ABOUT FOOD BANK FOR NEW YORK CITY

Transcription

1 2015 ANNUAL REPORT

2 1 BOARD OF DIRECTORS AS OF APRIL 1, 2015 REVEREND HENRY BELIN CHAIR Bethel AME Church TODD AARON EXECUTIVE VICE CHAIR Sentinel Data Centers, LLC JEWEL JONES VICE CHAIR Love Kitchen, Inc. ARTHUR J. STAINMAN TREASURER First Manhattan Co. JOHN F. FRITTS, ESQ. SECRETARY Cadwalader, Wickersham & Taft LLP MARIO BATALI CHEF/AUTHOR PETER L. BLOOM General Atlantic LLC ANTHONY C. BOWE GAIL GRIMMETT Delta Air Lines CARLA A. HARRIS Morgan Stanley & Company, Inc. TAM HO M A C AIDS Fund SERAINA MAAG AIG GLORIA PITAGORSKY Heard City LEE SCHRAGER Southern Wine & Spirits ERIC SCHWARTZ 76 West Holdings ABOUT FOOD BANK FOR NEW YORK CITY The mission of Food Bank For New York City is to end hunger by organizing food, information and support for community survival and dignity. Food Bank For New York City has been the city s major hunger-relief organization working to end hunger throughout the five boroughs for more than 30 years. Nearly one in five New Yorkers relies on Food Bank for food and other resources. Food Bank takes a strategic, multifaceted approach that provides meals and builds capacity in the neediest communities, while raising awareness and engagement among all New Yorkers. Through its network of more than 1,000 charities and schools citywide, Food Bank provides food for approximately 63 million free meals per year for New Yorkers in need. Food Bank For New York City s income support services, including food stamps (also known as SNAP) and free tax assistance for the working poor, put more than $100 million each year into the pockets of New Yorkers, helping them to afford food and achieve greater dignity and independence. Food Bank s nutrition education programs and services empower more than 275,000 children, teens and adults to sustain a healthy diet and active lifestyle on a low budget. Working toward long-term solutions to food poverty, Food Bank develops policy and conducts research to inform community and government efforts. A member of MICHAEL SMITH Cooking Channel STANLEY TUCCI ACTOR/DIRECTOR ROBERT WEINMANN RDD Associates LLC MARGARETTE PURVIS PRESIDENT AND CEO Food Bank For New York City DATA AS OF JUNE 1, 2015

3 2 FINANCIAL POSITION (CONSOLIDATED STATEMENT) ASSETS Cash and cash equivalents 3,092,654 5,561,628 Investments 5,360,541 5,244,045 Government grants receivable 5,301,131 5,277,155 Contributions receivable 1,083, ,953 Accounts receivable, less allowance for doubtful accounts of $-0- in 2015 and , ,723 Prepaid Expenses and other assets 234, ,592 Purchased products inventory 761, ,140 Donated food inventory 1,439,489 1,286,387 Property and equipment, net 4,200,905 4,446,762 Investment in Hunts Point Cooperative Market, Inc. (HPCM), net 207, ,268 Deferred mortgage costs 59,368 65,420 TOTAL ASSETS $21,874,000 $23,429,073 LIABILITIES AND NET ASSETS LIABILITIES Accounts payable and accrued expenses 2,689,550 $1,763,566 Accrued salaries and employee benefits 937, ,732 Contract advances 574, ,572 Deferred rent 705, ,775 Mortgage loan payable 2,135,924 2,253,498 TOTAL LIABILITIES $7,042,723 $6,018,143 NET ASSETS Unrestricted Board-designated 4,650,000 4,450,000 Property and equipment and investment in HPCM 2,272,198 2,424,532 Undesignated 4,643,113 7,242,414 Total unrestricted 11,565,311 14,116,946 Temporarily restricted 3,215,966 3,243,984 Permanently restricted 50,000 50,000 TOTAL NET ASSETS $14,831,277 $17,410,930 TOTAL LIABILITIES AND NET ASSETS $21,874,000 $23,429,073

