Phone: 607.796.6061
Fax: 607.796.6028

Executive Director: Natasha R Thompson
Email: nrthompson@feedingamerica.org
Media Contact: Gina Santodonato
Title: Director of Marketing and Communication
Phone: 607.796.6061
Email: gsantodonato@feedingamerica.org

Population Served
Number of counties served: 6
Total pounds of food distributed annually: 6,806,648
Types and numbers of services agencies distributing food
Emergency: 96
Soup Kitchen: 5
Shelter: 6
Residence: 37
Day Care: 6
Multi-service: 9
Senior: 3
Rehabilitation: 0
Youth Programs: 9
Other Programs: 4
Basic programs being run (i.e. CK, KC, produce, job training)

Prepared Foods, Fresh Produce, Back Pack, Repack Bulk, Kids Cafes, Salvage, Purchase Program, TEFAP, SFSP, Other Service : Hunger Education and $mart Buy, Mobile Pantry, Non Food Distribution, Nutrition Education, Eligibility Counseling, After School Snacks, Food Stamps

Number of volunteers
Number of volunteer hours donated annually: 3,282
Information from FeedingAmerica.org

• 17 million children in the US—that’s nearly one in four—struggle with hunger.

• Undernourished children suffer from:
  • Impaired cognitive development
  • Long-term emotional & health problems
  • Decreased educational attainment
  • Decreased productivity

TEACHER SURVEY RESULTS (Share our Strength National Survey)

Too Many Kids are Coming To School Too Hungry to Learn
62% of teachers say they see children who regularly come to school hungry each week because they are not getting enough to eat at home.

At Share Our Strength, we don’t just talk about ending childhood hunger in America-we have a strategic plan to do it. It begins with supporting the most successful organizations working to end hunger in the United States while simultaneously focusing our efforts on three primary areas:

• Increase access to public and private programs that provide food to children and their families.
• Strengthen community resources that connect children to healthy food.
• Improve families’ knowledge about available programs and how to get the most from limited resources.

There’s Strength in Numbers

At Share Our Strength, we understand this completely. That’s why we’ve developed a powerful 10-point plan to help us effectively end childhood hunger in America. The plan helps bridge the gaps between existing programs that work and the families who need them. It’s a great plan, and we invite you to join us in making it happen.

Share our Strength’s 10 Point Plan to end Childhood Hunger in America by 2015

The Fresh Fruit and Vegetable Snack Program is a USDA program and the program at BJM is a pilot program that is privately funded.

You can read more about this excellent program at the following places.

Healthy School Food
USDA.gov
Ithaca Times article
WENY news report
PBH Foundation web site.

Photos from the Cornbread for Kids event 2010

[View with PicLens]

Fresh Fruit and Vegetable Snack Program

Most Changed Stories

• Last spring when the program first started, Denise Gomber, principal of BJM, shared a story about a student who was complaining about “all these fruits and vegetables.” He wanted more ice cream instead. She offered to meet with him in her office to discuss his concerns. When it was time for them to meet, he had already changed his mind. He is now active proponent of the program.
• A child was playing in The Cat’s Pajamas toy store with another child who happened to be in the store. He was overheard by owner Jennifer Engel who is on the IPEI board, one of our program funders, bragging about how in his school he gets fruits and vegetables every day in the classroom.

• A first grade teacher told Amie Hamlin that she received a call from a parent. Her child had never before eaten beets, but came home all excited saying that they must go out and purchase beets, slice them very thin, and eat them raw. The parent was very appreciative. There were a few beets left over so we sliced them and took them around the school in a bowl, offering them to children. Children took them by the handfuls and were enjoying beets as if they were candy. It was very gratifying to see this.

• A 4th grade student approached Amie Hamlin in the cafeteria while she was preparing the fruits and vegetables. She said that it was very nice that someone thought to do this for the children of the school and that she really appreciated it, and thanked her. She then came to visit on a regular basis to talk about eating healthy. We have asked her to create a piece for our website (we are working on a complete re-design) for a children’s section.

• This winter, a kindergarten teacher told us, “We had a birthday party with chocolate cupcakes–about half stopped eating their cupcake to eat the grapes. And many (half) then chose broccoli and tried the turnips. Four kids had seconds on turnips.” At the beginning of the school year, this teacher asked the program manager not to give any vegetables to her students since they wouldn’t eat them!

