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#EatLocalATL Day 2: Local Learning Lessons

After an hour of shopping and two hours of prepping and cooking, I thought I was fully prepared to take on this challenge.  For all of the food I purchased on Day 1, by Day 2 it became apparent I was definitely missing some key pieces to round out my diet. In addition to the local spices, I neglected to purchase local beverages so I have been drinking a lot of filtered tap water. I tried for some skim milk at the market but the vendor was sold out. I also did not account for enough protein, snacks and my sweet tooth.

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#EatLocalATL: Day 1

I woke up as I usually do most Sunday mornings; debating church, excited about football and hungry. When I contemplated a solution to my hunger, a momentary panic ensued. Today was Day 1 of the Eat Local ATL challenge! Not only had I agreed to fully support the challenge in social and print media from a partner standpoint, in a moment of Friday afternoon insanity, I promised the ACFB Social Media/Website Manager I would take the challenge and blog about it this week (Ed.

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Take the Eat Local Challenge

The concept of eating local, farm to table, etc. is not new to Georgia. Georgia has deep roots in farming and agriculture that date back hundreds of years. As the world became more industrialized, farming became more commoditized. People lost the connection with local growers and their importance in the local food chain. In 1997, Georgia Organics (GO) was birthed, rooted in a mission to connect organic food from Georgia farms to Georgia families. GO believes that food systems should be community-based, not commodity based.

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Extreme Couponer Fights Childhood Hunger

In 2010, Rhonda Smith used her bargain shopping skills to found Alive Ministries, Inc., an organization that partners with the Atlanta Community Food Bank to provide food for hungry children in Cobb County through food pantries in county schools. In addition to receiving food from ACFB, she has an ingenious method for sourcing high volumes of the food she distributes.

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Intern Series: Volunteering on the Grocery Floor

(Editor's Note: This is the second in a series from our communications intern, Mollie, as she spends the summer here at ACFB.)

I like to think that I have settled into life at the Atlanta Community Food Bank by now. I know most of the people that work around me, I’ve finally memorized all of my passwords, and I’m getting the hang of typing on a PC keyboard. However, there’s still so many aspects of the Food Bank I have yet to experience, as I was reminded when I volunteered at the Grocery Floor.

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Youth Summit Alum Gives Back With Bags

Jada participated in the July session of the 2013 Youth Summit on Hunger and Poverty. She found herself impacted greatly by the Mobile Food Pantry (MFP) volunteer experience. Along with the other Youth Summit participants and community volunteers, Jada helped distribute food to over 300 families at Collins Memorial United Methodist Church. She noted that many of the clients did not have good quality bags to carry their food. Jada decided to use her Hunger Fighting Action Step to attack the need. Her goal was to collect 500 reusable bags to be donated to ACFB to use at a MFP.

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Successful Summer of Youth Summits

One of the things we love most about summer at the Atlanta Community Food Bank (ACFB) is the Youth Summit on Hunger and Poverty. High schoolers from around our service area come together to learn more about these issues and, by the end of the week that they’ve spent with us, they go back to their communities armed with the knowledge and drive to make a difference.

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Publix and ACFB Partnership to Provide Tools for Back to School

Atlanta Community Food Bank (ACFB) and Publix Super Markets have teamed to provide free school supplies to teachers and students in need across metro Atlanta.

The partnership was officially launched at a July 17 joint press conference.  The new effort will support ACFB’s Kids In Need (KIN) program. KIN provides brand new, free school supplies to teachers at public schools in its 17 district service area where at least 80% of the students have access to the Federal free or reduced meal program.

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