Agriculture, Food, Nutrition

Community Food Bank Inc., dba Community Food Bank of Southern Arizona

  • Tucson, AZ
  • www.communityfoodbank.org

Mission Statement

We change lives in the communities we serve by feeding the hungry today and building a healthy, hunger-free tomorrow.

The Community Food Bank of Southern Arizona serves residents in the following counties:
Pima, Cochise, Santa Cruz, Graham, Greenlee.

Main Programs

  1. Agency Market
  2. The Emergency Food Assistance Program (TEFAP/Food Box)
  3. Food Plus Program (Commodity Supplimental Food Program / CSFP)
  4. Garden Program
  5. Farmers' Market Program
  6. Caridad Community Kitchen
  7. Farm to Child Program
  8. Las Milpitas de Cottonwood Farm
  9. Youth Farm Program
  10. Gabrielle Giffords Family Assistance Center (GGFAC)
  11. Backpack Program
  12. After School Meals & Snacks Program
  13. Summer Meals Program
Service Areas

Self-reported

Arizona

Serving the following Arizona Counties:  Pima, Santa Cruz, Cochise, Graham and Greenlee

ruling year

1976

Chief Executive Officer

Self-reported

Mr. Michael McDonald

Keywords

Self-reported

hunger, food, Arizona, gardens, farmers' market, social service

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EIN

51-0192519

Physical Address

3003 S. Country Club

Tucson, AZ 85713

Also Known As

Community Food Bank of Southern Arizona

Contact

Cause Area (NTEE Code)

Food Banks, Food Pantries (K31)

Agricultural Programs (K20)

IRS Filing Requirement

This organization is required to file an IRS Form 990 or 990-EZ.

Programs + Results

How does this organization make a difference?

Overview

Self-reported by organization

Annually, there are 34,000,000 meals missing from the tables of 187,000 food-insecure low-income individuals in southern Arizona. The Community Food Bank of Southern Arizona, in collaboration with its 250 agency partners, closes 68% of that meal gap, through hunger-relief services and through client & community self-sufficiency services. Thus, we "feed" bellies and socioeconomic opportunities through the power of food and a healthier local food-system, as well as through our public-policy advocacy work.

Programs

Self-reported by organization

What are the organization's current programs, how do they measure success, and who do the programs serve?

Program 1

Agency Market

Provides donated food items to non-profit agencies (501 C-3) that serve on site food assistance, or creates a take home package of food for needy individuals and families. The majority of the food for this program comes from local sources such as grocery stores, and buying clubs. We also get food from food drives, food manufacturing and shared excess food from food banks across the nation.

Category

None

Population(s) Served

Poor/Economically Disadvantaged, Indigent, General

None

None

Budget

$8,592,836.00

Program 2

The Emergency Food Assistance Program (TEFAP/Food Box)

Provides a once a month food box to low income individuals and households. The box is comprised of surplus USDA commodities, donated food items from food drives, and local resources. We also purchase certain items that we do not get enough donated, such as peanut butter. We also supplement these boxes with fresh bread and produce as available. These boxes are meant to provide 2 to 3 days of assistance while they are seeking additional assistance. We are contracted with DES to serve Pima, Graham, Greenlee, Cochise, and Santa Cruz Counties.

We provide pre-made Food Boxes to 38 partner sites in Pima County who manage the distribution to clients, and we deliver and handle same day distribution of Food Boxes to 28 cities throughout Graham, Greenlee, Cochise, and Santa Cruz Counties. Our 4 Branch Banks all provide TEFAP Food Boxes plus they all offer a second additional Food Box containing non-USDA items such as excess bread, produce, or store donations.

Category

None

Population(s) Served

Poor/Economically Disadvantaged, Indigent, General

None

None

Budget

$11,061,442.00

Program 3

Food Plus Program (Commodity Supplimental Food Program / CSFP)

Food Plus is a partnership between the USDA and PCHD to provide a nutritionally balanced USDA commodities food package once a month to income eligible seniors. Our case load each month is approximately 5,000 seniors. They are eligible to pick up their box at our Country Club Facility, numerous housing complexes in Tucson, or any of our branch bank locations. Through this program we serve individuals of Pima, Cochise and Santa Cruz counties.

