who feeds the hungry? is a project developed by food for

Who Feeds The Hungry? is a project developed by Food For Survival, Inc., an AmericanSecond Harvest Food Bank serving New York City. Since 1983, Food For Survival hasresponded to the plight of the hungry and those who feed them by distributing food andrelated product to emergency food progams. Food For Survival began this study ofEmergency Food Programs to gain and share a better understanding of where and whatthese programs are, how they operate and how well they serve the community.

The mission of Food For Survival is:

• To provide food and related products that are free or low-cost to emer-gency food providers and other groups serving the poor and those inneed of food assistance in the five counties of New York City;

• To use the information gained from this operation, as well as theFood Bank’s resources, to provide public education and work withhunger and income advocacy organizations to combat the causes ofhunger; and

• To help food providers through technical assistance and other services.

© Copyright 2000 by Food For Survival, Inc.

Photography by Jerry Speir

This report was made possible through the generous support of J.P. Morgan & Co. Incorporated

Hunts Point Co-op Market355 Food Center DriveBronx, New York 10474

Tel: 718/991-4300Fax: 718/893-3442

Web: www.foodforsurvival.org

WHO FEEDS THE HUNGRY?

MAPPING NEW YORK CITY’SEMERGENCY FOOD PROVIDERS

“This mapping study is a microcosm of what is happening across America—more and more people working, playing by therules and trying to support their families, but still going hungry. What this study tells us is that were it not for the thousands of“emergency” food programs and the wonderful volunteers who run them, hunger would be even worse. But it’s a problem we willhave until public leaders work as hard to end the problem as the volunteers do to respond to the crisis.”

—Dr. J. Larry Brown, Director,Center on Hunger and Poverty, Tufts University

WHO FEEDS THE HUNGRY? Food For Survival, Inc.2

Acknowledgements

Board of DirectorsRobert Weinmann, ChairAcosta Sales & Marketing

Carla Harris, Vice ChairMorgan Stanley & Co., Incorporated

Luis Garden-Acosta, SecretaryEl Puente

Kathy Goldman, TreasurerCommunity Food Resources Center

Walter D'AgostinoD'Agostino Supermarkets

Jewel JonesManhattan Bible Church

Mary McCormickFund For The City of New York

Robert SacksKane Kessler, PC

Marvin SpiraEastern Perishable Products Ass’n.

Mabel Wilson

PresidentLucy Cabrera, Ph.D.

Project TeamLucy Cabrera, Ph. D.Tyrone HarrysinghBecky PayneJohanna Waegemakers Schiff, Ph.D.Kayode T. Vann, Research Coordinator

Special thanks toFriends and Funders of Food For Survival

The Food Industry

America’s Second Harvest National FoodBank Network

The Hunts Point Terminal ProduceCooperative Association, Inc.

Staff and volunteers of New York CityEmergency Food Programs

New York City Human ResourcesAdministration: Office of DomesticViolence and Emergency InterventionServices / EFAP

New York State Department of Health:Division of Nutrition / HPNAP

New York State Office of General Services:Division of Government Donated Foods / TEFAP

Federal Emergency Management Agency:Emergency Food and Shelter / New YorkCity Board Program administered by theUnited Way of NYC

City Harvest, Inc.

Liz Krueger, Community Food ResourcesCenter

Food For Survival Staff

Van Amburg Group

NYPIRG

Suzanne Patterson, Gradiant Graphics

Funders (partial list)4C FoodsAlfred Jurzykowski FoundationAlfred T. Stanley FoundationAnne S. Richardson FundBenfica TruckingBrooklyn Borough President OfficeBull's Head Foundation, Inc.Charles & Mildred Scnurmacher

Foundation, Inc.Charles Schwab & CompanyCIT GroupCitibankConsolidated EdisonDDC Publishing, Inc.EABEdith C. Blum Foundation, Inc.

Emy & Emil Herzfeld Foundation, Inc.Epstein FoundationEthel Kennedy FoundationFabric TraditionFast Forward FoundationFidelity Investments Charitable Gift FundFJCFood For Needy, Inc.Foundation for the Jewish CommunityFrancis & Benjamin Benneson FoundationFrank E. Clark Religious and Charitable TrustFriars FoundationFund For The City of New YorkGage FundGBS FoundationGordon B. Sherman FoundationGreentree FoundationGW Cadbury Charitable FundH. van Ameringen FoundationHeights AssociatesH & G Franklin FundHenry & Lucy Moses Fund, Inc.HSBC BankHornick BrothersHunter College Elementary SchoolHyde & Watson FoundationIAP, Inc.Ira Resnick FoundationIrving Harris FoundationJ. Blitzer FundJ.P. Morgan & Co., Inc.Jewish Communal FundJoyce Green Family FundKellogg'sKraft FoodsLouis and Harold Price FoundationLucent TechnologiesLynch & Mayer, Inc.Macy's EastMarquis George MacDonald FoundationMazon: A Jewish Response to HungerMelvin & Sylvia Katka FoundationMetroliftMorgan Stanley Dean Witter FoundationNational Foods, Inc.Nathan and Lena Seiler Family Foundation

New York City Human ResourcesAdministration

New York State Department of HealthNY Mercantile Exchange FoundationPhilip Morris Companies, Inc.Philip Morris Employee FundRepublic National Bank of New YorkRichard Harris Charitable Lead TrustRJR Nabisco FoundationSandpiper FundS.H. & Helen R. Scheuer Family FundShare Our StrengthSidney & Judith Kranes Charitable FundStainman Family Foundation, Inc.Steinbrecher & RossStern School of Business (NYU)Techstar Technical Services, Inc.The Achelis FoundationThe Ascher FoundationThe Chase Manhattan Bank, NAThe Coach Dairy Goat FarmThe Constance Culver FoundationThe Corella & Bertram F. Bonner

Foundation, Inc.The Dammann Fund, Inc.The Ettinger Foundation, Inc.The Ferriday FundThe First Presbyterian ChurchThe Glinkenhaus FoundationThe Green Fund, Inc.The J.M. Kaplan Fund, Inc.The Litwin Foundation, Inc.The Marks Family FoundationThe Meyers FoundationThe New York Community TrustThe Overbrook FoundationThe Richard & Natalie Jacoff Foundation, Inc.The Robin Hood FoundationThe Rusty Staub FoundationThe Scherman FundThe Starr FoundationThe Thoedore H. Barth FoundationToohey Family Charitable FoundationUnilever United States Foundation, Inc.Vinmont FoundationWitten Family Foundation

Food For Survival, Inc. WHO FEEDS THE HUNGRY? 3

Table of Contents

Clients ..................................................21

Client Profiles ....................................21

Client Geographical Location ........22

Client Housing Status ....................23

Client Eligibility and Screening ......24

People Turned Away ......................25

Program Service Suspension ........25

Welfare Reform: Impact on Clients

and Programs..............................26

Services to Immigrants ..................27

Program Awareness ......................27

EFPs: Borough and District Profiles ..29

Meals by Borough ..........................30

Growth of EFPs in the Boroughs ....31

Community Board Districts

by Borough ......................................32

City Council Districts by Borough ....42

Congressional Districts

by Borough ......................................52

State Senate Districts by Borough ....54

State Assembly Districts

by Borough ......................................56

Agency Listing ....................................60

Acknowledgements ..............................2

Introduction............................................4

Overview ................................................5

Methodology ..........................................7

Key Findings..........................................8

Citywide Profile ..................................11

Operations ........................................12

EFP Paid and Unpaid Staffing......13

Program Expenses ........................14

Operating Budgets and Food

Sources ........................................15

Types of Food Distributed by

Pantries ........................................16

Special Food Services Provided....17

Hours of Operation ........................18

Food Distribution Trends ................19

Non-Food Services ........................20


Introduction

This report presents to the people of New York City the results of an extensivesurvey designed and conducted in 1998, by Food For Survival, New YorkCity’s food bank, and additional data available for 1999. With information pro-vided by the majority of the emergency food providers in New York City, itpresents results crucial to the future of our community.

A similar study was conducted in 1995. Results of the 1995 and 1998 sur-veys provided the data to detect significant trends over time. The 1998 surveywas modified to accommodate changes in reporting procedures and refinementsin programs and services by many EFPs. The restructuring of some questions andthe addition of others prevent direct comparison with some 1995 data.

Food For Survival retained the services of the research firm of Van AmburgGroup, Inc. for the processing and analysis of the data.


Overview

Who feeds the hungry? This report provides a profile of those who feed thehungry, numerous small, and some large, emergency food programs scatteredthroughout the five boroughs, and the persons they serve: the hungry children,adults and senior citizens of New York City. Most often sponsored by localreligious groups representing a wide array of religious beliefs, these programsexist chiefly because of the volunteer efforts of thousands of caring NewYorkers.

Emergency Food Programs (EFPs) have proliferated in the last 20 years.The majority of New York City's EFPs did not exist in 1980, and several hun-dred have come into existence in the last three years - a time of decreasingwelfare rolls and increasing economic prosperity. It is difficult to reconcile theparadox of hunger and poverty amidst economic affluence in America. Overallprosperity and financial expansion experienced across the country have had vir-tually no effect on reducing the disparity between the rich and poor. Whileincome is said to be increasing across all sectors of the American economy, themargin is very little for many Americans. Census data shows that in 1997incomes for the top 5% of wage earners rose an average of 4.7%, or $9,600 peryear, while the incomes of those in the bottom 20% increased 0.9%, an insignif-icant $80 per year. Not only have the poor been left out of the abundance expe-rienced by those at the top, they are left hungry in increasing numbers.

The causes and consequences of poverty became a major focus of govern-ment and its policy makers in the 1960s and 1970s. The image of abject pover-ty and hunger found in the inner cities and rural America sent shock wavesthroughout the nation. This spurred the creation of a number of federal socialwelfare programs, beginning in 1961 under the Kennedy Administration. Thenature and scope of federal food and nutrition programs changed dramaticallyfrom 1961 to the mid-1970s. In 1961, what began as a demonstration projectto assist the poor in eight communities, was expanded into a national entitle-ment program when Congress passed the Food Stamp Act of 1965. The nextyear the Child Nutrition Act of 1966 was passed leading to the establishmentof the School Breakfast Program. By 1972, the United States Department ofAgriculture initiated The Special Supplemental Food Program for Women,Infants, and Children (WIC). That same year amendments to the Older Adults

Act of 1965 provided funding for congregate and home-delivered meals forsenior citizens. With the National School Lunch Program, started just afterWorld War II, these new programs became the backbone of an ambitious effortto wipe out hunger and malnutrition among America’s low-income population.By the end of the 1970s, this country came close to eliminating hunger.

