18
- 10% have no health insurance coverage
- 32% have at least one employed family member
- Of those unemployed, 68% have been unemployed for more than two years
- 91% of clients have annual incomes below the official federal poverty line
- 41% have an annual income below $12,000
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
Food Bank Services Provides Support to the Emergency Food Network:
Grants: As the local contractor for the NYS Department of Health’s Hunger Prevention and Nutrition Assistance Program (HPNAP), the Food Bank supplies annual grants to our emergency food programs to help cover the costs of food, capital equipment and the non-food operating expenses of managing a food assistance program.
Nutrition Education and Expertise: The Food Bank’s registered dietitians educate our network about food safety and sanitation, creating balanced pantry packages, preparing healthier recipes at soup kitchens, and general nutrition information.
Networking: We work with our member programs to build relationships, collaborate and coordinate services, and establish partnerships to share information and ideas.
Technical Assistance: Food Bank provides training in record keeping, safe food handling and best practices to protect the integrity of food distributed through the network as well as the privacy of program recipients.
Model Program Education Series: We work to improve our programs from good to great by providing workshops, training and materials to help our network implement optimization strategies and increase effectiveness.
Supplemental Orders: To prevent empty shelves and food shortages, Food Bank provides free supplemental shipments of core food products to our member programs. These shipments ensure that food is available in our emergency food programs whenever a person in need requests food assistance.
Advocacy: We continuously educate our elected officials, community groups and the public on the extent of hunger and ways to get engaged in the effective long-term solutions needed to eliminate hunger.
Fresh Foods: Delivers donated dairy, produce and bread on a daily basis to community-based organizations for immediate distribution to neighborhood residents.
Grocery Rescue Program: We facilitate the continual donation and pickup of perishable food items from local retail grocers and wholesalers for redistribution within our network.
Support to the Community
Child Nutrition Programs:
Helping People in Need Transition to Self-Sufficiency
Nutrition Outreach and Education Program: Food Bank works to increase participation in the Supplemental Nutrition Assistance Program (SNAP— formerly food stamps) through education sessions, pre-screening and application assistance.
Food $en$e: Designed to increase self-sufficiency by helping individuals in need stretch their food dollars, customers invest their own resources in the Food Bank’s food buying club.
Community Food Security: Through investing dollars with local farmers, establishing gardens at member programs, distributing container gardens to low-income individuals and connecting families to local Farmers’ Markets, the Food Bank works to improve access to fresh produce for families in need.
Nutrition Education and Expertise: Food Bank registered dietitians help families in need make better food choices by providing recipes, food demonstrations and education sessions to increase consumption of healthier foods.