Sources of Product
- Food Industry Donations (44% of all product received in 2011) include Local Product Donations, Fresh Produce Donations, Feeding America Donations, Salvage from Retailers, Extra Helpings Donations, Other Food Banks and Food Drives
- USDA Commodities (45% of all product received) for the Emergency Food Assistance Program (EFAP) and the Commodity Supplemental Food Program (CSFP)
- Purchased Food (11% of all product received) includes Shop Smart & Save (SSS), FEMA/Emergency Food & Shelter Program, Kids BackPack, PowerPack, and Summer Meals, Virtual Food Drives, Emergency Food Fund and Purchases for Other Programs.
Distribution of Product and Food Bank Programs
FAMILY/HOUSEHOLD DISTRIBUTION & MEAL PROGRAMS
General Distribution of Product to Agencies (25% of all product distributed in 2011)
Through this program, the Food Bank distributes donated food and product along with SSS and FEMA food to charitable agency sites located throughout Los Angeles County. In 2005, the Food Bank launched the Agency Delivery Program to provide better access for agencies located in the Antelope Valley, the San Fernando Valley, the South Bay and East Los Angeles County.
- Total number of Agency Sites: 1,006
- Number of unduplicated people served annually by food pantries, shelters and soup kitchens: 1 Million individuals
Emergency Food Assistance Program (EFAP) Household Distribution (30%)
This program provides agencies with United States Department of Agriculture (USDA) commodities. Food pantries and other distribution sites provide grocery bags of food to low-income families and individuals based on income guidelines. Soup kitchens and other hot meal programs open to the public are also eligible to receive USDA commodities through EFAP.
Fresh Produce Programs including Rapid Food Distribution (26%)
|The Rapid Food Distribution program provides a “just-in-time” delivery of fresh produce and other perishable foods to agencies before their distribution. Given that many agencies have very limited refrigeration, recipients at these agency sites are able access fresh produce and other items that they typically would not receive. Fresh fruits and vegetables are also picked up by agencies at the Food Bank’s distribution center.
This program helps Food Bank agencies obtain prepared, perishable food and other product primarily for meal programs. The Food Bank’s staff pairs restaurants, hotels, caterers and other donors who have extra food or product with nearby agencies who collect the food and use it to feed their clients. For information on how to donate food through this program, please contact the Food Bank's Product Donations Department.