A hungry child is child who can’t learn and can’t grow to her highest potential. It’s that simple…and that heart-breaking! In North Carolina, 1 in 4 children is at risk of hunger.1 In our 7-county service area, over 118,000 low-income children (44%) applied for free/reduced-price lunch through the National School Lunch Program.2 Our Children’s Hunger Relief programs offer solutions for meeting their nutritional needs throughout the year so children are nourished and ready to learn.
BackPack Buddies provides children from food-insecure homes with weekend meals during the school year.
Mobile Meals and Summer Meals
We provide nutritious, balanced meals to children who receive free & reduced lunches during the academic year, but “fall through the cracks” during the summer months. Our Mobile Meals food truck, the “Mobile Tastiness Machine” serves free, healthy meals to kids at neighborhood sites. Mobile Meals even packs in nutrition education and physical activity!
We also provide daily Summer Meals for kids, prepared by our Culinary Interns, through our partner organizations, East Durham Children’s Initiative and Full Circles Foundation in Raleigh.
IFFS School pantries provide fresh produce and non-perishable foods to students & staff at 18 schools in low-income neighborhoods in Durham and Wake Counties. Pantries are run by volunteers and allow children and their families to choose foods for home consumption where they live and work. These accessible locations overcome transportation limitations that might otherwise prevent visiting a food pantry.
Healthy Snacks for Community Tutoring Programs
The Food Shuttle provides healthy snack items such as fruit cups, granola bars, juice, or crackers to after-school tutoring programs, camps, and other active youth groups. Nutritious snacks are also provided to participating Housing Authority Communities and Communities in Schools facilities.
IFFS provides healthy, hot dinners for children participating in evening tutoring programs. The blast-frozen meals are prepared in our kitchen by students and graduates of the Culinary Job Training Program and are re-heated on site for service to at-risk youth.