By Howard Cawein

VI. Discussion of where missions get their food if not from food bank

VII. Food banks are non-profit organizations

A. Designed to serve agencies, not individuals

B. Receive surplus from local market area and through Second Harvest Network.

C. Pays for transportation

VIII. Video played was unintelligible

IX. Must sign up and fill out three page application to become eligible to buy from food bank

X. Food bank charges to help pay for overhead (12-15 per pound)

XI. Fruit and produce are very expensive to handle because they are perishable and labor intensive to handle. Most food banks don't handle much produce.

XII. Discussion on non-profits and board of directors

XIII.Discussion on kinds of food at food bank

A. Perishables

B. Bakery goods

C. Breads

D. Non-perishables

XIV. Where food comes from

A. Super market chains

B. Bakeries

C. Produce markets

D. Churches

E. Canned-food drives

F. Schools

XV. Frozen foods

A. Food of tomorrow

1. Canned foods on way out

B. Need freezer space

XVI. Dairy and meat products are mostly thrown away by grocery chains

A. Contact store manager

1. Saves store money if they don't have to dispose of dairy products

2. Manager doesn't want to throw away

B. Must develop relationship with store manager

XVII. Share excess with local food bank

A. Reduces cost charged

XVIII. Good Faith Donor Bill (State Law)

A. Allows distributor to give food to needy

The People's City Mission has a grant and uses it to buy food weekly from local Food Bank. The majority of food however, is donated by stores and food service organizations in the area.

Dairy products are the least donated food item for the Mission. Fresh vegetables and fruit are in abundance, as are bread and pastries. Fresh meat is purchased when needed. There is an overabundance of fast food snacks available.