April 6. 2017 Addressing Food Security A Collaborative and Innovative Model: “The Community Food Club” Grand Rapids, MI

Definition: Food Security “a condition in which all community residents obtain a safe, culturally acceptable, nutritionally adequate diet through a sustainable food system that maximizes community self-reliance, social justice, and democratic decision making.” Definition: Food Security

CAUSES OF FOOD INSECURITY Economic Inequity High Housing Costs Health Care Costs Lack of Sustainable Food Sources CAUSES OF FOOD INSECURITY

Challenges of “Emergency” Response Addressing “food/hunger” in isolation from other poverty issues – recognizing the social determinants of health Emergency food pantries recognize a “chronic” need for food assistance Lack of attention to nutrition and distribution of produce Inadequate capacity and traffic to fully address problem Decreasing support of “emergency” response from funders Limitations of charitable hunger organizations in addressing food insecurity Challenges of “Emergency” Response

“the vast majority of support for food insecure people still comes from government, not private charity.” - Special Report: America’s Food Banks Say Charity Won’t End Hunger

Characteristics of Food Security Availability of foods at a reasonable cost Ready access to grocery stores and other food sources Enough personal income to purchase adequate food to meet nutritional needs for all household members Freedom to choose nutritious, healthy foods Personal confidence in the safety and quantity of food available Easy access to good information about nutrition Reduced reliance on emergency food pantries Characteristics of Food Security

Opportunities with a Food Security Framework Opportunities to transform food distribution Approach food assistance as social justice/equity issue Support capacity, resiliency and participation of vulnerable, food-insecure households Engage community in more sustainable, food secure approach Measure success by improved access, choice, and healthy eating (rather than outputs of # of people served, # of pounds distributed) Opportunities with a Food Security Framework

Standards of Community Food Club The low-income member household is the center of the entire operation Referral sources may vary, but eligible households will be informed about the Food Club and invited to apply if they are interested The referral source(s) (especially when emergency food is also provided) should be physically separate from the Food Club facility The membership application, and interview, in an effort to protect confidentiality and promote efficiency, will take place at the referral source(s) Utilize Feeding America for cost savings Standards of Community Food Club

Standards of Community Food Club The Food Club facility will have easy member and volunteer access and adequate parking; a welcoming, barrier-free environment; high quality food product selection and displays with a commercial-type check out system The Food Club will provide ample hours of operation each week with consistent, appropriate staffing The Food Club will provide a wide range of food items, including fresh and nutritional vegetables, fruits, dairy and meat products Standards of Community Food Club

Evaluation - Food Insecurity in Grand Rapids (2013-2015)

The Community Food Club “Pilot” (2015-2017) Innovative model developed by a collaborative of seven non-profit organizations – including The Salvation Army (referrals) and Feeding America (primary food source) Includes the participation of consumers in planning and governing; surveys and focus groups Three year pilot implemented to “test” the model Intentional effort to move beyond an emergency-only response to promote sustainability and greater personal resiliency Food items are “priced” to incentivize healthy eating (not actual value) Local philanthropy funding for model The Community Food Club “Pilot” (2015-2017)

Core Values of Community Food Club Dignity Choice (self-select to participate; food items; times/hours, etc) Membership (participation and investment) More normalized grocery store experience (not a “pantry plus”) Collaboration Core Values of Community Food Club

Goals of Community Food Club Increase members’ food security Increase members’ empowerment, recognize their dignity and promote their self-reliance Improve healthy living by accessing nutritious food choices on a consistent basis Increase members’ personal and/or financial stability due to participation in the Food Club Increase community engagement in the Food Club Goals of Community Food Club

Member stories

Eligibility 200% or below Federal Poverty Level Self-identify as “food insecure” Willing to pay $10/month membership fee to join Eligibility

Process One page application completed at The Salvation Army Household takes copy of application to Food Club – pays membership fee (cash) when ready to start Complete “first time” survey & 6 month/12 month Receive point allocation based on household size Spend “points” as they choose during 30 day period Process

Statistics from First Six Months 1406 Member Households (24% Senior households; 29% children (under 12 years of age) chose to become members 70% of member households are at or below 100% of poverty 28% fruits/vegetables of total good distributed in first year Operations cost per member = $40.00 (started at $150/member) Statistics from First Six Months

Outcomes for the First Six Months of Operation

Statistics from the First Year of Operation 92% of members said they did not have any hesitation about joining the Community Food Club 65% of members strongly agree (31% agree) that the Food Club is a desirable place to shop 85% of members strongly agree Food Club staff/volunteers treat them with respect 30% of members strongly agree (50% agree) that their family eats more fruits and vegetables now than they did before joining the Food Club 73% of members said that they understand more about healthy eating because of the Food Club Statistics from the First Year of Operation

Outcomes from the First Year of Operation 49% of members reported they worried less about running out of food 36% of members reported they did not have to cut the size or skip meals because there wasn’t enough money for food 31% of members reported improvement in their ability to afford basic needs 24% of members said they hadn’t returned to a pantry or community kitchen since joining the Food Club Outcomes from the First Year of Operation

Vision  Moving Forward Memorandum of Understanding with organizations that want to duplicate model Exploring creation of standalone 501(c)3 in year 4 Using community food bank and alignment with tax code Consider replication potential Exploration of nation model with TSA & FA Vision  Moving Forward

Contacts Darcy Cunningham darcy_cunningham@usc.salvationarmy.org We cannot succeed against hunger while ignoring poverty, because hunger is a physical manifestation of poverty.” (2014 Hunger Report, Bread for the World Institute) Darcy Cunningham darcy_cunningham@usc.salvationarmy.org Betty Zylstra bzylstra@usc.salvationarmy.org http://www.communityfoodclubgr.org/ Contacts