Category

None

Population(s) Served

Aging/Elderly/Senior Citizens

Infants/Babies (under age 5)

None

Budget

$5,900,134.00

Program 4

Garden Program

The garden program is composed of three elements: home gardening program, Nuestra Tierra demonstration garden, and the home garden cooperative. As a community resource, anyone is eligible to sign-up for free, or by donation, to be a member of the home gardening program. Membership gives you access to vegetable seeds, seedlings, compost, garden materials, garden advice and a monthly e-newsletter. Members are encouraged to volunteer, help with installing other home gardens, attend workshops, and educate their local community. There are over 900 current Home Gardening Program members.

The Nuestra Tierra Demonstration Garden is open to the public during business hours, and offers a ¼ acre friendly space to showcase best practices for desert food production, such as sunken veggie beds, drip irrigation, rainwater harvesting, and composting. Approximately 150 people visit the garden each week, and the garden logs 7,000 volunteer hours each year. Workshops on various topics related to home food production are held at the Community Food Bank Nuestra Tierra Garden (as well as Las Milpitas farm) during the fall and spring seasons, and are free to the public (donations suggested). Additional gardening classes at community sites are also held throughout the year, and may be requested by an organization or school group. Vegetables harvested from Nuestra Tierra are sold at Community Food Bank farmers’ markets and sales go back into the program.

Income-qualifying individuals are eligible to be a home garden cooperative member. Members attend three basic gardening classes, complete three gardening workshops and support another home garden installation to become eligible for a “digging party” (garden installation) at their own home, plus one year of continued support. Eligibility follows the same income levels as WIC qualification. There are over 200 home vegetable gardens in Pima County that have been built through this program. Graduates of the Cooperative can become Garden Mentors. Mentors are paired with new cooperative members in their geographic area and provide advice and support through the new member’s first year of gardening.

Category

None

Population(s) Served

Poor/Economically Disadvantaged, Indigent, General

None

None

Budget

Program 5

Farmers' Market Program

The Farmers’ Market program provides a way for food-insecure communities to access fresh, locally-grown nutritious produce. By offering space and consignment sales to local vendors, the markets also provide support for local farmers and gardeners, strengthening our regional food system. We sell a variety of naturally-grown, seasonal fruits and vegetables, eggs, meat, herbs, coffee, honey, and baked goods. Our Farmers’ Markets are the only ones in Southern Arizona which accept WIC, SNAP, and AZFMNP, as well as cash and credit. Our 3 weekly markets are:
• El Pueblo Farm Stand: Monday 3-5pm at the El Pueblo Clinic parking lot, Irvington Rd. and S 6th Ave.
• Community Food Bank Market: Tues 8-12pm at CFB.
• Santa Cruz River Market: Thursday 3-6pm (Oct-Apr), and 4-7pm (May-Sept) at El Mercado San Augustin, 100 S Avenida del Convento

Gardeners and small farmers have an opportunity to sell any amount of unprocessed, naturally-grown produce and eggs at the farmers’ market on consignment. The Farmers’ Market sells their produce and returns 90% of profits to the grower. Any unsold items are considered a donation by the grower and are distributed to our clients as bonus items within the pantry.

Category

None

Population(s) Served

General Public/Unspecified

None

None

Budget

Program 6

Caridad Community Kitchen

CCK provides approximately 14,000 nutritious meals per month to those in need in Tucson. These nutritious meals are distributed to 11 meal sites in our community that have agreed to be public walk-in meal sites for the poor, low-income and homeless. The 14,000 meals are prepared by our Culinary Training Program Students under the guidance of our Executive Chef and Sous Chef. Our Culinary Training Program is an integral part of CCK. We enroll 8-10 students into our 10 week free training program, where they work full time 40 hours a week and learn knife skills, culinary math, menu planning, how to create the 5 Mother Sauces, and various cooking techniques. The students also receive instruction on Life Skills which encompasses: how to prepare a resume, job search, interview, budgeting, and more. Potentials students go through a rigorous interview process and must fit our criteria of being low-income, from an at risk population, looking to improve themselves as they may have been incarcerated, in a drug rehab program or unemployed. CCK partners with many local restaurants, resorts, hospitals, casinos, schools and corporations to help in the placement of our students.

