Progress 09/01/17 to 08/31/18
Outputs
Target Audience:In Columbus, Ohio residents of the South Side face food insecurity, poverty, a lack of job opportunities and have little or no access to fresh food resources. The community has identified a need for local, affordable and community-oriented dining and shopping options and opportunities to learn job skills and convene with neighbors. In direct response to the hunger, health, job and partnership needs and opportunities, Mid-Ohio Foodbank will launch and operate the South Side Roots Cafe and Market at the Reeb Avenue Center, an innovative new facility that co-locates fourteen nonprofit services in the heart of the City's South Side. The Café and Market are designed to help families shop smart and balance budgets, without having to make tradeoffs in food quality or rely solely on the emergency food network. In turn, the Café will operate on a "pay-what-you-can" model while the Market will offer "mid-market" reduced-price, quality fresh foods sourced through the Foodbank's network of donors and partners, including our Urban Farm. Community residents will be hired as staff and recruited as volunteers. Our goals are to: 1.) Build more food secure environments for low-income households and improve health and wellness. 2.) Provide healthy living education, job training, and benefit assistance. 3.) Co-create a thriving "Third Place" that eliminates the haves and have-nots structure. 4.) Establish a social enterprise that generates self-sustaining income within five years. We will collaborate with numerous nonprofit partners to achieve these goals and build a thriving local food system in the South Side community. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Training and professional development opportunities were provided via our partnership with GG's transitional work program, by working with interns and members of AmeriCorps, and through our volunteer program. The transitional work program helped to fill critical support roles within the Cafe and Market. Simultaneously, this program provides participants with the opportunity to learn essential employment skills. In total, we have worked directly with 15 individuals who have successfully graduated from this program and have gone on to obtain full-time employment, two of whom were hired by MOF and now works full-time at SSR. How have the results been disseminated to communities of interest?Website: South Side Roots has its own exclusive website, www.southsideroots.org. This site is used as a communication tool for residents to learn more about our services and to highlight specials, promotions, and menus. Marketing Materials: We developed specific marketing materials, which included rack cards (flyer), billboard, internal branding, magazine ads, and external branding. These materials have been used in a variety of ways to raise awareness regarding this initiative. Community Awareness: We worked with a number of community organizations to promote SSR. These include the following: Community Development for All People, Donatos Pizza, Reeb Ave Center, Hangry Races, Lutheran Social Services, United Way, and Franklin County Parks and Recreation. Additionally, we have been spotlighted on the local news. What do you plan to do during the next reporting period to accomplish the goals?N/A- This is the final year of our grant contract; all goals and objectives have been accomplished.
Impacts
What was accomplished under these goals?
With funding through the USDA, Mid-Ohio Foodbank (MOF) opened South Side Roots Cafe and Market (SSR) on September 25, 2015. This initiative includes a pay what you can café, mid-level market, Kid Cafe program, weekly community meal and job training. Partnership with a transitional work program resulted in eight graduates who attained full time employment. During the reporting period, 150,513 meals were served to kids through the Kids Cafe and Summer Feeding programs and 8,782 meals were served at the weekly community meal. Attention to local foods resulted in 2,000 pounds of produce sourced from Urban Farms of Central Ohio (UFCO), and 80% of remaining foods were sourced through our food acquisition team at the foodbank. Additionally, the following progress was made toward our grant-funded objectives: Objective 1. Build more food secure environments for South Side households and improve health and wellness outcomes by providing dependable access to fresh, healthy, affordable foods and meals at South Side Roots Cafe and Market. Key Milestone: Open South Side Roots Cafe & Market at Reeb on August 17, 2015. Outcomes: Due to construction delays, South Side Roots Cafe & Market opened on September 25, 2015 at Reeb. During year three, we were fully staffed with 13 full-time employees and four part-time employees through Godman Guild (GG) transitional work program, hosted two AmeriCorps VISTA positions and two part-time graduate dietician interns, and benefited from an average 133 volunteer hours per week. Additionally, 80% of food was sourced through Mid-Ohio Foodbank's food acquisition team and 2,000 pounds of produce was sourced from UFCO. Key Milestone: Years 1-3, regularly serve 250 people at the Cafe and 200 people at the Market each day and maintain regular attendance at weekly Community Meal. Outcomes: 1) On average, we served 75 individuals daily at the Cafe and Market and 173 individuals through each weekly community meal; 2) We created a catering menu and are the premier caterer for Mid-Ohio Foodbank and Reeb Avenue Center's internal and external events; 3) We advertised in 614EATS, Columbus Parent, Columbus Dispatch, and ran 3 billboards for several months during the grant period; 4) We have developed a strong social media platform on both Facebook and Instagram. Key Milestone: Program Evaluation Outcomes: During year three, we conducted a customer survey. Participation was strictly voluntary and had no bearing on an individual's ability to receive service at SSR, MOF, or Reeb Avenue Center. Survey participants reported being primarily from four zip codes of residence. Key results included: 1) The average fruit/vegetable consumption reported was 2.9 servings per day; 2) The average age of survey respondents was 42.4 years old; 3) 68.4% of respondents screens as food insecure; 4) 58.3% of parents reported using Roots Cafe since September 2017; and 5) 55.6% of parents reported using Roots Market since September 2017. Objective 2: Provide healthy living education, job-training opportunities, and benefit assistance to at least 1,200 community members each year and strategically collaborate with at least 12 Reeb nonprofits to connect customers to multiple services. Key Step: Year 1-3- offer additional outreach/training opportunities through interagency collaboration. Outcomes: 1) 58.3% of parents reported