A Programmatic Approach to Alleviating Hunger in the First State

2011 Annual Report (July 1, 2010 - June 30, 2011)

Dear Friends,

We’ve wrapped up another successful year of ensuring that Delawareans have healthy meals and the resources needed for self-sufficiency. While we have implemented many new programs to help neighbors struggling to make ends meet, much remains in our fight against hunger.

This past year the Food Bank of Delaware, in partnership with the Anti-Hunger Coalition, successfully expanded our children’s Backpack Program, continued to inform Delaware educators about hunger-relief programs available to low-income students and their families and opened four in-school food pantries. In addition, our Culinary School continues to impact lives. Since our program’s inception in 2002, more than 230 students have graduated from the program. This past year, The Culinary School was awarded a significant grant from the Criminal Justice Council to help fund students in prison re-entry programs.

Our monthly Commodity Supplemental Food Program for seniors continues to grow, and we are reminded that many seniors living in our community oftentimes must choose between food and medications. Our community nutritionists remain committed to providing valuable nutrition education to not only seniors living on fixed incomes, but parents and their children.

To address increased needs for food assistance and job training in Kent and Sussex Counties, we have embarked on a capital campaign to expand our branch in Milford. In the coming year we will focus much of our efforts on raising the remaining $1 million needed to break ground.

Please join us in another successful year of meeting the needs of more than one in four Delawareans.

Committed to ending hunger,

Scott Sukeena Patricia D. Beebe Board Chairman, Food Bank of Delaware President &CEO, Food Bank of Delaware

Board of Directors Scott SukeenaChairman

Nancy Cotugna, DrPH, RDPast Chair

Patrick KellyTreasurer

Sue SniderSecretary

Patricia D. BeebePresident and CEO

George ReissigVice Chair, Strategic Planning

Julie Miro WengerVice Chair, Advancement

Management Team Patricia BeebePresident and CEO

Larry HaasDevelopment Director

Tim HunterExecutive Chef

Sanjay MalikFinance Director

Karen Curtis, PhD

Margaret England

Robert Evans

Retha FisherFounder

Regan Garey, PhD, C.P.A.

Noreen Poole

Theron J. Roe

Paul Raymond

Amar Shah

Julia Wheeler

Lisa White

Ed MatareseFacilities Director

Charlotte McGarryPrograms Director

Jim WeirOperations Director

Financial Report: July 1, 2010-June 30, 2011

PUBLIC SUPPORT AND REVENUEPublic Support Contributions: $ 2,850,896 Donated Product: $12,189,500 Capital Campaign: $ 107,750 Goverment: $ 2,002,023Total Public Support $17,150,169Revenue Food Sales: $ 451,772 Shared Maintenance: $ 189,523 Shopper’s Choice: $ 88,707 Transportation: $ 47,296 Membership Dues: $ 11,125 Interest Income: $ 5,161 Unrealized Capital Gains: $ 63,174 Miscellaneous: $ 25,333Total Revenue $ 882,091

Net asssets released $ 2,994,088 from restriction

TOTAL PUBLIC SUPPORT $18,032,260 & REVENUE

EXPENSESProgram Services Food Distribution $13,024,166 Community Development $ 2,030,199Total Program Services $15,054,365 Support Services General & Administrative $ 598,019 Fundraising $ 539,077Total Support Services $ 1,137,096

TOTAL EXPENSES $16,191,461

Food Bank FactsServing 241,600 Delawareans each year

FBD By The Numbers

Pounds In 9.1 mil. Pounds Out 7.7 mil.

% of FBD Inventory* (snapshot)

Grocery Donors 24%

Total Produce 1.4 mil.

Total Grocery From Perdue 13%

Food Drives 4%

Government Commodities 26%

TEFAP (Temporary Emergency Food Assistance Program) 18%

CSFP (Commodity Supplemental Food Program) 8%

Total Protein 1.1 mil.

New Castle County 3.7 mil. Kent County 1.2 mil. � Sussex County 965,947

*The Food Bank of Delaware is the only facility in the state with equipment, warehouse and staff to collect donations from all sectors of the food industry and safely and efficiently redistribute them to those who need it most.

