San Francisco-Marin Food Bank Employees Join OPEIU, Local 29 in a Vote
San Francisco, CA (November 1), On October 31, 2019, non-supervising, San Francisco-Marin Food Bank employees made a collective decision to join OPEIU, Local 29. The Food Bank Senior Leadership Team and Board of Directors have conveyed to all employees that they respect their decision and ongoing commitment to the Food Bank’s mission.
“Our staff has spoken, and we look forward to working with them and OPEIU to further our mission of ending hunger in San Francisco and Marin” stated Paul Ash, Executive Director of the San Francisco Marin Food Bank.
In the last two years, the Food Bank leadership has been modernizing its infrastructure and preparing to scale up the organization to better meet the growing demand for its programs and services. According to the recent Missing Meals study, 21% of the population is at risk of food insecurity in San Francisco and Marin, after counting services from government and other nonprofit feeding programs.
As the Food Bank moves forward and provides for the hungry today and tomorrow, the Board of Directors and the Senior Leadership Team are committed to continuing to fulfill our promises to the community and support our employees in all Food Bank related matters.
For more information please contact, Kath Delaney at firstname.lastname@example.org
About the San Francisco-Marin Food Bank
The San Francisco-Marin Food Bank’s mission is to end hunger in San Francisco and Marin, where one in five
neighbors is at risk of hunger. We envision a community where everyone can obtain enough nutritious
food in a dignified manner to support the health and well-being of themselves and their families. We
address hunger head-on from our pantry network and home-delivered groceries to our nutrition-education
classes and food-stamp (CalFresh) enrollment, we work in many ways to nourish and empower neighbors in
need. Every week, 30,000 households count on us for food assistance. Nearly 60 percent of what we
distribute is fresh fruits and vegetables. To learn more about our history and our programs, please go to