Food for Thought Food Assistance a needs Assessment Geelong, Victoria

Refers to the set of instruments used to address the food needs of vulnerable people. The instruments will generally includes in kind food donation, vouchers and cash transfers.(Adapted from World Trades Programe Definition WFP 2009e)

Are defined as any intervention to address hunger and under nutrition (eg Food stamps, food subsidies, food price stabilization)

Food security exists when all people at all times, have physical and economic access to sufficient, safe, nutritious and appropriate food for a healthy lifestyle.⁶

Food insecurity exists whenever the availability of nutritionally, safe foods or the ability to acquire personally acceptable foods in socially acceptable ways is limited or uncertain.⁵

Food access refers to being able to access quality food in local communities which is safe, affordable, nutritious, culturally and environmentally acceptable within walking distance or readily available by frequent and affordable public transport.

Availability refers to food grown and imported that is available in shops, eaten outside the home and land, tools and seed for home production.

Food knowledge refers to skills in budgeting, shopping and cooking.

Personal choices which are affected by cultural beliefs, individual medical needs, family structure and practices. (Needs and tastes determine what foods will be consumed.)

Everyone has the right to a standard of living adequate for healthy and well being of oneself and of ones family including food, clothing, housing and medical care and necessary social services, and the right to security in the event of unemployment sickness, disability, widowhood, old age or other lack of livelihood in circumstances beyond his control.(Adapted from Article 25(1) Universal Declaration of Human Rights)

Refers to a wide variety of food in accordance with the dietary Guidelines for Australians which is balanced against the body’s requirements for growth, metabolism and physical activity across the life stages and is consumed regularly and consistently; without periods of over consumption or severe restriction.

Is food that is micronutrient poor, energy dense(high in sugar, fat and/or salt)

Refers to consumed food that meet a persons need for optimal growth, development and health throughout life and contribute to physical vitality, mental health and social well being.(WHO 2003)

Food purchased at retail price by the consumer.

Food obtained as a handout, food voucher or donated cash, from a soup kitchen or shared meal from a charity organization, food bank or subsidized meal.

A not for profit clearing house that receives unsalable food products donated by the food industry and channels them through various agencies to the needy.

‘Poverty’ is where people have unreasonably low living standards compared with others; cannot afford to buy necessities, such as a refrigerator; and experience real deprivation and hardship in everyday life.⁷

Hunger is defined as the uneasy or painful sensation caused by lack of food. The recurrent and involuntary lack of access to food. Hunger over time may produce malnutrition.⁷⁰

An industry located within (intra-urban) or on the fringe (peri-urban) of a town, a city, a metropolis, which grows and raises, processes and distributes a diversity of food and non-food products, re using largely human and material resources, products and services found in and around that urban area, and in turen supplying human and material resources, products and services largely to that urban area. Mougeot, 2007⁷¹

The VHFB was developed to reflect the nutritional needs for an array of family sizes and compositions, is representative of typical purchases by Victorians and is based on healthy food choices.

The VHFB aimed to meet more than 80% of nutrients requirements for individuals and at least 95% of energy requirements.¹²

Food Hub:

A centrally located facility with a business management structure facilitating the aggregation, storage, processing, distribution, and/or marketing of locally/regionally produced food products.

Or can be a community model which is established out of a community based initiative and developed by the Not for Profit sector.

Food Share Model:

Locally owned and operated specialist food rescue and distribution warehouse which can incorporate skills training and pathways to employment opportunities and additional food programs. Willing Hearts Food Bank Victoria Spring Edition 2011

A food distribution outlet organized by a cooperative which usually means consumers an decisions regarding the production and distribution of its food is chosen by its members.

A welcoming place where people come together to grow, cook, share and advocate for good food. Centre provides emergency access to food via three core areas – Food access, food skills and Education and engagement programs to vulnerable people.

1. 
   Agency/organisation type:
   

2. 
   How do people access your service? Tick all that apply
   

3. 
   What is the percentage breakdown of the type of food assistance your agency/organisation provides?
   

4. 
   If the agency offers food vouchers or parcels, what type of assessment is required to receive voucher/parcel?
   

5. 
   a) Does your agency/organisation limit access food assistance services to specific suburbs/areas?
   

6. 
   Do you refer your clients to any of the following types of organizations? Tick all that apply:
   

7. 
   a) How many paid staff do you have working in the food relief sector? _____
   

8. 
   How many volunteer staff do you have working in the food relief sector?______
   

9. 
   On average, how many hours do you have volunteer staff working per week?
   

10. 
    a) Do your volunteer staff get inducted into the service and or get provided with training?
    

11. 
    Do you find it difficult to retain your volunteer staff?
    

12. 
    Are your volunteer staff managed by an….?
    

13. 
    Which percentage of your volunteer staff fall into the following age brackets?
    

14. 
    How many people did your agency/organisation provide food relief services to in the past year? _________
    

15. 
    In regard to food, on a weekly basis, how many individuals* are you assisting with emergency food relief? (For example, if you provide food parcels a single parcel may feed more than one individual – it may be a family of 5 or 2) ____________
    

16. 
    How has the number of individuals approaching your agency/organisation for assistance changed over the past year? Tick one only.
    

17. 
    What percentage of the people you help fall into the following age categories?
    

18. 
    What percentage of your clientele would you consider are long term i.e. coming for more than 6 months?
    

19. 
    What types of food can you offer people in need? Tick all that apply.
    

20. 
    What sort of distribution network does your agency/organisation have? Tick all that apply.
    

21. 
    Does your agency/organisation have the capacity to……
    

    	Yes / No	If yes, capacity of storage in square metres
    a) store shelf stable food?
    b) store refrigerated food?
    c) to store frozen food?

22. 
    Does your agency/organisation have access to refrigerated transport?
    

23. 
    a) Do you have to refuse food donations due to lack of storage capacity?
    

24. 
    Do you weigh the food that comes into your agency per week?