Nov 20, 2018

Rosie's Place Food Programs - Fall 2018 Update

Report on Food Programs for Fall 2018
November 2018

We at Rosie’s Place are so grateful for your support of our critical Food Programs for poor and homeless women and their children, through GlobalGiving. With hundreds of healthy and hearty meals served every day, along with nutritious groceries from our Pantry—our Food Programs are vital nutritional and financial supplements for our guests. Thank you for helping us to do all that we did this past quarter:

From July 1, 2018 through September 30, 2018:

  • 5,999 weekday breakfasts were served.
  • 2,144 weekend brunches were served.
  • 9,505 lunches were served.
  • 8,788 dinners were served.
  • This is a total of 26,436 nutritious meals were served over the quarter.

 From July 1, 2018 through September 30, 2018:

  • Rosie’s Place’s Pantry welcomed 5,454 visits.

Below are the results of our ambitious FY2019 Goals for Rosie's Place's Food Programs:

Goal: Improve the nutritional meals served based on the 2015 – 2020 Dietary Guidelines for a 2,000 calorie daily diet.  A healthy eating pattern limits saturated fats and trans fats, added sugars and sodium.
Metric: 75% of the meals will contain less than 10% of calories per day from added sugars.
Metric: 75% of the meals will contain less than 10% of calories per day from saturated fats.
Metric: 75% of the meals will contain less than 2,300 mg of sodium daily.
Metric: 98% of the meals will contain one serving of fruit.
Metric: 85% of the lunches and dinners will contain three servings of vegetables.
Metric: 80% of the meals will contain 24 grams or more of fiber.
Metric: 80% of the meals will contain 5 ½ oz of protein.

Results: Goal met, with all of these metrics being met or exceeded over the course of the first quarter of FY2019.

Goal: Provide the Dining Room staff with a nutrition education class.
Metric: 100% of the Food Service Staff will take a nutrition education class.
Goal in progress. 

Goal:  Ensure that the Food Pantry is well stocked, daily, with a variety of nutritious foods.           
Metric:
65% of all canned goods will be low in sodium.
Result: Goal not met this quarter, with 30% of the canned goods were low in sodium. This is due to the lack of low-sodium foods available at the Food Bank.

Goal:  Have Food Pantry kiosk or sign up available for guests to schedule their Food Pantry visits.      
Metric:  200 guests will utilize the Food Pantry sign up each month which will alleviate the crowded Sitting Room and lobby.                                                                                                              
Goal met.

Recent Program Highlights:

  • We continue to partner with Cooking Matters to offer up to 16 guests per month, the chance to join a one-hour class on healthy and cost-effective shopping, with each attendee presented with a bag, a cook book and a $10 supermarket gift card at the completion of the class. These classes are designed specifically for women who are caregivers of children 5 years of age and under. To date all classes have accommodated English-language speakers, but we are in the process of organizing a class for Spanish-language speakers.
  • Under the weekly care of guests and Food Pantry staff and volunteers, our garden produced several bunches of kale, mustard and herbs that were added to the produce selection in the Pantry. Over the course of the quarter, at least 5 guests assisted with weeding, watering and harvesting the garden.
  • Our Food Delivery Program serves 17 guests per month with pre-made bags delivered by volunteers to each guest who is unable to come in to “shop” in our Pantry.  This is currently the capacity of the program, though we hope to expand the program in the future to provide more women who have a difficult time coming to the Food Pantry—with groceries

Food assistance has been a core Rosie’s Place service since our very first day. On Easter Sunday in 1974, Kip Tiernan founded Rosie's Place in the old Rozen’s Supermarket on Columbus Avenue. With $250 she had raised from her friends, Kip mobilized a handful of volunteers to provide sandwiches and coffee to our first guests. Over the years, our facilities and programs have evolved and expanded to best meet our guests' needs. Throughout the decades, our Food Programs have been a constant—serving meals and providing groceries to thousands and thousands of women and children in need.

Our healthy meals and groceries for women and children can mean the difference between being homeless or housed—hungry or fed—distracted and anxious in class or attending school focused and ready to learn. Thank you for supporting this critical work.

