Annie E. Casey Foundation;
This report highlights the highly successful experiences of child-serving agencies that are collaborating in Hampton, Virginia, to achieve better outcomes for children and Families. Hampton exemplifies how child-serving agencies can cooperate to sreve children in their communities. By emphasizing prevention and building a smart array of services and supports, more of Hampton's children live with their families, safe and thriving, reducing the need for child welfare or juvenile justice group placements.
John S. and James L. Knight Foundation;
Communities across our nation are experimenting with new ways to engage citizens in the decisions made by civic leaders from the public, private and non-pro!t sectors, working sometimes together and sometimes at cross purposes. Ultimately, success at making democracy work and sustaining healthy communities requires engaged individuals, organizations, and institutions.
Across our country, community engagement bright spots are emerging. These initiatives foster a sense of attachment, expand access to information and resources, and create opportunities for citizens to play more active roles in setting priorities, addressing issues, and planning the longer-term sustainability of their communities.
The National League of Cities, working with The John S. and James L Knight Foundation, selected 14 communities that the two institutions are engaged with to explore how well or poorly some of these experiments are faring today. This analysis then focused more closely on four communities -- Detroit, Philadelphia, Chicago, and Austin -- to document the lessons learned and the challenges ahead.
Feeding America (formerly America's Second Harvest);
This report presents information on the clients and agencies served by The FoodBank of the Virginia Peninsula. The information is drawn from a national study, Hunger in America 2010, conducted in 2009 for Feeding America (FA) (formerly America's Second Harvest), the nation's largest organization of emergency food providers. The national study is based on completed in-person interviews with more than 62,000 clients served by the FA national network, as well as on completed questionnaires from more than 37,000 FA agencies. The study summarized below focuses on emergency food providers and their clients who are supplied with food by food banks in the FA network.
The FA system served by The FoodBank of the Virginia Peninsula provides emergency food for an estimated 43,800 different people annually.36% of the members of households served by The FoodBank of the Virginia Peninsula are children under 18 years old (Table 5.3.2).29% of households include at least one employed adult (Table 5.7.1).Among households with children, 72% are food insecure and 23% are food insecure with very low food security (Table 18.104.22.168).50% of clients served by The FoodBank of the Virginia Peninsula report having to choose between paying for food and paying for utilities or heating fuel (Table 6.5.1).44% had to choose between paying for food and paying for medicine or medical care (Table 6.5.1).25% of households served by The FoodBank of the Virginia Peninsula report having at least one household member in poor health (Table 8.1.1).The FoodBank of the Virginia Peninsula included approximately 204 agencies at the administration of this survey, of which 202 have responded to the agency survey. Of the responding agencies, 168 had at least one food pantry, soup kitchen, or shelter.85% of pantries, 87% of kitchens, and 78% of shelters are run by faith-based agencies affiliated with churches, mosques, synagogues, and other religious organizations (Table 10.6.1).Among programs that existed in 2006, 69% of pantries, 63% of kitchens, and 100% of shelters of The FoodBank of the Virginia Peninsula reported that there had been an increase since 2006 in the number of clients who come to their emergency food program sites (Table 10.8.1).Food banks are by far the single most important source of food for agencies with emergency food providers, accounting for 79% of the food distributed by pantries, 61% of the food distributed by kitchens, and 43% of the food distributed by shelters (Table 13.1.1).As many as 93% of pantries, 94% of kitchens, and 70% of shelters in The FoodBank of the Virginia Peninsula use volunteers (Table 13.2.1).