FY 23-24 Program Report

Agency Name: Second Harvest Food Bank Santa Cruz County Program Name: Second Harvest Food Bank Santa Cruz County Equity Dimension: Income

Condition: Health & Wellness Tier: Large Budget: $224,382.60

Annual Goal FY 23-24	Annual Goal FY 23-24
Unduplicated Participants     Total Unduplicated Participants 65000 75000	How Many Activities/Services Will Be Provided?     10 million pounds of food distributed 10000000 9555563 40 Cooking Club sessions – 4 locations 40 40 12 nutrition workshop sessions 12 12
Annual Goal FY 23-24 Age     0-5 10% 9% 6-18 20% 22% 19-59 45% 52% 60+ 25% 17% Unknown 0% 0%	Annual Goal FY 23-24 Language     English 80% 50% Spanish 20% 50% Other 0% 0% Unknown 0% 0%
Ethnicity     African American 2% 1% Asian 3% 5% Latino 43% 5% Multi-racial 17% 2% Native American/Alaskan 0% 1% Native Hawaiian/Pacific Islander 0% 1% White 35% 32% Other 0% 0% Unknown 0% 0%	Gender     Female 55% 0% Male 45% 0% Transgender- Female 0% 0% Transgender- Male 0% 0% Other 0% 0% Unknown 0% 0% Nonbinary 0% 0%
Location     Capitola 4% 4% Santa Cruz 35% 35% Scotts Valley 6% 6% Watsonville 31% 31% Unincorporated Mid-County (e.g., Live Oak, Soquel, Aptos ) 7% 7% Unincorporated North County (e.g. , Davenport )  2% 2% Unincorporated San Lorenzo Valley (e.g., Ben Lomond ) 6% 6% Unincorporated South County (e.g., Freedom ) 9% 9% Unknown 0% 0% Out of County 0% 0%

Annual Goal FY 23-24   Annual Goal FY 23-24 How Well Did We Provide Service?     How many participants did you survey? 65000 6000 80% of program participants report being either “satisfied” or “very satisfied” with program services as measured by a one-question participant survey that will be completed by June 30 of each FY. 80% 80%

Annual Goal FY 23-24   Annual Goal FY 23-24 Is Anyone Better Off?     Provide at least 10 million pounds of food for our partners to distribute to their clients. As measured by quantitative food distribution records. This data will be reviewed and aggregated prior to the end of each FY.  100% 90% 10% increase over the previous fiscal year in the amount (lbs.) of food that our partners have the capacity to distribute to their clients, as measured by quantitative food distribution records tracked by our partner agencies. This data will be reviewed and aggregated prior to the end of each FY.  10% 0% 50% of Second Harvest's Cooking Club participants, children and adults, will improve their food literacy as measured by pre-post surveys.  50% 60% 50% of Nutrition Workshops participants will improve their understanding of healthy diet behaviors as measured by pre-post workshops surveys.  50% 60%

Additional CORE Questions  (The maximum length is limited to 1200 characters in the below boxes)
1. Briefly describe any progress and/or successes your CORE program achieved implementing its activities during FY 2023-2024. (Recommended 2-4 sentences)	SHFB SCC was successful in creating Cooking Clubs that were very well attended. In particular, our Starlight Elementary School Cooking Club in Watsonville was supported with 200 more students over the course of the year. This field is required
2. (Optional, Success Stories) Please share a short story about the experience of a participant or family that received services funded through this contract during FY 2023-2024. Please state the specific activity that was provided and the impact or positive change that occurred as a result of the service(s) provided. *Please make sure to change any identifying information, such as names.*	A typical reaction from some of the participants at our Starlight Elementary Cooking Club when they are told they will be cooking and eating Vegetarian Pesto Pasta or drinking a Spinach Blueberry Smoothie is an averse one. Once they receive the nutritional educational value of these fibrous foods and begin to prepare and follow the recipes they are sold. They never could believe that such green leafy foods could be so yummy. Not only does it taste good to them but they become aware of making healthy lifestyle choices that will prevent diabetes, reduce high cholesterol and curb obesity. Most all of these participants cannot wait to go home and share these recipes with their families.
3. Please describe any challenges your agency experienced in implementing its CORE funded program.	SHFB SCC was shy of meeting their anticipated goal of pound distribution because of the high costs of food due to inflation and the floors that took place in January and March. This field is required
4.Have you encountered challenges in collecting CORE program or participant data?	Yes No This field is required
5. If you answered yes, what challenges did you experience? (Recommended 2-4 sentences)	We still have participants that are hesitant to give personal information because they fear the data will be used against them.
6. What technical assistance can HSD or the CORE Institute provide to support your data collection activities?	Provide survey data templates. This field is required
7. During FY 2023-2024, did your CORE program staff participate in a CORE Institute event (e.g., Coffee Chats or Conversations)?	Yes No This field is required
8. During FY 2023-2024, how did your CORE program engage its staff on issues of equity?	During the grant reporting period our staff participated in various trainings such as LGBTQ+ awareness, justice for all training, Sexual harassment, trauma-informed care, and the Santa Cruz County Diversity Center. This field is required
9. In the CORE RFP, your program indicated an equity issue your program would address. How has your program impacted this equity issue in FY 2023-2024?	During the grant period, there was one training course our staff participated in particular that tackled the equity issue of income. This training supported the idea of assumptions and how even if people are coming to the community distributions wearing brand-name clothes or fancy cars we truly do not know what their financial situation is. We have worked with our volunteers at sites to also debunk assumptions and biases that people may have. This field is required