The Community Food Bank of Eastern Oklahoma's Summer Food program provides free meals to children in low-income areas while school is out. Through the Summer Food Service Program, the Community Food Bank served more than 45,000 meals to kids last summer. These meals were all served in communities where at least 50% of children participate in free or reduced-price lunch programs at their local school, and many children were served in communities where more than 90% of children receive free or reduced-price school meals.
This year, we will operate Summer Food Service Program (SFSP) sites in Tulsa and throughout Eastern Oklahoma from May 27th - August 16th.
All interested sites must fill out this application DUE FRIDAY, MARCH 29th, and the site must be approved by both the Community Food Bank of Eastern Oklahoma and the Oklahoma State Department of Education.
• The closest school must have at least 50% of children receiving free or reduced-price lunches.• Must be located apart from other SFSP sites.• Can be schools, nonprofits, churches, community centers, libraries, Parks & Recreation sites.• Must have an appropriate place for children to eat (clean, supervision, tables/chairs, etc.)• Must choose mealtimes approved by the Food Bank and stick with them for the entire summer. Any changes to mealtimes must be pre-approved by the Food Bank.
THE KEY TO A SUCCESSFUL SUMMER PROGRAM:
• Go to where children are already congregating—pools, libraries, community centers, parks.• Find ways to encourage children to attend (games, activities, etc.)• Make sure children can get to the site. Consider walking distance to high-need neighborhoods• Plan to advertise the site and do outreach in the neighborhood.• Work with other non-profit and community groups to make a successful program--one group may be able to provide transportation, another group may offer volunteers, etc.
Sites may offer up to two meals and will be responsible for picking and adhering to meal times. All food must be eaten on-site, and cannot be taken with the children after the meal.
Metro-area sites will receive fresh prepared meals from the Food Bank. Breakfast will consist of fruit, whole grain items, protein and fresh milk. Lunches will consist of a main protein and grain component, fruit, vegetables, and fresh milk. Snacks will consist of items such as yogurt, string cheese, fresh fruit, fresh vegetables, and whole grain items.
Non-metro-area sites will receive meals in routine deliveries from the Food Bank, depending on capability and existing delivery schedules in your service area. We have several options for sites requiring non-metro delivery, but those meals will typically be made up of shelf stable items such as fruit cups, shelf-stable milk, granola bars, etc. You will work with the food bank staff to select meal types and times that are appropriate for your specific site type.
TYPES OF SITES
Non-metro-area sites will depend on pre-established food bank delivery schedules or will require pickup from a Food Bank partner program in your service area. Depending on partner agency involvement, our capacity for this type of site is very open. Non-metro sites must provide a secure, air-conditioned location, with food storage at least 6 inches off the floor.
Metro-area sites may fall into any of three categories: full service, drop & go, or mobile.
Full Service Sites: The food bank will provide summer food staff who will pack and deliver meals to each site along a specific route. Those staffers will also be responsible for overseeing the entire meal service at each site. This is an ideal setup for sites with an indoor service area, existing enrichment activities for children, but a lack of on-site staff able to oversee the meal service. We have 16 slots for full service sites.
Drop & Go: Food bank staff will deliver fresh meals to each site early in the morning. These meals will require refrigeration or holding in provided coolers until the designated meal time, and will be served cold (exceptions will be made for sites with full-service cafeterias or commercial kitchens able to properly heat hot meals). Your on-site staff will be responsible for overseeing the meal service, complying with local health and safety regulations, and reporting daily counts to the Food Bank. We have 10 slots for drop & go sites.
Mobile: Mobile sites operate through our food truck, the Mobile Eatery. Priority will be given to sites in under-served communities, or sites where there are limited options for traditional meal service (ex. public housing complexes and public parks). The food truck will run on a regular schedule, operating 30-minute meal services at several sites. We have 4 slots for lunch service. All sites with refrigeration will keep refrigerator and freezer temperature logs to make sure food is being stored at a safe temperature. Any nonperishable or shelf-stable food should be kept in a secure, air-conditioned location at least 6 inches off the floor.