Dear Hunger Relief Partners,

As we settle deeper into autumn, I wanted to reach out and share some reflections from the operations side of our team. The summer months provided us with many opportunities to feel grateful for the optimism and can-do attitude fostered by all of our team members in the warehouse, transportation, and volunteer operations groups. Like many others, we have faced unpredictable supply chain and personnel attrition issues; rising fuel, equipment, and repair costs; and diminished capacity from our vendors to service equipment on the normal timetable. Despite these difficulties, our team members have increased deliveries in certain areas, introduced fresh produce offerings to offset the end of the USDA Farmers to Families Food Box program, increased total pounds distributed, and reduced waste. 

In operations, our primary directive continues to be to disburse to you, our partners, the right products in the right condition. We strive to have products either ready to be picked up or delivered at the right time. Over the next few quarters, we will further enhance our service by:

• Continually increasing our delivery capability
• Implementing new processes around order-fulfillment accuracy 
• Bringing in external training for our team regarding handling and storing produce to improve quality

These, plus the several other initiatives we have planned, have been crafted with you in mind. It is my honor to lead this team and to support you in our shared quest to provide hunger relief.

Sincerely,

Kelly Green
Director of Operations

IMPORTANT DATES

As we enter the busy holiday season, please keep our business closure schedule in mind as it will affect ordering and access to the Fresh Food Center in the next few months. Please check out the November Calendar for important closure information.

Here are some additional important dates:

• Thursday, November 18:     Virtual partner orientation 1:00 p.m.
• Monday, November 22:     Link2Feed Training 12:00–1:30 p.m.
• Thursday, November 25:     Closed due to Thanksgiving holiday
• Friday, November 26:     Closed due to Thanksgiving holiday
• Wednesday, November 30:     Pick-ups and orders will be accepted up to 12:00 p.m.; the Fresh Food Center will close at 12:10 p.m.

For our full calendar of important dates, please refer to the annual calendar.

If you have any questions, please contact our Partner Support Team: partnersupport@foodbankrockies.org

INCLEMENT WEATHER CLOSURES

As we move into the winter season, please be aware that Food Bank of the Rockies may make closure determinations. Closure information will be posted on our website, on social media, and on our phone messaging system. Please refer to the following guidelines for pick-ups and deliveries:

For Scheduled Pick-Ups: Day of Closure

• Partner Support will contact all partners with a scheduled pick-up on the closure day
• Partners will have three (3) business days from the original pick-up date to reschedule or product will be restocked
• Emails and texts will be sent to all partners with a pick-up on the day of closure if they are unable to be reached by phone

For Scheduled Deliveries: Day of Closure

• Partner Support to contact partners about a canceled delivery
• Delivery will be rescheduled as soon as weather permits and per the schedule as communicated by Transportation Manager
• Partner Support will communicate reschedules to affected partners

Please also ensure that any necessary accommodations have been made for all volunteers and clients to remain safe and warm while attending a distribution.

ANNOUNCING THE NEW LINK2FEED PARTNER PORTAL

The Food Bank of the Rockies webpage now has a central portal for all Link2Feed information. Whether you would like to learn more about the system or are an active partner, check out the new portal page. The page contains testimonials, feature updates, document resources, tutorial videos, and a link to sign up for an upcoming training.

Interested in learning more about Link2Feed? Email L2F@foodbankrockies.org or sign up for a training at http://bit.ly/L2FRSVP today.

DID YOU BUY YOUR COPY OF REINVENTING FOOD BANKS AND PANTRIES BY KATIE S. MARTIN?

For partners who would like a copy of Reinventing Food Banks and Pantries by Katie S. Martin, Food Bank of the Rockies is extending an offer to reimburse up to $25 towards the cost of the book to the first 100 partners who submit their receipt to partnersupport@foodbankrockies.org. 

We will offset the amount by posting the equivalent food credits to your account on your next invoice. We look forward to hearing your feedback; please post your thoughts on the book, highlighting best practices and opening up lively discussions, on the Partner Facebook Group Page.

If your organization exemplifies any of the best practices mentioned in the book, we would love to highlight you in an upcoming newsletter or Town Hall session. Please let us know by contacting partnersupport@foodbankrockies.org.

PARTNER HIGHLIGHT: FOOD FOR THOUGHT DENVER

When you ask Bob Bell about the success of his nonprofit, Food for Thought, he answers that he just keeps it simple. In his case, “simple” is defined as 497,205 PowerSacks distributed to low-income students at 72 Denver metro schools since 2012. The primary reason that distributing a half-million bags of weekend meals has been “simple” is due to the strong and vast volunteer network Food for Thought has built over the years. Every Friday, no matter the weather or state of the pandemic, up to 250 Food for Thought volunteers start packing bags no later than 5:30 a.m.; that same group then delivers the bags. There is a core group of 100 weekly volunteers, but over 3,500 volunteers have met to pack and distribute PowerSacks over the years. 

Bell attributes the success of Food for Thought’s volunteer network to the fact that throughout their shift, volunteers are engaged, feel valued, and see the direct impact they are having in their community. “It becomes a family,” Bell explained. “We are all in this together.” He recommends that other food pantries take the time to write out a clear and defined mission for their volunteers so that they can see tangible results to keep them engaged and empowered. 

Food for Thought started out with a small group of volunteers and two school partners. They dreamed big, worked hard, and will continue providing food for school-aged kids until there is no longer a need. Food for Thought is made possible by the generosity of its volunteers, its program donors, and Food Bank of the Rockies. 

PARTNER EXPRESS ITEM DESCRIPTORS DEFINED

In an effort to reduce the confusion around pack sizes, units of product measurement, and item descriptions in Partner Express, please review the following document to help with your order.

SEASONAL HOLIDAYS

• As we move into the holiday season, there are a few specific holidays that our Culturally Responsive and Sourcing Teams are highlighting. Click here for a full list of holidays.
   
• December 12–January 6: Navidad is celebrated in Latino communities. Traditionally sought food items include chiles, corn husks, masa flour, pork, beef, tomatoes, onions, and garlic.
   
• February 1: Lunar New Year is celebrated in some Asian and Asian-American communities. Traditionally sought food items include mustard greens, dried fruit and nuts, baby alliums (such as shallots or pearl onions), and long-grain white rice. 
   
• April 2–May 2: Ramadan is celebrated in Muslim communities. Traditionally sought food items include teff flour, dates, coffee, eggs, potatoes, tomatoes, and onions. 

MEET THE NEW MEMBERS OF THE FOOD FOR KIDS TEAM

Cora Frumkin is our new Food for Kids Representative with the Food for Kids Team at the 45th Avenue Distribution Center in Denver. Cora has two degrees: International Studies and Spanish. In her free time, Cora loves spending time outside. Her hobbies include scuba diving, hiking, skiing, climbing, and trying new restaurants. Fun fact: Back in 2019, Cora studied abroad in Bilbao, Spain, and her university was across the river from the famously gorgeous Guggenheim Museum. Welcome, Cora!

Matt Nagashima is our new Food for Kids Operations Rep at the 45th Avenue Distribution Center in Denver, joining the Food for Kids Team. He will be working specifically with the Totes of Hope™ program. Matt is a big fan of Korean BBQ, his two dogs, writing, backpacking, and Sci-Fi. During the pandemic, Matt started building a personal library of historical accounts of people across the world. Matt grew up in Littleton, went to school in Durango, and finished his degree at CSU in Fort Collins. He’s excited to be back in Denver and help his home state. Welcome, Matt!

Jonelle Addabbo, formerly the Government Programs Supervisor at Nome, has started a new role as Community Nutrition and Wellness Coordinator with Food for Kids at the 45th Avenue Distribution Center in Denver. Jonelle is excited to apply her background as a registered dietitian nutritionist to develop Food Bank of the Rockies’ nutrition policy, create recipes, and review menu components for hunger-relief programs. She is particularly passionate about supporting clients’ tastes and cultural preferences. Jonelle loves to travel, hike, snowshoe, bike, and practice yoga.

JOIN FOOD BANK OF THE ROCKIES’ PROGRAMS ADVISORY COMMITTEE

The Programs Advisory Committee (PAC) is seeking new members who can share their expertise and advice as Food Bank of the Rockies works to support our partners. We recognize the immense value of listening to and learning from the perspectives and lived experiences our partners share. We welcome and encourage diverse voices in hunger relief to positively influence and impact our important work, including strategic direction and decisions affecting our service area and community partners. Together we can explore the best ways to serve our urban and rural communities.  
 
What Does the Programs Advisory Committee Do? 
 
Our Programs Advisory Committee (PAC) convenes on a quarterly basis. The diverse committee consists of partner representatives from all of our different food programs within our service area (Denver metro counties, Eastern Plains, Western Slope). 
 
Roles & Responsibilities: 

• Improving communication between Food Bank of the Rockies and our partners 
• Informing Food Bank of the Rockies of current hunger-relief trends 
  • Sharing what resources are needed as support 
• Increasing transparency between Food Bank of the Rockies and our partners 
• Assisting in connecting Food Bank of the Rockies’ strategic plan to partner needs
• Advising on proposed document revisions and procedural changes 
• Committing to attend and participate in quarterly Zoom meetings 
  • Join subcommittees to support Food Bank of the Rockies’ projects 
• Mentoring and supporting new partner peers 
• Implementing learning opportunities to enhance best practices and highlight the diverse communities within our service area 

Meetings: 

• Meetings are held quarterly 
• The next meeting is scheduled for Thursday, December 9, at 10:00 a.m. 

Interested in becoming a Programs Advisory Committee member? Please email Maria Esparza: mesparza@foodbankrockies.org. 

FOOD BANK OF THE ROCKIES: JOIN OUR TEAM
 
Want to do good with good people? Working at Food Bank of the Rockies is more than just a job. We work daily to ignite the power of community to nourish people facing hunger. If working to alleviate hunger sounds like the way you would like to spend your day, apply for one of our open opportunities.
 
Food Bank of the Rockies is an equal opportunity employer and offers paid time off, health, dental, and 401(k) benefits.

OPEN POSITION SPOTLIGHT: SOUS CHEF

The Sous Chef helps support Food Bank of the Rockies’ Culinary Kitchen and Food for Kids teams. Food Bank of the Rockies is a sponsor of the USDA Child and Adult Food Program and Summer Food Service Program, and follows outlined nutrition standards. Food Bank of the Rockies provides fresh and frozen unitized meals to various partners, including Boys and Girls Clubs, the YMCA, and afterschool programs. 

The Sous Chef assists the Executive Chef in ensuring maximum satisfaction through planning, organizing, directing, and controlling kitchen operations. The successful candidate will exhibit culinary talents by personally performing tasks and assisting in leading staff and volunteers in the kitchen, specifically in the realm of expanding operations to include afternoon and evening shifts and managing food operation-related functionalities. Apply today!