Report on Food Programs in Fiscal Year 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.
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: