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2015 ANNUAL REPORT
ABOUT FOOD BANK FOR NEW YORK CITY The mission of Food Bank For New York City is to end hunger by organizing food, information and support for community survival and dignity.
Food Bank For New York City has been the city’s major hunger-relief
organization working to end hunger throughout the five boroughs for
more than 30 years. Nearly one in five New Yorkers relies on Food Bank
for food and other resources. Food Bank takes a strategic, multifaceted
approach that provides meals and builds capacity in the neediest
communities, while raising awareness and engagement among all New
Yorkers. Through its network of more than 1,000 charities and schools
citywide, Food Bank provides food for approximately 63 million free
meals per year for New Yorkers in need. Food Bank For New York City’s
income support services, including food stamps (also known as SNAP)
and free tax assistance for the working poor, put more than $100 million
each year into the pockets of New Yorkers, helping them to afford food
and achieve greater dignity and independence. Food Bank’s nutrition
education programs and services empower more than 275,000 children,
teens and adults to sustain a healthy diet and active lifestyle on a low
budget. Working toward long-term solutions to food poverty, Food
Bank develops policy and conducts research to inform community and
government efforts.
A member of
BOARD OF DIRECTORS
AS OF APRIL 1, 2015
REVEREND HENRY BELINCHAIR
Bethel AME Church
TODD AARON EXECUTIVE VICE CHAIR
Sentinel Data Centers, LLC
JEWEL JONESVICE CHAIR
Love Kitchen, Inc.
ARTHUR J. STAINMAN TREASURER
First Manhattan Co.
JOHN F. FRITTS, ESQ.SECRETARY
Cadwalader, Wickersham & Taft LLP
MARIO BATALI CHEF/AUTHOR
PETER L. BLOOM General Atlantic LLC
ANTHONY C. BOWE
GAIL GRIMMETT Delta Air Lines
CARLA A. HARRIS Morgan Stanley & Company, Inc.
TAM HO M•A•C AIDS Fund
SERAINA MAAG AIG
GLORIA PITAGORSKY Heard City
LEE SCHRAGER Southern Wine & Spirits
ERIC SCHWARTZ 76 West Holdings
MICHAEL SMITH Cooking Channel
STANLEY TUCCI ACTOR/DIRECTOR
ROBERT WEINMANNRDD Associates LLC
MARGARETTE PURVIS PRESIDENT AND CEO
Food Bank For New York City
2015 ANNUAL REPORT
FOOD BANK FOR NEW YORK CITY
2015 ANNUAL REPORT
FOOD BANK FOR NEW YORK CITY1
DATA AS OF JUNE 1, 2015
FINANCIAL POSITION
2015 ANNUAL REPORT
FOOD BANK FOR NEW YORK CITY
2015 ANNUAL REPORT
FOOD BANK FOR NEW YORK CITY2
(CONSOLIDATED STATEMENT)
ASSETS
2015 2014
Cash and cash equivalents 3,092,654 5,561,628
Investments 5,360,541 5,244,045
Government grants receivable 5,301,131 5,277,155
Contributions receivable 1,083,894 508,953
Accounts receivable, less allowance for doubtful accounts
of $-0- in 2015 and 2014 132,787 148,723
Prepaid Expenses and other assets 234,942 236,592
Purchased products inventory 761,072 422,140
Donated food inventory 1,439,489 1,286,387
Property and equipment, net 4,200,905 4,446,762
Investment in Hunts Point Cooperative Market, Inc. (HPCM), net 207,217 231,268
Deferred mortgage costs 59,368 65,420
TOTAL ASSETS $21,874,000 $23,429,073
LIABILITIES AND NET ASSETS
LIABILITIES
Accounts payable and accrued expenses 2,689,550 $1,763,566
Accrued salaries and employee benefits 937,742 996,732
Contract advances 574,063 382,572
Deferred rent 705,444 621,775
Mortgage loan payable 2,135,924 2,253,498
TOTAL LIABILITIES $7,042,723 $6,018,143
NET ASSETSUnrestricted
Board-designated 4,650,000 4,450,000 Property and equipment and investment in HPCM 2,272,198 2,424,532 Undesignated 4,643,113 7,242,414
Total unrestricted 11,565,311 14,116,946
Temporarily restricted 3,215,966 3,243,984 Permanently restricted 50,000 50,000
TOTAL NET ASSETS $14,831,277 $17,410,930
TOTAL LIABILITIES AND NET ASSETS $21,874,000 $23,429,073
ACTIVITIES
2015 ANNUAL REPORT
FOOD BANK FOR NEW YORK CITY
2015 ANNUAL REPORT
FOOD BANK FOR NEW YORK CITY3
(CONSOLIDATED STATEMENT)
OPERATING SUPPORT AND REVENUE
SUPPORT 2015 TOTAL 2014 TOTALS
Donated food received 42,889,419 39,119,623 Foundations and corporations 8,396,280 12,148,988 Individuals 8,203,136 8,831,786In-kind contributions — 20,650 Special events (net of direct costs of $483,013 in 2015 and $436,576 in 2014) 1,975,706 2,473,483Net assets released from restrictions — —
TOTAL SUPPORT $61,464,541 $62,594,530
REVENUE
Government contracts 24,199,138 17,115,568 Shared maintenance 141,384 218,463 Sale of food and paper products 1,412,649 1,415,921 Other income $111,407 $116,389
TOTAL REVENUE $25,864,578 $18,845,691
TOTAL SUPPORT AND REVENUE $87,329,119 $81,440,221
* In Fiscal Year 2015, Food Bank managed and distributed $76.5 million in food product: $42.8 million was donated, $8.3 million was purchased and $27.2 million was government-contracted, which is not considered a donation or an asset on Food Bank’s financial statements. If the govern-ment-contracted food product were included, total support and revenue would be approximately $114.6 million.