For all the gains made toward eradicating hunger from 1961 to 1979,hunger re-emerged as a major problem in the early 1980s and has become pro-gressively worse in the 1990s. This phenomenon can be partially attributed tolow paying jobs, high housing costs, unemployment, food stamp cuts, poverty,low benefit levels, and economic fluctuations, but the major element has beenthe federal government’s refocusing of policy and spending priorities awayfrom domestic social welfare. This began with the Reagan Administration’sOmnibus Reconciliation Act of 1981 and more recently, the PersonalResponsibility and Work Opportunity Reconciliation Act of 1996 (WelfareReform Act). The safety net of social programs, which proved effective in pro-tecting America’s poor has undergone reform. These changes have significant-ly reduced benefits in the Food Stamp program, altered eligibility rules forSupplemental Security Income (SSI), and changed funding formulas andguidelines for child welfare and child support.

In addition to the inadequacy of benefit levels, some federal food assistanceprograms are plagued by under-utilization and under-funding. Enrollment in theFood Stamp program is sharply diminishing. This is due largely to the 1996Welfare Reform Act, lack of information, and the complexities of meetingeligibility requirements.

The result of these pressures on low income families, seniors and thosewith marginal or no adequate housing arrangements has been a tremendousstrain on the Emergency Food Program Network. There are now more than94,000 soup kitchen and food pantry programs operating nationwide respond-ing to this growing problem, with private not-for-profit agencies accounting formore than 90%. New York City is home to 971 soup kitchens and food pantries,working to meet the growing needs of the hungry. Together, these programsare providing millions of free meals each month to this city’s most vulnerable

3Children’s Defense Fund and the National Coalition for the Homeless, "Welfare to What: EarlyFinding on Family Hardship and Well Being" (Washington, DC: 1998), p. 14.


Overview

uted through food pantries to households with children living in their homes.These are examples of the hidden hungry whose limited financial resourceskeep them housed but without enough money to put food on the table.Throughout the city concerned volunteers, social service agencies, and reli-gious institutions are working to alleviate hunger. Despite all of these heroicefforts, hunger is still a common problem for many of the city’s residents.

Hunger in New York City, and throughout the country, is preventable byensuring that all Americans have access to income and benefits to meet theirmost basic nutritional needs. The United States knows how to end hunger; thisgoal was almost accomplished by the end of the 1970s. However, as the 21stcentury begins, the possibility remains that fewer government benefits will beavailable and more people will face hunger in the immediate future.Emergency Food Programs are a necessary but temporary solution until theroot cause of hunger (poverty) is addressed.

citizens: those without work or receiving low wages, families with children, thephysically and mentally disabled, the homeless, seniors, and people withAIDS.

The average EFP in the United States, and here in New York City, is a com-munity-based organization, started to meet the needs of people in its communi-ty. Most often, at least 81% of the time, a local church, temple, or religious con-gregation has opened a food pantry or soup kitchen to meet these needs.

This Mapping Study indicates that the average EFP is very small, employ-ing 0.9 full time paid staff and 0.7 part time paid staff. The bulk of the EFP,depends largely on its volunteer staff. The average EFP also has 3.5 full timevolunteers and 8.8 part-time volunteers.

Hunger in America is not caused by scarcity or a shortage of food, butrather poverty is the primary cause. Low-income and working families spendsubstantial portions of their income on housing and other basic expenses.Subsequently, securing enough food that is nutritiously adequate is forsaken forother priorities. Thirty percent of people seeking emergency food assistance hadto choose between buying food or paying their rent or mortgage. Moreover, ina collaborative study with Second Harvest entitled, Hunger 1997: The Faces &Facts,1 Food For Survival’s research found that 75% of New York City house-holds receiving emergency food relief have less than $10,000 in annual house-hold income. The federal poverty threshold for a family of four is $16,036.2

What is perhaps most alarming is the increasing number of EFP clientswho are working people and families. Having a job is of little help. Beingunable to afford food is as common among those who have a paid job as it isamong those who are not employed.3 While the soup kitchen line is a popularimage for depicting hunger, most emergency food in New York City is distrib-

1Second Harvest & Van Amburg Group, Inc., "Hunger: The Faces & Facts, 1997" (Chicago, IL,Erie, PA: 1997), pp. 24, 39

2U.S. Census Bureau, Current Population Survey—Poverty Thresholds: 1996.

4The Food For Survival 1995 report reported on children aged 0-18 while the 1998 report,reports children aged 0-17.

5HRA does not separate people-served information into age categories. Data from these pro-grams are multiplied by predetermined percentages of children, adults and elderly served ineach borough.


Methodology

Emergency Food Programs (EFPs) are either soup kitchens or food pantriesthat distribute free food to persons who cannot provide enough food for them-selves or their families. Soup kitchens provide meals for clients while foodpantries distribute bags of assorted food on a limited basis to households. Thisreport describes the operations of soup kitchens and food pantries.

In late 1998 surveys were mailed to 753 agencies that operate EFPs (someagencies operate both a soup kitchen and a food pantry). Fifty-nine percent ofthe agencies (445) responded. Information was received on 572 programs,including 175 kitchens (31%) and 397 pantries (69%). This response rate wasan increase of 108% from the 1995 survey. Information in this report, based ondetailed responses from these agencies, is included in the Citywide Profile sec-tion. The sampling error of responses, based on a confidence level of 95% is asfollows: kitchens 4.3%, pantries 3.0% and all programs 3.0%

This information is supplemented with data on the levels of service pro-vided by affiliated agencies for the calendar year 1998. Food For Survivalcollects people-served data from its participating programs on a monthly basis.An average of 85% of programs provide people-served data every month.Annual totals are determined by calculating the monthly average of personsserved at every program. Three age categories are represented - children (0-17)4, adults (18-64), and elderly (65 and over). Each person served by a soupkitchen represents one meal served. Each person served by a food pantry rep-resents 6 meals. Data on an additional set of 157 programs from which FoodFor Survival does not collect monthly reports, was obtained from the HumanResources Administration (HRA),5 Office of Domestic Violence & EmergencyIntervention Services.

In the Citywide Profile section, maps which identify the locations ofprograms in the five boroughs of New York City are presented together withsocio-demographic data of each of the boroughs and data about the EFPs locat-ed there. These maps provide information in several different categories: byCommunity Board Districts, City Council Districts, State Assembly Districts,State Senate Districts and Congressional Districts. All maps indicate the rate ofpoverty below 125% of the federal poverty line. This limit of 125% representsthe figure most commonly applied in New York City for determining the extentof poverty.


Key Findings

In 1995, there were 735 EFPs in the City of New York. By 1998 this num-ber had increased to 971. The number of soup kitchens grew slightly from295 to 303 but the number of food pantries soared from 440 to 668, anincrease of 52%.

• The overwhelming majority of food programs (80%) are staffed exclusive-ly by volunteers and operate under the auspices of religious organizations:churches, temples, and synagogues.

• In 1998, EFPs provided an average of 5,204,945 meals a month. Threeyears earlier, in 1995, an average of 2,719,756 meals were served. This rep-resents an increase of 91.3% in meals served.

• Each month an average of 615,858 persons receive food from an EFP. In1995, the average was 309,280.

• While there was a rise in the number of meals provided in all five boroughs,the greatest increases were in Brooklyn, the Bronx and Staten Island.

• In 1998, children and the elderly comprised the majority of food recipients(56%).

• The proportion of elderly (65 and older) food recipients grew from 11% in1995 to 21% in 1998.

• The proportion of children served grew from 32% in 1995, to 35% in 1998.

• Staten Island has the largest proportion of elderly receiving food at pantries:34% of all recipients at food pantries on Staten Island are senior citizens, ascompared to the Bronx where only 16% of recipients were elderly.

• In Brooklyn 38% of food recipients are children.

• In 1995, Manhattan programs provided more meals per month than anyother borough. In 1998, Brooklyn provided the most meals per month.

• The majority of the City’s hungery, over 58%, live in Brooklyn and theBronx.

• Almost 40% of EFPs deliver food to the homebound.


Key Findings

• 80% of EFPs report that the increase in meals served is due to the impact ofWelfare Reform.

• 67% of EFPs report that clients have either lost or had their governmentbenefits reduced as a result of Welfare Reform.

• EFPs remain very small, but appear to be stabilizing their operationsthrough employment of a few key staff members. The average EFP employsthe equivalent of 1.6 paid staff.

• Volunteer effort is critical to feeding the hungry in New York City. Unpaidvolunteers fill over 81% of EFP staff positions.

• The average EFP has 3.5 full time volunteers and 8.8 part time volunteers.The number of volunteers has increased 251% since 1995.

• The typical EFP has an average annual income of $25,256, which is theequivalent of 70% of the effective buying income of $35,889 in the averageNew York City household. From this budget they pay staff, cover rent andutilities, and purchase food. 46% of an EFP budget is spent on non-foodexpenses, leaving 54% for food expenses.

• 33% of programs report that during 1998, they were forced to temporarilyclose. Lack of adequate food supplies was given as the reason by 66%, andlack of funding was cited by 25%.

• 58% of EFPs distribute clothing, while 43% provide referrals to socialservices.

• Many agencies have programs which support significant life changes inorder to foster the independence of people receiving emergency food.Referral to social services and various types of counseling - substanceabuse, credit and financial, support groups - are the most common addition-al services offered. The number and variety of support services haveincreased in the last five years to include services to immigrants such asESL, GED and citizenship assistance.

• 34% of EFPs reported that during 1998, they were forced to turn peopleaway. Two thirds of those turning people away reported lack of availablefood as the main reason.

• EFPs need money and equipment to distribute food, and to operate moreeffectively.

• Only 14% of the agencies surveyed are computerized.


“The first two weeks of the month, people have enough from Social Security, SSI, food stampsand welfare, then the lines start forming. We see not only people on welfare, but we also see work-ing people who run out of money to purchase food.

Food For Survival is the mainstay of our food pantry. Without it, I doubt if we would still bealive! When the Food For Survival truck comes, it enhances the lives of people in the communitywho use our program.”

—Clara Williams, African Americans For Bread Not Bombs


NEW YORK CITY EMERGENCYFOOD PROGRAM OPERATIONS:CITYWIDE PROFILE

“As hunger continues to increase through the 1990s, due to a combination of inadequate wages and government policies fail-ing to provide for those most in need, provision of emergency food plays a more crucial role in the daily lives of New York’s poor.Studies, such as this by Food For Survival, provide essential information to policy makers, service providers and the broaderpublic about the demographics and neighborhood-based patterns of demand for and responses to this growing necessity foremergency food.”

—Liz Krueger, Associate Director, Community Food Resources Center

Almost all EFPs are grass-roots organizations operating on small budgets and rely-ing on volunteers for their survival. The typical EFP has an average annual incomeof $25,256, which is the equivalent of 70% of the effective buying income of$35,889 in the average New York City household. From this budget EFPs obtainfood, pay rent, utilities, and sometimes staff. 46% of their budget is allocated to non-food expenses, which leaves 54% for food expenses.

The number of emergency food programs grew significantly during the decadebetween 1983 and 1993 as unemployment increased and wages failed to keep pacewith the cost of living. As the economy gradually stabilized and grew between1993 and 1997, the requests for food assistance decreased slightly. In the last threeyears the number of programs has again risen markedly. In 1998 Food For Survivalidentified 971 EFPs operated by not-for-profit, community-based agencies in thefive boroughs which comprise New York City.