regularly using the Roots Cafe since September 2017; 2) 55.6% of parents reported regularly using the Roots Market since September 2017; 3) SSR partners with GG, a transitional work program within Reeb; 4) GED classes are held Friday afternoons for the employees of the work program and Digital Works, also located in Reeb; 5) Hosted two dietician interns, who provided valuable skills and training. Each internship was 6 weeks and included community work, nutrition education, and a project; 6) Partnered with the Boys & Girls Club at Reeb and hosted Taste Test Thursday for their 150 participants. Dietician developed, our chefs prepare two seasonal fruits and vegetables in three different ways on a weekly calendar rotation and have the children taste and rate in an interactive setting. Additionally, participants take home recipes and coupons to purchase the fruits and vegetables in the market; 7) We planted a small raised bed garden which allowed children participating in a local 4H Spin Club to learn about growing and harvesting vegetables; 8) Partnered with Hangry Races to host a 4 mile run in the fall and all benefits went towards providing 2,000 community members with turkeys for Thanksgiving; 9) Expanded Kids Cafe in Summer Feeding, serving an additional 15 sites. Additionally, we partnered with Children's Hunger Alliance to provide meals and snacks at 96 afterschool sites throughout Franklin County; and 10) Hosted 2 AmeriCorps VISTAs to help build and sustain projects within South Side Roots. Objective 3: Co-create a client centric food resource center in the Southern Gateway that serves as a welcoming "Third Space" to all South Side and Columbus residents, eliminating the feeling of have and have not amongst customers and inspires community kindness. Outcomes: 1) SSR partners with GG, a transitional work program. We hired 2 additional graduates of this program to work full-time at South Side Roots; 2) Served a total of 147 free weekly community meals; 3) $10,752 was contributed to the pay-it-forward fund; and 3) 75% of customers at the Cafe reported having more access to wellness opportunities because of the resources at Reeb Avenue Center. Objective 4: Establish a competitive, social enterprise with superior service, commitment to local business partnerships and unique model encourage consistent use that allows the Cafe and Market to generate sales income that allows us to be self- sustaining within 5 years of opening. Key Milestone: Generate $680,972 in income from SSR sales to advance sustainability. Outcomes: 1) In year three, SSR generated $118,875 in sales. Original projection was based off a storefront restaurant; 2) Customers reported an average fruit/vegetable consumption of 2.9 servings/day; 3) Average age of survey customers was 42.4; 4) Zip code analysis for survey include (% of respondents were from these zip codes): 43207 = 52.5%, 43206 = 8.5%, 43205 = 6.8%, 43201 = 5.1%; and 5) 68.4% of respondents screened as food insecure.
Publications
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Progress 09/01/15 to 08/31/18
Outputs
Target Audience:In Columbus, Ohio residents of the South Side face food insecurity, poverty, a lack of job opportunities and have little or no access to fresh food resources. The community has identified a need for local, affordable and community-oriented dining and shopping options and opportunities to learn job skills and convene with neighbors. In direct response to the hunger, health, job and partnership needs and opportunities, Mid-Ohio Foodbank will launch and operate the South Side Roots Café and Market at the Reeb Avenue Center, an innovative new facility that co-locates fourteen nonprofit services in the heart of the City's South Side. The Café and Market are designed to help families shop smart and balance budgets, without having to make tradeoffs in food quality or rely solely on the emergency food network. In turn, the Café will operate on a "pay-what-you-can" model while the Market will offer "mid-market" reduced-price, quality fresh foods sourced through the Foodbank's network of donors and partners, including our Urban Farm. Community residents will be hired as staff and recruited as volunteers. Our goals are to: 1) Build more food secure environments for low-income households and improve health and wellness. 2) Provide healthy living education, job training, and benefit assistance. 3) Co-create a thriving "Third Place" that eliminates the haves and have-nots structure. 4) Establish a social enterprise that generates self-sustaining income within five years. We will collaborate with numerous nonprofit partners to achieve these goals and build a thriving local food system in the South Side community. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Training and professional development opportunities were provided via our partnership with the transitional work program, by working with interns and members of AmeriCorps, and through our volunteer program. We work with GG, an on-site transitional work program, to fill critical support roles within the Cafe and Market. Simultaneously, this program provides participants with essential employment skills. We have worked directly with 38 individuals who have successfully graduated from Godman Guild's program and have gone on to obtain full time employment. Three graduates were hired by Mid-Ohio Foodbank and now work full-time at SSR. How have the results been disseminated to communities of interest?Information regarding this initiative has been disseminated to the community in the following ways throughout the entire project period: Website: SSR continues to engage with the community through its own exclusive website, www.southsideroots.org. This site is used as a communication tool for residents to learn more about our services and to highlight specials, promotions, and menus. Marketing Materials: In order to raise awareness regarding this initiative and to share information about services with the community, we developed specific marketing materials, which included rack cards (flyer), billboard, internal branding, magazine ads, and external branding. Community Awareness: We worked with a number of community organizations to promote SSR. These include the following: Community Development for All People, Donatos Pizza, Reeb Ave Center, Hangry Races, Lutheran Social Services, United Way, and Franklin County Parks and Recreation. Additionally, we have been spotlighted on the local news, and we continue to share the work of SSR on social media platforms including Facebook, Twitter, and Instagram to inform the wider community of this critical work. What do you plan to do during the next reporting period to accomplish the goals?N/A- This is the final year of our grant contract; all goals and objectives have been accomplished.
