Jun 8, 2017

Rosie's Place's Food Programs--Spring 2017 update

Rosie's Place Food Pantry
Rosie's Place Food Pantry

Report on Food Programs in FY17’s Third Quarter
June 6, 2017

We at Rosie’s Place are so appreciative of your support of our critical Food Programs for poor and homeless women and their children, through GlobalGiving.

Serving thousands of nutritious breakfasts, lunches and dinners and offering assistance with groceries—the Food Programs at Rosie’s Place are longstanding and vital nutritional and financial supplements for our guests. Our Dining Room is truly the heart and hub of Rosie’s Place—providing over 100,000 healthy and hearty meals to thousands of poor and homeless women and their children every year.

In the third quarter of our fiscal year 2017, from January 1, 2017 – March 31, 2017

  • 3,320 breakfasts were served
  • 2,286 brunches were served
  • 8,945 lunches were served
  • 8,776 dinners were served
  • This is a total of 23,327 meals served over a three-month period.

Our Food Pantry called Rosie’s Place Groceries welcomed 5,786 guest visits, an increase of 225 visits from this quarter last year and 2,212 of the total visits were by guests aged 65 and older.

Nutrition and Wellness: At Rosie’s Place, we take care to offer our guests healthy recipes and information about nutrition and wellness. Our Dining Room frequently has bulletin boards with colorful nutritional information and the nurses of our Wellness Center offer workshops on healthy eating and general wellness topics throughout the year. Further, healthy recipes (in several different languages) are distributed along with food in our Groceries program.  

This year, with the purchase of a mobile food preparations cart, we have also been offering cooking demonstrations of healthy recipes for guests—with staff and volunteers preparing healthy and budget-friendly meals with food available in our Pantry. These have proven very popular and we will continue to grow this program.

We have established the following goals, metrics and strategies around our efforts to promote nutrition and healthy living. Below is our progress-to-date in FY2017:

Goal: Improve the nutritional meals served based on the 2015 - 2020 Dietary Guidelines for a 2,000 calorie daily diet.
Metric:
65% of the meals will contain less than 10% of calories per day from added sugars.
Metric:
65% of the meals will contain less than 10% of calories per day from saturated fats.
Metric:
65% of the meals will contain less than 2,300 mg of sodium daily.
Metric:
100% of the meals will contain one serving of fruit.
Metric:
75% 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.
Progress:
In our third quarter, all of these goals were met or exceeded except for the goal of providing one serving of fruit at each meal.  

Goal: Post menus and nutritional values of each meal on a wipe board in the Dining Room.
Metric:
100% of meals posted on the wipe board.
Progress:
Goal met. 

Goal: Provide cooking demonstrations in the morning while guests wait in the Dining Room for their visit to the Food Pantry.
Metric:
12 times per year, cooking demonstrations will happen in the Dining Room.
Progress:
Goal exceeded. Cooking demonstrations are held every Wednesday in the Dining Room by two volunteers studying nutrition and dietetics.

Food Programs Volunteers:  Last year alone, the time donated by volunteers and interns—over 61,000 hours—was the equivalent of 30 full-time employees. Approximately 2,500 individuals give their time to Rosie’s Place and represent a diverse cross-section of our community. While we have volunteer opportunities throughout Rosie’s Place, one of our most popular choices is for a team of volunteers to “cater” or prepare and serve a meal in our Dining Room. From January 1, 2017 through March 31, 2017, 143 meals were catered at $350 each, raising a total of $50,050 to offset Dining Room expenses. This is 79% of the meals we served.

Our Food Programs and Volunteer Services departments also collaborated to redesign a Food Delivery Program for our guests. The new program started in January 2017 with 15 guests receiving monthly food deliveries from volunteers. Deliveries are made to homebound guests served at our satellite location at the Franklin Field housing development, to women now living in nursing homes and to guests with chronic health problems.

Rosie’s Place is deeply grateful to our GlobalGiving donors for your very loyal and generous support. Your generosity truly helps make our work possible as Rosie’s Place is entirely privately funded.

We are thrilled to share that this week through June 9, 2017, an anonymous donor will match the initial donation of any new monthly gift in support of our work through GlobalGiving. We hope we can count on your continued support and we appreciate your consideration of this special offer from GlobalGiving.

