1. Please find a table according to ………………………….
Welcome!
Please find a table according to ………………………….

2. Goal #1 of ReThink Hunger:
Improve the capacity of the network to handle and distribute large quantities of nutritious and perishable food.
Bethany Carney, Food Sourcing Manager
Elise Minjarez, Food Sourcing Coordinator
Tyler Markham, Agency Retail Coordinator
All

3. CAFB Food Sourcing Plan
34 million pounds of food
funding
past donations
food rescue
budget
USDA
transportation
purchased food
logistical limitations
food drives
staff
volunteers
relationships
warehouse
cold storage
CAFB Food Sourcing Plan

4. How can you strengthen your plan to source more nutritious foods?

5. Agenda Group Discussions Share Big Ideas Create Goals and Actions
Current Resources
Challenges and Barriers
Untapped Opportunities
Strategies and Solutions
Share Big Ideas
Create Goals and Actions

6. Introduce Yourself!
Please keep these introductions brief! You will get to know each other during the session.
State your name, your agency’s name, and describe your operation in one sentence.

7. Group Discussions
One item at a time; Do your best to stay focused on the current topic!
Take first minute to compile and write down your thoughts before sharing as a group

8. 1. Current Resources
What resources are you currently utilizing to acquire/source food for your agency?
CAFB Example:
-food rescue, fleet of trucks, purchasing budget, staff, donor relationships, food drives, etc.

9. 1. Current Resources
What resources are you currently utilizing to acquire/source food for your agency?
Where does your funding for food purchases come from?
How do you utilize staff/volunteers to help you source food?
What kind of transportation do use to source food?
What dry, cooler, and freezer space is available?
Do you hold any major food drives?
What else?

10. 2. Challenges and Barriers
What are some challenges and barriers you face in providing more fresh foods to your clients?
CAFB Example:
-shortage of drivers, limited storage space, large service territory

11. 2. Challenges and Barriers
What are some challenges and barriers you face in providing more fresh foods to your clients?
Do you have any unique challenges to providing nutritious foods to the population you serve?
Do you have enough storage space?
Are you limited in volunteer help?
Is picking up food a logistical challenge?
Do you face shortages in funding?
What else?

12. 3. Untapped Opportunities
What are some untapped opportunities for sourcing more nutritious foods for your clients?
CAFB Example:
-smaller local food companies, gleaning, farmers markets

13. 3. Untapped Opportunities
What are some untapped opportunities for sourcing more nutritious foods for your clients?
Are there any local gardeners that may donate their surplus produce?
Are there local butcher shops, convenience stores, or other small food businesses in your community?
Are you accessing the “shop-for” cooler area at CAFB?
Are there fruit trees in your area that could be gleaned?
What else?

14. 4. Strategies and Solutions
What strategies might you use to increase the amount of nutritious foods going to clients?
CAFB Example:
-Agency Retail Pickup, shipping container pilot in Waco, new facility with more cooler/freezer space!

15. 4. Strategies and Solutions
What strategies might you use to increase the amount of nutritious foods going to clients?
Could you adjust or expand your distribution times/days?
Are you able to expand your cold storage capacity and/or transportation?
Can you provide nutrition education for clients?
Could you collaborate with other organizations?
Could you redesign your distribution model for maximum efficiency?
What else?

16. Let’s Share!

17. Share the Biggest, Best Ideas
In your discussions, what was the one major idea, strategy, or solution that stood out?
Groups will have 2 minutes to decide what their “big idea” is.
Please write down a brief description to present (2-5 sentences).
Choose one group representative to present your idea to the room.

18. Creating a Plan: Goals and Actions
Name 3 food sourcing goals you would like your agency to achieve.
For each goal, come up with at least one action.

19. Example
Goal:
Increase distribution of fresh foods by 25% in the next year.
Actions:
Research ways to acquire more cooler space.
Reach out to local gardeners.
Utilize CAFB shop-for cooler more frequently.

20. Looking Ahead…
This is just the beginning. These goals and actions don’t end here! Use this exercise as a catalyst for creating an actual food sourcing plan.
Share contact information with your group so you can continue to communicate and collaborate.

21. THANK YOU Please contact feel free to contact us: 512-282-2111
Bethany Carney, Food Sourcing Manager
Elise Minjarez, Food Sourcing Coordinator
Tyler Markham, Agency Retail Coordinator