Impacts
What was accomplished under these goals?
With funding through the USDA, Mid-Ohio Foodbank (MOF) opened South Side Roots Cafe and Market (SSR) on September 25, 2015. This initiative includes a pay what you can café, mid-level market, kid's café program, weekly community meal and job training. Partnership with a transitional work program resulted in 38 graduates who attained full-time employment. Throughout the three-year funding period, 277,298 meals were served to kids through the Kids Cafe and Summer Feeding programs and 25,424 meals were served at the weekly community meal. Attention to local foods resulted in 4,000 pounds of produce sourced from Urban Farms of Central Ohio (UFCO), and 85% of remaining foods were sourced through local vendors. Additionally, the following progress was made toward our grant-funded objectives: Objective 1. Build more food secure environments for South Side households and improve health and wellness outcomes by providing dependable access to fresh, healthy, affordable foods and meals at South Side Roots Cafe and Market. Key Milestone: Open South Side Roots Cafe & Market at Reeb on August 17, 2015. Outcomes: Due to construction delays, South Side Roots Cafe & Market opened on September 25, 2015 at Reeb with funding through the USDA. During the three-year funding period, we worked to build the capacity of this initiative resulting in 13 full-time employees and four part-time employees through Godman Guild (GG) transitional work program, three AmeriCorps VISTA positions, 5 part-time graduate dietician interns, and 133 volunteer hours per week. Additionally, 85% of food was sourced through a local food broker while 4,000 pounds of produce was sourced from UFCO. Key Milestone: Years 1-3, regularly serve 250 people at the Cafe and 200 people at the Market each day and maintain regular attendance at weekly Community Meal. Outcomes: 1) Cafe offers lunch Monday-Friday from 11a-3p. We served 8,886 free meals through the Cafe, of which 1,956 meals were served to community members who volunteered an hour of service in lieu of payment; 2) 25,424 free weekly community meals were provided; 3) 711,798 meals were served through the Kids Cafe program; and 4) The market is open from 8a-4p Monday-Friday and accepts both SNAP and WIC. SNAP sales for the grant period totaled $18,779. Key Milestone: Program Evaluation Outcomes: A customer survey was conducted each year of the funding period to gather participant information and better align services to meet the needs of the community. Participation was strictly voluntary and had no bearing on an individual's ability to receive services. Throughout the grant period the majority of customers reported "often" or "sometimes true" when asked about food insecurity; however, customers also reported an increase in the amount of fruits and vegetables consumed per day because of the ability to easily access fresh produce at SSR. Finally, the percentage of customers at the Cafe who reported having more access to health and wellness opportunities because of resources available at Reeb Avenue Center increased over the course of the funding period from 60.9% to 75% Objective 2: Provide healthy living education, job-training opportunities, and benefit assistance to at least 1,200 community members each year and strategically collaborate with at least 12 Reeb nonprofits to connect customers to multiple services. Key Step: Year 1-3- offer additional outreach/training opportunities through interagency collaboration. Outcomes: 1) Throughout the funding period, the percentage of customers at SSR who reported using other services at Reeb grew from 41.7% to 55%; 2) SSR continued to partner with GG, a transitional work program within Reeb. This partnership provided critical front line support at SSR while helping participants develop the skills needed to gain meaningful employment; 3) GED classes were held Friday afternoons throughout the funding period for the employees of the transitional work program ; 4) SSR hosted 7 dietician interns which provided valuable skills and training. Each internship lasted 6 weeks and included community work, nutrition education, and a project; 5) SSR partnered with the Boys & Girls Club at Reeb in years 2 and 3 of the funding period and hosted Taste Test Thursday for their 300 participants. Dietician developed, our chefs prepare two seasonal fruits and vegetables in three different ways on a weekly calendar rotation and have the children taste and rate in an interactive setting. Additionally, participants were provided with recipes and coupons to purchase the fruits and vegetables in the market; 6) during years, 2 and 3, SSR partnered with Hangry Races to host a 4 mile run in the fall. Benefits of the race went towards providing 4,000 community members with turkeys for Thanksgiving; and 7) During years 2 and 3, SSR partnered with a local 4H club to create a small raised bed garden which enabled participants to learn more about growing and harvesting vegetables. Objective 3: Co-create a client centric food resource center in the Southern Gateway that serves as a welcoming "Third Space" to all South Side and Columbus residents, eliminating the feeling of have and have not amongst customers and inspires community kindness. Outcomes: 1) Throughout the funding period, SSR continued to partner with GG, a transitional work program. Eight individuals who worked at SSR graduated from this program and have found full-time employment, three of whom were hired by MOF to work at SSR; 2) SSR served an average of 176 meals per week at the weekly community meal during the funding period; 3) $41,752 was contributed to the pay-it-forward fund over the 3 year funding period; and 4) The percentage of customers at the Cafe who reported having more access to wellness opportunities because of the resources at Reeb Avenue Center increased from 60.9% to 75% over the funding period. Objective 4: Establish a competitive, social enterprise with superior service, commitment to local business partnerships and unique model encourage consistent use that allows the Cafe and Market to generate sales income that allows us to be self- sustaining within 5 years of opening. Key Milestone: Generate $680,972 in income from SSR sales to advance sustainability. Outcomes: During the project period, 1) SSR generated $410,047 in sales. Original projections were based off a storefront restaurant; 2) Welcoming, Convenient and Economical Place - Customers at SSR continued to report their experience as very or extremely welcoming, convenient, and economical; and 3) SSR continues to partner with local agencies to ensure all neighbors of the South Side are served in a holistic manner.
