About Hunger

Factoring in inflation, many families now earn less than they did before the Great Recession. Those who kept their jobs, or quickly found new ones after being let go, are no better off. (Sentier Research, 2014)

Finding it challenging to make ends meet, our clients have to make tough choices.  Listed below are stats from the 2014 Hunger Study in Northeast Iowa:

  • 57% of households have at least one employed member

  • 85% of clients have a high school degree or GED and 44% have some sort of post high school education

  • 62% of households served reported that they had to choose between paying for food and utilities in the past 12 months.

  • 10% are seniors age 60 and older

  • 48% have incomes that fall at or below the federal poverty line

New Picture

Last fiscal year, our Food Bank distributed 6.25 million meals or 7.5 million pounds.

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The Food Bank’s own research has shown that 70 percent of its clients  use multiple methods for getting enough food which includes eating food past its expiration date, growing food in a garden, pawning or selling personal property, and watering down food or drinks.

We’ve responded by taking an interest in the health of our clients. Undernourished children are underperformers in school. Food-insecure seniors suffer worse health outcomes than seniors with regular access to healthful foods.

The result is a new, five-year strategic plan

Become an Ingredient –  We know how to Close The Meal Gap, but we can’t do it alone. We’re calling on you to become an ingredient-be a leader in this recipe. Whether it’s your time, money or just your attention, like any ingredient, the amounts are all different and the ways that they can be utilized are all unique.

Serving Size – And this is what it’s all about. The people. The serving size.  We’re talking about a serving size of 46,440 food insecure people that make up the 8.5 million meal gap in northeast Iowa. As it stands, we’re just 2 million meals away from filling that gap.

Utensil –  A recipe of this size needs to have utensils that can ensures sustainable food rescue, food storage and meal distribution.  These utensils will ensure that at the end of the day, our ingredients were not wasted, but instead appreciated, so that they could help feed the most people they could.