Top Financial DonorsCHAMPION PARTNERS ($50,000+) Bank of AmericaCrystal TrustDelaware Community FoundationFeeding AmericaJPMorgan Chase FoundationLaffey - McHugh FoundationShopRiteWal-Mart Foundation

MISSION PARTNERS ($20,000-$49,999)BarclaysChichester duPont Foundation, Inc.HMS HostING DirectPalmer Home Inc.United Way of Delaware - SECC

SIGNATURE PARTNERS ($10,000-$19,999)The Bank of New York MellonCommunity Food Bank of NJJPMorganChaseNuclear Electric Insurance, Ltd.Pepsi Refresh ProjectPixstar IncorporatedShare Our StrengthSyscoTD Charitable FoundationWachovia Wells Fargo Foundation

Top Product Donors

CHAMPION PARTNERS (1 million pounds+)Perdue Farms

MISSION PARTNERS (100,000 pounds - 999,999 pounds)Food LionSam’s ClubWilliam H. Kopke Jr., Inc. Manfredi Cold StorageChiquitaSeabrook Brothers & SonsGiant FoodDoleWalmartDiamond State WarehouseBurris Logistics

SIGNATURE PARTNERS (50,000-99,999 pounds)United States Postal ServiceSuper GRaymond A. Stachecki

RELIEF PARTNERS (20,000-49,999 pounds)TargetDART First StateDietz & WatsonPerformance Food GroupShopRite

With more than one in four Delawareans depending on emergency food assistance through the Food Bank of Delaware’s network of hunger-relief partners, the need to think out of the box to improve access to food assistance, job readiness skills and nutrition education has been crucial. In the past year the Food Bank of Delaware has increased its program offerings, created new collaborative partnerships to find new ways to address poverty and hunger and improved its ability to deliver job readiness skills in the culinary arts through The Culinary School.

MISSION: provide nutritious foods to Delawareans in need and facilitate long-term solutions to the problems of hunger and poverty through community education and advocacy.

We’re meeting our mission by:Providing low- and no-cost food to qualified feeding programs • throughout the greater Delaware region;Informing the greater Delaware community about hunger issues and • food security;Mobilizing support for anti-hunger efforts;• Training and empowering under and unemployed individuals to fill • needed positions within the food service industry;And developing and implementing statewide feeding programs to • assist low-income families, individuals and children.

Volunteers Volunteers are the heart and soul of the Food Bank of Delaware. Last year there were 24,348 volunteer visits for a total of 77,889 donated hours. This is the equivalent of 37 full-time staff members. Volunteers assist the Food Bank in ensuring that Delaware’s children are fed when school is not in session, seniors have access to nutritious foods and families have access to emergency food through the Food Bank’s network of partners. In addition to working in our volunteer room and kitchen in Newark and warehouse in Milford, volunteers also help in numerous ways outside in the community. Last year volunteers hosted hundreds of food drives and attended community events to help build awareness. Volunteers such as a Nick Jenner play an important role by picking up perishable food donations from local bakeries. Last year Jenner picked up 7,000 pounds of baked goods from Panera Bread. “When I am lucky, I have been able to bring in over 200 pounds in a day and on other occasions as little as 10 pounds- but each time it is good to know that with the Food Bank, I can be sure that it is going to help people in need,” he said.

Volunteers pack senior nutrition boxes

With 44 percent of the clients served by the Food Bank of Delaware’s network of partners being children under the age of 18, nutrition for children has been and remains a priority. To address the needs of children, the Food Bank operates several children’s nutrition programs. During the school year, the Food Bank sponsors the Child and Adult Care Food Program (CACFP). Last year we distributed 314,793 meals through this after-school nutrition program. Children receive hot, nutritious meals such as baked chicken and vegetables, spaghetti and meatballs and more. The summer months are the Food Bank’s busi-est. Thanks to the Summer Food Service Program (SFSP), low-income children have access to nutritious meals. Last summer volunteers and staff successfully prepared 405,607 meals for children at risk of hunger during the summer months. The Food Bank also launched a pilot program, funded by the United States Department of Agriculture, allowing children or their parents to take meals home for consumption rather than eating them at the program site. For families like Tara Brown’s, the program is very helpful. “Without it we would scrounge for whatever we have left in the kitchen,” she said. “I get food stamps, and they don’t last for the whole month. Summer months are more difficult since the kids are home and not getting lunch [at school].”