• The number of EFPs has increased by 24.3%.

Most agencies (80%) operate only one emergency food program, either a soupkitchen or a food pantry, while 20% operate both a soup kitchen and a food pantry.

Program Start Up

The average Food For Survival member program began in 1989.

• The McCauley Water St. Mission opened in 1872 and is one of the ear-liest emergency food programs in New York.

• 8% of Food For Survival member EFPs were started prior to 1980.

• 28% began before 1985.

• 19% started between 1986 and 1990.

• 27% began between 1991 and 1995.

• 26% were started within the past 3 years.

• 53% were started within the past 8 years.


Operations

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0

10

20

30

40

50

60

Last 8years

Last 3years

1991-19951986-1990Prior to1985

Prior to1980

Year Program Started

0

2

4

6

8

10

12

PantriesKitchens

Part-timevolunteer

Full-timevolunteer

Part-timepaid staff

Full-timepaid staff

Average Number of Paid and Unpaid (Volunteer) Staff

1.20.8 0.9

0.6

4.3

3.2

10.1

8.3


Operations

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EFP PAID AND UNPAID (VOLUNTEER) STAFFING

Volunteers are the backbone of almost all EFPs. Volunteers fill 81% of allstaff positions and remain a critical component of emergency food distribution.Kitchens and pantries commonly have a director who oversees the entire oper-ation from the acquisition of food to its final distribution. Soup kitchen staffare assigned specific tasks including cooking, set-up and cleaning, serving,record keeping, and security. Food pantry staff share a variety of tasks such assorting inventory, shelving, bagging, record keeping, and distributing food toclients. Paid staff are more likely to be working in a large food program. Themajority of soup kitchens have a director. 31% have a paid director, 54% havea volunteer director, and 15% operate with no director compared to 23.9%,57.7%, and 18% respectively for food pantries. 5% of kitchens and 3.5% ofpantries have paid nutritionists.

• 210 pantries and 75 kitchen programs operate entirely with volunteer staff.

• 80% of all programs operate with 10 or less volunteers, most of themon a part-time basis.

% of Expense Allocation

Other

Cleaning supplies

Food Service Supplies

Equipment

Space rental and utilities

Volunteer staff stipends

Paid staff

Food

54%

32%

.4% 4%2%

.4%

6.2%

1%


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Operations

PROGRAM EXPENSES FOR FOOD AND NON-FOOD ITEMS

• As programs become established in their communities, demand increas-es. To respond, increased effort is needed to staff the programs andacquire food. Increased demand results in increased operating expensesand the programs must look to more efficient ways of acquiring and dis-tributing food and finding new resources to meet this demand.

• 46% of an EFP budget is spent on non-food expenses, leaving 54% forfood. Staff salaries account for the majority of non-food expenses. Rentamounts to an average of 3.7% while the basics of running a program,utilities, cleaning supplies, transportation to acquire food, and extermi-nators amount to just 14% of the total operating budget of most EFPs.

Paid Staff

Food


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OPERATING BUDGETS

New York City EFPs operate with smaller budgets than their counterpartsnationally. The average income of all programs is $25,256.

• For kitchens, the mean is $35,046. This compares with a national mean of $53,937.

• For pantries, the mean is $20,383. This compares with a national mean of $22,501.

FOOD SOURCES

EFPs rely on a combination of government food assistance, food donationsand financial support from individuals, foundations, and corporations to pur-chase food. Major sources of food are:

EFAP – Emergency Food Assistance Program is administered by New YorkCity Human Resources Administration Office of Domestic Violence andEmergency Intervention Services. Warehousing and distribution of thisproduct is managed by Food For Survival. For the year ending June 30th1999, 16.9 million pounds of food were donated through this program.

FEMA – Federal Emergency Management Agency: Emergency Food andShelter New York City Board Program is a federal food program adminis-tered through United Way.

HPNAP – Hunger Prevention and Nutrition Assistance Program is a Statefood program administered by the New York State Department of Health,Division of Nutrition. These funds are allocated through United Way, FoodFor Survival and in some cases given directly to the EFP.

TEFAP – The Emergency Food Assistance Program is a federal food pro-gram administered by New York State Office of General Services Bureau ofGovernment Donated Foods. Warehousing and distribution of this productis managed by Food For Survival. For the year ending June 30, 1999, 21.9million pounds of food were donated through this program.

Food Industry – The food industry donates surplus food for distribution tocommunity based non-profit food providers.

Operations

Canned Food Drives – Organized by individuals, organizations andcorporations. The product is then donated to food pantries.

Food For Survival, Inc. – Solicits, collects, warehouses, and distributes non-perishable and perishable food and related products which are donated by localand national food industry and government food assistance programs as wellas food drives. 53 million pounds of product are distributed annually to over1,200 nonprofit community food providers throughout New York City.

City Harvest – Delivers an average of 12.5 million pounds of prepared and per-ishable food annually to more than 500 community food providers. Food sourcesinclude hotels, restaurants, green markets, corporate cafeterias and food drives.

Canned Food Drive


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TYPES OF FOOD DISTRIBUTED BY FOOD PANTRIES

Food pantries provide a wide assortment of food to their clients. Sinceclients may have very little at home prior to receiving a pantry bag, there mustbe an adequate variety of items to constitute nutritionally balanced meals. Onaverage, pantry bags are intended to last six meals.

Fresh foods are somewhat rare both because of less availability and alsobecause the majority (75%) of EFPs lack the refrigeration space required forthe storage of perishable foods. Only 9% of Food Pantries distribute fresh dairyproducts, 22% distribute fresh meats and fish, and 28% distribute fresh fruitsor vegetables.

0% 20% 40% 60% 80% 100%

Other

Soups and stews

Snack foods

Sauces

Sanitation/cleaning supplies

Sandwich spreads

Rice

Powdered milk

Pasta

Fresh meats/fish

Fresh fruits or vegetables

Fresh dairy

Diapers

Desserts

Cereals

Cannned fruit or vegetables

Canned meats/fish

Bread

Beverages

Beans

Baby food

Items Distributed by Food Pantries(Partial List)

Food Pantry packagesPercentage of Pantries

0% 5% 10% 15% 20% 25% 30% 35% 40%

Pantry

Kitchen

Halal and other

Kosher Food

Meals On Wheels

Serves those with HIV/AIDS

Homebound Prepared Meals

Homebound Packaged Food

Special Food Services

17

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Operations

Percentage of EFPs

The chart to the right shows the items typically distributed by food pantries.SPECIAL FOOD SERVICES

A sizable number of EFPs offer food services for persons with specialneeds. The services include delivery of packaged food or prepared meals to thehomebound and special foods for those with dietary restrictions.

• 39.7% of EFPs provide either packaged food or prepared meals to thehomebound.

• 135 programs provide special services to those with HIV/AIDS.

Food For Survival, Inc. WHO FEEDS THE HUNGRY?

Serve Breakfast(6-11am)

Serve Lunch(11am - 4pm)

Serve Dinner (4-8pm)


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HOURS OF OPERATION

Lunch remains the most common meal served by kitchens althoughsome serve breakfast and some serve dinner. Pantries try to schedule oper-ating hours during the time people are most able to access them or when newsupplies of food are most likely to be available. Operating times are oftenlimited by the availability of volunteer staffing. Those seeking emergencyfood assistance may be left without food if they are unable to reach an EFPduring the limited times of operation.

16.1%

46.3%

16.3%

Programs Serving Specific Meals

MondayTuesdayWednesdayThursdayFridaySaturdaySunday

Breakfast12.6%11.4%13.1% 11.4%11.4%8.6%8.0%

Lunch25.1%25.7%29.7%24.0%22.9%14.9%12.6%

Dinner9.1%

12.0%10.9%8.6%

10.3%7.4%6.9%

Other13.1%16.0%14.9%15.4%14.3%7.4%7.4%

Kitchen Operating Times

MondayTuesdayWednesdayThursdayFridaySaturdaySunday

6-11am6.5%6.0%7.8%5.8%6.3%4.5%2.0%

11am-4pm21.2%27.0%30.5%27.0%22.7%12.3%6.0%

4-8pm4.3%3.5%6.8%5.5%4.0%3.0%2.3%

Pantry Operating Times


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Operations

FOOD DISTRIBUTION TRENDS: INCREASED DEMAND

93% of all programs report that they have experienced an increase in thedemand for food within the past two years. This includes 88% of all kitchensand 96% of pantries. Despite the strong economy, the sector of the populationneeding emergency food assistance has continued to grow. 67% of agenciessurveyed cited client loss of, or reduction in, government benefits as the reasonfor the increase in demand.

Numbers of Meals Served

An average of 5,204,945 meals were served each month to 615,858 per-sons. This amounts to over 62.5 million meals served in 1998 to New Yorkerswho lack the ability to provide all of their basic food requirements.

• In a typical month 73 programs turned away persons, most oftenbecause they lack food to distribute.

• The average number of meals served per year by New York Citykitchens was relatively stable from the late 1960s until the early 1980s.Dramatic annual increases occurred between 1983 and 1987 and againbetween 1990 and 1993. After a small decrease from 1993 to 1997,another significant increase developed in 1998.

Food For Survival Warehouse


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0% 25% 50% 75% 100%

WIC

Voter registration

Support groups

Substance abuse counseling

Short term shelter*

Referrals to social services

Public assistance

Nutrition workshop

Medical services

Mailing facility*

Long term shelter*

Legal services*

Laundry facility*

Language translation*

Job training*

Immigration citizenship services*

Housing referral

GED classes

Furniture distribution

Food stamps*

ESL classes*

Employment referral*

Drop-in centers

Clothing distribution

Case management*

Budget and credit counseling*

Bathing facilities

After school programs*

Non-Food Services by Percent of EFPs

1995

1998

20

Operations

NON-FOOD SERVICES

Recognizing that those who need food assistance often have other needs,EFPs have responded by extending help beyond the distribution of food. Themajority of EFPs provide other emergency services either through direct ser-vices or through referrals. Differences in the type of information collected inthe 1995 and 1998 surveys of EFPs prevent direct comparison of non-foodservices. In 1995 EFPs were asked about counseling services, in 1998 theywere asked about a variety of counseling services: alcohol and drug abuse,credit counseling, employment and vocational counseling, and immigrationand legal counseling. As a result of welfare reform, fewer agencies referclients for social services, 43% in 1998 compared with over 60% in 1995.

The chart on the right shows the percentage of programs reporting specifictypes of non-food services.