Category

None

Population(s) Served

None

None

None

Budget

Program 7

Farm to Child Program

The goal of this program is to help children and youth access fresh, locally grown food through their school gardens and cafeterias. Program staff accomplishes this by working to reduce policy barriers and also build capacity with teachers, parents, and cafeteria staff. In 2013, we received a Farm-to-School grant from the USDA to partner with Tucson Unified, where we are helping a dozen schools maximize their garden production to serve the food in the cafeteria. We provide seasonal school garden trainings, seeds, and seedlings, among other things, to approximately 50 schools. While school gardening is the focus of the program, we also aim to support cafeterias in their efforts to acquire produce from local farmers on a larger scale.

Category

None

Population(s) Served

None

None

None

Budget

Program 8

Las Milpitas de Cottonwood Farm

The Community Food Bank partnered with City High School and Pima County in 2011 to create Las Milpitas de Cottonwood; an education-based, community-managed farm located on the west bank of the Santa Cruz River, on Cottonwood Ln, south of Silverlake Rd. The surrounding neighborhood residents play a key role in the visioning, planning, construction, and operation at the Farm. Involvement in this space is open to anyone.

The farm offers irrigated sunken-bed garden plots for neighbors to grow food. Each group who wishes to adopt a plot agrees to attend a monthly meeting and pay water costs (currently $6/month). Anyone is welcome to apply, but preference is given based on proximity to the farm and lack of access to home garden space. Las Milpitas also offers community facilities like a shade structures and an outdoor classroom for hosting classes and events (ours or other schools/groups' classes). These ramadas are always available and do not require reservation.

A committee comprised of those interested in the day-to-day operations and future direction of the farm meets regularly to discuss issues, plan events, and provide farm support. This committee is bilingual (English/Spanish) and open to anyone.

Category

None

Population(s) Served

None

None

None

Budget

Program 9

Youth Farm Program

During the school year, youth 14-18 are hired as Farm Apprentices for year-long sessions to grow food in their community while addressing issues of food security and nutrition. Youth participants will visit various schools, farms, and garden sites—all within Tucson—who help build our local economy, support their communities, and teach our children and youth. Graduates of the Youth Apprentice Program age 16-24 can apply as interns to gain more responsibility in the program and learn more about sustainable agriculture, educate the community, and become advocates for their local food system. The program partners with 10 school demonstration sites who practice and promote food production and community education at their school. UA student volunteers support the school demonstration sites through a partnership with the UA School of Geography.

Category

None

Population(s) Served

None

None

None

Budget

Program 10

Gabrielle Giffords Family Assistance Center (GGFAC)

GGFAC supports community members through SNAP application assistance and family advocacy, SNAP Outreach and training, and family literacy education opportunities.

GGFAC has three work stations dedicated to one-on-one assistance on applications for SNAP, AHCCCS, and Cash Assistance as well as one work station dedicated to family advocacy. This provides a way to connect those in need with immediate food assistance, as well as educate the community about assistance programs and connect individuals in need with other programs and services available within the Food Bank and other partner organizations.

SNAP application staff performs outreach visits to pantries, schools, public libraries and events to educate the community about Community Food Bank food assistance resources in addition to processing SNAP applications at designated sites. The GGFAC staff also aims to train partner organization staff and volunteers to establish permanent SNAP assistance locations, eventually operating without CFB staff.

GGFAC also offers a SNAP Promotora training where committed individuals assist others with SNAP/AHCCCS applications and are educated on food systems and community organizing. Upon completion of the training, promotoras will be equipped to assist those in their community with applications, either from the GGFAC office or another site.

The GGFAC also teaches an Economic/Family Literacy curriculum to parents who wish to provide better opportunities for their children. Classes are available for groups upon request. Class topics include information about assistance programs and services that are available, nutrition and diet, cultural/family exercises, and community building activities.

