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2018 Board Orientation

2018 Board Orientation. Welcome and Introductions. Institutional History and Mission. Our History. 1978 A group of interested agency representatives met at the Community Action Organization to develop a comprehensive method of food crises intervention.

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2018 Board Orientation

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  1. 2018 Board Orientation

  2. Welcome and Introductions

  3. InstitutionalHistoryand Mission

  4. Our History 1978 A group of interested agency representatives met at the Community Action Organization to develop a comprehensive method of food crises intervention. 1979This Food Bank became the 39th food bank of the Second Harvest chain. 1981 The Food Bank was incorporated as of Community Food Center of WNY, Inc. 1982First logo was developed. 1983A warehouse site at 701 Seneca Street was acquired. 1984 The first millionth pound of food was distributed. New York State began its Supplemental Nutrition Assistance Program (SNAP). 1985 The food bank was now serving four counties: Cattaraugus, Chautauqua, Erie and Niagara. 198 agencies were now members of the food bank. Distribution reached 5 million pounds. A 5,235 ft3 freezer was acquired.

  5. Our History (continued) Our History (continued) 1987 The Community Food Center of Western New York, Inc. installed a computer system. 1988 The team moved to 91 Holt Street in Buffalo and purchased a 37,000 ft2 warehouse. 1989 The name changed to Food Bank of Western New York, Inc.; USDA product is added! 1991The Food Bank distributed its 50 millionth pound of product. 1992The Food Bank invested in a 70,000 ft3 freezer. 1995The 100 millionth pound of product was distributed. 1996 Local fund-raising increased in importance. Produce for People was initiated to increase acquisition and distribution of fresh fruits and vegetables. 1997Kids Cafe program expanded to seven sites. New Food Bank logo developed. 1998 A building renovation and $1M capital campaign began; Hunger 1997: the Faces & Facts study was released and the Buffalo Foundation, K.I.D.S. Foundation and the Food Bank began collaborating.

  6. Our History (continued) 1999 Building renovation concluded; the $1M Capital Campaign goal was surpassed. Collaboration started between Goodwill and Food Bank; a new computer system was installed. 2000 Official opening of Grass Roots Community Garden. Strategic Plan 2000-2003 adopted with new mission and vision statements. A website was developed. 2001 Agency Assistance Program (AAP) was developed; Food Express, Kids Helping Other Kids and Good Cookin’ programs expanded. 2002 Breaking the Line and Urban Revitalization Center; Hunger in America Study 2001 released. Kids Helping Other Kids program won an award from America's Second Harvest. 2003 Nutrition education workshops; emergency infant/baby food programs continued. Garden Project Education Program/fruits and vegetables initiated. $200,000 VITA grant for Food Express was received. It was the 20th anniversary of distributing food to agencies. 2004Designated $281,000 to AAP. Developed new vision statement.

  7. Our History (continued) 2005 Capital campaign for $1.5M publicly announced. Emergency backup generator installed, and vehicle storage facility constructed. 13 million pounds of product distributed. Ranked 28th out of 275 WNY not for profits with 96.2% of expenses dedicated to services. 2006 12 trailer loads of product sent to Hurricane Katrina relief effort. A record $446,000 was designated to our AAP. NY Farm Bureau held its 2005 state annual meeting in Buffalo. 2007Food Bank received a new refrigerated truck via Paul Newman Foundation & Ford. Expanded nutrition education; initiated Puppet Theater; Developed the Food Bank &Agency Disaster Relief Preparedness program. Opened a new distribution site in Chautauqua County. 2008 Clem Eckert, after 12 years, 10 as President/CEO, retired and was replaced by Tom Heine. Client Choice and a Product Recall Process were initiated. Community Blue donated a van. Due to Tom Heine’s illness, Marylou Borowiakbegan as Interim President & CEO. Chautauqua County’s Community Foundation donated a walk-in freezer for the distribution site. 2009 A second food express truck was added; Two FB co-founders Carolyn B. Thomas and Helen Urban and Tom Heine passed away; Borowiakbecame the new President & CEO. Food Bank helped provide food after the local Cattaraugus-Chautauqua flood disaster.