Links:

Mar 10, 2017

Rosie's Place's Food Programs--Winter 2017 update

Report on Food Programs in FY17’s Second Quarter
March 8, 2017

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.

Serving thousands of nutritious breakfasts, lunches and dinners, and offering assistance with groceries—the Food Programs at Rosie’s Place are longstanding and vital nutritional and financial supplements for our guests. Our Dining Room is truly the heart and hub of Rosie’s Place—providing over 100,000 healthy and hearty meals to thousands of poor and homeless women and their children every year.

In the second quarter of our fiscal year 2017, from October 1, 2016 – December 31, 2016

  • 6,389 breakfasts were served
  • 2,246 brunches were served
  • 9,823 lunches were served
  • 8,754 dinners were served
  • Special meals were served to the guests on Thanksgiving Day and Christmas/Chanukah.
  • This is a total of 27,212 meals served over a three-month period (almost 800 more than were served in this same period last year).

Rosie’s Place Groceries welcomed 5,780 visits of which, 472 were new guests and 935 guests were 65 years old or older.

The Fresh Food Initiative

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 for our guests to take home to their families. This produce is all too often a luxury for our guests and the only fresh fruit or vegetables they will have. Our partners include: Hope Central Church, Brookwood Farm, First Root Farm, Dewey Square Farmers’ Market, Volante Farm, Hutchins Farm, The Food Project, Belmont Day School, Land’s Sake Farm, Boston Gleaners, Canann Farm and the Jamaica Plain Farmers’ Market. Devoted volunteers and new partnerships continue to make this program thrive. We estimate that Rosie’s Place receives more than $30,000 worth of donated fresh produce—annually from this innovative program.

Nutrition

Serving nutritious meals to our guests is a priority for Rosie’s Place. We are proud of our efforts to serve our guests tasty and healthy meals. To that end, we have established the following goals, metrics and strategies. Below is our progress-to-date in FY2017:

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: 65% of the meals will contain less than 10% of calories per day from added sugars.
Metric: 65% of the meals will contain less than 10% of calories per day from saturated fats.
Metric: 65% of the meals will contain less than 2,300 mg of sodium daily.
Metric: 100% of the meals will contain one serving of fruit.
Metric: 75% 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.

Progress: In our first quarter, all of these goals were met or exceeded except for the sugar and protein goals. Limiting sugar in meals proved to be difficult with the inclusion of fruit in all of our meals as well as the challenge of discerning unlisted “added sugars” in recipes rather than just the sugar listed in recipes and on nutritional panels. The protein goal was challenging because we were measuring in grams instead of ounces so recipes had to be converted. In our second quarter these goals were met or exceeded.

Goal: Post menus and nutritional values of each meal on a wipe board in the Dining Room.
Metric: 100% of meals posted on the wipe board.
Progress: Goal met.

Goal: Collaborate with Self-Advocacy to provide cooking demonstrations in the morning while guests wait for their visit to the Food Pantry.

Metric: 12 times per year, cooking demonstrations will happen in the Dining Room.

Progress: Utilizing our new cooking demonstration cart, two cooking demonstrations have been held this year already and were very well-received by our guests. Two volunteers who are studying nutrition created recipes with seasonal produce and other selections of foods that are on the shelves in our Food Pantry. The recipes were made available in six different languages. During the demonstrations, our presenters explained each step of the recipe and the differences between good and better foods—such as white rice versus brown rice and canned versus fresh vegetables. After each recipe was prepared, the guests were offered a sample.

In an effort to make meals in our Dining Room even more enjoyable for our guests and their children, Rosie’s Place’s Arts Initiative brings performances from a cappella and choral groups, jazz ensembles, a pianist and more to the Dining Room. 

Catering Program

From July 1, 2016 through December 31, 2016, a remarkable 253 meals were catered at $350 each, raising a total of $88,550 to offset Dining Room expenses. This is 68% of the meals we served.

