Throughout the Weekends And More program review, we have been working with Céileann Regan and Charity Alcocer, two Public Health Dietitians to better understand food insecurity among students and their families, and the strengths and challenges associated with school backpack programs.
It has been a little over a month since we’ve completed the major portion of renovations to our emergency food hamper distribution area. We spoke with our Logistics and Inventory Manager, Mike, to understand the process for designing and implementing these renovations, as well as learn more about what’s to come.
Common items found in hampers, such as tomato sauce, pasta, beans, tuna, canned/fresh vegetables + fruit, breads, oatmeal or cereals, nut butters, canned soups, eggs, and rice can all be used to create diabetic-friendly snacks and meals.
On average, our emergency food hampers contain 16% whole grains, 26% whole grains, 28% fruits and vegetables, and 30% is categorized as ‘other,’ which includes items like baking supplies, white bread and pasta, or snack foods.
Many people think of food security as the opposite of food insecurity, which refers to a household’s ability to afford the food they need. However, food security goes one step further to encompass the structure and operation of our food systems.
The Calgary Food Bank distributes approximately 400 food hampers to households experiencing food insecurity and processes over 500 requests for emergency food hampers each day. How do we manage such a high need for emergency food support?