  8. Our History (continued) 2010 The milk voucher program started. E.W. Dann Stevens, a co-founder and Chair Emeritus, passed away. The multi-purpose room was renovated; a refrigerated trailer and dry box trailer were added. The mission, vision and logo were updated. 2011 Collaborated with St. Susan’s on Partners Fighting Hunger in Chautauqua County and a new box truck was added. FB participated in Going Green for interior & exterior lighting. BackPack program expanded; website was enhanced. Food safety training given to all agencies. 2012 An Endowment was adopted. FB began planning for Erie County Direct Delivery; collaborated with Niagara Community Action Program & Cornell Cooperative Extension to add a cooler at the Niagara County Distribution Center to increase local produce distribution. 2013 Hit milestone of 300 million pounds of food distributed in WNY through Member Agencies. Began converting Erie County Member Agencies to Direct Delivery. Created the “Food Bank of Western New York Food For Tomorrow Society” for donors to make planned gifts. 2015 Received a 4-star rating from Charity Navigator. Mobilized staff and resources during the November snow storm that impacted member agencies throughout WNY. Just Say Yes Nutritional Education Program grew to 119 workshops from 69 workshops the previous year.

  9. Our History (continued) • 2016Hosted the first legislative breakfast with attendees from the Food Bank’s four-county service area. Awarded the Community Service Award from the Buffalo Urban League. Received a $500,000 grant from The Ralph C. Wilson, Jr. foundation for critical capital improvements. Passed the AIB audit with a score of 955 out of 1000. Started a pilot of our School-Based Pantry Program in two local high schools. • 2017 Marylou Borowiak, President & CEO, retires in October and is succeeded by Tara A. Ellis. Moved to larger facility in Chautauqua County to improve capacity and food distribution for Chautauqua and Cattaraugus County. Reconfigured the warehouse at 91 Holt St by installing new racking and implementing barcoding system. Acquired new Mobile Pantry vehicle, which helped to increase overall program distribution by 39% in the community. • 2018 Direct Delivery rolls out in Cattaraugus County and planning begins for direct delivery in Niagara County with a rollout goal of pre-year’s end.

  10. Mission, Vision and Core Values • Mission – Obtain nutritious food and support from public and private sources and efficiently distribute these resources to the hungry in Western New York through its member agencies. • Vision – Respectfully provide food, training, education and hunger advocacy for our member agencies and their clients. • Core Values – • Integrity • Collaboration • Service • Respect

  11. Relationship to Other Food Banks • Feeding America – Federal organization; Food Bank of WNY is one of 200 member agencies; FA sets brand standards / requirements; offers education; national advocacy • Food Bank of NYS – State organization; collaborators; product sharing; advocacy on state level; Food Bank of WNY is one of nine member agencies • Food Bank of WNY – Through warehouses in Buffalo and Falconer, serves Erie, Cattaraugus, Chautauqua and Niagara County

  12. Current Statistics • 36 FT employees / 6 PT employees • 3,500 volunteers in warehouse, events and office • 320 member agencies across four counties comprised of food pantries, shelters, soup kitchens and camps.

  13. Organizational Structure

  14. Organizational Chart

  15. Policies and Procedures Emergencies Corrective Action PTO Personnel Records Sexual Harassment holidays Risk Management Volunteer Grievances Member Agreements

  16. Primary Service Teams at the Food Bank of WNY Agency Services: Responsible for fostering and maintaining relationships and effective programs and services for FBWNY’s member agencies and clients. Manages food distribution activities; oversees agency training, site visits, reporting, and compliance. Administrative Support Services: Provides HR services, support with researchand reporting, requests/correspondence, receiving visitors, arranging conference calls/meetings and more! Agency & Community Programs: Oversees, maintains and expands agency and community programs including Baby Needs, BackPack& School Pantry programs, Good Cookin’, Kids in the Kitchen & Just Say Yes to Fruits and Vegetables programs and the Mobile Food Pantry. Development: Responsible for fundraising, special events, direct mail, fostering donor relations including planned (Food for Tomorrow), and monthly giving (Hunger Heroes), obtaining grants and sponsorships, recruiting/retaining volunteers, coordinating food drives. Operations:Responsible for the operation of the Buffalo and Falconer warehouses, food distribution, shipping, receiving, inventory control, facilities, disaster response, safety, sanitation, salvage, storage, agency ordering, barcoding, routing and fleet maintenance. Public & Community Relations: Responsible for public and government relations, branding and communication of FBWNY’s mission and vision including media relations, marketing, internal/external communications and community relations. Finance & Accounting: Manages all financial aspects of FBWNY from budget, audit, billing, various financial components of HR, investments, etc.

  17. Programs, Nutrition Education and Member Agencies

  18. KEY COMMUNITY PROGRAMS Food for Kids Initiative, also known as the Childhood Feeding Programs Baby Needs Program: Provides diapers, formula, baby food and related baby care products to our agencies serving a large population of infants and young children – at no cost to the agencies. This program is serving 36 agencies throughout our service area. BackPackProgram: The BackPack Program provides elementary school students in need with a bag of easy-to-prepare, nutritious food to take home on Fridays throughout the school year. The program served 2,967 children in 46 schools throughout our four-county service area during the 2017-2018 school year. School Pantry Program: The School Pantry Program provides high school students access to nutritious food through pantries conveniently located at the school. Our School Pantry Program served 2,386 individuals (students and their family members) through 6 school pantries during the 2017-2018 school year.