Percentage of EFPs

*1995 data not available

Percent of Children, Adultsand Elderly served by EFPs 1998

Elderly

Adults

Children

44%

21%

35%

21

Cityw

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Percent of Children, Adultsand Elderly served by EFPs 1995

Elderly

Adults

Children

57%

11%

32% Note: Children = 0-17 years of ageAdults = 18-64 years of ageElderly = 65 years and over

Clients

298,417 average number ofmeals per month to the elderly

879,990 average number ofmeals per month to children

486,844 average number ofmeals per month to the elderly

1,038,079 average number ofmeals per month to children

1995 1998


CLIENT PROFILES

Most of those seeking assistance at pantries live in their own homes orshare lodging with others and most often they seek assistance from programs intheir own neighborhood. Many are the working poor and the unemployed whoseincomes are insufficient to cover both the cost of housing and food. A substan-tial number of these include children, those on fixed incomes such as the elder-ly on Social Security and the disabled receiving SSI. The emergency food assis-tance provided to children and the elderly is above and beyond any food theyreceive in school meal programs and meals at senior center activities.

Many adults seeking help are likely to be part of family units, receiving pack-aged food at pantries for home preparation and consumption. Single adults aremore likely to turn to a soup kitchen for a warm meal. Immigrants are most likelyto seek help from churches and religious organizations that they are familiar with.

In the 1998 survey EFPs reported that:

• Children account for 35% of clients.

• The elderly account for 21% of clients.


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Clients

CLIENT GEOGRAPHICAL LOCATION

EFPs serve primarily the residents of the communities in which they arelocated. 76% of all clients live in the same neighborhood as the EFP. 19%live in the same borough, but in a different neighborhood, and 5% live in dif-ferent boroughs.

Soup kitchens are less numerous and many are not open on a daily basis.This leads persons who turn to kitchens for food to seek assistance outside oftheir neighborhoods. 24% of kitchen clients live outside of the local neighbor-hood in which the kitchen is located.

0% 10% 20% 30% 40% 50% 60%

Pantry

Kitchen

"Doubled up" in otherpeoples homes

Lived in shelters

Homeless (not in shelter)

Had housing

Percent of Client Housing Statusby Program Type


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Clients

CLIENT HOUSING STATUS

New York City’s emergency food clients do not fare well compared to theircounterparts in the rest of the country. 53% of EFP clients have their own hous-ing, as compared to 79% of emergency food clients nationally. 19% are in mar-ginal housing situations (living with others), compared to 5% nationally. 29%are homeless (homeless or in a shelter), compared to 16% nationally.

The chart displays % of client housing status by program type.


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Clients

CLIENT ELIGIBILITY AND SCREENING

In order to make best use of limited resources, most food pantry programshave eligibility requirements. The main reasons that pantry programs requirescreeners for eligibility include assuring that assistance reaches clients in need(58%); preventing misuse or use of multiple food sources (44%); documenta-tion of eligibility by funding sources (13.6%), and not enough resources (26%).

• Over 80% of pantries require proof of eligibility and 51% of those thatrequire proof do their own screening.

• Targeting of groups in need is common:

– The unemployed

– Persons on public assistance, or Social Security

– Households with children

The most common ways in which individuals are asked to proveeligibility are:

• Personal identification (47%)

• Proof of residence (23%)

• Proof of unemployment (25%)

• Public assistance (31%)

• Households with children (28%)

0 20 40 60 80 100 120

Pantry

Kitchen

Ineligible/could not prove eligiblility

No proper identification

Number per month

Number of people exceededprepared and packaged food

Insufficient staff/volunteers

Not enough food on premises

Reasons Clients Are Turned Away

Number of Programs


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Clients

PEOPLE TURNED AWAY

Resources have not always been available to meet the demand. 34% ofEFPs reported that during 1998, they were forced to turn people away. Thiscompares to 21% of programs turning away clients in 1995. Two-thirds ofthose turning away persons seeking food report lack of available food as themain reason. The second reason given was lack of staff. Lack of funding wasalso a problem.

PROGRAM SERVICE SUSPENSION

• Emergency Food Programs are not always able to operate continu-ously for various reasons. Lack of food (19%) was the primary reasonfor temporary suspension of services.

• 33% of all agencies temporarily suspended services within the pastyear, compared to 16% in 1995.

• Those who stopped services did so for an average of 30 days.

The chart on the right indicates the reasons reported for turning people away.


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0

50,000

100,000

150,000

200,000

250,000

300,000

350,000

Persons Served 1995

Public Assistance 1998

Public Assistance 1995

Staten IslandQueensManhattanBrooklynBronx

Persons Served Compared to Persons on Public Assistance, 1995 and 1998

Persons Served 1998

Clients

WELFARE REFORM: IMPACT ON CLIENTS AND PROGRAMS

During 1997 and 1998, the federal and state governments instituted a num-ber of changes in assistance to low income individuals authorized by theWelfare Reform Act of 1996. EFPs see the changes as affecting the majority oftheir clients. Both kitchens (76%) and pantries (80%) report an increase in thenumber of people served. The increase in need affects both the working poorand those still receiving public assistance. 80% of EFPs report that the increasein demand is due to the impact of Welfare Reform.

As public assistance levels have decreased, the number of people servedby EFPs has increased.


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Clients

SERVICES TO IMMIGRANTS

86% of EFPs report serving immigrants. 20% of pantry programs reportproviding immigration and citizenship services and 18% report providing lan-guage translation services.

PROGRAM AWARENESS

Word of mouth remains the primary source of clients discovering EFPs(71%), followed by referrals (52%).


“We service approximately 3,300-3,500 people each month and turn away approximately90-120 people [each] month due to a lack of food.”

—Rev. John Rocco Carlo, Christian Pentecostal Church


EMERGENCY FOODPROGRAMS:BOROUGH ANDDISTRICTPROFILES

“Over the past several years we have seen a dramatic increase in the number of people our pantry feeds on a monthly basis.Much of our success is due to a cadre of dedicated volunteers who manage our entire food program and to the array of assistancewe receive from Food For Survival. While some of our supplies come from private donations, the bulk of our food supply continuesto come from Food For Survival. From providing EFAP and TEFAP commodities, to free bread and produce, Food For Survivalcontinues to remain our main source of supply. The caring staff, the technical support and the nutrition information they offerenable us to be much more effective.

Many of our clients are elderly, and subsist on a fixed income. With the high cost of medical co-payments, these individualscannot always afford the “luxury” of certain basic foods to allow themselves to enjoy a well-balanced meal. Our food pantry bagsallow them to retain their dignity and nutritional well being.”

—Rabbi Avrohom Hecht, Jewish Community Council


Bo

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an

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Pro

file

s

0

200,000

400,000

600,000

800,000

1,000,000

1,200,000

1,400,000

1,600,000

1,800,000

Staten IslandQueensManhattanBrooklynBronx

Average Number of Monthly Meals Provided by All Boroughs 1995 and 1998

1998

1995

Meals by Borough

SOUP KITCHENSBronxBrooklynManhattanQueensStaten Island

Sub Total

FOOD PANTRIESBronxBrooklynManhattanQueensStaten Island

Sub Total

Grand total

Meals94,818

167,788183,153

70,792 3,663

520,214

1,062,918 1,639,830

991,206856,584134,193

4,684,731

5,204,945

Programs65

1039339

3

303

156224157112

19

668

971

Total Meals Provided Monthly in Each Borough

SOUP KITCHENSBronxBrooklynManhattanQueensStaten Island

Sub Total

FOOD PANTRIESBronxBrooklynManhattanQueensStaten Island

Sub Total

Children14,31820,52512,81918,518

1,226

67,406

439,320 793,806 276,780 336,618

51,552

1,898,076

Adults65,391

124,663 154,479

38,227 2,272

385,032

485,058 589,992 585,120 369,090

36,678

2,065,938

Elderly15,109 22,600 15,855 14,047

165

67,776

138,540 256,032 129,306 150,876

45,963

720,717

Total94,818

167,788 183,153

70,792 3,663

520,214

1,062,918 1,639,830

991,206 856,584 134,193

4,684,731

Total Meals Provided Monthly in Each Borough for Each Age Group


Bo

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gh

and

District P

rofiles

Average number of meals per month

Number of food pantries

Number of soup kitchens

Percent of meals provided to children and the elderly

Number of meals for the elderly

Number of meals for children

Average number of meals served monthly to children in Brooklyn

Average number of meals provided monthly in the Bronx

Average number of meals provided monthly in Brooklyn

Agencies responding to the FFS survey

Borough and District Profiles

CITYWIDE PROFILE: THE GROWTH OF EFPS IN THE BOROUGHS

In 1995 Who Feeds The Hungry reported over 309,000 persons relied onEFPs. By 1998 the number of persons seeking food had risen to over 615,000.Since there was little change in the number of soup kitchens, this dramaticincrease is due almost entirely to the growth in the number of food pantries,which provide food for persons living in their own homes. Pantries reported thatof all persons they serve, 24% now come from outside their own community, upfrom 9% in 1995.

5,204,945

668

303

56%

788,493

1,965,482

814,331

1,157,736

1,807,618

572

2,719,756

440

295

43%

298,417

879,990

247,128

503,321

718,966

275

91.3%

51.8%

2.7%

13.0%

164.0%

123.3%

229.5%

130.0%

151.4%

108.0%

1998 1995 Increase

The number of persons seeking food assistance and the number of EFPsincreased in all five boroughs. The majority of the city’s hungry, over 58%, livein Brooklyn and the Bronx. Staten Island, the smallest borough, with the low-est level of poverty, has twice as many EFPs as it did in 1995. Brooklyn’s shareof persons receiving emergency food assistance grew from 27% in 1995 to37% in 1998, while Queens’ share decreased from 22% to 15%.

Below is a comparison of EFPs and those they served during 1995 and 1998.


Bronx: Food Program Sites and Poverty

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49

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(comparative statistics showing relative rates within the Bronx)

Programs

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Soup Kitchen

Food Pantry

Joint Soup Kitchenand Food Pantry

23

114

42

% of Total PopulationBelow 125% Poverty

36% to 61% 624% to 36% 212% to 24% 311% to 12% 1

5

7

6

3

11

49

21

12

10

10

8Total

Total

Community Board Districts1 Mott Haven/Melrose2 Hunts Point/Longwood3 Morrisania/Crotona4 Highbridge/Concourse5 Fordham/University Heights6 Belmont/East Tremont7 Kingsbridge Hts./Bedford Pk.8 Riverdale/Fieldston9 Parkchester/Soundview10 Throgs Neck/Co-op City11 Morris Park/Bronxdale12 Williamsbridge/BaychesterC

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• District 1 served more mealsthan any other district.

• One district (8) had no EFP.

• All districts served more mealsto adults than to children.

• District 1 served more mealsthan any other district.

• All districts had at least one EFP.

• Districts 5, 6, 8, and 12 servedmore meals to children than toadults.