Category

None

Population(s) Served

None

None

None

Budget

Program 11

Backpack Program

The BackPack Program utilizes a unique relationship with community partners and participating schools to provide children who have been identified as needing additional food assistance over the weekend with a pack of nutritious, child-friendly food. Staff members at participating schools identify the children with the greatest need at their respective schools and every Friday these children go home with a pack full of healthy food to see them through the weekend. Each school has a community partner (a faith-based organization, civic group, another school, etc.) who, every week, picks up food in bulk from the Community Food Bank, puts the BackPacks together for each student of their partner school and then delivers those packs to the school. Through handouts provided with the BackPacks, we are able to provide education to the children and their families about health and nutrition information, programs and services of the Community Food Bank, and federal, state and local programs for which the family may qualify. Currently we provide weekend meals to 1,615 children for 38 weeks during the school year operating in 18 schools in Pima County and 2 schools in Santa Cruz County and have 14 Community Partners. School qualifications include: 75% of the students attending the school must be eligible for the Free and Reduced Breakfast and Lunch Program; school must have a secure, temperature controlled area to store BackPacks until distributed; School must provide a BackPack coordinator who will be responsible for the program at the school, attend meetings, and submit monthly reports.

Category

None

Population(s) Served

None

None

None

Budget

Program 12

After School Meals & Snacks Program

The After School Snack program partners with five Tucson Parks and Recreation sites through their KidCo and Inbetweeners Club programs—after-school recreation programs for children ages 5-14. Throughout the school year we provide healthy, after-school snacks five days a week to each site through the USDA at Risk after School Child and Adult Care Food Program, administered state-wide by the Arizona Department of Education. The program’s snack menu uses a four-week, rotational menu that meets ADE and USDA guidelines. Currently, there are 185 kids participating in the After School Snack Program at five Tucson Parks and Recreation sites. The program runs 38 weeks during the school year as well as throughout most school breaks through the Parks and Rec “Schoolzout” program.

In addition, we have partnered with five Boys and Girls Clubs and one Tucson Parks and Recreation Center (Roy Drachman Boys and Girls Club, Steve Daru Boys and Girls Club, Frank and Edith Morton Boys and Girls Club, Jim and Vicki Click Boys and Girls Club, Holmes Tuttle Boys and Girls Club, and Freedom Recreation Center) to provide full healthy meals to children who participate in their programs. Fresh meals are delivered to these sites every day around supper time and are served to the children free of charge by volunteers and program staff. This meal program was made possible through the Child and Adult Care Food Program (CACFP), which provides federal funding to help supply meals to children in need. Currently approximately 350 suppers per day are served each week day during the school year.

Category

None

Population(s) Served

None

None

None

Budget

Program 13

Summer Meals Program

The Summer Meals program is funded through The Summer Food Service Program (SFSP) within the US Department of Agriculture. This program provides funding to non-profit organizations across the United States so that they can serve meals to children in need during the summer months when school is out.

Category

None

Population(s) Served

None

None

None

Budget

Results

Self-reported by organization

How does this organization measure their results? It's a hard question but an important one. These quantitative program results are self-reported by the organization, illustrating their committment to transparency, learning, and interest in helping the whole sector learn and grow.

1. Number of volunteers

Target Population
No target populations selected

Connected to a Program?
n/a
TOTALS BY YEAR
Context notes for this metric
Total volunteer hours the equivalent of 93 FTEs.

2. Number of organizational partners

Target Population
No target populations selected

Connected to a Program?
n/a
TOTALS BY YEAR
Context notes for this metric
250 agency partners (nonprofits, civic groups, & faith communities) co-delivering services in 5 county service-area.

3. Number of hours of training

Target Population
No target populations selected

Connected to a Program?
n/a
TOTALS BY YEAR
Context notes for this metric
Equivalent to 1% of the workforce's time.

4. Total dollar amount of grants awarded

Target Population
No target populations selected

Connected to a Program?
n/a
TOTALS BY YEAR
Context notes for this metric
For hunger-relief and/or local food-security/food-system capacity-building at partner agencies.

5. Number of job skills training courses/workshops conducted

Target Population
No target populations selected

Connected to a Program?
n/a
TOTALS BY YEAR
Context notes for this metric
Providing 12,836 people nutrition and/or food-production education.