  19. KEY COMMUNITY PROGRAMS Banking on Wellness, also known as Nutrition Education Community Garden: Located at the FBWNY, the garden offers adoptable beds to local residents, member agencies and their clients. Classes are held in the garden to teach gardening, nutrition, and harvest preparation and storage. Participants may keep their harvest, trade it with other participants, or donate it to FBWNY for the Mobile Pantry. Food Safety Training: The FBWNY offers free online, interactive training on basic food safetythat teaches foodborne illness and personal hygiene, proper receiving, storage and repacking. The FBWNY also offers ServSafe Certification for member agencies that prepare meals for clients on-site. The class requires two class days and a third test day. 62 agency representatives completed Food Safety Training in 2017. Good Cookin’ & Kids in the Kitchen: These free, five-week hands-on cooking and education programs teach children and adults cooking and good nutrition practices. Individuals enroll through schools, youth groups or through member agencies. 58 children and adults participated in 2017. Just Say Yes to Fruits and Vegetables (JSY): JSY is an NYS initiative to improve the health of SNAP-eligible populations by promoting fruits and vegetables through nutrition education workshops, food demonstrationsand teaching food budgeting and safe preparation. In 2017, 324 JSY workshops educated 3,518 individuals.

  20. KEY COMMUNITY PROGRAMS Programmatic Support & Food Distribution Agency Assistance Program (AAP): Board designated funds, AAP provides support for FBWNY’s member agencies to purchase food at wholesale cost. Currently 65% of the AAP funds are for food and agencies also may request food storage equipment. Direct Delivery Program: In 2010, FBWNY transitioned to direct delivery for Chautauqua County; Erie in 2013 and Cattaraugus in 2018. The program offers no-cost safe transportation of food from the FBWNY to agencies. Direct delivery in Niagara County is planned for FY 2018-2019 (July 1, 2018 to June 30, 2019). Donated Product: Food banks are required by law to distribute donated products to "infants, elderly, or people in need,” without charge, but are allowed to collect a shared maintenance contribution. Feeding America caps it at 19 cents/pound; FBWNY has charged 14 cents/pound for 16 years to help defray operating costs. Erie County Department of Social Services (ECDSS): Through this partnership, FBWNY provides selected Erie County pantries with extra food and ECDSS caseworkers refer clients to these pantries for food while they wait for SNAP benefits.

  21. KEY COMMUNITY PROGRAMS Programmatic Support & Food Distribution Milk Coupon Program: Distributing milk challenges for many member agencies that lack the storage capacity to distribute enough fresh milk to meet the needs of their clients. Using milk coupons helps get milk to the individuals we serve who are low or no income and live below the federal poverty level. We only pay for what is redeemed. Mobile Food Pantry Program: Many member agencies also do not have enough storage space to house produce and other perishable foods. The Mobile Food Pantry Program enables FBWNY to directly distribute fresh, perishable food to clients. In 2017, FBWNY distributed more than 2 million pounds of food and served more than 100,000 individuals through the Mobile Food Pantry. The Buffalo News – The News Neediest Fund: Agenerous annual donation from The Buffalo News through The News Neediest Fund, allows the FBWNY to provide holiday meal items such as hams, potatoes and holiday trimmings to 42 of the FBWNY member agencies in Erie County. 5,792 households received aid through this program in 2017. Value-Added Products: Through the help of the NYS Venison Coalition, we procure over 20,000 pounds of high-quality protein a year, which is processed locally into 1.5 pound packages for a small fee. The cost of such "processing" is called "value-added." Food banks are allowed to pass on these handling fees to their agencies.

