Tag Archives: Feed the Future

Nov 3 – Dec 31 Corporate Challenge

“The competitive spirit surrounding the Food & Funds Drive Challenge from all three companies was truly inspiring. By participating in this challenge, we were able to raise more than if we just did our regular food drive. We are so proud to be in a community that yearns to make a direct impact. I highly recommend other local companies participate this year.”
- Michelle Apodaca, Deckers Outdoor Corporation, Winner of the 2011 Food & Funds Drive Challenge

Every year local business partners of all sizes step up and take the Corporate Challenge
over the holidays, which pumps up employees and garners attention from the community
at large. Those who take on the added responsibility of the Corporate Challenge join a VIP club of pioneering leaders. Will your organization be one of those leaders?

Part of the Corporate Challenge?
Donate for your team here
Sign up for Backyard Bounty picks here

This year’s goals:

  • Raise $50,000
  • Collect 3,000 Turkeys or Chickens for families in need
  • Give 300 hours of volunteer time
Visit Easy Fundraising Ideas

2014 Score Board

Company Pounds Collected Funds Raised Points / Employee
Brown and Brown Insurance $
Citrix $
Cox Media $
Curvature $
Deckers Brands $
Fidelity National Title $
Yardi $

Important Dates

Oct 31 Deadline to Sign up
Nov 2 Kick-off Photo Shoot
Nov 3 – 7 Kick-off Week, Press Release Issued, Host a lunch & learn with Foodbank staff
Nov 3 – 26 Thanksgiving Drive
Nov 15 Saturday Family Day at Santa Barbara Warehouse
Nov 22 Turkey Collection at Santa Barbara Warehouse
Dec 1 – 31 Holiday Food & Funds Drive
Dec 31 Corporate Challenge Ends
Jan 5 Winner Announced

How it works:

Participate by competing against other local businesses to collect the most points for food, funds and volunteer hours. More details.

A point system is designed with an employee ratio to ensure that organizations of all sizes can compete equally:

1 pound of food
1 hour of volunteer service
$1
$1 new monthly giver
Referring a Challenger
1 point
10 points
10 points
20 points
100 points

Points are then divided by the number of participants at the donating organization to create an employee to point ratio. Volunteer activities can be done as a group of up to 10 people.

Contact Development Manager, SC Misha Karbelnig [email protected] or (805) 967-5741 ext. 119 to sign up.

There are many ways to participate:

  • Fundraise: There are lots of fun ways to get employees giving. We suggest: auctioning off a CEO, holding bake sales, virtual drives, making a donation instead of buying birthday cakes or holiday gifts.
  • Employees who join the Harvest of the Month Club (sign up to donate monthly) are awarded twice the dollar amount of their monthly contribution.
  • Volunteer: repackaging, collecting turkeys and donations at our warehouses, providing other assistance at our warehouses, collecting food donations at grocery stores, picking fruit and vegetables through backyard bounty, and so much more.
  • Cause Related Marketing: Our partnership with Santa Barbara Gift Baskets on the Foodbank basket ensures $25 of each basket goes directly to the Foodbank over the holidays while boosting our local economy, too. Every basket purchased by a Corporate Challenge participant (employee or business) will be credited a $50 donation towards the challenge.

2013 Corporate Challengers

Our goal in 2013 was to collect 3,000 turkeys or chickens, accrue 300 volunteer hours and raise $42,000.

2013 Corporate Challengers

  • Brown and Brown Insurance
  • Cox Media
  • Citrix
  • Deckers
  • Ergomotion
  • Fidelity National Title
  • Network Hardware Resale
  • Village Properties
  • Yardi

2013 Totals

Company Pounds Collected Funds Raised Points / Employee
Brown and Brown Insurance  2,128 $3,416 841
Citrix  5,754 $2,818 108
Cox Media  6,251 $2,468 442
Deckers  1,998 $19,955 587
Ergomotion  23 $3,090 624
Fidelity National Title  210 $693 253
Network Hardware Resale  2,280 $2,209 119
Village Properties  418 $6,493 333
Yardi  3,401 $6,166 176

In 2013, newcomer Brown & Brown Insurance won the challenge with high employee participation and a new initiative to use the Charity Miles apps to get out for walks and rack up points during the challenge.