4 3 ACTIVITIES (CONSOLIDATED STATEMENT) OPERATING SUPPORT AND REVENUE SUPPORT 2015 TOTAL 2014 TOTALS Donated food received 42,889,419 39,119,623 Foundations and corporations 8,396,280 12,148,988 Individuals 8,203,136 8,831,786 In-kind contributions 20,650 Special events (net of direct costs of $483,013 in 2015 and $436,576 in 2014) 1,975,706 2,473,483 Net assets released from restrictions TOTAL SUPPORT $61,464,541 $62,594,530 REVENUE Government contracts 24,199,138 17,115,568 Shared maintenance 141, ,463 Sale of food and paper products 1,412,649 1,415,921 Other income $111,407 $116,389 TOTAL REVENUE $25,864,578 $18,845,691 TOTAL SUPPORT AND REVENUE $87,329,119 $81,440,221 * In Fiscal Year 2015, Food Bank managed and distributed $76.5 million in food product: $42.8 million was donated, $8.3 million was purchased and $27.2 million was government-contracted, which is not considered a donation or an asset on Food Bank s financial statements. If the government-contracted food product were included, total support and revenue would be approximately $114.6 million. EXPENSES PROGRAM SERVICES Food, storage and distribution 63,052,499 59,202,398 Research and policy 806,468 1,088,060 Nutrition services and education 5,437,227 4,661,570 Community Kitchen and pantry 2,503,995 2,104,667 Income assistance 6,908,410 4,446,579 Benefit access 2,125,848 1,732,139 TOTAL PROGRAM SERVICES $80,834,447 $73,235,413 SUPPORTING SERVICES Management and general 5,707,695 4,552,549 Fundraising 3,412,911 2,948,335 TOTAL SUPPORTING SERVICES 9,120,606 $7,500,884 TOTAL EXPENSES 89,955,053 $80,736,297 CHANGE IN NET ASSETS OPERATING ($2,625,934) $724,574 NON-OPERATING SUPPORT AND REVENUE SUPPORT FOR CAPITAL EXPENDITURES Foundations and corporations Net assets released SUPPORT FOR CAPITAL EXPENDITURES Investment income 46,281 39,751 CHANGE IN NET ASSETS NON-OPERATING 46,281 $39,751 CHANGE IN NET ASSETS ($2,579,653) $764,325 NET ASSETS AT BEGINNING OF YEAR $17,410,930 $16,646,605 NET ASSETS AT END OF YEAR $14,831,277 $16,646,605

5 PROGRAM ACHIEVEMENTS In Fiscal Year 2015 Food Bank embarked on the initial year of our strategic plan Feed The Need, bringing to bear our expertise and diverse network toward directly and intentionally achieving a collective impact in the anti-hunger sphere. By engaging varied charities in areas with high need to work together, we are increasing low-income New Yorkers access to food and other critical services. In keeping with our strategy of increasing capacity and focusing resources where need is greatest, Food Bank positioned our emergency food network to more effectively respond to communities hardest hit by hunger and Supplemental Nutrition Assistance Program (SNAP, formerly known as food stamps) cuts. DURING YEAR 1 OF IMPLEMENTING OUR STRATEGIC PLAN, FOOD BANK: Distributed nearly 47 million meals in communities with the highest meal gap that is, where individuals and families are most in need of food Helped New Yorkers secure $141 million in refunds through our free tax assistance program Engaged 259 charities in SNAP outreach and/or application assistance, exceeding our goal by 30% Placed 6,600 volunteers in service engagement opportunities throughout the network, surpassing our goal by 65% Mobilized 285 charities to take action and advocate for needed anti-hunger resources at the city, state and federal levels

