Transforming the Marketplace

Food Bank of Alaska

2018 Progress Report

Year Committed: 2018
Length of Commitment: 3 years
Select a Progress Report:

Committed to evaluating and improving the nutritional quality of food distributed and to increasing demand for healthier choices among partners, staff, and recipients.

Verified Results

  • Commitment Element

    Food Bank of Alaska did not have any reporting or compliance deadlines in 2018.

    Progress To Date


Partner Statement

“Food Bank of Alaska is a member of the Feeding America Network, serving the state of Alaska. Founded in 1979, Food Bank of Alaska distributes food to 150 partner food pantries, soup kitchens, senior centers and children’s programs in many underserved, difficult to access communities.

"Food Bank of Alaska has committed to providing health improvements in both urban and rural regions of Alaska across six areas: by rescuing produce and distributing it to families, improving the nutritional quality of commodities, providing meals to children in after school programs and during the summer, distributing weekend nonperishable food items for children, and partnering with Cooperative Extension Service to provide cooking classes to low-income families.

"To reach more children and their families living in rural communities, we have worked to expand programs that were generally offered to children and families in urban communities. We partner with several rural sites to provide breakfast to children and will start a backpack program this summer with an emphasis on providing enough food for children to share with their families. This past year, we’ve partnered with University of Fairbanks Cooperative Extension to provide cooking classes to low income families and with University of Alaska to provide nutrition education to seniors on the Commodities Supplemental Food Program.

"We are committed to increasing the following by 2020: the amount of nutritious food distributed by 25%; healthy meals served to children in after school program and during the summer by 15%; weekend nonperishable food items for kids, increased by 15%; and educational classes for low-income seniors and families by 15%.”