“Nourish Our Community”: Conagra Brands Foundation grant program targets hunger and food insecurity
17 Sep 2019 --- In the spirit of Hunger Action Month, Conagra Brands Foundation has announced the recipients of its annual Nourish Our Community grant program. The foundation has awarded a total of US$350,000 to 23 local US nonprofit organizations this year. Its aim is to not only combat domestic hunger and food insecurity, but also to provide cooking skills, nutrition education and urban agriculture exposure to various communities across the US.
“Given the broad focus of our grant program, the impact of the funds is quite diverse. It is designed to be adaptive and respond to the unique needs that exist in every community,” Robert Rizzo, Senior Director of the Conagra Brands Foundation, tells NutritionInsight. Examples of this year’s laureates include several senior citizen meal programs, a bi-monthly Caritas food pantry and a vocational training program in the LGBTQ community.
A grant program panel reviewed dozens of nominations, ranging from children’s nutrition programs to cooking workshops to community food centers. As the grant program is entirely employee-based, all grant proposals come from employees from various Conagra business units across the US. This reportedly results in a more personal, selective grant nomination. “Ultimately, the panel wants to invest in leading nonprofit organizations that will have a transformational impact on the lives of people in the community,” Rizzo explains.
The Nourish Our Community program has effectively supported communities that help people get access to clean, safe food and other nutritional educational programs since 1993. Last year’s grants provided Thanksgiving turkeys to families in Tennessee to help provide holiday meals; helped a Pennsylvanian hospital distribute food to discharged patients to encourage healthy eating during their recovery; and funded a garden at a foster care center in Illinois to teach children how food is grown and the importance of incorporating fresh produce into ones diet.
Because the grant program is driven by employee involvement, it often stays in touch with previous grant recipients. Many of the grant recipients often provide unique opportunities for employee volunteerism. “Our program allows each organization to receive renewed funding for up to three consecutive years. This was the case with one specific organization this year,” Rizzo notes.
Grants are not only limited to nutrition-based organizations. Several of this year’s grant recipients include organizations that focus on providing physical exercise for young and old people alike, as well as social engagement programs and food sanitation courses. “It’s inspiring to see the high level of employee engagement and the resulting impact of these grants across the country,” Rizzo concludes.
By Anni Schleicher
