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Tri-State Food Bank
801 E. Michigan Street
Evansville, IN 47711-5631
food bank
Direct service not yet confirmed
Not recently verified
Serves Indiana - Davies, Gibson, Pike, Dubois, Posey, Vanderburgh, Warrick, Spencer, Perry; Kentucky - Union, Henderson, Daviess, Crittenden, Livingston, Webster, Hopkins, McLean; Illinois - Richland, Lawren
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HoursSchedule not listed. Confirm before traveling.
AppointmentAppointment or walk-in status not listed
CostCost information not listed
Requirements and access
What to bringUnknown. Ask what documents or bags to bring.
Visit frequencyUnknown
AccessibilityUnknown
Services offered
food bank
Soup kitchen Emergency food Senior support Youth programs Other programs
Program Summary
- Prepared Foods
- Fresh Produce
- Back Pack
- Repack Bulk
- Kids Cafes
- Salvage
- Purchase Program
- TEFAP
- CSFP
- CACFP
- Other Service : PiggyBackPack - Weekend food for preschoolers at risk of hunger
- Mobile Pantry
- Non Food Distribution
- Nutrition Education
- Eligibility Counseling
- Food Stamps
- Farm/Orchard/Raise Fish
Counties served: Indiana - Davies, Gibson, Pike, Dubois, Posey, Vanderburgh, Warrick, Spencer, Perry; Kentucky - Union, Henderson, Daviess, Crittenden, Livingston, Webster, Hopkins, McLean; Illinois - Richland, Lawren
Contact email: mblair@tristatefoodbank.org
Description
Our primary service as a food bank is to collect usable donated foods and disburse to non-profit feeding organizations in a 33-county service area of the tri-state. Before the advent of food banking in 1979, twenty percent of all the food produced in America went to waste. 140 million tons of food is destroyed each year in this country, food valued at more than $31 billion. Most of this is edible food that can be used to feed hungry people. The food being rescued is edible food that often does not meet market standards. Examples of the types of food being destroyed are: Fruits and vegetables which are too big or too small to be mechanically picked or have cosmetic imperfections; Mis-labeled, mis-processed or mis-packaged foods; Case lots that are damaged in transit or in the warehouse; Food that can be sold only prior to "expiration date"; Overproduction; Food produced for special promotions. Often, food donations are so large that individual charities cannot safely store or handle the product. Also, the donation may be beyond the individual charity's current need. Food banks can store dry, frozen, or refrigerated product safely and in large quantities and then equitably disburse it to a variety of charitable organizations. The product is received from a variety of sources including Feeding America, formerly America's Second Harvest. After careful inspection the food goes to non-profit agencies such as food pantries, soup kitchens, areas experiencing a disaster such as tornado or flood, senior citizen nutrition sites, programs serving hot meals to senior citizens and invalids, neighborhood outreach programs, day care programs, supplemental and emergency relief programs and others, such as camps for handicapped or under-privileged children, rehabilitation programs, and children's homes.
Verification
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StatusNot recently verified
Last verifiedNot recently verified
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