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Community Food News

Read our  Winter 2014 Newsletter!

Check Out Our Upcoming Workshops

Don't forget to visit our upcoming workshops page for new and exciting training opportunities.

Need Volunteers?

The Food Bank will post your volunteer opportunities on our website and promote them at Food Bank volunteer orientations. Get started by downloading a volunteer recruitment form (DOC, 124KB) and send via email to Kelly Seigh, the Food Bank's Volunteer and Special Events Manager.

Share Your Photos with Us

The Food Bank is also happy to receive photos of your program. Please email your photos to Erica Hanson.

Food Bank News for Member Agencies

Food Safety Certification Classes Offered in May

The Food Bank will offer two sessions of Food Safety Certification Classes in May for member agencies. Each 15-hour session culminates with an examination using the nationally accredited ServSafe program. The certification classes are open to one person per agency, with priority given to those agencies that do not yet have a person certified in food safety. For complete details, download the flyer here.


Helping Seniors Learn About SNAP

Robin Covington is a Community Resource Coordinator at the Food Bank who helps clients of senior centers and member agencies by educating them about SNAP. She helps them fill out applications, answers questions and makes the whole process much less intimidating.

If your agency is interested in hosting our Community Outreach team at your agency, call Robin at 230-1701 to learn more!



Community Food News

Community Food News is a newsletter for member agencies of the Rhode Island Community Food Bank. Stay current on issues that impact your work and about how the Food Bank is making improvements to help your efforts.

In our latest issue, you'll read about membership recertification, new 2014 food safety requirements, the Cultural Competency Agency Grant and more!

Read past issues of Community Food News:

Winter 2014 (PDF 611 KB)
Summer 2013 (PDF 611 KB)
Spring 2013 (PDF 611 KB)
Winter 2013 (PDF 646 KB)