EXPENSES
PROGRAM SERVICES
Food, storage and distribution 63,052,499 59,202,398 Research and policy 806,468 1,088,060 Nutrition services and education 5,437,227 4,661,570 Community Kitchen and pantry 2,503,995 2,104,667 Income assistance 6,908,410 4,446,579 Benefit access 2,125,848 1,732,139
TOTAL PROGRAM SERVICES $80,834,447 $73,235,413
SUPPORTING SERVICES
Management and general 5,707,695 4,552,549Fundraising 3,412,911 2,948,335
TOTAL SUPPORTING SERVICES 9,120,606 $7,500,884
TOTAL EXPENSES 89,955,053 $80,736,297
CHANGE IN NET ASSETS – OPERATING ($2,625,934) $724,574
NON-OPERATING SUPPORT AND REVENUE
SUPPORT FOR CAPITAL EXPENDITURES
Foundations and corporations — —Net assets released — —
SUPPORT FOR CAPITAL EXPENDITURES
Investment income 46,281 39,751
CHANGE IN NET ASSETS – NON-OPERATING 46,281 $39,751
CHANGE IN NET ASSETS ($2,579,653) $764,325
NET ASSETS AT BEGINNING OF YEAR $17,410,930 $16,646,605
NET ASSETS AT END OF YEAR $14,831,277 $16,646,605
2015 PROGRAM ACHIEVEMENTSIn Fiscal Year 2015 Food Bank embarked on the initial year of our strategic plan “Feed The Need,” bringing to bear our expertise and diverse network toward directly and intentionally achieving a collective impact in the anti-hunger sphere. By engaging varied charities in areas with high need to work together, we are increasing low-income New Yorkers’ access to food and other critical services. In keeping with our strategy of increasing capacity and focusing resources where need is greatest, Food Bank positioned our emergency food network to more effectively respond to communities hardest hit by hunger and Supplemental Nutrition Assistance Program (SNAP, formerly known as food stamps) cuts.
DURING YEAR 1 OF IMPLEMENTING OUR STRATEGIC PLAN, FOOD BANK:
Distributed nearly 47 million meals in communities with the highest meal gap — that is, where individuals and families
are most in need of food
Helped New Yorkers secure $141 million in refunds through our free tax assistance program
Engaged 259 charities in SNAP outreach and/or application assistance, exceeding our goal by 30%
Placed 6,600 volunteers in service engagement opportunities throughout the network,
surpassing our goal by 65%
Mobilized 285 charities to take action and advocate for needed anti-hunger resources at the city,
state and federal levels
2015 ANNUAL REPORT
FOOD BANK FOR NEW YORK CITY
2015 ANNUAL REPORT
FOOD BANK FOR NEW YORK CITY4
EMERGENCY FOOD: Food Bank distributed more than 63 million meals, or 76.4 million pounds of food, including close to 18 million pounds of fresh produce through our citywide member network.1 At our Community Kitchen and Pantry in Harlem we served over 149,000 hot meals and distributed 1.1 million meals through pantry bags to 8,835 unique households. More than one-third of these families were first-time food pantry users. At our Neighborhood Senior Center we served seniors (aged 60 and over) 26,000 nutritious meals and increased their use of food pantry services—serving daily, on average, over 100 seniors.
SNAP AND BENEFITS OUTREACH AND ENROLLMENT: Food Bank helped secure $10 million in SNAP benefits by screening potentially eligible New Yorkers and assisting them in submitting more than 4,000 SNAP applications. Our partner agencies assisted their clients in submitting an additional 2,300 SNAP applications. Our SNAP work is critical to ensuring access to a key piece of the hunger safety net and helping New Yorkers in need achieve greater dignity and independence. Food Bank’s Tiered Engagement Network also helped nearly 1,000 households submit health insurance applications.