Publications
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Progress 09/01/16 to 08/31/17
Outputs
Target Audience:The target population of this initiative will be residents of the Southern Gateway or "South Side", a community located on the South Side of Columbus in Franklin County, Ohio. Currently, 1 in 6 residents and 1 in 4 children in Franklin County are food insecure, meaning they lack regular access to nourishing food (Gundersen et al.). For the nearly 6,900 South Side residents (4,964 adults/1,931 children) hunger is a significant concern. The average household income in this area is $33,748, almost 40% lower than the Columbus average. Even more startling, 72% of the community's population has an income at or below 200% of the Federal Poverty Level and twice as many South Side residents receive assistance when compared to the general population in Franklin County (40% vs. 18% for SNAP and 42% vs. 23% for Medicaid). Additionally, chronic disease such as heart disease and childhood obesity are more prevalent in South Side residents. As a result, the South Side Roots Cafe and Market seeks to provide access to affordable, healthy food that will benefit the entire community, while establishing a sustainable social enterprise that improves the local food economy and empowers residents to invest in themselves. Specifically, we plan to target the following populations: 1.) low-income, food insecure "South Side" residents; 2.) all community members, regardless of income or food security status, who seek healthy, affordable food and who wish to create a thriving "Third Place"; 3.) Families with children who attend Southside Learning & Development Center, an on-site early childhood education center; and 4.) Senior citizens living at Parson's Village, a new senior housing complex, located within close proximity of the cafe and market. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Training and professional development opportunities were provided via our partnership with a transitional work program, working with interns and members of AmeriCorps, and through our volunteer program. We work with Godman Guild (GG), an on-site transitional work program, to fill critical support roles within the Cafe and Market. Simultaneously, this program provides participants with essential employment skills. We have worked directly with eight individuals who have successfully graduated from Godman Guild's program and have gone on to obtain full time employment, one of whom was hired by Mid-Ohio Foodbank and now works full time at SSR. Additionally, educational classes are held every Friday afternoon for GG participants, which include GED preparation and computer skill trainings. We work with AmeriCorps VISTA and college interns to provide non-profit professional development opportunities. Our first AmeriCorps VISTA ended her one year of service in July and obtained full-time employment with a partnering organization. In year two, we hosted two dietician interns. Additionally, community volunteer engagement is another way that we provide training and professional development opportunities. During our first year, we developed a comprehensive volunteer training program, which engaged 7,767 individuals who donated their time, energy, and talents to our work at SSR. How have the results been disseminated to communities of interest?Information regarding this initiative have been disseminated to the community in the following ways: Website: SSR has its own exclusive website, www.southsideroots.org. This site is used as a communication tool for residents to learn more about our services and to highlight specials, promotions, and menus. Marketing Materials: We developed specific marketing materials, which included rack cards (flyer) billboard, internal branding, magazine ads, and external branding. These materials have been used in a variety of ways to raise awareness regarding this initiative. Community Awareness: We worked with a number of community organizations to promote SSR. These include the following: Community Development for All People, Donatos Pizza, Reeb Avenue Center, Hangry Races, Lutheran Social Services, United Way, and Franklin County Parks and Recs. Additionally, we have been spotlighted on the local news. What do you plan to do during the next reporting period to accomplish the goals?In year 3, we plan to grow SSR in the following ways: 1.) work with our local food vendors and growers to increase our product selection with the intent of increasing the total number of pounds sourced, 15% over all. 2.) We plan to increase the number of children meals served by working with the Boys & Girls Club and six other sites within the city of Columbus. 3.) We plan to focus on community outreach and external marketing to mixed level income diners by increasing our advertising in local magazines and newspapers. 4.) Increase awareness of our catering to generate revenue, create job-training opportunities, and create new jobs. 5.) Increase our Cafe awareness and increase sales.
