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

2. 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

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

4. 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

5. “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

6. 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

7. 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

8. 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

9. 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

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

11. 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” ( )

12. 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

13. 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

14. Member stories

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

16. 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

18. 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

19. Outcomes for the First Six Months of Operation

20. 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

21. 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

22. 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

23. 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
Betty Zylstra
Contacts