EFAP Map 1 Pager

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Policy document about the Emergency Food Assistance program, designed by: Dani Gilmour

Transcript of EFAP Map 1 Pager

Page 1: EFAP Map 1 Pager

I n T h u r s t o n County all $22,778 went

directly to food purchasing, with a quarter of that directly supporting their backpack program which provides weekend meals for kids-

whom account for 49% of their client base.

I n W h i t m a n County the extra

$10,281 is being used for essential food d i s t r i b u t i o n

equipment.

Lewis County used t h e i r $ 8 , 8 4 0 t o

purchase canned basics: fruit, vegetables, soup, ect. to supplement

local donations.

Pierce County prioritized purchasing

fresh healthy protein foods with their $79,361, as wel l as upkeep r is ing operational costs for

buildings and safe food storage

Grays Harbor County used their $10,441, and

their annual EFAP budget, to keep Coastal Harvest in operation. Without this support, food banks would

close and services would be cut.

In Clark County their $43,228 buys

essential protein foods and maintains operation of their truck which is essential for picking up

a n d d e l i v e r i n g food.

W h a t c o m C o u n t y s p e n t

$26,191 on canned fruit, vegetables, soup, and m i l k a s w e l l a s operations costs for

distributing it

Mason County used $8 ,338 to

purchase food to supplement local

donations

Ki tsap County used their $21,064 to

purchase a freezer to increase food safety c a p a c i t y a n d

additional food

K i n g C o u n t y agencies have used

$175,732 to purchase fresh produce, dairy, and protein. It is difficult to a s s u r e c u l t u r a l l y

appropriate healthy foods for clients

Yakima County has used their $44,747 to

purchase additional food and to defray expenses associated with operating c o m m u n i t y a n d

children’s gardens.

Okanogan County food banks have used

their $7,610 to purchase a d d i t i o n a l f o o d f o r clients, and to upkeep and fuel their delivery

truck

In 2014, the Emergency Food Assistance Program received an additional $800,000 due to a historic increase in food bank clients. That funding was distributed throughout our state to meet community-based urgent needs.