{"id":2208,"date":"2023-11-29T11:46:03","date_gmt":"2023-11-29T21:46:03","guid":{"rendered":"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/?p=2208"},"modified":"2023-11-29T11:46:03","modified_gmt":"2023-11-29T21:46:03","slug":"amy-miller-hawaii-foodbank","status":"publish","type":"post","link":"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/amy-miller-hawaii-foodbank\/","title":{"rendered":"Growing Together"},"content":{"rendered":"
\"\"

Amy Miller, president and CEO of Hawai\u2018i Foodbank (Top, from left) Aloun Farms ~ eld workers Estrelita Pascua and Jacqueline Maneja, and field supervisor Cherolyn Dumaoa
<\/p><\/div>\n

Through thriving programs and expanding partnerships, Hawai\u2018i Foodbank is meeting the sustenance demands of residents across the state.<\/em><\/strong><\/p>\n

Anticipation runs high for Thanksgiving, a holiday in which indulging in food comas and loosening belt buckles are badges of honor, and going for second, third or even fourth servings is encouraged.<\/p>\n

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One-quarter of Hawai\u2018i Foodbank\u2019s distributions are fresh produce, with a large majority coming from local farms.<\/p><\/div>\n

Yet, this enticing scene isn\u2019t reality for many residents. Nearly a quarter of a million people in the state, including 1 in 4 children, face food insecurity. Simply put, they lack access to enough food to live an active, healthy life \u2014 and with groceries costs higher than ever (there was a 25% surge post-pandemic), the number is only rising.<\/p>\n

As it marks its 40th anniversary, Hawai\u2018i Foodbank reflects on decades of nourishing \u2018ohana while envisioning a future where its services are no longer needed.<\/p>\n

\"\"

One-quarter of Hawai\u2018i Foodbank\u2019s distributions are fresh produce, with a large majority coming from local farms.<\/p><\/div>\n

Leading the way is Amy Miller, a Seattle native who joined the nonprofit in 2021 following roles at Bishop Museum and the Academy of Natural Sciences of Drexel University. Her credentials shine with a degree from Harvard University and experience in environmental science, public policy and fundraising.<\/p>\n

However, prior to becoming president and CEO of the official food bank for the state, Miller admits she didn\u2019t know much about it.<\/p>\n

\"\"

One-quarter of Hawai\u2018i Foodbank\u2019s distributions are fresh produce, with a large majority coming from local farms.<\/p><\/div>\n

\u201cI supported the food bank both here and in Philadelphia, but I don\u2019t think I really understood what the food bank did,\u201d she says. \u201cI think I imagined that it was \u2014 I don\u2019t know what I thought, really. Maybe I thought of it more like a pantry, a place where you can go get food if you need help.\u201d<\/p>\n

When she came on board in the middle of the pandemic, her mind was blown by the complexity of the food bank\u2019s business model. As the largest hunger-relief operation in Hawai\u2018i, the organization supports 1 in 6 residents weekly through its network of 200 agency partners on O\u2018ahu and Kaua\u2018i, along with Maui Food Bank and The Food Basket on Hawai\u2018i island.<\/p>\n

\"\"

One-quarter of Hawai\u2018i Foodbank\u2019s distributions are fresh produce, with a large majority coming from local farms.<\/p><\/div>\n

Like Miller, folks may not have considered the food bank\u2019s strategy beyond its core mission of getting food to those in need. So, it may be news to some that the organization primarily acts as a hub for food collection rather than directly handling distribution itself. It gathers food from various places, like grocery stores as part of its retail rescue initiative, and food drives held by schools and businesses. Volunteers verify the food\u2019s safety and quality before distributing it throughout the community via nonprofits, soup kitchens, homeless shelters, churches and schools.<\/p>\n

\u201cFrom the perspective of the people that we serve, they don\u2019t have to go to this big giant food bank with big giant distributions,\u201d says Miller. \u201cThe idea is they can go in their own community to an organization, church or group who\u2019s there to support you and you can build those relationships and get the help that you need.<\/p>\n

\u201cI really love that because putting the people we serve at the center of all that we do is one of the notches of our new strategic plan,\u201d she adds. \u201cWe\u2019re here to support the community and the people, and we want to make the experience as dignified, easy and supportive as possible so that people can get access to the food that they need for their families.\u201d<\/p>\n

Just 60 years ago, food banks were nonexistent. While food pantries and soup kitchens were a thing, the idea of a centralized warehouse that saves viable food was merely a myth. The first food bank started in Phoenix, Arizona, in the \u201960s, and 20 odd years later, John White and Ron Keith were inspired by the concept and opened a quaint warehouse on Sand Island with the hope of providing meals for their neighbors. The community rallied together and donated a flatbed truck, two refrigerated containers and a 3-ton forklift in no time. In its first year, the food bank distributed 380,000 pounds of food through 75 agency partners (more than 20 of which are still working with the food bank today).<\/p>\n