Impacts
What was accomplished under these goals?
With funding through the USDA, Mid-Ohio Foodbank (MOF) opened South Side Roots Cafe and Market (SSR) on September 25, 2015. This initiative includes a pay what you can café, mid-level market, kid's café program, weekly community meal and job training. Partnership with a transitional work program resulted in 8 graduates who attained full time employment. After year one, 88,281 meals were served to kids through the Kids Cafe and Summer Feeding programs and 10,912 meals were served at the weekly community meal. Attention to local foods resulted in 2,000 lbs. of produce sourced from Urban Farms of Central Ohio (UFCO), and 90% of remaining foods were sourced through local vendors. Objective 1. Build more food secure environments for South Side households and improve health and wellness outcomes by providing dependable access to fresh, healthy, affordable foods and meals at South Side Roots Cafe and Market. Key Milestone: Open South Side Roots Cafe & Market at Reeb on August 17, 2015. Outcomes: SSR opened on September 25, 2015, which was later than expected due to construction delays. We are fully staffed with 12.5 total FTE's including MOF employees and Godman Guild transitional work program participants. We average 133 volunteer hours per week. 90% of food was sourced through a local food broker and 2,000 pounds of produce was sourced from UFCO. Key Milestone: Year 1-3, consistently operate a welcoming, accessible and affordable Cafe and Market. Outcomes: 1.) Cafe offers lunch Monday- Friday from 11a-3p. We served 3,652 free meals out of the café and 858 meals were served to community members who volunteered an hour of service in lieu of payment. 2.) 214 free weekly community meals were provided. 3.) 88,218 meals were served through the Kids Cafe program. In September of 2017, we began to provide meals through the National School Lunch Program to a local Charter school. 3.) The Market is open from 8a-7p Monday-Friday. We accept both SNAP and WIC. Key Milestone: Years 1-3, regularly serve 250 people at the Cafe and 200 people at the Market each day and maintain regular attendance at weekly Community Meal. Outcomes: 1.) On average, we serve 100 individuals daily at the Cafe and Market and 214 individuals through each weekly community meal. 2.) We launched our cafe lunch service on Berates as a means to generate delivery sales. 3.) We created a catering menu. 4.) We advertised in 614EATS, Columbus Parent, Columbus Dispatch, and ran 3 billboards for 1 month. 5.) We have developed a strong social media platform on Facebook and Instagram. Key Milestone: Program Evaluation Outcomes: In year two, we implemented a customer survey. Participation was strictly voluntary and had no bearing on an individual's ability to receive service at SSR, MOF, or Reeb Avenue Center. Our survey participants reported 19 different zip codes of residence which we postulate may account for the variation in outcomes from year one. Key results include the following: 1.) 70% of respondents reported "often" or "sometimes true" when asked about food insecurity. 2.) Customers reported consuming 3.5 servings per day of fruits and vegetables. A recent analysis of National Health and Nutrition Examination Survey (NHANES) dietary intake data showed that during the 2011-2012 survey cycle, US adults age 20 and higher and consumed an average of 2.7 servings of fruits and vegetables per day. It can be concluded that greater fruit and vegetable intake among SSR customers is attributed to increased access to through SSR. Furthermore, 91% reported that SSR made it easier to access fresh produce. 2.) 85% of customers reported that their health was good, very good, or excellent and 15% reported that their health was fair or poor. When compared to the most recent Behavioral Risk Factor Surveillance System survey data, 17% of Franklin County residents reported fair or poor health, slightly higher than that reported by patrons of SSR. 3.) 18.75% of parents of children at South Side Learning and Development reported using the Cafe, and 31.25% reported using the Market. 4.) 75% of customers at the cafe reported having more access to health and wellness opportunities because of resources at Reeb Avenue Center. 5.) Customers were asked to compare their experience at the SSR with all the other places they acquire food. The results indicated "Welcoming" 82%, "Convenient" 63%, "Economical" 65%. Objective 2: Provide healthy living education, job-training opportunities, and benefit assistance to at least 1,200 community members each year and strategically collaborate with at least 12 Reeb nonprofits to connect customers to multiple services. Key Step: Year 1-3- offer additional outreach/training opportunities through interagency collaboration. Outcomes: 1.) 55% of customers at SSR reported using other services at Reeb 2.) SSR partners with GG, a transitional work program within Reeb. 3.) GED classes are held Friday afternoons for the employees of the work program and Digital Works, also in Reeb. 4.) Hosted 2 dietician interns, providing valuable skills and training. Each internship was 6 weeks and included community work, nutrition education, and a project. 5.) Partnered with Boys & Girls Club at Reeb and hosted Taste Test Thursday for their 150 participants. Dietician developed, our chef's prepare 2 seasonal fruits and vegetables on a weekly calendar rotation 3 different ways and have the children taste. They get to rate the tasting in an interactive setting. Additionally, they take home recipes and coupons to purchase the fruits and vegetables in the Market. 