Summer Nutrition Program at Dickey Park in Newark

To address overall family nutritional needs, the Food Bank of Delaware launched its School Pantry Program in November 2011. Through the new program at-risk families with children enrolled at participating schools are able to access emergency food and hygiene products by visiting a food pantry within the school. Families are discretely identified by school officials, and the pantry offers a variety of nutritious food products and hygiene items. Families select food based on their household’s needs each week. Food for the pantry is provided by the Food Bank of Delaware and school-wide food drives or community donations. To date, pantries are in operation at Eastside Charter School, sponsored by Barclays, Eisenberg Elementary School, Lake Forest High School and West Seaford Elementary School. “Just like we as adults are distracted and less productive when we are hungry, so are our children. Our students need nutritious and filling meals to prepare them to learn,” Secretary of Education Dr. Lillian M. Lowery said. “Programs such as this help us ensure we are meeting all of our children’s needs so they enter school ready to excel.”

School Pantry at Eastside Charter School in Wilmington

Summer Nutrition Program at Dickey Park in Newark

The Food Bank of Delaware’s Backpack Program provides food to at-need children for weekends and holidays when school is not in session and federal school meal programs are not available. In the past year the program experienced considerable growth. Last year 55,846 food packs were distributed to 2,018 children. Backpacks are stocked with kid-friendly, nutritious food including shelf-stable milk and juice, peanut butter and jelly, granola bars, apple sauce, cereal and more. They are distributed on Fridays or the last day before a holiday or vacation in a discreet manner. Participating sites include schools, churches, community centers, childcare centers, Kids Café sites and more. “I do know that we have some families that don’t have food, and I believe that many times what the students are eating is what we’re supplying here at school,” said Dr. Wendy Schachte, Achievement Liaison and Backpack Coordinator at W. Reily Brown Elementary School in Dover. Food is provided to sites at no cost. The Food Bank of Delaware pays for the program in its entirety thanks to the generosity of community supporters. They include: Walmart; Delaware Community Foundation; JPMorgan Chase; Chichester duPont Foundation; Bank of America; Pepsi Refresh Project; Borkee-Hagley Foundation; 3M Foundation.

Backpack Program food contents

The Culinary School at the Food Bank of Delaware provides valuable job training to unemployed, underemployed, clients with disabilities, ex-offenders, and those in career transition. Students spend 12 weeks learning basic and high-end kitchen skills and life self- empowerment skills which include: anger man-agement, time management, interviewing, finan-cial literacy, ethics, diversity and more. Students also have the opportunity to become ServSafe certified. The 12-week training culminates with a two-week internship program. The school is a certified trade school by the Delaware Department of Education. “The school changed my life by giving me more confidence and allowing me to learn to prioritize. In addition, the life skills taught me how to inter-view and be confident, which helped me land a job,” said Keenan Midget, a Culinary School graduate. Community partnerships are central to The Culinary School’s success. Some of the organizations that collaborate with the school include JPMorgan Chase, Bank of America, ING Direct, Sodexo, YWCA, Desserts by Dana, Harry’s Savoy Grill, Iron Hill Brewery, Criminal Justice Coun-cil, University of Delaware, Novick Brothers, SYSCO, Embassy Suites, Christiana Hilton, Sherm’s Cafe and others.