Aug 23, 2018

Rosie's Place Food Programs - Summer 2018 Update

Report on Food Programs in Fiscal Year 2018
August 2018

We at Rosie’s Place are so grateful for your support of our critical Food Programs for poor and homeless women and their children, through GlobalGiving. With hundreds of healthy and hearty meals served every day, along with nutritious groceries from our Pantry—our Food Programs are vital nutritional and financial supplements for our guests. Thank you for helping us to do all that we did this past year:

From July 1, 2017 through June 30, 2018:

  • 19,160 weekday breakfasts were served.
  • 8,382 weekend brunches were served.
  • 35,652 lunches were served.
  • 34,153 dinners were served.
  • A total of 97,347 nutritious meals were served over the year.
  • A remarkable 81% of these lunches and dinners were underwritten through our Catering Program, raising $195,367for our Food Programs. This was this program’s most successful year-to-date.

From July 1, 2017 through June 30, 2018:

  • Rosie’s Place’s Pantry welcomed 22,978visits. Guests aged 65 years old and older accounted for 11,141 of these visits. In total, there was an average of 1,915 Pantry visits per month.

Below are the results of our ambitious FY2018 Goals for Rosie's Place's Food Programs:

Goal: Improve the nutritional meals served based on the 2015 – 2020 Dietary Guidelines for a 2,000 calorie daily diet.  A healthy eating pattern limits saturated fats and trans fats, added sugars and sodium.
Metric: 70% of the meals will contain less than 10% of calories per day from added sugars.
Metric: 70% of the meals will contain less than 10% of calories per day from saturated fats.
Metric: 70% of the meals will contain less than 2,300 mg of sodium daily.
Metric: 95% of the meals will contain one serving of fruit.
Metric: 80% of the lunches and dinners will contain three servings of vegetables.
Metric: 75% of the meals will contain 6oz grains (3 oz whole and 3 oz refined) per day.
Metric: 75% of the meals will contain 5 ½ oz of protein per day.
Results: Goal met, with all of these metrics being met or exceeded over the course of the year. 

Goal: Provide the Dining Room staff with a nutrition education class.
Metric: 100% of the Food Service Staff will take a nutrition education class.
Result: Goal met, with all staff completing a nutrition education class.

Goal:  Ensure that the Food Pantry is well stocked, daily, with a variety of nutritious foods.           
Metric:
70% of all canned goods will be low in sodium.
Result: Goal met.

Goal: Provide nutrition education and recipes to the guests.
Metrics: 

1 new nutritional fact sheet will be posted on the bulletin board each month.

o   Provided in English, Spanish, Portuguese, Haitian/Creole, and Mandarin.

1recipe with the nutritional facts will be given out in the bags monthly.

  • Provided in English, Spanish, Portuguese, Haitian/Creole, and Mandarin.

Result: Goal met, with 12 recipes distributed over the year.

Goal: Collaborate with Share Our Strength to provide Cooking Matters trainings.
Metric: There will be 12 demonstrations scheduled, one per month.
Result: 11 demonstrations, attended by an average of 10 guests each month, were held. Unfortunately, we were unable to schedule a demonstration for the month of June.

Goal: Prepare and plant a vegetable garden in the courtyard with the help of our guests.
Metric:  Recruit 5 guests to work in the garden.
Result: Goal met and exceeded with our garden planted and still growing. Further, our Garden Committee has ten guest-members.

Recent Program Highlights:

  • Cast and crew from the musical, The Color Purple, along with Boch Center staff, catered lunch and entertained our guestswith a lively performance of the show’s popular songs,on the Wednesday before Thanksgiving—as part of the show’s efforts to support Rosie’s Place during their run in Boston.

  • January through March, our Pantry staff conducted a voluntary basic health information survey with guests. We collected information from 3,239 women about high blood pressure, diabetes, heart issues and other conditions—in order for us to better understand the dietary needs of our guests and provide appropriate groceries and meals.

  • Please find attached—our Spring newsletter focused on Food Access, highlighting our work to provide healthy meals and groceries to our guests through innovative volunteer opportunities, organizational partnerships and programmatic work.
  • In May, we celebrated the completion of renovations to our Food Pantry and storage area with a ribbon cutting attended by Boston Mayor, Marty Walsh. We are grateful to Joe Fallon and The Fallon Company, Turner Construction Company and many others who generously donated their services to this important project. Guests, staff and volunteers alike, are thrilled with this new space. 
     