6.) We planted a small raised bed garden that allowed children participating in a local 4H SPIN CLUB to learn more about growing and harvesting vegetables. In turn, we use those to prepare our community meals. 7.) We hosted a Nutrition Fair for the community. We had over 500 local community members attend and learn ways to improve their lives, health, and make wiser food and drink choices. 8.) Partnered with Hangry Races to host a 4 mile run in the fall and all benefits went towards providing 2,000 community members with turkeys for Thanksgiving. Objective 3: Co-create a client centric food resource center in the Southern Gateway that serves as a welcoming "Third Space" to all South Side and Columbus residents, eliminating the feeling of have and have not amongst customers and inspires community kindness. Outcomes: 1.) SSR partners with GG, a transitional work program. One of whom we hired and works at SSR. In our application, we stated that we would host a series of job fairs - our work with GG replaces this activity. 2.) 214 meals per week at our weekly community meal. 3.) $15,000 was contributed to the pay it forward fund. 4.) 75% of customers at the Cafe reported having more access to wellness opportunities because of the resources at Reeb Avenue Center. Objective 4: Establish a competitive, social enterprise with superior service, commitment to local business partnerships and unique model encourage consistent use that allows the Cafe and Market to generate sales income that allows us to be self-sustaining within 5 years of opening. Key Milestone: Generate $496,231 in income from SSR sales to advance sustainability. Outcomes: 1.) SSR generated $178,864 in sales. Original projection was based off a storefront restaurant. 2.) Welcoming, Convenient and Economical Place - Customers at SSR rated their experience as "very or extremely welcoming" 82%; "very or extremely convenient" 63%; and "very or extremely economical" 65%. 3.) Survey participants also reported the following: 43% has been involved with SSR less than 6 months, 30% involved with SSR between 6 months - 1 year, and 26% has been involved with SSR more than a year. These results indicate that we are still building a customer base and becoming more known within the Southern Gateway.
Publications
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Progress 09/01/15 to 08/31/16
Outputs
Target Audience:The target population for this initiative were residents of the Southern Gateway, located on the South Side of Columbus in Franklin County, Ohio. In Franklin County 1 in 6 residents and 1 in 4 children are food insecure, meaning they lack regular access to nourishing food. In Columbus, the nearly 6,900 residents (4,964 adults/1,931 children) who live in the City's Southern Gateway area or "South Side" are no strangers to hunger. The average household income in the area is just $33,748 -almost 40% percent lower than the Columbus average. More startling is that 72% of the community's population has an income less than 200% of the poverty level; the self-sufficiency threshold above which people should be able to meet basic needs without government assistance. Twice as many Gateway residents receive assistance than the Franklin County population- 40% vs. 18% for food stamps and 42% vs. 23% for Medicaid. In addition, heart disease is 55% higher in the South Side than in Franklin County and 32% of preschool children in the community were considered overweight or obese. In turn, the target audience for the Cafe and Market is 1.) Low-income, food insecure individuals and households living in and around the Southern Gateway who need to access Reeb services 2.) Food-secure individuals living and working in the Southern Gateway who seek healthy, affordable food and want to help create a thriving "Third Place" 3.) Children and Parents of children attending Reeb's Southside Learning & Development Center 4.) Senior citizens living at the new senior housing complex next door to Reeb. In sum, South Side Roots Cafe and Market will benefit those in need by providing access to affordable, healthy food. It will also serve and benefit the whole community by establishing a sustainable social enterprise that improves the local food economy and empowers residents to invest in themselves. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Through this initiative, South Side Roots provided training and professional development opportunities via partnering with a transitional work program, working with interns and members of Americorp, and through our volunteer program. We wiork with Godman Guild, a transitional work program that is also co-located within the Reeb Avenue Center to fill critical support roles within the Cafe and Market, while simultaneously helping program participants to develop essential employment skills. We have worked directly with eight individuals who have graduated from Godman Guild's program and gone on to obtain full-time employment, one of whom was hired by Mid-Ohio Foodbank and now works full time at South Side Roots. Additioanlly, educational classes are held every Friday afternoon for Godman Guild participants, which include GED preperation and computer skills training. Additionally we work with Americorp Vista and college interns to provide non-profit professional development opportunities. We are currently