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  • Good Shepherd Food Bank

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    Good Shepherd Food Bank is the largest hunger relief organization in Maine, providing surplus and purchased food to more than 400 non-profit organizations throughout the state. In 2015, the Food Bank distributed 23 million pounds of food to its partner agencies. The Food Bank's primary warehouse is located in Auburn, Maine. It operates another distribution center in Hampden, Maine. The Food-Bank is a member of Feeding America (formerly America's Second Harvest, the nation's largest charitable hunger-relief organization, headquartered in Chicago, Illinois.

  • Gleaners

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    Gleaners, Inc., also known as The Volunteers Of Gleaners, is a Jackson, MS based non-profit organization founded by Gloria Martinson in 1986 (not to be confused with the Gleaners Food Bank in Indiana, a non-profit organization which helps feed families struggling with hunger and food insecurity in central and southeast Indiana). It salvages food that otherwise would go to waste and redistributes it to other non-profit shelters in the metro area. Claude Mapp is the current CEO and Nancy Willis is the Director of Operations.

  • Food bank

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    Volunteers pass out food items from a food bank run by Feeding America A food bank or foodbank is a non-profit, charitable organization that distributes food to those who have difficulty purchasing enough to avoid hunger. In North America and Australia, food banks usually operate on the "warehouse" model. They act as food storage and distribution depots for smaller front line agencies; and usually do not themselves give out food directly to the hungry. After the food is collected, sorted, and reviewed for quality, these food banks distribute it to non-profit community or government agencies, including food pantries, food closets, soup kitchens, homeless shelters, orphanages, and schools. Outside North America and Australia, the "front line" model is often found. Such food banks give out most or all of their food directly to the end users. For both models, the largest sources of food include for-profit growers, manufacturers, distributors and retailers who in the normal course of business have excess food that they cannot sell. Some foodbanks receive a substantial proportion of their food from individual donors, including their volunteers.

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