Vermont Foodbank

Vermont Foodbank

The Vermont Foodbank was opened in 1986 and started offering charitable food to different institutions, among which there are meal sites, senior centers, shelters and other programs in Vermont. For example in 2013 it provided a meal for about 86 000 Vermonters. Nowadays the bank is the largest charitable organization that distributes food in the city. Its mission involves gathering and distributing nutritious food guaranteeing so that nobody in Vermont suffers from hunger. It has its own website where everybody is suggested to render assistance giving money or spare time to arrange the events. Here one can find out the information about upcoming events and take part in them. It is also possible to view audited financials and annual report on the bank’s site and get an idea about revenues and expenses of the bank.

Team of the bank

In general banks provide financial products and services in exchange for interests. The professional staff performs a range of procedures serving the clients. The organizational structure consists of executives, directors, managers and staff. This is a simple common organizational structure of all banks. The executives concentrate on consulting clients about tax and investing. The executive has several directors who more closely fulfill business functions defining the direction and placing responsibility for a business unit. The managers implement the objectives assigned by directors. And at last operational staff is a face of a bank to clients being on the front lines communicating with customers. But in the Vermont Foodbank everything is different as far as it is mostly a charity organization.

Here there are also executives and directors being members of a leadership team. The community impacts team is represented by network relations managers, project coordinators and chief community impact officer. Here there is also a director of Community Health and Fresh Food Initiatives. There are specialists responsible for financial and technical issues like digital fundraising manager and corporate relations, volunteer and grants managers. There is an operation team consisting of branch managers, coordinators, drivers and warehouse supervisors. There are so many people responsible for the particular issues connected with giving. They all do not serve the usual bank loaners but serve the operations of donation and support for hunger-relief.

Particular features of food bank

Some of food banks operate like a food storage distributing the goods for other agencies. Thus they do not give out food directly to people who need it. They collect food, sort it, assure themselves of its quality and distribute it to non-profit communities and government agencies like schools, homeless shelters and others alike. Other ones can give out food directly to the hungers. In both cases food banks get the larger part of food from manufacturers or owners of retail store running their business with some excess of food. The rest volume is given by individual donors. The first organization of this kind was established in the United States in 1967. Since that time the numbers of such food banks grew extensively helping people with low income to overcome the difficult times, inflation in the price of food and financial crisis. Their activity has been broadly welcomed.

Model of Vermont Foodbank

Vermont is the safest state in US, which is rather comfortable for life and doing business. In general this is a prosperous state but still with people who have no or not enough income. Here about 15 % of population receives food stamps. Vermont Foodbank joins the program and offers everybody a chance to get help or to get involved in charity giving money, time or even voice in some advocacy issues and other projects. It brings people together to achieve social changes in the city, in the state, in the country, in the world. There is a set of goals and targets, which are followed. All members work together connected by common idea. They gather food in several ways. Some volunteers take part in gleaning programs harvesting the excess of vegetables and fruits from farms. The fresh products locally produced of top quality having just light defects for example irregular shape and so on are distributed among people in need. Foodbank provides only tasty and healthy food to city inhabitants who have no possibility to get access to such products otherwise. It also communicates with food producers and retailers marketing food, which support the activity of Foodbank offering necessary products as a charity. And of course it takes the foods from individuals who want to make a tribute. Then the foodbank delivers these products to schools, healthcare facilities, senior citizens, kids