1995 1998

0

100,000

200,000

300,000

400,000

500,000

600,000

ElderlyAdultsChildren

The Bronx: Total Average Number of Meals Provided Monthly 1995 and 1998

Total 1995

Total 1998


Bronx: Socio-Demographic and EFP Data

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Community Total Persons % of Total Number of % of Total Number of Number % WIC Soup Food PersonsBoard Population Below 125% Population Persons On Population on Food Stamps of WIC Eligible Kitchen Pantry UsingDistrict 1990 of Poverty Below 125% Public Assist. Public Assist. Cases Clients Served Sites Sites EFPs

1990 Poverty 1990 1997 1997 1997 1997 1997 1997/98

1 78,397 45,149 57.6% 27,029 34.5% 13,958 5,932 55.3% 20 30 33,999

2 56,569 23,679 41.9% 13,456 23.8% 6,974 3,450 51.8% 5 11 6,875

3 57,162 31,104 54.4% 21,483 37.6% 11,184 4,536 53.3% 7 18 14,602

4 118,779 55,338 46.6% 36,525 30.8% 19,152 10,780 55.6% 4 16 5,708

5 118,121 59,339 50.2% 38,190 32.3% 18,439 9,807 53.3% 7 15 12,233

6 67,675 32,446 47.9% 21,216 31.3% 10,901 5,172 54.5% 4 13 14,777

7 128,521 40,349 31.4% 28,386 22.1% 14,518 8,017 57.2% 4 9 7,194

8 86,262 14,805 17.2% 6,673 7.7% 4,232 856 34.1% 0 1 3,089

9 155,970 43,483 27.9% 28,999 18.6% 17,076 8,186 60.7% 4 15 5,715

10 108,098 12,970 12.0% 4,523 4.2% 2,989 1,744 65.0% 0 2 881

11 98,547 15,862 16.1% 8,872 9.0% 5,979 3,696 76.7% 2 6 642

12 129,688 20,146 15.5% 14,081 10.9% 7,630 5,047 81.1% 8 20 4,525

Borough Total 1,203,789 394,670 32.8% 249,433 20.7% 133,032 67,222 57.7% 65 156 110,238

NYC Total 7,322,564 1,706,855 23.3% 822,819 11.2% 537,831 269,331 48.3% 303 668 615,858

No. of MealsSoup KitchensChildren 14,318Adults 65,391Elderly 15,109

Total 94,818

No. of MealsFood PantriesChildren 439,320Adults 485,058Elderly 138,540

Total 1,062,918

The Bronx: Average Number of Meals Served Monthly 1998

Total meals all programs: 1,157,736


Brooklyn: Food Program Sites and Poverty

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Programs

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Food Pantry


39

160

64


40% to 52% 428% to 40% 522% to 28% 4 6% to 22% 5

Total

Total

Community Board Districts

1 Greenpoint/Williamsburg2 Fort Greene/Brooklyn Heights3 Bedford Stuyvesant4 Bushwick5 East New York/Starrett City6 Park Slope/Carol Gardens7 Sunset Park8 Crown Heights9 South Crown Heights/Prospect10 Bay Ridge/Dyker11 Bensonhurst12 Borough Park13 Coney Island14 Flatbush/Midwood15 Sheepshead Bay16 Brownsville17 East Flatbush18 Flatlands/Canarsie

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14

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• 4 districts had no soup kitchens.

• District 3 had the greatestnumber of EFPs (50).

• District 3 served more mealsto children than any otherdistrict in all of the boroughs(62,791).

• All districts had soup kitchens.

• District 3 had the greatestnumber of EFPs (69).

• District 16 served more mealsto children than any otherdistrict in all of the boroughs(118,559).

1995 1998

0

160,000

320,000

480,000

640,000

800,000


Brooklyn: Total Average Number of Meals Provided Monthly 1995 and 1998

Total 1995

Total 1998


Brooklyn: Socio-Demographic and EFP Data

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Community Total Persons % of Total Number of % of Total Number of Number % WIC Soup Food PersonsBoard Population Below 125% Population Persons On Population on Food Stamps of WIC Eligible Kitchen Pantry UsingDistrict 1990 of Poverty Below 125% Public Assist. Public Assist. Cases Clients Served Sites Sites EFPs

1990 Poverty 1990 1997 1997 1997 1997 1997 1997/98

1 156,260 65,351 41.8% 22,627 14.5% 15,219 11,703 56.2% 6 12 12,478

2 94,581 22,998 24.3% 10,689 11.3% 6,910 2,908 44.2% 3 15 12,023

3 140,372 56,313 40.1% 32,991 23.5% 19,247 7,834 45.9% 26 43 35,866

4 103,255 46,768 45.3% 25,961 25.1% 14,182 7,436 49.1% 8 19 14,555

5 161,089 58,355 36.2% 35,959 22.3% 19,542 8,978 47.5% 8 18 4,389

6 102,181 22,667 22.2% 9,206 9.0% 6,281 2,636 40.3% 4 8 3,770

7 102,597 29,209 28.5% 13,931 13.6% 9,148 5,568 51.8% 2 6 7,705

8 95,677 31,292 32.7% 16,815 17.6% 10,466 4,909 50.2% 8 14 10,885

9 110,715 27,326 24.7% 11,968 10.8% 7,671 5,521 57.8% 6 12 19,369

10 110,426 15,022 13.6% 4,944 4.5% 4,597 3,270 49.7% 3 3 2,320

11 148,843 27,248 18.3% 10,307 6.9% 12,543 4,751 50.1% 0 4 14,037

12 161,292 44,713 27.7% 14,219 8.8% 12,842 10,133 62.6% 2 1 2,081

13 102,455 35,553 34.7% 13,858 13.5% 13,755 3,553 51.3% 2 9 12,944

14 159,823 36,231 22.7% 17,458 10.9% 13,761 7,513 63.2% 3 10 9,810

15 140,708 22,598 16.1% 9,931 7.1% 11,439 3,568 59.5% 1 1 0

16 86,644 40,231 46.4% 23,117 26.7% 12,098 5,561 52.2% 15 23 42,986

17 158,383 30,412 19.2% 14,763 9.3% 9,615 7,902 65.4% 5 23 17,294

18 165,363 18,936 11.5% 8,880 5.4% 6,509 4,583 64.6% 1 3 1,997

Borough Total 2,300,664 631,223 27.4% 297,624 12.9% 205,825 108,325 53.6% 103 224 224,509

NYC Total 7,322,564 1,706,855 23.3% 822,819 11.2% 537,831 269,331 48.3% 303 668 615,858


Total 167,788


Total 1,639,830

Brooklyn: Average Number of Meals Served Monthly 1998



Manhattan: Food Program Sites and Poverty

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33% to 47% 522% to 33% 011% to 22% 5 7% to 11% 2

Total

Total

Community Board Districts1 Financial District2 Greenwich Village/Soho3 Lower East Side/Chelsea4 Clinton/Chelsea5 Midtown6 Stuyvesant/Turtle Bay7 Upper West Side8 Upper East Side9 Morningside Heights/Hamilton10 Central Harlem11 East Harlem12 Washington Heights/Inwood

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• District 10 served more mealsper month than any other dis-trict in the borough (186,557).

• District 9 served one of every9.6 persons living in the district.

• District 10 served more chil-dren than any other district.

• District 11 served more mealsper month than any other dis-trict in the borough (179,618).

• District 9 served one of every3.7 persons in the district.

• District 11 served more chil-dren than any other district.

1995 1998


Manhattan: Socio-Demographic and EFP Data

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Community Total Persons % of Total Number of % of Total Number of Number % WIC Soup Food Persons Board Population Below 125% Population Persons On Population on Food Stamps of WIC Eligible Kitchen Pantry UsingDistrict 1990 of Poverty Below 125% Public Assist. Public Assist. Cases Clients Served Sites Sites EFPs

1990 Poverty 1990 1997 1997 1997 1997 1997 1997/98

1 21,689 2,649 12.2% 753 3.5% 1,031 290 33.7% 1 1 8,872

2 93,125 13,403 14.4% 1,342 1.4% 2,520 529 34.7% 7 5 3,410

3 166,562 59,263 35.6% 13,773 8.3% 11,915 5,140 48.4% 10 18 22,113

4 84,771 16,904 19.9% 6,431 7.6% 4,449 777 36.5% 9 14 16,978

5 39,729 7,153 18.0% 1,645 4.1% 2,249 306 34.8% 6 9 10,120

6 133,822 12,146 9.1% 1,274 1.0% 1,783 603 27.0% 4 4 1,757

7 211,056 31,837 15.1% 8,757 4.1% 8,942 1,971 35.4% 9 12 12,596

8 210,880 15,312 7.3% 1,596 0.8% 2,200 487 14.7% 7 8 4,191

9 106,739 36,813 34.5% 17,214 16.1% 10,913 5,286 47.3% 10 16 28,585

10 99,695 44,673 44.8% 23,495 23.6% 15,417 5,257 47.5% 11 28 14,966

11 110,508 50,040 45.3% 25,648 23.2% 16,575 6,611 52.7% 13 19 32,658

12 208,960 73,756 35.3% 35,548 17.0% 22,725 12,116 46.0% 6 23 16,161

Borough Total 1,487,536 363,949 24.5% 137,476 9.2% 100,719 39,372 44.2% 93 157 172,406

NYC Total 7,322,564 1,706,855 23.3% 822,819 11.2% 537,831 269,331 48.3% 303 668 615,858

0

160,000

320,000

480,000

640,000

800,000


Manhattan: Total Average Number of Meals Provided Monthly 1995 and 1998

Total 1995

Total 1998


Total 183,153


Total 991,206

Manhattan: Average Number of Meals Served Monthly 1998


(comparative statistics showing relative rates within Queens)

Programs

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Food Pantry


13

86

26


21% to 24% 314% to 21% 4 7% to 14% 6 6% to 7% 1

Total

Total

Community Board Districts1 Astoria/Long Island City2 Sunnyside/Woodside3 Jackson Heights4 Elmhurst/Corona5 Ridgewood/Maspeth6 Rego Park/Forest Hills7 Flushing/Whitestone8 Fresh Meadows/Hillcrest9 Ozone Park/Woodhaven10 S. Ozone Park/Howard Beach11 Bayside/Little Neck12 Jamaica/Hollis13 Queens Village14 Rockaway/Broad Channel

