The resources listed here will help Food Bank member agencies to strengthen and sustain their program offerings. Many of these resources offer best practices and technical assistance from the Food Bank as well as agency peer-to-peer networking and expertise.
The Partner Agency Handbook provides detailed membership information for agency partners. The handbook includes Food Bank operations, agreements, products and ordering guidelines, safety regulations, and other information to maintain a strong working relationship.
The most recent version is March 2017. To request an updated copy, member agencies should call Hope Indeglia O’Brien at (401)230-1704 or email Hope Indeglia O’Brien.
In order to create a sustainable statewide network for food distribution, the Food Bank has organized member agencies into ten geographical regions. The Regional Resource Directory outlines each region. Additionally, it provides specific information for region-based basic needs service providers, tips on how to make quality referrals, and basic eligibility guidelines for basic needs assistance.
The Resource Directory has been updated for May 2017. If your agency would like a copy, email Hope Indeglia O’Brien or call 401-230-1704.
The Food Assistance Provider List is updated regularly to provide the most current information on our network of member agencies. If you’ve had changes in your agency’s hours of operations or other important details, please email Hope Indeglia O’Brien.
View a map detailing locations of the agencies. You can use this map to get directions, as well.
The Agency Advisory Committee plays a critical role in the work between the Food Bank and our Member Agency partners. Download a list of AAC members.
The Peer-to-Peer Best Practices Toolkit (PDF, 344KB) provides a guide of best practices for local food assistance programs. Download this document to learn about resourcing your agency with food and funds, setting program policies, experiences from the field, and lessons learned by your peers.
This comprehensive Food Safety Guide (PDF, 390KB) provides information to all members and Food Bank staff for reference in the areas of safe food storage, food handling, soliciting donations, receiving donations, handling food recalls, and record keeping. Version 1, September 2012.
Community Cooking: Wholesome Eating on a Budget brings nutrition education directly to the people who need it most: clients of emergency food programs. The program is held on site at member agencies and is designed to help their clients create healthier meals on a tight budget, with a focus on balance, moderation and variety. To set-up a demonstration at your program, email Melissa Martland-Kile or call 401-230-1700.
The Shopping Area of the Food Bank features two areas for agencies to receive creative and updated nutrition ideas to share with guests.
This section features specific tools to assist member agencies to develop longer term planning for sustainability. The goal of this type of planning is to insure stable and effective leadership over time in order to meet the mission and goals of the agency’s programs. This planning identifies the leadership qualities & talents needed to carry out the agency’s work and to recruit and retain quality staff and volunteers as needed to meet day-to-day functions and administration. It emphasizes and builds an organizational culture (board, staff, and volunteers) that supports and nurtures current and potential leaders.
These templates and articles are designed to assist member agencies to accomplish this planning.