WINONA VOLUNTEER SERVICES PRESENTS… LEVERAGING YOUR DONATION DOLLARS! ALL DURING JULY, CASH DONATIONS TO OUR FOOD PROGRAMS WILL HELP WINONA VOLUNTEER SERVICES RECIEVE A PORTION OF THE $150,000 OPEN YOUR HEART CHALLENGE GRANT. SO DONATE NOW TO WINONA VOLUNTEER SERVICE AND HELP WVS LEVERAGE YOUR DONATION TO GET ADDITIONAL DOLLARS FOR OUR FOOD PROGRAMS.
MAIL CHECKS TO 402 EAST SECOND STREET OR DONATE ON-LINE AT WWW.WINONAVS.ORG
IN 2015, WE RAISED $17,534 LOCALLY FROM OUR DONORS AND RECIEVED $1,700 FROM THE CHALLENGE GRANT.
Winona Volunteer Services
Summary of 2015 FOOD Programs
- Began the Simply Homemade series of classes January through May with an average of seven attendees.
- Held 15 Farmers’ Market classes from June through September with an average of 15 participants. Participants received a sampling of fresh produce that was featured during the class. At the culmination of those classes Nadine prepared a dinner at WVS for the class participants.
- Grew a fairly successful garden in our raised bed which was hand made by Kay Peterson, our Client Services Coordinator. 40 pounds of fresh produce was harvested and all went to feed our clients.
- Organized, publicized and collaborated with Live Well Winona to do our “Get Moving” class. It attracted 5 very interested participants for some exercise in our meeting room.
- Displayed recipes for foods available in the Food Shelf. During the growing season the recipes featured a variety of produce.
- Offered Taste Samples on Thursdays and Fridays, presenting economical and nutritious samples with a sometimes unfamiliar food item. 1206 samples were served January through November.
- Provided cooking skills classes for the Alternative Learning Center parents (“PAGES”) during most of the school year on the third Friday of the month. Between 2 and 5 students were driven to WVS by their facilitators.
- The Nutrition & Health Educator visited with new clients in the food shelf and introduced them to ways to best shop in the food shelf, invited them to upcoming classes and offered them recipes that met their dietary needs.
- The Nutrition and Health Educator took on the role of “produce specialist” to facilitate the handling of the large quantity of produce we receive during the growing season and kindly “nudged” shoppers about how to use the produce with written recipes placed near the items.
- Served an average of 860 households each month in the food shelf
- Distributed 898 boxes of federally-funded food to low income seniors while offering them a seniors-only shopping period during that distribution
- Processed 438,876 pounds of donated and purchased food and distributed 421,946 pounds through our various food programs
- Registered 218 new households and 999 households renewed their eligibility to use the food shelf for another year
- Served 3,482 unduplicated individuals with food
- Continued our food rescue program with Wal-Mart, Target, Kwik Trip, Hy-Vee, Midtown and Bloedows bakery
Food For Thought Program
- Increased our partnerships from 7 to 8 area grade schools and 8 area churches for a fourth year providing weekend backpacks filled with kid-friendly food for hungry students
- Served approximately 143 families and 330 children throughout 2014/2015
- Volunteers packed and distributed 14,238 pounds of kid-friendly foods and delivered the back packs weekly throughout the school year
Home Delivered Meals
- Engaged 19 businesses, 10 congregations and 52 individuals to deliver meals Monday through Friday
- Served an average of 84 daily clients with 16,902 lunchtime meals
- Kept the cost to the self-pay clients for delivered meals at the same rate as what it cost to make the meals, $4.05
- Initiated monthly training sessions with church and corporate volunteers to maintain professional level of service and reinforce operational protocol
Summer Meal Program
We expanded the Summer Meal Program from 3 days a week to 5 days a week with two meals served picnic-style at local parks and three meals served family style at the East Recreation Center (ERC).
This collaborative effort between Winona Park & Recreation, Winona Volunteer Services and Steak Shop Catering offers kids a well-balanced lunch while promoting the benefits of a sit-down family-style meal. Unlike a federally funded summer feeding program, all of our participants are engaged from start to finish: washing hands, setting the table, transferring food from trays to serving dishes, sitting down together, saying ‘THANK YOU’, passing food around the table, not eating until everyone had food, diving in, trying new things, keeping phones in pocket, practicing manners, having conversation, waiting until everyone is done to leave the table, helping clear and clean up table, then heading off to play! The picnics were less rigid simply due to the nature of eating on a blanket vs. table (and the delightful distraction that is NATURE!);
- Total days meals were served over the summer: 53 (31 at the ERC / 22 at the parks)
- Total individuals at those meals: 1,284 (ERC 730 / Sobieski Park 177 / Sinclair Park 377)
- Total number of bellies filled due to the program: 1,635