\u201cThis idea of distributing out food through community partners was in the model right from the start,\u201d says Miller. \u201cThen we kind of started food drives not too long after to really get the community more involved and thinking about food insecurity and how we as a community could combat food insecurity and hunger in Hawai\u2018i.\u201d<\/p>\n

For years, the food bank carried on with generally the same model of recovering unsellable groceries and collecting donated canned items. In 1997, a few years after obtaining a warehouse in M\u0101punapuna, the same one it uses today, the organization launched the \u2018Ohana Produce Program with the goal of salvaging more than 1 million pounds of fresh produce. Over the years, the program evolved to include other items such as baked goods, dairy, eggs, cereal, snacks, beverages, canned goods and more.<\/p>\n

In 2015, it launched the Senior Food Box program, which provides k\u016bpuna with supplemental foods such as non-fat dry milk, cereal, milk, juice, peanut butter, rice, canned meat, fruits and vegetables. And in 2018, it started the Food 4 Keiki School Pantry Program began, which offers food to children during school hours and provides them with a 5-pound bag to take home for the weekend.<\/p>\n

\u201cThe idea of not being able to put a healthy meal on the table for my kids is heartbreaking,\u201d says Miller, a mother of two. \u201cWe know from research that parents and grandparents will often go without food so they can get food on the table for their families. We also know by talking to teachers that they\u2019re often buying snacks out of their pockets to have something for kids.<\/p>\n

\u201cI know that there\u2019s a stigma attached to asking for help. Many times, we see folks that come to a distribution for the first time and it\u2019s really, really hard for them to ask for help,<\/p>\n

but we feel like it shouldn\u2019t be hard. You deserve it. Everyone deserves safe and healthy food, and it shouldn\u2019t be something you\u2019re embarrassed about. For us that\u2019s something that we would like to do \u2014 just be sure people know that there\u2019s help out there and they shouldn\u2019t be ashamed to ask.\u201d<\/p>\n

When the pandemic struck, the food bank served 60% more people than the year prior and increased its food purchases by a whopping 3,000%. The usual quantities weren\u2019t cutting it, and families who had never sought assistance before were now relying on the food bank for survival. In response, the organization boosted its existing programs, launched pop-up food distributions for vulnerable households and worked with lawmakers to strengthen Hawai\u2018i\u2019s emergency food assistance programs.<\/p>\n

Also during the shutdown era, farmers were faced with a challenge: Their crops continued to grow without anyone to sell it to. So, the food bank joined forces with Hawai\u2018i Farm Bureau to purchase the surplus stock. This partnership not only rescued the excess produce but also served as a lifeline for farmers grappling with disrupted supply chains. This collaboration laid the groundwork for Farm to Food-bank, a program which, after just two years, expanded to procure 20,000-30,000 pounds of fresh produce weekly from 20 farms and food hubs.<\/p>\n

\u201cFrom a farmer\u2019s perspective, we can be that last resort because we don\u2019t care what it is and what it looks like,\u201d says Miller. \u201cWe\u2019re not picky about certain items because we know we\u2019ll get it out to different families; it doesn\u2019t have to be a beautiful or perfect produce that you might see on the shelf at Whole Foods. That\u2019s something that we\u2019re really proud of and continue to grow.<\/p>\n

\u201cRight now, more than a quarter of the food we distribute is fresh produce, and that wasn\u2019t in my vision of what food banks did at all,\u201d she adds. \u201cBut now I\u2019m really proud to be here and be a part of an organization that takes nutrition seriously. We\u2019re working hard to make sure that we\u2019re able to get fresh and healthy food to those we serve.\u201d<\/p>\n

Another byproduct of the pandemic: The organization sources items from food banks on the mainland. In Hawai\u2018i, $5 buys get just one or two cans of tuna, whereas the same amount can fetch 12-15 cans on the continent. Additionally, West Coast food banks have generously dispatched crates of apples, oranges, potatoes, butternut squash and other fresh produce that isn\u2019t typically grown here.<\/p>\n

\u201cThat\u2019s how we\u2019ve been able to really get our numbers up in terms of produce. I think last year we distributed about 5 million pounds of fresh produce,\u201d says Miller.<\/p>\n

\u201cIt\u2019s really hard to make ends meet and we know that people will make a lot of sacrifices to put a meal on the table for their families,\u201d she adds. \u201cOftentimes they\u2019ll make choices about the kinds of food, and we know fresh produce is one of the things that falls off people\u2019s grocery lists because it\u2019s expensive and doesn\u2019t last, so people will gravitate and pivot toward less expensive but sometimes highly processed and less healthy foods. We can see that food insecurity is highly correlated with these really negative health outcomes around heart disease and diabetes.\u201d<\/p>\n

For those interested in getting involved, Miller suggests donating time or money. There are countless volunteer positions, from inspecting food to loading cars and assisting with traffic control at distributions, and while donating non-perishable food items has traditionally been deemed the best way to support the local food bank, Miller debunks the theory.<\/p>\n

