INTERNAL PREPARATION AND PLANNING
Our team at Second Harvest Food Bank of Orange County has been laser focused and strategically planning for the anticipated spread of Coronavirus / COVID-19 since late February. We conducted a mandatory all staff or “all hands” meeting and conference call on March 2nd. We were joined by several pantry members and our public relations team as this began the mobilization of our crisis planning and communication process.
We are taking every precaution to maintain strict hygiene protocols and social distancing during every phase of our operations. We secured a supply of masks, gloves, bulk sanitizer and rented portable hand washing stations to bolster our existing health and safety infrastructure.
We modified our sick leave policy to protect our staff and their respective families’ well-being as they are our utmost priority, and implemented CDC guidelines on gathering, health and safety best practices which went into effect on 3/2. We recalled our field teams into the Distribution Center on 3/9 where they are now supporting our network by phone and e-mail.
COVID-19 TASK FORCE
Our management team, along with specialists comprised of some 20+ individuals, have been meeting daily since 3/9 to work our plan and prepare for what is now very real; the closure of public schools and the economic impact of business closures and social distancing. We have the good fortune of having an Emergency Management Consultant volunteering his time and available for our daily “COVID-19 Update” huddles moving forward.
We have made the difficult decision to suspend our Distribution Center volunteer operation in order to further harden our perimeter. We will continue to dispatch volunteers in the field to support food distributions when and where needed. We have briefed our network on CDC best practice guidelines and these food distribution sites will reconvey health and safety protocols on site as needed.
8 WEEK FOOD PLAN
We have and continue to work an 8-week food crisis plan in anticipation of demand primarily driven by school closures, quarantined seniors and the reduction of our grocery rescue supply.
Our typical turn on inventory lasts approximately 4-6 weeks and we’ve been building upon our base inventory to extend to an 8 to 10-week inventory in preparation for increased demand. While we’ve been grateful to find donated products over the last two weeks, we still need to find more food. We tapped our emergency reserve fund and purchased (2) truckloads of peanut butter, (2) truckloads of quick oats and secured 400,000 pounds of potatoes which will be delivered weekly for 8 weeks. This totals 550,000 pounds of shelf-stable food with an additional need for 1.1 million more pounds of coverage for our 8-week crisis plan.
FOOD SOURCING & PURCHASING
Our food sourcing team has been navigating a strained supply chain network scrambling to prepare for the increased need for food assistance in our community. We are tracking food supply and with our discounted purchasing power can stretch dollars a long way. Produce costs us an average of 13.5 cents per landed pound, and we are focused on produce with long shelf life like oranges, apples, onions and potatoes. Grocery items like peanut butter, soup, rice and beans, canned tuna etc. need to be procured and we are purchasing truckloads as soon as funding arrives, literally truck by truck.
37 truckloads of shelf-stable foods are desperately needed in the weeks ahead.
Our Grocery Rescue program which represents approximately 30% of our monthly supply of food, or 800,000 pounds, is at risk due to supply chain constraints and volunteer labor shortages in support of social distancing. To replace this anticipated shortage, we have been actively fundraising to facilitate the procurement of 37 trucks or 1.1 million pounds of shelf-stable foods, our most critical need.
FOOD BOX PLAN
In anticipation of quarantined seniors throughout the county and the disruption to Kids Cafe meal sites where children receive, in many cases, their most reliable meals while schools are in session, we began boxing up two-week supplemental shelf-stable supplies of food. We’ve been able to ramp up our preparedness inventory for this very at-risk population to over 10,000 boxes and calculate that moving forward we will have some 100+ deliveries to make on a weekly basis serving upwards of 10,000 households. We will continue to pack food boxes weekly, but only with the use of Second Harvest staff on a modified 6-day work week schedule.
We are in constant communication with our partner pantries, The Orange County Food Bank, the media and governmental agencies.
Simply put, we need funding to purchase truckloads of shelf-stable food. Spread the word among family, friends and co-workers as every dollar counts during this crisis. We are counting on our community banding together to make sure that all Orange County residents are well nourished and have the best chance of making it through the weeks ahead. Click here to donate.
We are a small but mighty team of 80+ at Second Harvest Food Bank! We have a plan. We have expert, committed individuals working together with us as a team to serve those at risk in our community, and we are committed to keep “food flowing”.
Click here to download a PDF of Harald’s update.
For future updates: Check back on this page. We will update as needed.
The Centers For Disease Control and Prevention (CDC) is the best source of information about the COVID-19 pandemic.