hosting an AmeriCorp Vista member at South Side Roots who is surveying Cafe and Market customers to assess preferences for food, accessibility of services, and outreach to community members. Additionally durring year 1, we hosted three dietician intern. Each internship was 6 weeks long that included community work, nutrition education, and a nutrition project. Community volunteer engagement is another way by which we provide training and professional development opportuntiies. Durring our first year we developed a comprehensive volunteer training program, which engaged over 1500 individuals who donated their time, energy, and talents to our work at South Side Roots. How have the results been disseminated to communities of interest?Information regarding this initiative have been disseminated to the community in the following ways: Website Launch - South Side Roots Cafe, Market, and Kitchen now has its own exclusive website, www.southsideroots.org. This site is used a communication tool for residents to learn more about our services and to highlight specials, promotions, and our Cafe Menu. Marketing Materials - We developed program specific marketing materials which included rack cards (flyer), billboard, internal branding, magazine ads, and external branding.These materials have been used in a variety of ways to raise awareness regarding this initiaitive. Community Awareness - We worked with a number of community organization to promote South Side Roots. Including, Community Development for All People, Donatos Pizza, Reeb Avenue Center, Lutheran Social Services, United Way, and Franklin County Parks and Recs.We have been spotlighted on the local news at our Grand Opening, spotlighting the Community Meal, and the meals served at Boys & Girls Club and Southside Learning & Development Center. What do you plan to do during the next reporting period to accomplish the goals?In year 2, we plan to grow South Side Roots in the following ways: 1.) work with our local food vendors and growers to increase our product selection with the intent of increase the total number of pounds sourced 15% over all. 2.) We plan to increase the number of children meals served by working with South Side Learning and Development to open two additional classrooms and by helping to promote the Boys & Girls Club. 3.) We plan to focus on community outreach and external marketing to mixed level income diners by increasing our advertising in local magazines and newspapers. 4.) Build out our catering to generate revenue, create job training opportunities, and create new jobs. 5.) Add an online ordering option to our website to further cultivate our lunchtime customer base.6.) Become a WIC vendor. 7.) Create a weekly newsletter that we will send out to our customers listing specials, discounts, products, and providing a healthy recipe to try at home. 8.) Host a nutrition fair that will help to increase awareness of Reeb Avenue Center and South Side Roots and promote healthy eating and living.
Impacts
What was accomplished under these goals?
With funding through the USDA, Mid-Ohio Foodbank opened South Side Roots Café and Market (SSR) on September 25, 2015. This initiative includes a pay what you can café, mid-level market, kid's café program, weekly community meal and job training. Partnership with a transitional work program resulted in 8 graduates who attained full time employment. After year one, 57,000 meals were served to kids at the South Side Learning and Development Center (SSLD), and 8,300 meals were served at the weekly community meal. Attention to local foods resulted in 1000 lbs. of produce sourced from Urban Farms of Central Ohio (UFCO), and 90% of remaining foods were sourced through local vendors. Most significantly, SSR customers reported consuming 4.7 servings of fruits and vegetables/day, and 91% of customers said that SSR made it easier for them to access fresh produce. Objective 1. Build more food secure environments for South Side households and improve health and wellness outcomes by providing dependable access to fresh, healthy, affordable foods and meals at South Side Roots Cafe and Market. Key Milestone: Open South Side Roots Café, Market, Kitchen at Reeb (Reeb) on August 17, 2015. Outcomes: SSR opened on September 25, 2015, - later than expected due to construction delays. We are fully staffed with 11.5 total FTEs, which include Mid-Ohio Foodbank (MOF) employees and Godman Guild's (GG) transitional work program participants. We average 19.6 volunteer hours per week. SSR is furnished and equipped with a point of sale system that tracks service episodes and transactions. 90% of food was sourced through a local food broker and 1,000 pounds of produce was sourced from UFCO. Key Milestone: Year 1-3, consistently operates a welcoming, accessible and affordable Cafe and Market. Outcomes: 1.) Cafe offers lunch Monday - Friday from 11:00am - 3:00pm. 2.)163 free weekly community meals were provided. 2.) 