\u201cWe\u2019re trying to encourage people that donating $1 through a food drive is sometimes even more effective than donating food,\u201d she says. \u201cIt\u2019s hard for a lot of folks because they want the hands-on feeling \u2026 and sometimes it doesn\u2019t feel the same to write a check or put your credit card in an online giving space, but it is a really efficient way to contribute because we can really stretch that dollar in a way that we can\u2019t do on our own at home.<\/p>\n

\u201cMy kids have their food drives at school and there is something so tangible about it,\u201d she continues. \u201cI love how food banks can help develop that culture of philanthropy. It\u2019s really tangible to think, \u2018This food is going to be a meal for somebody.\u2019 If you have food in your pantry that you\u2019re not going to eat, go ahead and donate it to the food bank, but don\u2019t necessarily go out and buy $20 worth of food at the store and donate it. We can stretch that $20 much further.\u201d<\/p>\n

As for what\u2019s in store for the next 40 years? Well, Miller hopes to be out of a job.<\/p>\n

\u201cThat\u2019s really what motivates me is driving toward the vision to where maybe we don\u2019t exist. If we\u2019re really doing our job, we don\u2019t want to be doing the same thing years from now. We want to really make a significant dent that 20 or 40 years from now we don\u2019t have to serve at the same level because we\u2019ve broken the cycle.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

Through thriving programs and expanding partnerships, Hawai\u2018i Foodbank is meeting the sustenance demands of residents across the state. Anticipation runs..<\/p>\n","protected":false},"author":13,"featured_media":2209,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2208","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cover-story"],"yoast_head":"\nGrowing Together - Hawaii Island MidWeek<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/amy-miller-hawaii-foodbank\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Growing Together - Hawaii Island MidWeek\" \/>\n<meta property=\"og:description\" content=\"Through thriving programs and expanding partnerships, Hawai\u2018i Foodbank is meeting the sustenance demands of residents across the state. 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Hawaii Island MidWeek","isPartOf":{"@id":"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/#website"},"primaryImageOfPage":{"@id":"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/amy-miller-hawaii-foodbank\/#primaryimage"},"image":{"@id":"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/amy-miller-hawaii-foodbank\/#primaryimage"},"thumbnailUrl":"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/wp-content\/uploads\/sites\/13\/2023\/11\/mw-cover-112223-hawaii-foodbank-lt002.jpg","datePublished":"2023-11-29T21:46:03+00:00","author":{"@id":"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/#\/schema\/person\/74283fe54a912bf6237d5c07b2e3a400"},"breadcrumb":{"@id":"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/amy-miller-hawaii-foodbank\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/amy-miller-hawaii-foodbank\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/amy-miller-hawaii-foodbank\/#primaryimage","url":"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/wp-content\/uploads\/sites\/13\/2023\/11\/mw-cover-112223-hawaii-foodbank-lt002.jpg","contentUrl":"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/wp-content\/uploads\/sites\/13\/2023\/11\/mw-cover-112223-hawaii-foodbank-lt002.jpg","width":800,"height":533,"caption":"Amy Miller, president and CEO of Hawai\u2018i Foodbank (Top, from left) Aloun Farms ~ eld workers Estrelita Pascua and Jacqueline Maneja, and field supervisor Cherolyn Dumaoa"},{"@type":"BreadcrumbList","@id":"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/amy-miller-hawaii-foodbank\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/"},{"@type":"ListItem","position":2,"name":"Growing Together"}]},{"@type":"WebSite","@id":"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/#website","url":"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/","name":"Hawaii Island MidWeek","description":"Hawaii's Favorite Newspaper","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/#\/schema\/person\/74283fe54a912bf6237d5c07b2e3a400","name":"tribuneherald","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/5d746cc186244deb41f524ba3241d7cbf115c3b5475c473dbeaf6b8e5cf4d1fd?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/5d746cc186244deb41f524ba3241d7cbf115c3b5475c473dbeaf6b8e5cf4d1fd?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/5d746cc186244deb41f524ba3241d7cbf115c3b5475c473dbeaf6b8e5cf4d1fd?s=96&d=mm&r=g","caption":"tribuneherald"},"sameAs":["https:\/\/hawaii.carpentermediagroup.com\/hawaiitribuneherald"],"url":"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/author\/tribuneherald\/"}]}},"_links":{"self":[{"href":"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/wp-json\/wp\/v2\/posts\/2208","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/wp-json\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/wp-json\/wp\/v2\/comments?post=2208"}],"version-history":[{"count":0,"href":"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/wp-json\/wp\/v2\/posts\/2208\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/wp-json\/wp\/v2\/media\/2209"}],"wp:attachment":[{"href":"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/wp-json\/wp\/v2\/media?parent=2208"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/wp-json\/wp\/v2\/categories?post=2208"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hawaii.carpentermediagroup.com\/midweekhawaii\/wp-json\/wp\/v2\/tags?post=2208"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}