  • Through our Farm Initiative, Rosie’s Place partners with local farms to help place fresh fruits and vegetables onto the plates served in the Dining Room and onto the shelves of our choice Food Pantry. We anticipate receiving more than $30,000 worth of donated fresh produce this year alone. Please find a recent article from the Concord Journal, about Rosie’s Place’s work with Common Ground, a nonprofit organic farm in Concord, attached.

Rosie’s Place is deeply grateful for the very generous and very impactful support of the Doe Family Foundation. Your friendship has enabled us to provide wholesome meals and groceries to thousands of woman and children who would otherwise go without. Thank you.


Attachments:
May 30, 2018

Rosie's Place Food Programs - Spring 2018 Update

Ribbon Cutting Celebration for our New Food Pantry
Ribbon Cutting Celebration for our New Food Pantry

We at Rosie’s Place greatly appreciate your generous support through GlobalGiving of our critical Food Programs for poor and homeless women and their children.

Rosie’s Place’s Dining Room Program

Rosie’s Place’s Dining Roomis designed to solve short-term hunger needs by providing breakfast every weekday and lunch and dinner every day—365 days a year. This fiscal year, Rosie’s Place will serve more than 100,000 hearty and healthy—nutritionally balanced-meals—to women and their children.

During the second quarter of FY2018 from January 1, 2018 through March 31, 2018:

  • 4,662 weekday breakfasts were served.
  • 1,970 weekend brunches were served.
  • 8,178 lunches were served.
  • 8,125 dinners were served.
  • This is a total of 22,935 nutritious meals served during the quarter.

Rosie’s Place’s Groceries

Another vital food program is Rosie’s Place Groceries, a food pantry that allows nearly 1,900 women per month to take home 20 to 40 pounds of foods that their families prefer and enjoy. Rosie’s Place’s Groceries is unique. While many other agencies hand out pre-bagged groceries, our guests shop among shelves set up like a grocery store for foods their families will prefer and enjoy. Like our Dining Room, the Food Pantry uses this culturally sensitive approach to respect the dignity and self-esteem of our guests while ensuring that our resources are used effectively.

From January 1, 2018 through March 31, 2018: Rosie’s Place’s Groceries’ staff:

  • Welcomed 3,365 daytime and 2,128 evening guest visits for a total of 5,493 guest visits for the quarter.       *This total includes 2,493 visits from guests aged 65 and older, and of this group, 778 women returned for
        a second visit during the same month.
  • Prepared pre-made bags of groceries for 23 guests who are unable to come to Rosie’s Place to shop.

  • For the first time, Rosie’s Place’s Groceries staff conducted a voluntary basic health information survey. We collected information on guests’ high blood pressure, diabetes, heart issues, etc.—in order to help us better understand the dietary needs of our guests and provide appropriate food items.

  • We recently celebrated the completion of renovations to our food pantry and storage area with a ribbon cutting. We are grateful to Joe Fallon and The Fallon Company, Turner Construction Company and many others who generously donated their services to this important project. Attached is a photo from our ribbon cutting event and features from left to right: Joe Fallon, President and CEO of The Fallon Company, Boston Mayor, Marty Walsh, Rosie's Place's President Sue Marsh and  Peter Davoren, President and CEO of Turner Construction Company. Guests, staff and volunteers alike, are thrilled with this new space.  
  • The Food Pantry continues to organize Cooking Matters classes for guests on a monthly basis. These classes provide information on finding the healthiest choices available while shopping on a budget. On average, 14 guests too part in each class this quarter.

Rosie’s Place occupies a unique niche in Boston. For more than forty years, we have served women who no one else will. Thanks to our founding principles and our funding sources, we are free to serve any woman, any time. We are an extremely low-barrier community—we aim to make it as easy as possible for guests to use any and all of our services—in whatever combinations work for them. We don't ask our guests to provide proof of need or wait for approval before we can help them with their often urgent needs. Our help has no eligibility requirements and no expiration date. Our help is unconditional.

Thank you for supporting our Meals for Poor & Homeless Women & their Children program. Our guests couldn’t manage without Rosie’s Place. And we couldn’t manage without you. We are so grateful for your friendship.

Links:

 
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