Welcome Food Bank of Siouxland agencies! Thank you to Calvary Lutheran Church for hosting us today!

Mission Importance Our mission is serving you! The Food Bank of Siouxland, a nonprofit organization, strives to be responsive to the needs of its agencies, donors, and volunteers by efficiently soliciting and distributing food to feeding programs for the needy. Your feedback is most welcome.

Staff in the Office Linda Scheid, Executive Director Debbie, Assistant to the Executive Director Jennie Allen, Operations& Warehouse Coordinator Jake, Agency Relations

Warehouse Staff Terry, Warehouse Assistant Drew, Warehouse Manager Dave, Warehouse Assistant Rico, Truck Driver

Today’s Agenda  Welcome & Networking Lunch  Performance Statistics

Today’s Agenda  SNAP with Kerry Heaton  Online Stats Entering

Today’s Agenda  Entering Statistics Online  Dry and Frozen Sorting: How is it going? Your thoughts and concerns.

Today’s Agenda  P1 Items: What can the Food Bank provide? Why the Food Bank is not providing certain product.  Questions? Thoughts?

Food Bank Quiz!  As you arrive and eat your lunch, please network with the representatives of the other agencies.  Consider discussing a following topic: best practices, uplifting client stories, or the operating practices at your agency  Food Bank staff has prepared a Trivia Quiz about the Food Bank of Siouxland. Fill it out, you could win a prize!

WELCOME!  Linda Scheid, Executive Director of the Food Bank of Siouxland

Topic Two: Performance Stats  In 2015, Food Bank agencies distributed 1,744,897 pounds of food.  In 2015, agencies served 51,963 households and 231,578 individuals.  In 2015, agencies served 638,801 meals and 304,316 snacks.

Performance Stats: Sources of Food FY 2015  47% of food in the Food Bank warehouse came from Local Donations, including retail outlets.  27% of the food in the warehouse came from Purchased Product.  20% of the warehouse food came from the USDA/TEFAP program.  6% of the warehouse food came from the Feeding America Network.

Performance Stats: Categories of Food in FY 2015  What categories of food did the Food Bank receive the most of? See below:  Vegetables accounted for 53% of food received.  Meat accounted for 7.25% of the food received.  Fruit accounted for 6.5% of the food received.  Dairy accounted for 5.3% of the food received.

Topic One: SNAP Kerry Heaton works at the Food Assistance Outreach in Omaha, Nebraska. Kerry’s position is to help eligible clients navigate the SNAP application process. She spends half of her time at the call center. The other half is spent visiting western Iowa agencies, meeting clients face to face.

Online Stats Entry  Starting in May of 2016, Food Bank of Siouxland will ask agencies to enter statistics through the Primarius Online Ordering system.  This should be easy, as the task of entering stats can be done when your agency orders.  Beginning July 1, 2016, agencies will have 50 days from the last stat entry to enter stats. An order will not be able to be entered if your agency is not current on stats entry.

Online Stats Entry  An Online Statistics Manual will be distributed in May through and the Food Bank website.  Jennie and Jake will demonstrate how to enter statistics.

Dry Sorting:  Dry Sorting changed in early 2015 to reduce repacking time and increase warehouse floor efficiency. Additionally, each category should have more for the menu, when created.  Biggest changes: All vegetables go in one case; fruit and pudding cups combine into one case; the pork & beans and beans case combined; pasta, fruit snacks, & breakfast/granola bars have their own case.

Online Ordering Recap  Let’s recap the ordering process.  Jennie has tips and tricks for us to ensure a smooth order.  Do not forget to call if you have any questions, especially on a product or product packing configuration.

Dry Sorting:  Variety is provided by purchased product (cases of corn, green beans, pears, peaches, etc.)  Are there any thoughts, questions, or concerns about this process after a year of trying it out?  Broth is the next ‘sorted’ box which might be discontinued (combining with the soup case).  Are their any products you have questions about or wonder about?

Frozen Sorting:  Frozen sorting changed shortly after dry sorting in efforts to speed and simplify the sorting process.  The biggest change affected the sorting of meat. Beef, Pork, Poultry, and Seafood were moved into their own 20 and 40 pound cases. The assorted meat 40 pound case was discontinued.

Frozen Sorting:  What has been your agencies biggest successes with this change in policy? Biggest challenge?  What do you expect to find? What is an appropriate amount of meat to find in a 20 pound case? In the 40 pound case?  Considering purchased meat at the Food Bank, what is your experience with the seasoned pork? With the rolled turkey? With ground beef?

P1 Product Updates  In 2013, the Food Bank staff increased the amount of food purchased for the warehouse. This has aided in the variety of products the Food Bank can provide. It also creates a consistent flow of certain items.  During Agency Inspections, Jake gathers information on what product your agency likes to see or have more of on the menu.

P1 Product Updates  What are standard purchased items for the Food Bank Warehouse? 1. Lots of Vegetable choices, including tomatoes, corn, peas, and green beans 2. Lots of Bean choices including baked beans, pork & beans, and kidney beans 3. Fruit, Canned (mainly oranges or pears) 4. Pasta 5. Pasta and/or Tomato Sauce 6. Pancake Mix and Syrup 7. Canned Chicken and Tuna

P1 Product Updates  What are items the Food Bank would like to increase through purchasing? 1. Peanut Butter 2. Cereal 3. More Soup Varieties 4. Fruit, Canned 5. Canned Meat % Juices 7. Ground Beef.  Are there any items not on this list you would like to see more of?

P1 Product Updates  Why doesn’t the Food Bank just purchase more of those products right now?  The Food Bank of Siouxland has developed relationships with several food sourcing partners, including manufacturers, secondary market warehouses, and food vendors.  To use the Food Bank’s financial resources wisely, and to provide the best benefit to your agency, the Food Bank must weigh product costs, the ability or inability to order certain products, by what is offered by these partners.

Thoughts? Concerns? Questions?  Does anyone have any parting thoughts, concerns or questions?  It is also time to go over the 2016 Agency Conference Quiz.

All Agency Conference 2016 Thank you for your time and for all you do to help the needy in our area!