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14

14

10

9

6

12

5

31

8

42

13

11

7


Queens: Food Program Sites and Poverty

Co

mm

un

ity

Bo

ard

Dis

tric

ts

• 113 EFPs, 34 kitchens and 69pantries

• District 4 served 32 personsper month

• District 6 served 1,212 mealsper month

• 151 EFPs, 39 kitchens and 112pantries

• District 4 served 426 personsper month

• District 6 served 14,591 mealsper month

1995 1998


Queens: Socio-Demographic and EFP Data

Co

mm

un

ity Bo

ard D

istricts


1990 Poverty 1990 1997 1997 1997 1997 1997 1997/98

1 174,935 36,281 20.7% 11,234 6.4% 8,090 5,323 35.2% 1 8 1,691

2 95,083 17,070 18.0% 3,457 3.6% 3,482 2,676 33.5% 1 0 0

3 129,736 23,911 18.4% 10,429 8.0% 7,402 4,583 37.4% 3 10 7,993

4 135,096 27,758 20.5% 9,142 6.8% 6,742 5,934 40.8% 1 3 426

5 148,933 19,786 13.3% 9,188 6.2% 6,082 3,017 35.0% 0 4 0

6 107,300 12,550 11.7% 5,192 4.8% 4,629 1,129 29.9% 0 4 4,794

7 222,302 27,599 12.4% 5,821 2.6% 6,156 3,004 28.5% 3 4 14,591

8 134,526 12,865 9.6% 6,612 4.9% 4,978 3,186 41.1% 0 6 1,084

9 115,158 14,817 12.9% 10,199 8.9% 6,137 3,814 45.7% 1 1 160

10 106,115 10,418 9.8% 5,864 5.5% 4,174 2,589 38.3% 1 9 10,141

11 107,883 6,617 6.1% 719 0.7% 1,141 525 16.6% 0 1 545

12 197,702 33,797 17.1% 20,288 10.3% 13,143 6,195 46.8% 17 39 27,588

13 176,196 13,498 7.7% 7,240 4.1% 5,293 3,136 42.7% 5 11 12,445

14 100,633 21,990 21.9% 14,394 14.3% 8,496 3,985 46.8% 6 12 11,955

Borough Total 1,951,598 278,957 14.3% 119,779 6.1% 85,945 49,096 38.4% 39 112 93,413

NYC Total 7,322,564 1,706,855 23.3% 822,819 11.2% 537,831 269,331 48.3% 303 668 615,858

0

100000

200000

300000

400000

500000


Queens: Total Average Number of Meals Provided Monthly 1995 and 1998

Total 1995

Total 1998


Total 70,792


Total 856,584

Queens: Average Number of Meals Served Monthly 1998

Total meals all programs: 927,376


Staten Island: Food Program Sites and Poverty

Co

mm

un

ity

Bo

ard

Dis

tric

ts

(comparative statistics showing relative rates within Staten Island)

Programs

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★

Soup Kitchen

Food Pantry


1

17

2


12% to 16% 1 8% to 12% 16% to 8% 1

Total

Total

Community Board Districts1 Stapleton/St. George2 South Beach/Willowbrook3 Tottenville/Great Kills

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2

1

3

• 11 EFPs, 4 kitchens, 7 pantries

• 4,777 persons served permonth

• District 1 served 978 personsper month.

• 22 EFPs, 3 kitchens, 19 pantries

• 15,292 persons served per month

• District 1 served 9,016 personsper month – a tenfold increase.

1995 1998


Staten Island: Socio-Demographic and EFP Data

Co

mm

un

ity Bo

ard D

istricts


1990 Poverty 1990 1997 1997 1997 1997 1997 1997/98

1 137,808 21,669 15.7% 13,263 9.6% 7,632 3,222 28.2% 3 15 9,016

2 114,213 9,238 15.7% 3,558 9.6% 2,915 1,398 21.1% 0 1 2,237

3 126,956 7,149 5.6% 1,686 1.3% 1,763 695 12.1% 0 3 4,039

Borough Total 378,977 38,056 10.0% 18,507 4.9% 12,310 5,316 22.4% 3 19 15,292

NYC Total 7,322,564 1,706,855 23.3% 822,819 11.2% 537,831 269,331 48.3% 303 668 615,858

0

10,000

20,000

30,000

40,000

50,000

60,000


Staten Island: Total Average Number of Meals Provided Monthly 1995 and 1998

Total 1995

Total 1998

No. of MealsSoup KitchensChildren 1,226Adults 2,272Elderly 165

Total 3,663


Total 134,193

Staten Island: Average Number of Meals Served Monthly 1998

Total meals all programs: 137,856


Bronx: Food Program Sites and Poverty

Cit

y C

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nci

l D

istr

icts

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12

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(comparative statistics showing relative rates within the Bronx)

Programs

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★

Soup Kitchen

Food Pantry


23

114

42


45% to 52% 430% to 45% 215% to 30% 1 6% to 15% 2

Total

Total

0 50 100 150 200

Food Pantries

Soup Kitchens

The Bronx: Number of Food Pantries and Soup Kitchens 1995 and 1998

1998

1995

43

Bronx: Socio-Demographic and EFP Data

City C

ou

ncil D

istricts

City Total Persons % of Total Number of % of Total Number of Number % WIC Soup Food PersonsCouncil Population Below 125% Population Persons On Population on Food Stamps of WIC Eligible Kitchen Pantry UsingDistrict 1990 of Poverty Below 125% Public Assist. Public Assist. Cases Clients Served Sites Sites EFPs

1990 Poverty 1990 1997 1997 1997 1997 1997 1997/98

8 15,542 9,219 59.3% 5,441 35.0% 2,767 1,217 58.5% 5 9 18,875

11 152,156 24,533 16.1% 13,925 9.2% 11,596 4,392 56.9% 2 7 4,863

12 151,581 22,194 14.6% 14,403 9.5% 7,889 5,321 82.4% 9 2 4,072

13 151,683 20,532 13.5% 9,409 6.2% 6,826 3,903 70.3% 1 6 1,434

14 144,891 65,292 45.1% 42,156 29.1% 18,846 10,872 54.4% 5 15 12,310

15 146,500 67,588 46.1% 45,687 31.2% 21,523 11,026 54.8% 11 23 25,036

16 139,516 69,927 50.1% 45,774 32.8% 23,625 12,147 54.2% 6 21 12,186

17 151,427 69,573 45.9% 41,836 27.6% 22,357 9,805 53.9% 20 29 19,688

18 150,493 45,812 30.4% 30,802 20.5% 17,603 8,540 59.5% 6 25 11,775

Borough Total 1,203,789 394,670 32.8% 249,433 20.7% 133,032 67,222 57.7% 65 156 110,238

NYC Total 7,322,564 1,706,855 23.3% 822,819 11.2% 537,831 269,331 48.3% 303 668 615,858



Brooklyn: Food Program Sites and Poverty

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y C

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nci

l D

istr

icts

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(comparative statistics showing relative rates within Brooklyn)

Programs

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★

Soup Kitchen

Food Pantry


39

160

64


42% to 52% 132% to 42% 522% to 32% 7 6% to 22% 4

Total

Total

0 50 100 150 200 250

Food Pantries

Soup Kitchens

Brooklyn: Number of Food Pantries and Soup Kitchens 1995 and 1998

1998

1995


Brooklyn: Socio-Demographic and EFP Data

City C

ou

ncil D

istricts

City Total Persons % of Total Number of % of Total Number of Number % WIC Soup Food Persons Council Population Below 125% Population Persons On Population on Food Stamps of WIC Eligible Kitchen Pantry UsingDistrict 1990 of Poverty Below 125% Public Assist. Public Assist. Cases Clients Served Sites Sites EFPs

1990 Poverty 1990 1997 1997 1997 1997 1997 1997/98

33 137,748 38,541 28.0% 10,524 7.6% 11,966 7,263 54.0% 3 10 5,283

34 140,867 69,949 49.7% 33,212 23.6% 16,595 10,067 51.4% 12 27 20,250

35 141,688 38,744 27.3% 18,637 13.2% 11,446 6,156 50.8% 7 19 29,571

36 136,723 50,636 37.0% 27,627 20.2% 17,317 7,470 48.2% 21 31 28,370

37 137,934 56,838 41.2% 32,478 23.5% 17,761 9,000 48.5% 7 16 9,063

38 139,486 47,086 33.8% 22,519 16.1% 11,157 6,764 49.6% 7 13 12,178

39 146,675 32,381 22.1% 10,378 7.1% 10,926 7,732 57.8% 1 1 3,197

40 140,444 31,603 22.5% 16,191 11.5% 10,571 7,174 62.0% 4 21 11,294

41 135,864 47,903 35.3% 27,403 20.2% 14,034 8,115 52.4% 23 38 29,843

42 140,848 51,494 36.6% 31,175 22.1% 16,001 8,217 52.2% 8 19 34,732

43 142,847 21,190 14.8% 6,657 4.7% 7,617 4,377 50.3% 2 4 13,924

44 138,623 30,848 22.3% 10,806 7.8% 11,460 6,167 56.9% 1 0 0

45 137,736 21,721 15.8% 12,121 8.8% 8,367 5,496 65.5% 4 9 12,195

46 148,283 17,793 12.0% 7,275 4.9% 7,808 3,959 64.0% 0 3 775

47 149,907 41,969 28.0% 16,638 11.1% 17,543 4,955 50.7% 3 12 13,671

48 146,335 25,561 17.5% 11,342 7.8% 12,153 4,330 62.6% 0 0 0

50 38,656 6,966 18.0% 2,641 6.8% 3,103 1,083 49.6% 0 1 163

Borough Total 2,300,664 631,223 27.4% 297,624 12.9% 205,825 108,325 53.6% 103 224 224,509

NYC Total 7,322,564 1,706,855 23.3% 822,819 11.2% 537,831 269,331 48.3% 303 668 615,858


Manhattan: Food Program Sites and Poverty

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(comparative statistics showing relative rates within Manhattan)

Services

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Soup Kitchen

Food Pantry


52

116

41


30 % to 40% 420 to 30 210 to 20 3 7 to 10 2

Total

Total

10

2

43

1

6

22

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9

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0 50 100 150 200

Food Pantries

Soup Kitchens

Manhattan: Number of Food Pantries and Soup Kitchens 1995 and 1998

1998

1995


Manhattan: Socio-Demographic and EFP Data

City C

ou

ncil D

istricts


1990 Poverty 1990 1997 1997 1997 1997 1997 1997/98

1 137,570 40,183 29.2% 6,015 4.4% 7,785 3,491 48.6% 8 8 27,061

2 154,875 37,632 24.3% 10,619 6.9% 7,638 2,537 43.2% 9 15 7,023

3 145,457 25,693 17.7% 7,945 5.5% 6,369 1,019 34.1% 14 24 23,629

4 152,412 11,001 7.2% 870 0.6% 2,441 827 27.0% 9 7 7,060

5 151,853 11,937 7.9% 1,187 0.8% 1,652 276 11.8% 4 5 1,797

6 151,741 18,104 11.9% 3,812 2.5% 6,541 859 25.4% 8 9 12,564

7 151,282 53,876 35.6% 28,331 18.7% 16,703 8,804 47.2% 10 25 28,607

8 134,905 52,636 39.0% 25,487 18.9% 15,312 6,207 52.6% 11 18 31,443

9 152,366 53,108 34.9% 24,828 16.3% 19,554 6,575 47.2% 16 31 17,923

10 153,030 59,026 38.6% 28,186 18.4% 16,417 8,648 45.8% 4 15 15,299

22 2,045 753 36.8% 196 9.6% 307 130 52.8% 0 0 0

Borough Total 1,487,536 363,949 24.5% 137,476 9.2% 100,719 39,372 44.2% 93 157 172,406

NYC Total 7,322,564 1,706,855 23.3% 822,819 11.2% 537,831 269,331 48.3% 303 668 615,858


Queens: Food Program Sites and Poverty

Cit

y C

ou

nci

l D

istr

icts

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(comparative statistics showing relative rates within Queens)