In 2012, Network Hardware Resale won the challenge. They were harvested tangerines twice, picking over 19,000 pounds for the Foodbank to secure the win. Collectively all participants helped bring in 24,499 pounds of food and 44 turkeys, provided 264 hours of service and raised $42,033.38. A truly amazing gift to our network of 330 nonprofits and programs during the holiday season.

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Talkin’ Hunger: Back to School

How has your summer been?

I wish I could say that the summer was a quiet time for the Foodbank, where we were all sitting around drinking kale smoothies and brushing up on our knowledge of different varieties of beets. In reality, summer was an incredibly busy time for us, especially with our ‘Picnic in the Park’ program, which provided healthy lunches and physical activities to hungry children who get no free school lunches in the summer. This year the program served an incredible 38,000 meals countywide during the program at sites staffed by volunteers. Thank you so much for the heartfelt effort of those who supported this initiative with time and money.

picnic-in-the-parl-528x485

As we reached the end of the summer, we have compiled our statistics for the number of people served in the last financial year (ending in June) by ourselves and our network of 330 wonderful local nonprofit agencies. We discovered that the number of unduplicated people served has gone up from 104,000 to 144,000. This shows that the challenge of an economic recovery is not really allowing people more money to spend on healthy food. We have no illusions that we have our work cut out for us.

Yet September and the ‘back to school’ season is a time of hope for the Foodbank, with the beginning of a new year of our national award-winning series of ‘Feed the Future’ educational food programs for kids – from preschool to high school.

Our approach is for people to learn from their peers in the community. The ‘experts’ can come in and tell you what you should cook and how you should do it, but far more useful are trusted and respected people from a neighborhood, a street near you, who want to do something to improve the nutritional health of those around them.

That’s where you come in. These programs are all taught by Foodbank supporters: college students, mothers and fathers, the underemployed, professional people giving a couple of hours a month, seniors sharing a lifetime of knowledge. We’re proud of these teachers and what they are doing to help build a new generation of healthy young people in our county.

I hope you’ll consider joining us in one of these educational opportunities. They are as nourishing for the teachers as for the students and great fun.

In the north, contact Darlene Chavez at 805-403-5354.
In the south, contact Melissa Howard at 805-403-2471.

Thanks for all that you are doing to ensure a healthy and hunger-free SB County

Hot and Spicy Edamame

Edamame are highly nutritious and rich in bioactives (having
activity in the body) compounds called isoflavones which makes
this vegetable a functional food i.e. having a function beyond its
basic nutritional value. Rich in amino acids, it is an economical
source of protein and has the distinction of being the most
complete of all vegetable proteins.

Luckily edamame are delicious and easy to prepare. These
versatile beans have a buttery, nutty flavor and can be eaten hot
or cold as a snack or as an addition to stir-fries, salads, casseroles,
or soups. To prepare fresh, unshelled edamame clean and rinse
pods, add them to a pot of boiling, salted water and cook for
four to five minutes. To eat suck the tender beans out of the pod
as the pod is not edible. Alternatively, you can open the pods
with your fingers to remove the succulent beans. Another way
to prepare shelled edamame is to roast them like peanuts in a
hot oven for ten minutes or until they start to have golden flecks.
Frozen beans can be cooked in a similar fashion to fresh but
require a few more minutes of cooking time.

Edamame are featured in the May lesson of Food Literacy
in Preschool Program (FLIP). FLIP introduces unique fruits and
vegetables to young children, ages 3, 4 and 5 from diverse
backgrounds. FLIP utilizes colorful, fun, age-appropriate
interactive lesson plans that promote both nutritious eating and
physical activity.

Hot and spicy edamame

Ingredients

1 tsp chili powder
1/4 tsp cracked red pepper
1/2 tsp Mexican oregano
2 tsps salt, divided
1 lb fresh edamame in the pod

Directions

Heat 1 tsp salt, chili powder and pepper flakes in a small skillet
with no oil. Stir until hot and fragrant. Remove from heat and mix
in oregano. Add fresh edamame pods to salted boiling water
and cook for about four to five minutes. Drain and pat dry. Toss
with the chili-oregano mixture and serve warm.
Serves 4, serving size 1 cup