product distribution by category Juice - 4.3% Prepared Meals - 5.8% Fruits and Vegetables - 30.3% Household and Personal Hygiene - 2.5% Pasta, Grains, Bread, and Cereal - 12.4% Desserts and Snacks - 2.2% Dairy - 6.8% Meat & Seafood - 12.4% Non-meat Protein - 3.9% Beverages - 5.6% Condiments - 6.7% Other - 7.1% • 14,829 individualsfi nancial donors , corporations, foundations, and organizations made cash gifts to the Regional Food Bank • 10,195 cash gifts made to the Food Bank of the Hudson Valley just say yes to fruits and vegetables children’s programs • 190 nutrition workshops and recipe demonstrations off ered to 1,810 clients at member agencies • 30,200 pounds of produce distributed to JSY participants and member agencies • BackPack Program grew by 66%, for a total of 190 programs serving over 5,000 students each week • Summer BackPack program served 41,483 meals to needy children • Summer Food Service Program served 23,000 breakfasts and lunches at 16 sites across 7 counties, extending the Program into new counties this year (This institution is an equal opportunity provider.) • Teen Weekend Meal Program (TWMP) piloted in two high schools, allowing students to select the food they take home each weekend based on their preferences and cooking facilities volunteers patroon land farm • 158,749 pounds of produce harvested • 458 members joined the Community Supported Agriculture (CSA) Program • 23 acres in production • Size of the High Tunnel doubled, extending the growing season • Record year for volunteers: 2,674 people gave 12,764 hours of time 14,292 diff erent people donated 72,517 hours of service, the equivalent of 35 full-time employees! 4
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