Programs

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★

Soup Kitchen

Food Pantry


13

86

26


19% to 23% 215% to 19% 511% to 15% 5 6% to 11% 2

Total

Total

33

34

2625

32

23

28

21

30

29

24

20

27

31

22 19

0 30 60 90 120

Food Pantries

Soup Kitchens

Queens: Number of Food Pantries and Soup Kitchens 1995 and 1998

1998

1995


Queens: Socio-Demographic and EFP Data

City C

ou

ncil D

istricts

City Total Persons % of Total Number of % of Total Number of Number % WIC Soup Food PersonsCouncil Population Below 125% Population Persons On Population on Food Stamps of WIC Eligible Kitchen Pantry UsingDistrict 1990 of Poverty Below 125% Public Assist. Public Assist. Cases Clients Served Sites Sites EFPs

1990 Poverty 1990 1997 1997 1997 1997 1997 1997/98

19 146,784 9,853 6.7% 1,738 1.2% 3,174 827 17.4% 1 2 12,259

20 138,470 21,526 15.5% 4,502 3.3% 3,642 2,462 32.7% 1 3 545

21 139,051 32,925 23.7% 13,797 9.9% 7,492 5,895 40.2% 3 8 9,046

22 135,863 24,575 18.1% 6,199 4.6% 6,309 3,905 35.0% 1 6 1,002

23 143,002 9,964 7.0% 2,370 1.7% 3,849 1,508 30.2% 0 3 3,143

24 142,168 16,406 11.5% 8,391 5.9% 5,455 3,272 39.9% 0 4 208

25 139,784 21,498 15.4% 6,603 4.7% 7,062 4,935 37.9% 2 4 1,523

26 138,027 28,279 20.5% 8,468 6.1% 5,534 3,963 33.8% 1 4 871

27 140,772 16,891 12.0% 10,743 7.6% 7,512 3,807 47.8% 10 17 9,890

28 138,629 24,764 17.9% 14,702 10.6% 7,993 4,790 44.6% 10 28 18,850

29 137,254 14,850 10.8% 6,367 4.6% 6,204 2,189 35.2% 0 3 4,700

30 137,862 18,488 13.4% 10,328 7.5% 5,976 3,426 39.3% 1 3 105

31 134,565 25,223 18.7% 17,198 12.8% 8,219 5,075 49.0% 9 20 22,765

32 139,367 13,715 9.8% 8,373 6.0% 7,524 3,041 38.3% 0 7 8,506

Borough Total 1,951,598 278,957 14.3% 119,779 6.1% 85,945 49,096 38.4% 39 112 93,413

NYC Total 7,322,564 1,706,855 23.3% 822,819 11.2% 537,831 269,331 48.3% 303 668 615,858


Staten Island: Food Program Sites and Poverty

Cit

y C

ou

nci

l D

istr

icts (comparative statistics showing

relative rates within Staten Island)

Programs

●

★

Soup Kitchen

Food Pantry


1

17

2


12% to 16% 1 8% to 12% 1 6% to 8% 1

Total

Total

50

49

51


Staten Island: Socio-Demographic and EFP Data

City C

ou

ncil D

istricts


1990 Poverty 1990 1997 1997 1997 1997 1997 1997/98

49 140,181 21,691 15.5% 13,392 9.6% 7,460 3,292 28.3% 3 15 9,016

50 99,208 8,118 8.2% 3,111 3.1% 2,692 1,241 21.3% 0 1 2,237

51 139,588 8,247 5.9% 2,004 1.4% 2,158 783 12.4% 0 2 4,039

Borough Total 378,977 38,056 10.0% 18,507 4.9% 12,310 5,316 22.4% 3 19 15,292

NYC Total 7,322,564 1,706,855 23.3% 822,819 11.2% 537,831 269,331 48.3% 303 668 615,858

0 10 20 30 40

Food Pantries

Soup Kitchens

Staten Island: Number of Food Pantries and Soup Kitchens 1995 and 1998

1998

1995

Boroughs' Share of EFPs in 1998

Manhattan

Brooklyn

Bronx

Staten Island

Queens

33%

16%

26%

2%

23%


Socio-Demographic and EFP Data

Co

ng

ress

ion

al D

istr

icts

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Boroughs' Share of EFPs in 1995

Manhattan

Brooklyn

Bronx

Staten Island

Queens

30%

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Co

ng

ression

al Districts

Congress. Total Persons % of Total Number of % of Total Number of Number % WIC Soup Food Persons District Population Below 125% Population Persons On Population on Food Stamps of WIC Eligible Kitchen Pantry Using

1990 of Poverty Below 125% Public Assist. Public Assist. Cases Clients Served Sites Sites EFPs1990 Poverty 1990 1997 1997 1997 1997 1997 1997/98

Bronx

7 133,456 19,134 14.3% 10,017 7.5% 7,607 3,847 74.4% 1 6 2,021

16 595,389 277,147 46.5% 174,169 29.3% 88,023 43,757 55.0% 49 114 92,226

17 453,414 96,937 21.4% 64,892 14.3% 36,796 19,307 61.1% 15 36 15,990

18 21,530 1,452 6.7% 355 1.6% 606 311 57.5% 0 0 0

Brooklyn

8 240,063 72,458 30.2% 25,596 10.7% 23,401 11,860 56.2% 3 10 27,634

9 287,168 51,001 17.8% 18,308 6.4% 22,966 8,600 60.5% 1 0 0

10 587,436 188,945 32.2% 100,114 17.0% 57,533 29,245 50.4% 50 87 87,110

11 579,348 142,856 24.7% 72,715 12.6% 47,251 28,402 58.6% 28 75 67,881

12 406,535 145,845 35.9% 70,863 17.4% 42,169 24,517 50.4% 18 45 40,217

13 200,114 30,118 15.1% 10,028 5.0% 12,505 5,700 49.5% 3 7 1,667

Manhattan

8 335,860 49,136 14.1% 12,335 3.7% 14,706 2,222 30.9% 29 35 48,784

12 126,375 51,521 40.8% 12,162 9.6% 8,602 4,320 49.9% 6 13 20,070

14 455,938 46,810 10.3% 7,497 1.6% 11,147 3,172 30.7% 19 23 12,868

15 569,363 216,482 38.2% 105,482 18.6% 66,264 29,658 47.7% 39 86 90,685

Queens

5 290,168 25,331 8.7% 5,184 1.8% 6,607 2,876 25.8% 0 3 974

6 571,895 81,767 14.3% 50,932 8.9% 29,971 17,540 46.1% 29 69 61,832

7 451,770 79,392 17.6% 26,832 5.9% 20,353 13,183 36.0% 5 19 15,866

9 293,060 35,166 12.0% 15,527 5.3% 14,917 7,102 38.0% 1 9 5,970

12 47,359 12,719 26.9% 6,106 12.9% 1,958 1,234 39.1% 0 1 0

14 120,980 21,912 18.1% 5,957 4.9% 5,485 3,416 33.0% 2 5 820

18 176,366 22,670 12.9% 9,241 5.2% 6,654 3,745 38.0% 2 6 7,951

Staten Island

13 378,977 38,056 10.0% 18,507 4.9% 12,310 5,316 22.4% 3 19 15,292

Percent of Elderly Served by Each Borough in 1995

Manhattan

Brooklyn

Bronx

Staten Island

Queens

13%

26%

33%

0%

28%

Percent of Elderly Served by Each Borough in 1998

Manhattan

Brooklyn

Bronx

Staten Island

Queens

17%

20%

20%

5%

38%



Sta

te S

enat

e D

istr

icts



State S

enate D

istricts

State Total Persons % of Total Number of % of Total Number of Number % WIC Soup Food Persons Senate Population Below 125% Population Persons On Population on Food Stamps of WIC Eligible Kitchen Pantry UsingDistrict 1990 of Poverty Below 125% Public Assist. Public Assist. Cases Clients Served Sites Sites EFPs

1990 Poverty 1990 1997 1997 1997 1997 1997 1997/98

Bronx

28 54,723 29,318 53.6% 16,300 29.8% 9,102 4,451 55.5% 4 7 8,029

30 67,915 8,042 11.8% 4,301 6.3% 4,567 1,143 48.2% 1 3 3,707

31 298,839 131,835 44.1% 87,177 29.2% 39,944 22,754 54.6% 12 35 26,094

32 298,128 127,642 42.8% 81,156 27.2% 42,967 19,641 56.2% 31 67 53,239

33 260,397 67,784 26.0% 43,239 16.6% 23,535 12,810 64.6% 15 35 15,169

34 223,787 30,049 13.4% 17,260 7.7% 12,917 6,424 64.3% 2 9 4,001

Brooklyn

12 131,724 57,236 43.5% 33,473 25.4% 16,964 7,958 48.1% 14 19 34,940

17 298,712 135,927 45.5% 68,365 22.9% 36,306 19,804 50.0% 24 47 31,608

18 293,873 93,001 31.6% 49,567 16.9% 29,272 12,639 45.8% 30 60 49,577

19 296,629 63,214 21.3% 34,595 11.7% 20,808 13,631 62.5% 11 34 23,809

20 299,594 68,334 22.8% 32,724 10.9% 22,891 14,522 59.5% 10 34 43,594

21 296,615 44,512 15.0% 18,089 6.1% 22,409 8,211 60.1% 2 1 0

22 295,946 81,723 27.6% 29,792 10.1% 28,783 13,468 57.0% 2 11 13,671

23 216,152 36,449 16.9% 12,517 5.8% 13,532 7,818 51.6% 3 5 15,630

25 171,419 50,827 29.7% 18,502 10.8% 14,860 10,274 52.3% 7 13 11,679

Manhattan

25 130,724 48,654 37.2% 13,167 10.1% 9,092 4,057 46.5% 7 15 4,514

26 296,966 20,978 7.1% 1,563 0.5% 4,023 931 19.7% 11 11 5,418

27 289,979 49,852 17.2% 8,043 2.8% 12,501 2,783 39.7% 25 29 54,609

28 241,027 93,338 38.7% 45,890 19.0% 27,218 12,859 48.0% 12 27 40,247

29 297,236 117,231 39.4% 57,661 19.4% 34,425 14,926 47.6% 27 57 50,433

30 231,604 33,896 14.6% 11,152 4.8% 13,460 3,816 39.2% 11 18 17,185

Queens

10 297,831 42,426 14.2% 27,214 9.1% 17,696 8,977 47.6% 14 31 31,697

11 295,450 22,745 7.7% 5,373 1.8% 7,774 3,605 31.4% 3 9 17,795

12 163,732 29,853 18.2% 17,665 10.8% 9,128 5,211 43.9% 13 35 18,073

13 296,207 33,814 11.4% 13,611 4.6% 11,296 5,505 34.6% 0 6 4,794

14 305,743 53,007 17.3% 15,235 5.0% 13,395 8,283 34.1% 4 12 5,723

15 296,912 37,105 12.5% 19,437 6.5% 13,113 7,199 38.5% 1 9 8,612

16 295,723 60,007 20.3% 21,244 7.2% 13,543 10,316 38.5% 4 10 6,719

Staten Island

23 82,236 14,323 17.3% 7,474 9.1% 3,322 1,827 27.2% 3 9 6,188

24 296,741 23,733 8.0% 11,033 3.7% 8,988 3,489 20.5% 0 10 9,104

Children Served by EFPsin Each Borough in 1998

Manhattan

Brooklyn

Bronx

Staten Island

Queens

44%18%

23%

2%

13%

Children Served by EFPsin Each Borough in 1995

Manhattan

Brooklyn

Bronx

Staten Island

Queens

28%

23%

3%

29%

17%



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State A

ssemb

ly Districts

State Total Persons % of Total Number of % of Total Number of Number % WIC Soup Food Persons Assembly Population Below 125% Population Persons On Population on Food Stamps of WIC Eligible Kitchen Pantry Using