6 5 EMERGENCY FOOD: Food Bank distributed more than 63 million meals, or 76.4 million pounds of food, including close to 18 million pounds of fresh produce through our citywide member network. 1 At our Community Kitchen and Pantry in Harlem we served over 149,000 hot meals and distributed 1.1 million meals through pantry bags to 8,835 unique households. More than one-third of these families were first-time food pantry users. At our Neighborhood Senior Center we served seniors (aged 60 and over) 26,000 nutritious meals and increased their use of food pantry services serving daily, on average, over 100 seniors. SNAP AND BENEFITS OUTREACH AND ENROLLMENT: Food Bank helped secure $10 million in SNAP benefits by screening potentially eligible New Yorkers and assisting them in submitting more than 4,000 SNAP applications. Our partner agencies assisted their clients in submitting an additional 2,300 SNAP applications. Our SNAP work is critical to ensuring access to a key piece of the hunger safety net and helping New Yorkers in need achieve greater dignity and independence. Food Bank s Tiered Engagement Network also helped nearly 1,000 households submit health insurance applications. FREE TAX PREPARATION SERVICES: Food Bank operated over 120 tax assistance sites and engaged 66 charities in its tax program, helping garner over $141 million in tax refunds for lowincome New Yorkers $56 million more than last year. This strategic focus drove nearly 77% of those refunds to New Yorkers living in the highest meal gap communities. Seven of the IRS s top 15 producers of tax assistance for the working poor in 2015 were Food Bank sites. FOOD AND FINANCES IN SCHOOLS PROGRAM: In March 2014 Food Bank launched the pilot Food and Finances in Schools program to help low-income parents with children who face the highest rates of food insecurity. Food Bank s program uniquely combines one-on-one financial coaching with referrals for SNAP, the Earned Income Tax Credit and other resources. To date, our program has reached more than 560 public school parents. Participating parents have opened bank accounts, reduced debt, and have accessed over $1,000,000 combined in SNAP benefits and tax refunds. TECHNOLOGY FOR SMART DECISION MAKING: Working with information technology experts, Food Bank developed a first-of-its-kind single 1. Food Bank s citywide member network is made up of 845 community-based member programs, which include emergency food programs (EFPs) such as soup kitchens and food pantries, as well as senior centers, low-income day care centers, public schools, Open Market BackPack Programs, rehabilitation centers, shelters, youth services, and large multi-service organizations. About 80% of our members are EFPs, and two-thirds of these EFPs are entirely volunteer-run.

7 6 digitized platform for Food Bank and our member agencies to accurately measure client need and the impact of our collective hunger-relief services so that we can continuously improve them. This newly designed web-based system is a powerful tool that tracks where and how often food-insecure families are accessing emergency food and our other anti-hunger services. It also ensures that households can be screened for benefits and access to additional services either directly from Food Bank or through referrals. Once the new digitized platform is fully piloted, Food Bank will seek funding to share it with our network. The system s tax module helped us prepare an additional 30,000 tax returns this past tax season. NUTRITION EDUCATION: Food Bank trained nearly 800 teachers, parent coordinators, and afterschool staff at our annual CookShop Training Conference. CookShop s hands-on nutrition education programming directly reached more than 44,000 students and their adult caregivers at over 200 New York City public school and afterschool sites. Food Bank also held 53 campus pantry distributions at 8 schools, which provided children and their families with more than 338,000 meals. RESEARCH AND ADVOCACY: Food Bank research revealed that the emergency food network continues to struggle with food shortages after SNAP cuts. In light of that, Food Bank successfully led the #EFAPHelps campaign to advocate for an increase in funding for the Emergency Food Assistance Program (EFAP). Emergency food providers across the five boroughs participated by creating petitions, sending letters to elected officials, hosting call-in days, speaking to media and meeting with their elected officials. Our advocacy was successful in gaining an increase of $1.8 million dollars to the program in baselined funds. At the state level, Food Bank s President and CEO Margarette Purvis, Chair of Governor Cuomo s Anti-Hunger Task Force, is leading the charge in finalizing recommendations to improve policies that work to end hunger across New York State. Thanks to the Task Force s early work, the Governor s budget proposal included $4.5 million in additional funding for the state s emergency food programs, $250,000 in technical support to help child and adult care programs access federal meal reimbursements, and $250,000 to help connect schools with New York. Food Bank research also documented promising results from our pilot Food & Finances program. As the primary organizer of over 800 community and emergency food programs (EFPs) in New York City, Food Bank is at the forefront of the city s hunger-relief efforts. Year-round we engage EFPs in neighborhood-level partnerships and networks as part of a responsive, collaborative and seamless service delivery system.

8 Main Office 39 Broadway, 10th Floor, New York, NY t: f: GET INVOLVED: DONATE. ADVOCATE. VOLUNTEER. Warehouse/Distribution Center (food donations) Hunts Point Cooperative Market 355 Food Center Drive, Bronx, NY t: f: Community Kitchen & Food Pantry 252 West 116th Street, New York, NY t: f: FoodBankNYC A Member of FoodBankNYC