Backpack Program food contents Culinary Student Brian Knapp

It is a constant struggle for low-income families to purchase enough food for a healthy and adequate diet. The Food Bank of Delaware seeks to address this problem by providing nutritional guidance to clients through Supplemental Nutrition Assistance Program Education (SNAP-Ed), a federally-funded program which targets food stamp recipients or food stamp eligible individuals. The main objective of SNAP-Ed is to educate and empower participants to make healthy choices within a very limited budget. Some of the important lessons that are covered include meal planning, budget planning/shopping, food safety, and cooking skills. All educational materials and topics have been developed using the 2010 Dietary Guidelines for Americans as well as the USDA’s MyPlate. Classes range from Snack Art for elementary school children to Eat Smart, Live Strong for seniors. Last year the Food Bank’s SNAP-ed department provided education to 1,427 adults and children. Because of the interest, the department grew from two full-time nutritionists to three. “Our sessions were very informative and beneficial,” said Kathleen Jones, a participant in Community Nutritionist Beverly Jackey’s Eat Smart, Live Strong class. “She was dedicated to giving the information, but she wanted us to absorb and incorporate into our daily lives.”

Smart Choices from the Start at Westside Health in Bear

“Yum, these vegetables taste good” and “This is fun” are just some of the exciting sounds coming from a Food Bank of Delaware Kid C.H.E.F. class! Kid C.H.E.F. (Cooking, Healthy, Easy Food) is a skills and knowledge-building program adapted from the University of Delaware’s Extension module Exploring MyPyramid. This program focuses on teaching children about healthy eating and how they can learn to prepare nutritious, easy foods on their own. The Kid C.H.E.F. module includes a series of five interactive sessions highlighting the key groups in the USDA’s MyPyramid for Kids: grains, vegetables, fruits, dairy, meat and beans. Each session is sixty minutes and includes child-centered discussions, hands-on activities, recipe making and testing, wearing “chef hats and aprons” and take-home information for parents. Children receive their own apron, chef hat, oven mitt and drawstring bag of utensils to keep to prepare recipes in each class. Children prepare ham and pineapple pizza, vegetable fried rice, ten-minute vegetable soup, strawberry banana smoothies and pocket tacos.

Kid C.H.E.F. at Girls Inc. in ClaymontSmart Choices from the Start at Westside Health in Bear

The Commodity Supplemental Food Program (CSFP) continues to bring much-needed relief to 2,500 Delaware seniors living on a fixed income each month. Evangelistic Temple of Truth, a Food Bank Hunger-Relief Partner, serves as one of many distribution points for the program. For retired seniors such as Rosemarie Zimmerman, the program is necessary in order to eat and pay for other household expenses. “I don’t know how I would get through without this program,” said Zimmerman, a former registered nurse living on a small disability check and guardian of her 13-year-old grandson. Zimmerman is thankful for the food she receives from the Food Bank. “Coming to the church allows me to get plenty of what I need each month,” she said. “This program is truly a blessing.” The USDA-sponsored program is adminstered in Delaware by the Food Bank of Delaware. Two full-time staff members make sure boxes of canned fruits and vegetables, breakfast items, shelf-stable milk, cheese, peanut butter, pasta, canned meat and other items get into the hands of elderly Delawareans. The free boxes allow seniors to direct their very-limited budgets to other necessities such as medicine, housing and utility costs.

CSFP Program at Calvary Assembly of God in Dover

Although food assistance is available, many current and potential clients do not have access to transportation to pick up food from agencies if locations are not within walking distance. The Mobile Pantry Program allows the Food Bank, to reach these individuals and families in need of food assistance. Through the Mobile Pantry Program, a Food Bank truck travels to a designated site in an underserved area during hours when clients find it easier to receive assistance. The program allows our partners to effectively and efficiently serve low-income households in a two-hour time period. Thirty-pound meal boxes filled with enough nutritious food to feed four people for up to five meals are distributed. Meal boxes consist of donat-ed or purchased food items such as peanut butter, pasta, rice, canned fruits, vegetables, non-perish-able meats, breakfast foods, snacks and beverag-es. Fresh produce and fruit are also included with each meal box. Last year 7,046 meal boxes were delivered statewide through the program. As the economy continues to slow, the Food Bank anticipates an increase in the need for meal boxes.

CSFP Program at Calvary Assembly of God in Dover

Mobile Pantry at Pantry of Hope in Bear

End Hunger, Contact Us!Newark Branch 14 Garfield Way

Newark, DE 19713 (302) 292-1305

Milford Branch 1040 Mattlind Way Milford, DE 19963

(302) 424-3301

A member of

www.fbd.org