VERDE FOOD COUNCIL
ACTION PLAN 2009-2010

• In 2007, 8% of Verde Valley residents went to food banks to obtain emergency food.
  
• In 2008, 12% of Verde Valley residents went to food banks to obtain emergency food.
  
• In 2009, 55% of students in six school districts were enrolled in federal free/reduced cost meals programs.
  
• In 2009, 13% of Verde Valley residents received food stamps (SNAP cards).

• Food is a basic need and a human right.
• We are motivated to make a positive difference.
• We seek to serve with respect and to honor self-esteem.
• We will be honest, resourceful, efficient, tolerant, persons of integrity.
• Self-sufficiency is our goal; empowerment is the end we seek.
• We want to reflect the best of community ethics and a sense of heart.
• We seek to embody servant leadership.
• Our service with our neighbors will include rather than exclude.
• We believe in community gardens and fresh, healthy food for all.
• We are committed to cooperation, coordination, collaboration, and the avoidance of competition.

About the Verde Valley

We are 73,000 persons. We live in five incorporated communities and ten unincorporated. We have a poverty rate of approximately 16%. About 12,000 of our neighbors are at risk of hunger; one person in eight. In 2008 by actual count:

And the numbers are growing. The impact of the major economic downturn is driving more individuals and families for the first time to local food banks for emergency help. Our food bank directors report 100-200% increases compared to last year. One director said: “Last year we had 50 people in line; today it’s 150 or more.” Local contributing factors include: rising unemployment, limited job opportunities and housing foreclosures.

There Is Good News

Every organization has core competencies -- strengths that provide for creative responses to new conditions. The members of VFC are no exception. We count among our gifts these things: A strong core of faithful volunteers; three experienced food bank directors; 73,000 neighbors who do care and will respond when challenged; and a long history of faithful community service.

Goals

We identified three broad goals and various objectives for the work of the Council in 2009:

Many objectives were realized in 2009. Others will be addressed in 2010. Toward the end of 2009 the original food banks chose to disassociate from the Verde Food Council and to address their needs separately rather than collaboratively. What follows in this Action Plan is chapter two of the Council’s commitment to hungry people of the Valley.

You are invited to be a participant in that commitment in 2010.

• Convene two sessions of an Action-Planning panel
• Organize an Action Team to implement the “Voice of the Hungry” Action Plan
• Advocate for a consumer-friendly SNAP program
• Monitor state and federal legislation impacting the poor
• Advocate for local policies that support hungry individuals and families
• Advocate for healthy food and special diet needs of the hungry
• Other objectives as determined by the Action Team

• Convene two sessions of an Action-Planning Panel
• Organize an Action Team to implement the “Faith Services for the Hungry” Action Plan
• Other objectives as determined by the Action Team

• Assist in organizing a Steering Committee for a regional Verde Valley Agricultural Coalition for food sustainability
• Develop linkages between local produce growers and emergency food providers
• Promote the Fresh Food Angels program
• Organize a Valley-wide Gleaners program
• Other objectives as determined by the Steering Committee

• Include additional food supply sectors to participate in Council activities – including advocacy, faith services, and agricultural resources
• Provide networking opportunities within and across food supply sector boundaries
• Increase participation in Council activities
• Other objectives as determined by the Steering Committee

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VERDE FOOD COUNCIL
Voice of the Hungry Action Plan - 2010
OUR COMMUNITY CAN WORK TOGETHER FOR THE MISSION
OF ENSURING THAT “EVERYBODY EATS!

• Review the previously identified gaps in food availability;
  
  
• Review and expand strategies to address gaps;
  
  
• Develop an Action Plan and an Action Team to improve food availability in the Verde Valley.

• There is no more hunger.
  
  
• We treat our hungry neighbors with respect.
  
  
• Healthy, fresh food is grown locally and shared.
  
  
• Self-sufficiency is realized by all.

• Lack of promotion of community service information and referral services.
• Lack of classes in self-sufficient living skills.
• Lack of “green” job training in agriculture and community sustainability.
• Lack of community classes in nutrition, healthy cooking & growing food (all ages).
• More effectively communicate the need for donations and volunteers.
• Need for coordinators of volunteers for emergency food providers.
• Need a program to reach hungry, yet reluctant persons to overcome the negative stigma of going to food banks and other emergency food providers.

• Increase Farm-to-School Programs
  
  
• Bring gardeners into every school in the VV to teach on-site gardening skills including soil preparation, composting, irrigation, seed propagation, etc. Gardening can be integrated with biology, ecology, chemistry, geology, math, history and other subject areas as hands-on learning opportunities.
  
  
• Bring skilled cooks to every school in the VV to teach hands-on nutrition, food preservation and preparation classes. * (See note below.)
  
  
• Encourage children to teach their parents/families what they are learning in school and to begin gardens in their own backyards.
  
  
• Expand these educational programs into local communities, providing the same opportunities for persons of all ages.
  
  
• In collaboration with the Sedona Community Center, provide public education about the benefits of the Time Bank Network bartering system and how it can take the “pinch” out of “penny pinching.” This network also provides incentives for more volunteerism, as people are able to get back from their giving.
  
  
• Work with the Cooperative Extension and other community education programs to offer training for more “green jobs” created by a “new vision” of community sustainability.
  