  22. Finance and Budget Overview

  23. CRITICAL FUNDING SOURCES FBWNY receives funds from the federal and state government to procure and distribute food: United States Department of Agriculture (USDA): NYS Bureau of Donated Foods, Office of General Services gives NYS food banks access to proteins, vegetables, fruits, and grains. Federal Emergency Management Agency/Emergency Food & Shelter Program (FEMA/EFSP): FBWNY has received annual EFSP/FEMA grants since 1998. These grants are administered nationally by the United Way of America and locally by the United Way of Chautauqua and Erie counties. FBWNY allocates the funds to eligible emergency food providers to purchase wholesale food from FBWNY and/or to cover shared maintenance fees for donated product. Hunger Prevention and Nutrition Assistance Program (HPNAP): The NYS Department of Health (NYSDOH) provides grants to assist eligible emergency food providers, including pantries, shelters, and soup kitchens. HPNAP funds are used for nutritious foods/food safety suppliesand available to member agencies at no cost. FBWNY uses the funds to purchase food and cover the cost of shared maintenance fees for donated products. HPNAP funded foods must meet nutrition standards created by NYSDOH. FBWNY gathers information from member agencies, including the amount of food distributed and the number of people served, and reports it to NYSDOH monthly. Some of the funds are designated to the Operations Support & Capital Equipment Grant, through which agencies may receive funds to defray operation expenses; new equipment, rent, transportation, staff and utilities.

  24. CRITICAL FUNDING SOURCES • Donated Product: • More than half of the food FBWNY distributes is donated by farmers, packers, manufacturers, wholesalers as well as through community food drives and individual food donations. • Competitive Grants: • FBWNY solicits competitive grants from public and private sources, fundraisers and direct mail to purchase food, equipment and other resources. • Select Key Foundations: • Carnahan-Jackson Foundation • Cattaraugus Region Community Foundation • Chautauqua Region Community Foundation • Holmberg Foundation • Jesse Smith DarrahFund • Lenna Foundation • Northern Chautauqua Community Foundation • John R. OisheiFoundation • Ralph C. Wilson Foundation • Select Key Corporate Partners: • Bank of America, Cummins, Delaware North, Delta Air Lines, Five Star Bank, HSBC,  Morgan Stanley,  National Fuel, Tops Friendly Markets & Wegmans Food Markets

  25. Fellow Board Members Tom Berical, CPA, Chair EmeritusFreed Maxick CPAs, P.C. Michael J. Prendergast, Immediate Past Chair, M&T Bank Jerry Sheldon, Chair Community Volunteer Eric J. Decker, Vice Chair Independent Health Tim Wangler, Secretary Wegmans Food Markets, Inc. Steven Jezioro, Treasurer Rich Products Corporation Nancy Blaschak Blaschak Consulting Keith R. Bookbinder LougenValenti Bookbinder & Weintraub LLP Timothy Boyle NOCO Energy Corp. Allen Brown Amazon Glenn A. Butler Personal Touch Food Service, Inc. David Crisp O-AT-KA Milk Products Carol DeNysschen, PhD, RD, MPH Buffalo State College John S. Eagleton Steuben Trust Co. Stephanie Geter Buffalo State College Vincent O. Hanley Bond, Schoeneck & King PLLC Kristen Hanson Tops Markets, LLC Lou Jacobs Delaware North Karen L. Merkel National Fuel Vincent Miranda Lippes Mathias Wexler Friedman LLP Ramon Morales SEFCU Michael Nowicki Bank of America Jamel Perkins Sodexo Scott C. Terhaar ValueCentric Barrie Yochim Meals on Wheels, Jamestown Tara A. Ellis, Food Bank of Western New York

  26. Board Members’ Fiduciary Responsibilities

  27. Three Key Duties of a Director • Duty of Care • Directors shall discharge their position with the diligence, care and skill which a prudent person would exercise with attention and informed decision-making. • Participate in Board and Committee Meetings • Understand Financial Statements and Budgets • Hear detailed presentations by management and key staff; ask questions • Duty of Loyalty • Directors should be loyal to the organization and not benefit or make private gain, avoiding conflicts of interest. • No organizational loans to Directors • Conflicts must be disclosed to board officers and organizational leadership • Duty of Obedience • Directors should ensure the organization’s mission complies with applicable laws and that its assets are deployed in compliance with the law. • Respect and adhere to donor restrictions • Maintain laws as defined by IRS, NY Attorney General and regulatory agencies

  28. Board Policies & Procedures Conflict of Interest and Disclosure Confidentiality Whistleblower Policy Executive Compensation Gift Policy Recordkeeping and Minutes Code of Ethics Director Liability Insurance Tools, Resources, Meeting Dates and Materials? All are available via the Board Portal of the Website! The password is bestboard2018

  29. Board Member Expectations • Attendance at Board Meetings & Events • Community Outreach & Face Time • Fundraising • Ambassadors for the Food Bank

  30. Committees of the Board • Executive • Governance • Finance • Resource Development • Agency Services Committees of the Corporation • Physical Systems and Safety/Distribution • Information Technology • Walk Off Hunger • Sweet Charity • Personnel

  31. Looking to the Future…

  32. Questions?

  33. Thank you!

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