57,000 meals served through Kids Cafe program. Breakfast, lunch, and one snack were provided to the children at SSLD. Children at Boys & Girls Club (BGC) were provided dinner during the school year and lunch and snack during the summer.3.)Market is open from 8:00am - 7:00pm Monday - Friday. We accept SNAP and are applying for WIC. Key Milestone: Years 1-3 - Regularly serve 250 people at the Cafe and 200 people at the Market each day and maintain regular attendance at "Community Meal" on Tuesday. Outcomes: 1.) On average 100 individuals are served daily at Cafe and Market and 163 individuals were served at each community meal. 2.) We launched, www.southsideroots.org, to provide updates on our services and menu. Marketing materials such as flyers, a billboard, internal & external branding, and magazine ads were developed 3.) We worked with a number of community organizations promote this initiative including Community Development for All People, Donatos Pizza, Reeb Avenue Center, Lutheran Social Services, United Way, and Franklin County Parks & Rec. 4.) A "to go" option at the café and limited in-house catering has been added along with gift cards as a means of cultivating a diverse customer base. Key Milestone: Program EvaluationOutcomes: We implemented a customer survey. Participation was strictly voluntary and had no bearing an individual's ability to receive service at SSR, Mid-Ohio Foodbank, or Reeb Avenue Center. 49 customers were surveyed. Key results included: 1.) - Customers reported consuming 4.2 servings of fruits and vegetables/day. A recent analysis of National Health and Nutrition Examination Survey (NHANES) dietary intake data showed that during the 2011-2012 survey cycle, US adults age ≥20 consumed 2.7 servings of fruits and vegetables/day on average. It can be postulated that greater fruit and vegetable intake among SSR customers is attributed to increased access through SSR. Prior to the opening of SSR, 63% of customers reported consuming fruits and vegetables 4 - 6 times per week or more. When asked about current consumption, that number rose to 91%. Furthermore, 91% reported that SSR made it easier to access fresh produce. 3.) 78.3% of customers reported that their health was good, very good or excellent; 21.7% reported that their health was fair or poor. When compared to the most recent Behavioral Risk Factor Surveillance System survey data, 17.0% of Franklin County residents report fair or poor health, slightly lower than that reported by patrons of Roots. 4.) 58.8% of parents of children at the SSLD reported using the Cafe, and 66.7% reported using the Market. 5.) 60.9% of customers at the Cafe reported having more access to health and wellness opportunities because of resources at Reeb Avenue Center. 6.) Customers were asked to compare their experience at the SSR with all the other places they acquired food. The results: Welcoming: 83.3%, Convenient: 69.4%, Economical: 79.2%. Objective 2. Provide healthy living education, job-training opportunities, and benefit assistance to at least 1,200 community members each year and strategically collaborate with at least 12 Reeb nonprofits to connect customers to multiple services. Key Step: Year 1-3 - Offer additional outreach/training opportunities through interagency collaboration Outcomes: 1.) 41.7% of customers at SSR reported using other services at the Reeb 2.) SSR partners with GG, a transitional work program within Reeb. This partnership allows participants to fill critical support roles in the SSR, while developing employment skills. 3.) GED classes are held Friday afternoons for the employees of the work program and Digital Works, also in Reeb, offers computer training. 4.) Hosted 3 dietician interns, providing valuable skills and training. Each internship was 6 weeks and included community work, nutrition education, and a project. 5.) 75% of customers at SSR reported that services at Reeb had increased their awareness of other local food resources such as free produce distributions, pantries, and summer feeding sites. Objective 3. Co-create a client-centric food resource center in the Southern Gateway that serves as a welcoming "Third Space" to all South Side and Columbus residents, eliminates the feeling of have and have-not amongst customers and inspires community kindness. Outcomes: 1.) SSR partners with GG, a transitional work program. 8 individuals who worked at SSR graduated from this program and have found full-time employment. One of whom we hired and works at SSR. In our application, we stated that we would host a series of job fairs - our work with GG replaces this activity. This was for operational and logistical reasons. However, job training and employment remains a priority. 2.) AmeriCorps Vista member at SSR is currently surveying customers to assess preferences for food, accessibility of services, and outreach to community members. 3.) 163 meal per week at our weekly community meal. 4.) $16,000 was contributed to the pay it forward fund. 5.) 60.9% of customers at the Cafe reported having more access to wellness opportunities because of the resources at Reeb Avenue Center. Objective 4. Establish a competitive, social enterprise with superior service, commitment to local business partnerships and unique model encourage consistent use that allows the Cafe and Market to generate sales income that allows us to be self-sustaining within 5 years of opening. Key Milestone: Generate $496,231 in income from SSR sales to advance sustainability. Outcomes: 1.) SSR generated $112,309 in sales. The original projection was based off a storefront restaurant. We conclude that the delay of opening, lack of convenient location, and lack of initial awareness of SSR affected our sales. 2.) Welcoming, Convenient and Economical Place - Customers at SSR reported their experience as very or extremely welcoming: 83.3%, very or extremely convenient: 69.4% and very or extremely economical: 79.2%.
Publications
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