6. Number of people within the organization's service area accessing food aid

Target Population
No target populations selected

Connected to a Program?
n/a
TOTALS BY YEAR
Context notes for this metric

7. Number of participants who gain employment

Target Population
No target populations selected

Connected to a Program?
n/a
TOTALS BY YEAR
Context notes for this metric
Through our Caridad Culinary Arts training program and through our various garden & farming programs.

8. Number of health outcomes improved

Target Population
No target populations selected

Connected to a Program?
n/a
TOTALS BY YEAR
Context notes for this metric
Number of servings of fresh, locally grown fruits, vegetables, and eggs provided to clients from local food-production partners of the Community Food Bank.

9. Number of meetings with policymakers or candidates

Target Population
No target populations selected

Connected to a Program?
n/a
TOTALS BY YEAR
Context notes for this metric

Charting Impact

Self-reported by organization

Five powerful questions that require reflection about what really matters - results.

  1. What is the organization aiming to accomplish?
    1. Increase healthy food.
    2. Increase food security.
    3. Mobilize and inspire the public.
    4. Responsibly increase and leverage resources.
    5. Inspire staff and volunteer confidence and support.
    6. Increase reach.
  2. What are the organization's key strategies for making this happen?
    Increase healthy food
    Reduce our service area's "meal gap"
    Increase access and distribution of fresh produce
    Strengthen mutually beneficial agency partner relationships
    Strengthen retail store program partnerships
    Expand child feeding programs
    Increase food security
    Serve as a resource to increase local food production
    Identify, implement, and evaluate poverty reduction interventions
    Promote community self-reliance through education and advocacy
    Strengthen our "shorten-the-line" strategies & programs
    Mobilize and inspire the public
    Improve our donor retention rate and average gift size
    Ensure timely and ongoing communication of our mission and financial performance
    Take action on the findings of our brand perception survey
    Engage elected officials and community leaders in our mission
    Improve the education of and engagement with our advisory boards
    Responsibly increase and leverage resources
    Build our resource-development capacity
    Optimize the double bottom-line of mission & margin returns of our fundraising events
    Build our program evaluation capacity to better manage our double bottom-line and to ensure strategic investment & growth
    Develop opportunities for entrepreneurial, mission-related earned-revenue
    Identify and implement operational and staffing efficiencies to improve bottom-line
    Inspire staff and volunteer confidence and support
    Continue to operationalize our organizational values
    Engage Board in education and assessment of our programs
    Utilize mission performance dashboard
    Invest in professional development, and succession plans
    Engage volunteers in meaningful and needed work
    Maintain AIB food-safety compliance and develop overall safe work-place capacity
    Increase reach
    Survey client and community needs to identify service gaps and opportunities
    Increase service in underserved areas, including use of the Willcox Distribution Center
    Evaluate performance and build capacity of agency and community partners
    Pursue new partnerships in the areas of healthcare; child & senior feeding; and community-wide poverty-reduction
  3. What are the organization's capabilities for doing this?
    20 diversely skilled, community representative volunteer Board members
    125 diversely skilled FTE food logistics, food-security, resource-development, finance, and support-service professionals
    95 annualized FTEs of community volunteers
    7 hub facilities, supporting some 245 partner agencies with a combined 500+ service sites across 23,000 square mile 5-county area (size of West Virginia)
    Sustainable, scalable, diverse revenue streams
    Best-in-class AIB food-safety rating
  4. How will they know if they are making progress?
    "Feed the Line" and "Shorten-the-Line" measures, including:
    A. Percent of healthy foods to encourage from our distribution centers (11 food categories)
    B. # of meals provided by Federal SNAP benefits to our nearly 200,000 clients
    C. # of people receiving nutrition and/or food-production education
    D. # of servings of local fruits, vegetables, and eggs provided through our work
    E. Private support revenue as a % of total operating expenses
    F. Individuals support as a % of total fundraising
    G. Cochise, Graham, and Greenlee counties pounds of food distributed per person in poverty
    H. # of meals distributed per dollar
    I. Program expenses as a % of operating expenses (excluding in-kind food)
    J. # of pounds of acquired food from local sources/relationships
    K. # of individual donors per 1000 people
    L. # of organization-wide hours invested in professional development
  5. What have and haven't they accomplished so far?
    FY 2015 performance per indicator:

