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Annual Report Rhode Island Community Food Bank Leadership

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Annual Report Rhode Island Community Food Bank Leadership 2019 Annual Report Rhode Island Community Food Bank Leadership Officers of the Board Leadership Staff PRESIDENT TREASURER Andrew Schiff Edward O. Handy, III Harley Frank Chief Executive Officer Chairman & Chief Executive Officer President Christine Cannata The Washington Trust Company Admiral Packaging, Inc. Chief Financial Officer VICE PRESIDENT SECRETARY Lisa Roth Blackman Jyothi Subramaniam Mark Freel Chief Philanthropy Officer Former Faculty Partner Johnson and Wales University Locke Lord, LLP Jen Tomassini Chief Operating Officer Members of the Board Honorary Board Members Louis Amoriggi Kim Keck Stephen Ashworth Senior Vice President President and Chief Executive Officer Patricia M. Cerilli, CPA Webster Bank Blue Cross & Blue Shield of Rhode Island Wayne Charness Kim Cummins Maureen Barishian Robert Leach Frank D. DePetrillo Senior Accountant/Investment Analyst Senior Relationship Manager Alan Shawn Feinstein Bryant University TD Bank Gerry Fernandez Mary M. Flynn, PhD, RD, LDN Kate Brewster David Macchioni Charles S. Fradin Executive Director District Director Arnold M. Friedman Jonnycake Center of Peace Dale* Stop & Shop Kathleen Gorman, PhD Douglas Johnson, PhD James A. Bussiere Peter Marino Michele Lederberg Senior Vice President, Marketing President and Chief Executive Officer Donna Lee Amica Mutual Insurance Company Neighborhood Health Plan of Rhode Island Dorothy Licht Michael DiSandro Joseph J. MarcAurele SVP & Team Leader Eugene Martin Bob McDonough Wells Fargo Bank, N.A. President and Chief Executive Officer John D. Muggeridge Gordon Brothers Finance Company John Murphy Mary Eastman Linda Newton Head of Agile People Practices Kathy O’Donnell Pauline Perkins Moye Fidelity Investments SVP and Head of Public Affairs Robert Powers Citizens Bank Mark A. Ross Kimberly Fernandez Dennis Roy Executive Director Russell Partridge Cheryl A. Senerchia Federal Hill House Association* Executive Director Richard Silverman WARM Center* Honorable Justice William Smith Rilwan Feyisitan, Jr. Lisa Stanton Executive Director Renee St. John Debbie Thurston Community Action Partnership Controller William R. Walter of Providence* Community Care Alliance* Marilyn Warren Ray Welsh Gregory Garger Tanisha Simpson Robert A. Weygand Executive Director, Labor Senior Manager of Volunteer Christopher C. Whitney & Employee Relations and Nutrition Services Tex tron, Inc. Westbay Community Action* Brian Gross Lisa Wesner Creative Partner VP, Global Brand Finance NAIL Hasbro * Member Agency of the Food Bank Rhode Island Community Food Bank Leadership We Are Grateful Thank you for your generous support of the Rhode Island Community Food Bank during the past year. We are pleased to share our 2019 Annual Report to demonstrate how your generosity has helped feed our neighbors in need. For the first time in five years, the Rhode Island Community Food Bank Number of conducted a survey to gain a better understanding about the people served people served at food pantries and meal sites throughout the state. This information, monthly collected in collaboration with the Hassenfeld Child Health Innovation by the 53 Institute at Brown University, is critical to identifying who is hungry and thousand what needs to be done to end food insecurity in our state. Food Bank The results of the Hunger Survey show that, even with a strong economy, thousands of Rhode Islanders are struggling to have three healthy meals each day. What’s even more concerning is that the majority of households 47 seeking assistance include members of the most vulnerable populations, thousand children and seniors. In this annual report, we provide a glimpse into the faces of hunger in Rhode Island with quotes from people receiving help at our member agencies, representing a wide range of backgrounds and life experiences. And we are happy to share the words of a selection of donors without whom none of this work would be possible. We’re especially thankful to the individuals and organizations listed inside who last year enabled us to distribute 11.6 million pounds of food and serve 53,000 people each month. Like you, they are part of a caring family doing 2009 2019 everything they can to ensure no one goes hungry. We thank you for your generosity and hope you will continue to support us in our mission. YOUR TURN Review our Annual Report to learn about the programs you have made possible. Share our story with others and invite them to participate. Edward O. Handy, III Andrew Schiff Talk to your friends President, Board of Directors Chief Executive Officer about what they can do to help. Visit rifoodbank.org to learn how to collect food OUR MISSION and raise funds. To improve the quality of life for all Rhode Islanders by advancing solutions to the problem of hunger. OUR VISION We envision a state where no one goes hungry. ANNUAL REPORT 2019 3 The Food Bank at Work The number of missing meals in Rhode Island – 11.3 million per year – demonstrates the The Rhode Island Community Food Bank distributed magnitude of the problem. more than 11.6 million pounds of food last year. Food is acquired through a variety of sources and distributed Cash through a network of 168 member agencies located 29% throughout the state from Westerly to Woonsocket. Missing 6% Each month, 53,000 guests visit food pantries for food SNAP 43% assistance. They come from a variety of backgrounds and Food Bank circumstances but all need help putting food on the table. At 10% most of our member agencies, they “shop” for food choosing the items that best suit their family’s needs. School10% Meals WIC 2% At pantries, guests can find everything from canned and boxed non-perishable items to fresh produce and bagged meals. Much of the food is donated by food businesses like retailers, Sources of Meals for Low-Income Rhode Islanders wholesalers, manufacturers and growers. Forty-five percent of guests visiting food pantries and Even with these generous partners, not enough food is donated meal sites indicate that they are in poor or fair health to meet the need in the community. The Food Bank must (as opposed to good health). Many of them suffer from purchase 23% of the food we distribute with funds raised from conditions like diabetes and high blood pressure at our caring donors which include individuals, companies and rates much higher than the general population. organizations. These funds are also critical to cover other expenses like the storage and transportation of all of this food. To help address this issue, the Food Bank distributed 2.3 million pounds of fresh produce last year. Eighty- Hunger is a Health Issue eight percent of the food distributed is considered “core One of the advantages of purchasing food, is that the Food food”- healthy foods, including vegetables and fruits, Bank can choose the healthiest, most nutritious items to meet bread, grains, protein, beans and dairy, which can be the needs of vulnerable populations like seniors and children. used to prepare a nutritious meal for a family. At community farms like Franklin Farm in Cumberland, volunteers grow thousands of pounds of fresh produce for the Food Bank and its member agencies. 4 ANNUAL REPORT 2019 Food Bank Programs The Rhode Island Community Food Bank has developed a number of programs to help strengthen the community by providing education, training and other critical resources. Two professional chefs lead the program, along with a life skills coordinator. As part of their training students prepare healthy, nutri- tious meals that are distributed to children participating in afterschool programs at our Kids Cafe sites. Up to thirteen students are enrolled in each session where The Community Kitchen program at the Rhode Island they receive instruction in both the classroom and the Community Food Bank prepares low-income and unem- industrial kitchen at the Food Bank. They are also placed ployed adults for jobs in the food industry. The program at on-the-job training sites where they can practice their has been helping to build and strengthen the state’s work- skills in a real-world setting. force for more than 21 years. Once they’re finished, graduates leave the program with The fourteen-week immersive program is free for quali- the tools to be successful in work and life. Upon gradua- fied candidates and covers a wide range of culinary topics tion, 73% of students secure full-time employment in the including food handling and safety. In addition, partici- food industry. Many of them return to the Community pants are taught life skills like resume writing, job inter- Kitchen as volunteers or to demonstrate their cooking viewing and even personal financial management. skills to a new class. On-the-Job Training Sites To gain practical experience in the workplace, each Community Kitchen Student is placed at a local food business where they put their skills to work. We’re fortunate to have so many great partners willing to host our students. Amica Insurance – Eurest Pranzi Catering and Events Dining/Compass USA Public Kitchen and Bar Atria Senior Living Renaissance Providence The Capital Grille Hotel - Banquet Kitchen The Catering Gourmet Rhode Island Hospital Classic Cafe Rhode Island School of Design Cranston Senior Enrichment Center Portfolio Cafe CVS – Eurest Dining/Compass USA Rhode Island School of Design Dave’s Marketplace The Met Cafe “Community Kitchen is the best decision The District The Salted Slate that I made for myself. It’s put me back Easy Entertaining, Inc. Schneider Electric / FM Global Epicurean Feast into the community. I’m part of society Friendly Home Tom’s Market & Deli Catering Hasbro – Eurest West Shore Health Center again. That’s my dream. It’s everything I Dining/Compass USA Wildflour Vegan Bakery and IGT Corporation Juice Bar thought it would be.” Jewish Alliance of Greater RI (JCC) Wingate Residences on Mills Tavern the East Side Cheryl is a married mother of four with six grandchildren NYLO Providence/Warwick who is recovering from addiction.
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