Fast Facts

One in five residents faces the threat of hunger each day in San Francisco and Marin.

Children, seniors, low-wage earners and the unemployed make up the majority of those struggling with hunger. Eleven percent of those receiving food through the Food Bank network are homeless.

The Food Bank distributes enough food for more than 110,000 meals each day.

During an average week, our programs serve more than 32,000 households.

In total, the Food Bank provides food to 205,000 people each year.

The San Francisco and Marin Food Banks will distribute 48 million pounds of food this year. More than 60 percent is farm-fresh fruits and vegetables.

The Food Bank provides food to a network of 387 food programs in San Francisco and Marin counties, including agencies such as St. Anthony’s, Glide, Project Open Hand and St. Vincent de Paul.

Included in that network of 387 partners are the Food Bank’s 275 food pantries, where clients can select fresh produce, pantry staples, and protein to cook at home.

Fresh produce makes up two-thirds of the food the Food Banks distributes to pantries.

Menus change weekly and seasonally, but a pantry menu in August included plums, cauliflower, red bell peppers, onions, carrots, bananas, potatoes, peanut butter, chicken, rice and beans.

On average, about 22 percent of the Food Bank’s funding comes from government sources. Individuals contribute nearly 50 percent of the organization’s funding, corporations donate 17 percent, foundations another 12 percent and the remainder comes from miscellaneous sources.

Due to the scale and efficiency of the Food Bank’s operations, the organization is able to turn every $1 donation into $4 worth of food. The Food Bank makes individual dollars go further through bulk purchasing, sourcing food for pennies on the pound and volunteer warehouse support.

Every year, more than 41,000 volunteers sort and repack food, breaking it down into family-size portions.

Last year, individuals and groups provided more than 112,000 hours of volunteer work – the equivalent time of 54 full-time employees.