  
• Offer regular Community Round Tables to educate the public about local needs, resources and the “untapped potential” within each community.
  
  
  • Invite legislative representatives for Q & A sessions on community-building and ways to tap into priority resources through the legislative process.
  • Invite panels of local food resource providers to answer questions, provide networking opportunities and generate more interest in volunteerism.
  • Invite government agencies such as DES, WIC and AHCCCS to explain their program opportunities and limits.
  • Invite local businesses and Chambers of Commerce to discuss how they can participate in connecting more dots between needs and resources.
  • Invite farmers and growers to answer questions and network in sharing information and possible creation of “Farm to Table Neighborhood Co-ops.”
    
    
• Distribute Verde Valley Emergency Food Resources Directory and food research information to DES, NACOG, Catholic Charities, Faith-based organizations, food banks, libraries, schools, doctor’s offices, hospitals, grocery stores, etc.
  
  
• Support food banks by training volunteers to provide “consumer intakes” to better meet the needs of each individual seeking assistance, so that people who “show up” don’t fall through the cracks. Some clients can also be recruited as volunteers.

• Food banks and pantries need more storage space - both refrigerated and non-refrigerated spaces.
• Limited transportation:
• Of hungry persons to community hot meals.
• Home delivery of food to the homebound.
• Of food from distribution centers to food banks and pantries.
• Lack of networking/coordination between emergency food providers causes gaps in services – on some days each week, no emergency food resources are available.
• Limited hours of availability and out-of-the way locations of food banks cause limited access to these resources.
• Lack of volunteers to expand services beyond what is now offered (everyone is maxed!).
• Lack of funding to expand programs to meet the expanding needs of every community.
• When emergency resources run out, healthy food is too expensive to buy.
• Many consumers resist using emergency food services due to stigma/pride.

• Create a VV Emergency Food Providers Association, holding monthly meetings to coordinate and combine efforts and resources whenever possible for the purpose of increasing both efficiency and availability of food.
  
  
• Expand food banks and pantries into community gathering/education centers for both peer and multi-generational mentoring, social gathering and enrichment classes, making them more “socially acceptable” and publicly visible. Food banks can be combined with senior centers where appropriate.
  
  
• Work with Verde Valley Caregivers to create a Volunteer Training Program for basic training of volunteers who will work at emergency food programs throughout the Verde Valley.
  
  
• Develop a volunteer recruitment campaign to supply volunteers for all emergency food providers.
  
  
• Improve transportation:
  
  
  • Campbell Soup (food label) campaign to use the credits received from labels to purchase a delivery vehicle to be shared by food banks.
  • Contact car dealers for vehicle donations to emergency food providers.
  • Collaborate with city transportation to make stops at food banks and pantries.
  • Work with city planners to post road signs directed to food banks.
    
    
• Storage Space:
  
  
• Lease-to-own buildings for new sites.
• Rent reimbursement for tax write-offs.
• Develop Bread of Life as a walk-in distribution center.
• Share space with other organizations.
  
  
• Funding:
  
  
• Find funding/donations for updating equipment - refrigeration, power jacks, etc.
• Find retired fundraising professionals to help.
• Golf ball drop and other fundraising events.
• Service club contributions of funds and volunteers.
• Faith organizations’ contributions of funds and volunteers.
• Engage city/town/community councils in helping the hungry in VV.
• Network more closely with foundations and other funding sources to stay on top of funding possibilities.
• Market one or two pieces of jewelry to raise “hunger awareness” and funds to support Verde Food Council programs

• Government agencies and officials, including DES, NACOG, AHCCCS, legislators, and local policy makers.
• Agricultural organizations and small farmers:
• Master Gardeners.
• Gardens for Humanity.
• Perma-culture networks and resources.
• Local businesses who provide landscaping/gardening goods and services.
• U.S. Forestry Service.
• Renewable and sustainable energy resources.
• Local transportation businesses and services.
• Emergency food service providers.
• Faith-based organizations.
• Schools and community education organizations.
• Healthcare providers.
• Local animal refuge centers and animal supply centers to get food for consumers’ pets.
• Other nonprofit organizations and community leaders who may have similar goals and/or want to adopt the above mission and vision for this region.
• Stronger connections with media through press releases, feature articles, use of community calendars for upcoming events, etc.

• Invite each food bank to adopt 2-3 faith-based organizations as partners for expanding available resources (human, monetary and otherwise).
• Work more closely with DES to distribute VV Emergency Food Directory to all SNAP recipients and to all who apply but are denied benefits and to support training of volunteers to help consumers complete SNAP Applications.
• Create a plan with St. Mary’s Food Bank to expand services and food availability as well as accessibility in the VV.
• Work with city transportation officials so local busses will stop at food banks on the days they are open.
• Strengthen alliances with agricultural organizations creating a plan to increase production and distribution of locally grown produce, meat and poultry.
• Continue working with Yavapai College to develop agricultural and green curricula.
• Utilize Master Gardener’s program to develop individual and community gardens.
• Motivate local growers to deliver harvest excesses to food providers.
• Change city ordinances to allow raising animals and poultry in residential areas.
• Encourage cities to promote community gardens.
• Encourage WIC and SNAP partnership with local farmers markets.
• Expand the Food for the Homebound Program throughout the VV.