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Food Bank Fast Facts
MEDIA CONTACT: Blain Johnson
(415) 282-1907 x270 (office)
(512) 487-2583 (cell)
Hunger in our communities
One in four residents faces the threat of hunger each day in San Francisco and Marin.
Children, seniors, low-wage earners and the unemployed make up the majority of those struggling with hunger. Fourteen percent of those receiving food through the Food Bank network are homeless.
Meals and people served
The Food Bank distributes enough food for more than 105,000 meals each day.
During an average week, our programs serve more than 147,000 people.
In total, the Food Bank provides food to 225,000 people each year.
The San Francisco and Marin Food Banks will distribute 46 million pounds of food this year. More than 27 million pounds is farm-fresh fruits and vegetables.
Pantries and programs
The Food Bank provides food to a network of 450 food programs in San Francisco and Marin counties, including agencies such as St. Anthony’s, Glide, Project Open Hand and St. Vincent de Paul.
Included in that network of 450 partners are the Food Bank’s 240 food pantries, where clients can select fresh produce, pantry staples and protein to cook at home.
Fresh produce makes up two-thirds of the food the Food Banks distributes to pantries.
Menus change weekly and seasonally, but a pantry menu in August 2013 included plums, cauliflower, red bell peppers, onions, carrots, bananas, potatoes, peanut butter, chicken, rice and beans.
On average, less than 15 percent of the Food Bank’s funding comes from government sources. Individuals contribute nearly 60 percent of the organization’s funding, corporations donate 12 percent, foundations grant another 12 percent and the remainder comes from miscellaneous sources.
Efficiencies of scale
Due to the scale and efficiency of the Food Bank’s operations, the organization is able to turn every $1 donation into $6 worth of food. The Food Bank makes individual dollars go further through bulk purchasing, sourcing food for pennies on the pound and volunteer warehouse support.
Every year, more than 25,000 volunteers sort and repack food, breaking it down into family-size portions.
Last year, individuals and groups provided more than 142,000 hours of volunteer work – the equivalent time of 68 full-time employees.