The decisions you make while buying food for your family are the same ones our Purchasing Manager, Veronica, makes on behalf of the people served by the Food Bank. Like most of us, she too has to balance cost and convenience with nutrition and taste.
Veronica purchases about 10% of the total food we give out. The perishable and nonperishable items she buys supplement the donations we receive to keep up with demand. The food is purchased with financial donations from our supporters like you.
With a master’s degree in Health Education and Holistic Nutrition, Veronica takes the time to read labels. She pays special attention to added sugar and salt content and isn’t tricked by unrealistic serving sizes. When a vendor approaches her about purchasing a new item, her response is always, “Send me the label…with both the nutrition facts AND the ingredient list.” She knows that food manufacturers will often add unhealthy ingredients to make up for poor quality and taste.
When asked what item she is most proud that we distribute, she answers, “Eggs. They provide a big nutritional bang for your buck. If you don’t have a sensitivity to eggs, they are a great source of protein, essential fatty acids, vitamins and minerals.”
Shelf-stable items she purchases include bagged beans, brown rice, lentils, whole wheat pasta, low-sodium or sodium-free canned goods, and canned fruit in 100% juice.
Although March is National Nutrition Month, we value the importance of good nutrition year round. Our goal is to not just feed the 182,000 people who turn to us each month; we want to nourish them.