Under Kristen’s leadership, Good Shepherd Food Bank was among the first food banks in the Feeding America network to align its work around closing the meal gap. This innovative approach outlined goals for sourcing and distributing more food, building the capacity of the Food Bank’s infrastructure, and supporting a network of hundreds of partners in improving access to food.
The strategic plan also evolved to recognize that the experience of our neighbors when accessing food within the charitable food network was as important as the food itself. Improving access to food while providing a dignified, connecting, and empowering experience became central to our vision.
Over the course of Kristen’s tenure as president, the Food Bank’s meal distribution has grown from 10.7 million meals in 2012 to averaging 30 million meals per year and is now at a scale that is commensurate with need across our state. But how we reached this point certainly wasn’t a straight-line trajectory.
The following posts in this series celebrating Kristen’s leadership will share more about how the organization increased its own capacity to close the meal gap and how the COVID-19 pandemic stretched every inch of that capacity.