District 1990 of Poverty Below 125% Public Assist. Public Assist. Cases Clients Served Sites Sites EFPs1990 Poverty 1990 1997 1997 1997 1997 1997 1997/98

Bronx

74 120,409 65,920 54.7% 40,126 33.3% 20,916 9,868 55.2% 22 34 37,319

75 118,969 44,854 37.7% 26,458 22.2% 13,689 6,652 55.5% 3 18 6,901

76 121,030 35,408 29.3% 24,685 20.4% 14,144 7,171 59.1% 4 11 13,516

77 119,195 58,006 48.7% 38,847 32.6% 19,006 10,744 54.6% 4 12 6,555

78 120,739 54,438 45.1% 35,148 29.1% 16,169 9,044 54.3% 4 13 7,210

79 121,062 62,420 51.6% 40,605 33.5% 21,274 9,426 53.8% 16 33 26,900

80 121,004 21,075 17.4% 13,252 11.0% 8,673 5,193 64.6% 2 10 2,866

81 120,264 17,686 14.7% 10,632 8.8% 7,719 2,105 53.4% 1 3 3,209

82 120,623 16,170 13.4% 6,588 5.5% 4,315 2,298 69.1% 0 3 2,349

83 120,494 18,693 15.5% 13,092 10.9% 7,127 4,720 83.5% 9 19 3,414

Brooklyn

39 118,145 14,321 12.1% 6,054 5.1% 5,827 3,114 63.2% 0 3 775

40 116,303 45,179 38.8% 27,417 23.6% 14,388 6,946 48.8% 6 16 6,281

41 114,591 13,986 12.2% 7,282 6.4% 7,200 3,273 63.9% 1 2 1,385

42 114,807 26,806 23.3% 14,076 12.3% 8,959 5,782 63.7% 3 14 13,956

43 113,691 28,708 25.3% 12,096 10.6% 8,761 5,855 56.9% 9 18 23,101

44 114,268 20,046 17.5% 7,623 6.7% 8,908 4,644 60.9% 0 0 0

45 112,291 19,859 17.7% 8,196 7.3% 9,605 3,358 61.9% 1 0 0

46 114,837 35,489 30.9% 13,747 12.0% 12,336 3,531 48.9% 2 9 12,944

47 114,757 20,961 18.3% 8,066 7.0% 10,285 3,647 50.4% 1 3 727

48 115,722 31,322 27.1% 9,746 8.4% 8,696 6,947 60.8% 1 2 1,543

49 114,309 23,975 21.0% 7,332 6.4% 9,012 5,060 56.1% 0 0 13,310

50 115,023 42,228 36.7% 15,737 13.7% 10,367 7,191 55.5% 4 8 4,460

51 115,009 41,397 36.0% 19,793 17.2% 9,340 5,616 49.2% 7 11 11,765

52 115,259 14,681 12.7% 5,277 4.6% 6,591 3,095 40.8% 2 14 5,784

53 115,439 54,016 46.8% 24,535 21.3% 13,068 9,064 53.4% 4 14 10,672

54 116,088 51,201 44.1% 27,496 23.7% 14,855 7,034 47.5% 11 21 18,300

55 116,859 52,233 44.7% 31,434 26.9% 15,340 7,368 49.2% 21 32 40,739

56 113,773 43,357 38.1% 25,756 22.6% 14,951 6,525 47.9% 18 31 23,526

57 115,787 30,101 26.0% 14,758 12.7% 10,531 4,840 49.2% 8 14 24,553

58 113,706 21,357 18.8% 11,203 9.9% 6,805 5,437 66.0% 4 12 10,686



Sta

te A

ssem

bly

Dis

tric

ts

State Total Persons % of Total Number of % of Total Number of Number % WIC Soup Food Persons Assembly Population Below 125% Population Persons On Population on Food Stamps of WIC Eligible Kitchen Pantry Using

District 1990 of Poverty Below 125% Public Assist. Public Assist. Cases Clients Served Sites Sites EFPs1990 Poverty 1990 1997 1997 1997 1997 1997 1997/98

Manhattan

62 119,689 39,710 33.2% 6,601 5.5% 7,772 3,912 49.5% 6 9 26,745

63 126,288 29,960 23.7% 8,450 6.7% 4,627 1,968 40.4% 5 9 3,453

64 123,222 20,753 16.8% 7,207 5.8% 5,876 940 35.3% 11 18 21,296

65 124,482 10,326 8.3% 1,188 1.0% 1,307 302 14.6% 2 5 1,328

66 122,317 16,182 13.2% 2,095 1.7% 4,648 651 33.4% 10 9 7,926

67 123,612 14,826 12.0% 3,633 2.9% 5,400 687 24.8% 7 9 12,954

68 123,961 55,093 44.4% 27,324 22.0% 16,667 6,762 52.6% 15 18 32,994

69 123,940 24,574 19.8% 7,715 6.2% 8,262 2,800 44.6% 5 9 4,442

70 123,945 55,044 44.4% 27,712 22.4% 16,447 6,510 46.1% 16 35 35,912

71 123,826 41,298 33.4% 21,933 17.7% 14,613 7,560 48.0% 3 19 10,747

72 127,222 48,290 38.0% 23,213 18.2% 13,505 7,039 45.8% 4 11 10,568

73 125,032 7,893 6.3% 405 0.3% 1,595 241 14.0% 9 6 4,042

Queens

23 122,025 16,379 13.4% 8,240 6.8% 7,277 2,882 39.0% 1 10 9,970

24 124,525 7,944 6.4% 1,197 1.0% 2,852 1,269 29.2% 0 2 974

25 121,662 20,565 16.9% 4,343 3.6% 3,381 2,312 33.3% 1 2 0

26 125,164 7,706 6.2% 941 0.8% 2,626 535 15.3% 1 1 7,589

27 124,081 11,467 9.2% 6,478 5.2% 4,400 2,537 35.5% 1 3 7,115

28 120,704 13,646 11.3% 5,291 4.4% 5,165 1,198 28.1% 0 4 4,794

29 119,220 15,640 13.1% 8,368 7.0% 6,081 3,352 47.7% 9 26 22,110

30 125,128 16,975 13.6% 3,903 3.1% 5,604 3,338 34.0% 1 59 529

31 118,206 23,032 19.5% 15,556 13.2% 7,031 4,630 47.7% 7 15 11,627

32 122,979 22,696 18.5% 14,226 11.6% 7,656 4,193 44.9% 9 18 14,996

33 120,123 10,465 8.7% 6,565 5.5% 5,032 2,641 47.1% 3 6 4,023

34 122,537 25,043 20.4% 10,027 8.2% 6,641 4,982 40.1% 0 4 1,780

35 119,780 23,149 19.3% 9,177 7.7% 5,986 4,760 38.9% 3 6 6,370

36 121,582 19,849 16.3% 4,190 3.4% 5,621 3,404 35.8% 2 3 569

37 121,985 30,378 24.9% 13,423 11.0% 4,950 3,754 35.4% 0 5 862

38 121,897 14,023 11.5% 7,854 6.4% 5,642 3,310 41.0% 1 2 105

Staten Island

59 126,174 20,267 16.0% 12,671 10.0% 6,702 2,939 28.3% 3 14 8,642

60 126,740 10,469 8.3% 3,978 3.1% 3,719 1,616 21.4% 0 2 2,612

61 126,063 7,320 5.8% 1,858 1.5% 1,889 761 13.1% 0 3 4,039

In 1983, a group of concerned New York City organizations and individ-uals collaborated to form a food bank. Its mission was to coordinate theprocurement and distribution of surplus food from manufacturers, whole-salers, retailers, and government agencies to organizations which wereworking to provide free food for the hungry. This food bank, Food ForSurvival, an independent not-for-profit, isthe first and only food bank to solicit, col-lect, warehouse, and distribute food inNew York City, and is one of the country'slargest such organizations.

In its first year of operation, Food ForSurvival distributed 500,000 pounds offood to 95 non-profit community feedingprograms. In 1999, more than 53 millionpounds of food were distributed to over1200 programs. Food For Survival col-lects and distributes donated and surplusfoods from 300 national and local foodmanufacturers, wholesalers, retailers,brokers, and distributors, to soupkitchens, food pantries, senior centers,low income day care centers, youth pro-grams, shelters for battered women andthe homeless, residential treatment cen-ters, meal delivery service to the ill andhomebound, and specialized menu pro-grams for people with AIDS. For every$100 donated, FFS can collect and dis-tribute 770 pounds of food.

The following services are provided tomember agencies: collection and distribu-tion of food industry product donations, fresh produce distribution program,distribution of commodities supplied by government agencies, bulk foodrepack program, wholesale purchasing program, nutrition and food safetyeducation workshops, technical assistance to food programs, and an annual

conference for volunteers and staff of community food programs. Over 4.5million pounds of fresh produce were distributed in 1999. In the WholesalePurchasing Program, Food For Survival buys certain food and food serviceitems at substantial discounts and these savings are passed along to food pro-grams. The Bulk Repackaging Program tailors donated food to the needs of

member programs by breaking downlarge, 500-pound bulk containers of pasta,cereal, and frozen vegetables, into pack-ages of a more manageable size as well aspackaging products collected through canfood drives.

Food For Survival, housed within theworld's largest food distribution complex,the Hunts Point Cooperative Market,operates from a modern, 87,000 squarefoot warehouse with a 5,764 square footcooler and a 14,000 square foot freezer. Afleet of tractor-trailers facilitates the fooddonation and distribution process. FoodFor Survival has a full-time staff of 53, alarge cadre of volunteers, and is governedby a voluntary Board of Directors.

Fifty percent of the food product dis-tributed by Food For Survival is donatedby the food industry or purchased. Thebalance of the product is donated throughCity, State and Federal government com-modity programs.

Food For Survival is a member ofthe Food Bank Federation of New York

State and is a certified member of America’s Second Harvest NationalFood Bank Network. For more information, for a list of participatingfood programs, and to find out how you can help Food for Survival,please visit our web site: foodforsurvival.org.

Food For Survival, Inc.

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who feeds the hungry? is a project developed by food for

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