FREE TAX PREPARATION SERVICES: Food Bank operated over 120 tax assistance sites and engaged 66 charities in its tax program, helping garner over $141 million in tax refunds for low-income New Yorkers—$56 million more than last year. This strategic focus drove nearly 77% of those refunds to New Yorkers living in the highest meal gap communities. Seven of the IRS’s top 15 producers of tax assistance for the working poor in 2015 were Food Bank sites.
FOOD AND FINANCES IN SCHOOLS PROGRAM: In March 2014 Food Bank launched the pilot Food and Finances in Schools program to help low-income parents with children who face the highest rates of food insecurity. Food Bank’s program uniquely combines one-on-one financial coaching with referrals for SNAP, the Earned Income Tax Credit and other resources. To date, our program has reached more than 560 public school parents. Participating parents have opened bank accounts, reduced debt, and have accessed over $1,000,000 combined in SNAP benefits and tax refunds.
TECHNOLOGY FOR SMART DECISION MAKING: Working with information technology experts, Food Bank developed a first-of-its-kind single
2015 ANNUAL REPORT
FOOD BANK FOR NEW YORK CITY
2015 ANNUAL REPORT
FOOD BANK FOR NEW YORK CITY5
1. Food Bank’s citywide member network is made up of 845 community-based member programs , which include emergency food programs (EFPs) such as soup kitchens and food pantries, as well as senior centers, low-income day care centers, public schools, Open Market BackPack Programs, rehabilitation centers, shelters, youth services, and large multi-service organizations. About 80% of our members are EFPs, and two-thirds of these EFPs are entirely volunteer-run.
digitized platform for Food Bank and our member agencies to accurately measure client need and the impact of our collective hunger-relief services so that we can continuously improve them. This newly designed web-based system is a powerful tool that tracks where and how often food-insecure families are accessing emergency food and our other anti-hunger services. It also ensures that households can be screened for benefits and access to additional services—either directly from Food Bank or through referrals. Once the new digitized platform is fully piloted, Food Bank will seek funding to share it with our network. The system’s tax module helped us prepare an additional 30,000 tax returns this past tax season.
NUTRITION EDUCATION: Food Bank trained nearly 800 teachers, parent coordinators, and after-school staff at our annual CookShop Training Conference. CookShop’s hands-on nutrition education programming directly reached more than 44,000 students and their adult caregivers at over 200 New York City public school and after-school sites. Food Bank also held 53 campus pantry distributions at 8 schools, which provided children and their families with more than 338,000 meals.
RESEARCH AND ADVOCACY: Food Bank research revealed that the emergency food network continues to struggle with food shortages after SNAP cuts. In light of that, Food Bank successfully led the #EFAPHelps campaign to advocate for
an increase in funding for the Emergency Food Assistance Program (EFAP). Emergency food providers across the five boroughs participated by creating petitions, sending letters to elected officials, hosting call-in days, speaking to media and meeting with their elected officials. Our advocacy was successful in gaining an increase of $1.8 million dollars to the program in baselined funds. At the state level, Food Bank’s President and CEO Margarette Purvis, Chair of Governor Cuomo’s Anti-Hunger Task Force, is leading the charge in finalizing recommendations to improve policies that work to end hunger across New York State. Thanks to the Task Force’s early work, the Governor’s budget proposal included $4.5 million in additional funding for the state’s emergency food programs, $250,000 in technical support to help child and adult care programs access federal meal reimbursements, and $250,000 to help connect schools with New York. Food Bank research also documented promising results from our pilot Food & Finances program.
As the primary organizer of over 800 community and emergency food programs (EFPs) in New York City, Food Bank is at the forefront of the city’s hunger-relief efforts. Year-round we engage EFPs in neighborhood-level partnerships and networks as part of a responsive, collaborative and seamless service delivery system.
2015 ANNUAL REPORT
FOOD BANK FOR NEW YORK CITY
2015 ANNUAL REPORT
FOOD BANK FOR NEW YORK CITY6
Main Office39 Broadway, 10th Floor, New York, NY 10006t: 212.566.7855 | f: 212.566.1463
Warehouse/Distribution Center (food donations)Hunts Point Cooperative Market355 Food Center Drive, Bronx, NY 10474t: 718.991.4300 | f: 718.893.3442
Community Kitchen & Food Pantry252 West 116th Street, New York, NY 10026t: 212.566.7855 | f: 212.662.1945
A Member of
www.foodbanknyc.org
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