    A. 78% of all our distributed food in 11 "healthy food" categories
    B. 1,245,845 SNAP meals provided
    C. 12,836 people receiving nutrition and/or food-production education
    D. 1,344,984 servings of local fruits, vegetables, and/or eggs provided
    E. Private support subsidized 100% of our cash-basis operating expenses
    F. 82.4% of our total fundraising support comes from individuals
    G. Clients in SE AZ counties received 142.15 lbs of food per person
    H. 2.53 meals were distributed per dollar of support, not including stats in C &D above
    I. Not counting the value of donated food, 80% of a dollar went to programs. With food, 96%
    J. 8,043,166 lbs worth of food was locally sourced
    K. We have 22.30 donors per 1000 people in Southern Arizona
    L. We invested 2,816 hours in training and professional-development organization-wide
Service Areas

Self-reported

Arizona

Serving the following Arizona Counties:  Pima, Santa Cruz, Cochise, Graham and Greenlee

Social Media

Funding Needs

Contributions; Grants

Affiliations + Memberships

Feeding America

External Reviews

Source: greatnonprofits.org

The review section is powered by Great Nonprofits

Financials

Financial information is an important part of gauging the short- and long-term health of the organization.

COMMUNITY FOOD BANK INC
Fiscal year: Jul 01-Jun 30
Yes, financials were audited by an independent accountant.

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Operations

The people, governance practices, and partners that make the organization tick.

Community Food Bank Inc., dba Community Food Bank of Southern Arizona

Leadership

NEED MORE INFO ON THIS NONPROFIT?

Free: Gain immediate access to the following:
  • Address, phone, website and contact information
  • Forms 990 for 2015, 2015 and 2014
  • Board Chair and Board Members
  • Access to the GuideStar Community
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Chief Executive Officer

Mr. Michael McDonald

STATEMENT FROM THE Chief Executive Officer

"In collaboration with hundreds of organizational partners across all sectors of the economy, and tens of thousands community volunteers and supporters, the Community Food Bank of Southern Arizona has a 40-year track-record of providing credible, scaled hunger-relief and food-security/self-sufficiency services to our region's most vulnerable neighbors-in-need.

Currently serving 187,000 food-insecure individuals each year in our 5-county service area, the Community Food Bank's service-impact strategies include hunger-relief; community & client nutritional and socioeconomic health; public-policy advocacy at the federal, state, and local levels; and social-enterprise endeavors meant to strengthen the "mission & margin" double bottom-line of our organization and communities.

We believe that compassionate and just communities provide a hand-out today for our most vulnerable neighbors, while also providing a hand-up into an equality of opportunity for all. We believe that this combination of charity and equity strengthens individuals, families, neighborhoods, and the overall well-being and prosperity of our culturally and socioeconomically diverse communities in the borderlands region of the southwest. Together, we find common-ground, and identify and implement commonsensical solutions for the common-good. "

Governance

BOARD CHAIR

Ms. Katie Maxwell

University of Arizona

BOARD LEADERSHIP PRACTICES

GuideStar worked with BoardSource, the national leader in nonprofit board leadership and governance, to create this section, which enables organizations and donors to transparently share information about essential board leadership practices. Self-reported by organization

Yes

BOARD ORIENTATION & EDUCATION

Does the board conduct a formal orientation for new board members and require all board members to sign a written agreement regarding their roles, responsibilities, and expectations?

Yes

CEO OVERSIGHT

Has the board conducted a formal, written assessment of the chief executive within the past year?

Yes

ETHICS & TRANSPARENCY

Have the board and senior staff reviewed the conflict-of-interest policy and completed and signed disclosure statements in the past year?

Yes

BOARD COMPOSITION

Does the board ensure an inclusive board member recruitment process that results in diversity of thought and leadership?

Yes

BOARD PERFORMANCE

Has the board conducted a formal, written self-assessment of its performance within the past three years?