Like our Farm Initiative, another cost-saving and community building effort underway at Rosie’s Place is our Catering Program. Our Volunteer Services department recruits and oversees groups of volunteers who cater a lunch or dinner in our Dining Room. Groups can cater a meal by making a donation to underwrite the cost of the meal and then prepare the meal with our help in our kitchen—and serve it restaurant-style to our guests. This is innovative program saves Rosie’s Place a substantial amount of money and staff time. Moreover, it allows people to come in and be a part of the Rosie’s Place community for a lunch or dinner shift and often, they return for years to come. We continually receive wonderful feedback about this volunteer opportunity which builds teamwork and community while serving others.  

Rosie’s Place is deeply grateful to our GlobalGiving supporters for your very loyal and generous support. Your generosity not only sustains us—it inspires us. 

Dec 13, 2016

Report on Rosie's Place's Food Programs--Fall 2016

Report on Food Programs in FY17’s First Quarter December 8, 2016

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,

Serving thousands of nutritious breakfasts, lunches and dinners, and offering assistance with groceries—the Food Programs at Rosie’s Place are longstanding and vital nutritional and financial supplements for our guests. In the first quarter of our fiscal year 2017, from July 1, 2016 – September 30, 2016:

  • 5,334 weekday breakfasts were served.
  • 2,335 weekend brunches were served.
  • 9,457 lunches were served.
  • 8,765 dinners were served.
  • This is a total of 25,891 nutritious meals served

When poor women are able to afford food—nutritional value is usually overridden by cost. Healthy choices are often more expensive. We’re proud to report that almost every single one of the meals we serve in our Dining Roomincludes: 1 serving of fruit, 2 servings of vegetables, is high in fiber and low in both sodium and fat.

From July 1, 2016 – September 30, 2016, Rosie’s Place Groceries:

  • Welcomed 5,751 visits of which, 561 were new guests and 911 guests were 65 years old or older.

  • All nutritional recipes and factsheets were provided in English, Spanish, Portuguese, Haitian/Creole, and Mandarin.
  • In keeping with our nutritional goals, 65% of all canned goods in stock were low in sodium.

 

Nutrition and Wellness At Rosie’s Place, we take care to offer our guests healthy recipes and information about nutrition and wellness. Our Dining Room frequently has bulletin boards with colorful nutritional information and the nurses of our Wellness Center offer workshops on healthy eating and general wellness topics throughout the year. Further, healthy recipes are distributed along with food in our Groceries Program.

Our Self-Advocacy program works with Cooking Matters, to offer monthly trips to a local grocery store for guests interested in learning more about how to budget for and prepare healthy meals on a tight budget. Please see the flyer for these trips below.

Community Garden Our Self-Advocacy program spearheads an on-site community garden at Rosie’s Place. Planted and maintained by a group of guests, the harvest is shared with other guests through the Dining Room and the pantry.The harvest is shared with other guests through the Dining Room and the Pantry.

Farm Initiative 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. This produce is all too often a luxury for our guests and the only fresh fruit or vegetables they will have. This year we have more partners than ever before with our Farm Initiative. They include: Gaining Ground, Volante Farm, Land’s Sake Farm, Brookwood Farm, Hutchins Farm, Belmont Day School, The Food Project, Dewey Square Farmers’ Market, First Root Farm, Farmer Dave’s, Jamaica Plain Farmers’ Market, The Trustees of Reservations and City Natives. Devoted volunteers and new partnerships continue to make this program thrive. This year, we anticipate receiving more than $30,000 worth of donated fresh produce.

Catering ProgramAnother cost-saving and community building effort underway at Rosie’s Place is our Catering Program. Our Volunteer Services department recruits and oversees groups of volunteers who cater a lunch or dinner in our Dining Room. Groups can cater a meal by making a $350 donation to underwrite the cost of the meal and then prepare the meal with our help in our kitchen—and serve it restaurant-style to our guests. As the impressive numbers on page one attest, the majority of our lunches and dinners were catered in the past year. This is innovative program saves Rosie’s Place a significant of money and staff time. Moreover, it allows people to come in and be a part of the Rosie’s Place community for a lunch or dinner shift and often, for years to come. We continually receive wonderful feedback about this volunteer opportunity which builds teamwork and community while serving others. In FY16, we raised $166,285 through our Catering Program.

 


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