• A teacher told us about a student who now prefers vegetables to potato chips. Amie Hamlin asked a fifth grade student how she liked the program. She told Amie that when she eat vegetables she feels smarter! Several other students have now told us that they also feel smarter the more fruits and vegetables they eat.

• At a staff meeting, Denise Gomber, school principal, shared that parents are now telling her that they’re becoming “closet eaters” because their children nag them not to eat junk food anymore.

• At a staff meeting we asked teachers if they are still serving other snacks in addition to the fruits and vegetables. One third-grade teacher commented that they no longer serve other snacks, just the fruits and vegetables, and the kids finish everything. A kindergarten teacher shared the same comment, and also noted how appreciative the parents are that they no longer have to bring in snacks.

• When we asked what types of snacks the fruits and vegetables have replaced, teachers cited a long list of snack foods including Goldfish, Wheat Thins, Fruit Chews, raw Ramen noodles, popcorn, Cheezits, pretzels, and Cheerios.

• A third grade teacher told us that an overweight student in her class had been bringing in unhealthy snack foods to eat in her classroom during the day. She has noticed that he eats all of the fruit and vegetable snacks and has not been bringing in as many snack foods from home. They never discourage him when he goes for a fifth serving of vegetables.

• In the primary autism classroom, the teacher shared that one of her students has a very limited diet (mostly cheese crackers). Yet after being presented with raw kale over and over again, he finally tried it and likes to eat kale now.

• The food service manager at BJM is absolutely convinced that the turnips dramatically reduced her asthma symptoms for hours.

• A teacher shared a story about a student who refused to try the fruits and vegetables. He had never before had apples. One day, he finally tried them and the whole class cheered!

• A third grade teacher reported that although there were some “hard words” on the information sheet, students were interested in looking them up to understand all of the new fruit and vegetable facts.

• Several teachers have shared that the fruits and vegetables served at school are often the only ones that both teachers and students eat all day. They let us know that both students and teachers are exposed to new fruits and vegetables that they had never known about, e.g., celeriac, fennel, pomegranates, and parsnips. For many, it’s the first time they have ever eaten raw, fresh fruits and vegetables as opposed to canned or frozen.

• In our end of the year evaluation process, we are finding out that many students have learned of new fruits and vegetables that they like by trying them at school, and then go home and ask for them.

Wineries / Beer Brewers / Beverage Companies

Americana Vineyards & Winery
Beam Global /Southern Wine Co.
Bellwether Hard Cider
Bloomer Creek Vineyard
Chemung Spring Water
Dr. Konstantin Frank’s Vinifera Wine Cellars
Fox Run Vineyards
Glenora Wine Cellars
Hermann J. Wiemer Vineyard
Heron Hill Winery
Hosmer Winery
Ithaca Beer & Soda Company
Ithaca Coffee Company
King Ferry Winery
Knapp Vineyard
Lakewood Vineyards
Lamoreaux Landing Wine Cellars
Lucas Vineyards
Ravine’s Wine Cellars
Red Newt Cellars
Sheldrake Point Winery
Standing Stone Vineyard
Thirsty Owl Wine Company
Wagner Vineyards

Restaurants

Cayuga Medical Center
Crystal Lake Cafe
Ithaca Bakery
East Shore Cafe (Corporate reception)
Fine Line Bistro
H and J Hospitality (aka Joe’s Restaurant)
Hazelnut Kitchen
Ithaca College Catering
Ithaca Farmer’s Market
Just Desserts
Loaves & Fishes
Maxie’s Supper Club
Moosewood Restaurant
Purity Ice Cream
Red Newt Bistro
Rogues Harbor Inn
Simeons (Corporate reception)
Simply Red Lakeside Bistro/LaTourelle
Solaz (Corporate reception)
Stella’s Cafe
SYSCO (Corporate reception)
Taste of Thai Express
Taverna Banfi at The Statler Hotel
The Boatyard Grill
The Rose
Word of Mouth

The Learning Web’s Youth Outreach Program (Taste of the Nation Ithaca recipient Agency)

Cornell Cooperative Extension’s CSA Farm Share Program (Taste of the Nation Ithaca recipient Agency)

Loaves and Fishes

Hunger Relief Organizations in Ithaca

View Poverty Relief in Ithaca in a larger map