Daryl Madore / The Times RecordLee Stetson of Auburn retrieves a customer’s order from the cavernous freezer Jan. 8 at Good Shepherd Food-Bank in Auburn. Stetson has worked at the statewide hunger-relief agency for almost two years.
Maine is a small state, relatively speaking, with a big problem. Nearly 13.7 percent of its roughly 1.3 million citizens are experiencing some level of food insecurity.
To some, 13.7 percent may not seem like a lot, but for those who cannot afford to feed their families enough, it can be the biggest problem in the world.
Fortunately, Good Shepherd Food-Bank and its network of roughly 600 food pantries statewide are bolstered by the generous support of thousands of individuals and businesses in their effort to stem the growth of food insecurity in Maine.
According to “Hunger in Maine 2014,” a report prepared by Good Shepherd and Feeding America, a nationwide network of 200 member food banks like Good Shepherd, one in seven Mainers sought food assistance through a local pantry, meal site or other organization.
Of those, 54 percent are younger than 18 or older than 60. Fully one-quarter were seniors, including 10 percent who must provide for their grandchildren.
Having a job in 2014 was no guarantee of food security, either. Last year, 59 percent of the households seeking assistance had at least one member who had worked for pay within the past 12 months, and 43 percent had worked in the four weeks prior.
In the households where somebody was not currently working, 59 percent were retired and 38 percent were disabled.
Nutrition is the key
Good Shepherd Food-Bank
 Daryl Madore / The Times RecordGood Shepherd Food-Bank contracts with Maine farmers as part of its “buy local” efforts. The food bank is dedicated to providing quality, nutritious foods to helpfight hunger in Maine.We recognize that our organization is in a strategic position — we are able to help those who struggle with hunger while also promoting better nutrition by increasing access to healthful foods like fruits and vegetables, raising awareness of the coexistence of hunger with other diet-related diseases, and by promoting nutrition education. What is Good Shepherd doing to promote nutrition? • Increasing the quality of the food we distribute. In 2009, 33 percent of the food distributed by GSFB was fruits, vegetables, proteins and dairy. By the end of 2013, we had increased those items to 56 percent of our total distribution. The food bank also provides other healthy products such as whole grain breads and pastas. |
While 1 percent of client households reported no income, the bulk earned between $10,001 and $20,000 (40 percent) and $1 to $10,000 (38 percent). About 16 percent earned between $20,001 and $30,000, while 5 percent earned more than $30,000.
Thirteen percent of client households have at least one member in poor health, and 41 percent include a member with high blood pressure.
The choice is between food and medical care for 65 percent of clients. For 71 percent, the choice is between food and utilities, like electricity and heat.
In 2014, only 4 percent of partner agencies reported a decrease in usage over the previous year. About 68 percent reported an increase, while 28 percent served roughly the same number of clients.
In total, 178,000 unique individuals were served. On a duplicated basis, Good Shepherd and its partner agencies reportedly “distribute food to 38,100 individuals in a typical week, 165,400 individuals in a typical month, and 1,985,200 individuals annually. On average, everybody seeking help visits their local hunger relief agency nearly every month — about 11 times a year.”
“‘The Hunger in America 2014’ findings demonstrate the urgent need for all of us to address hunger in our communities,” said Feeding America CEO Bob Aiken. “This data provides a factual basis for decisions about how we as a nation approach hunger relief and protect our most vulnerable citizens.”
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