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V O L . X X N O. X X G i V i N G G u i d e 2 0 1 4 – 2 0 1 5 30 Top funding source(s) david pierson Board Chair, Eaton Peabody Kristen Miale President Board oFFicers Mike Harris Board Vice-Chair John LeMieux Board Secretary, Anton LeMieux Financial Group Board MeMBers Ted Brown Brown Sustainability Solutions Matthew chin Goodwill Industries casey cramton Dead River Co. Bruce damon Hannaford Supermarkets Michelle Hayes Smith Kjeldgaard & Hayes randy Mraz Retired, MDA/USDA eric olson Farm Credit of Maine daniel reardon Constituent Ser vice, Sen. Angus King 2015 GoAlS f Increase our distribution of nutritious food by 15%, resulting in 16.6 million meals provided to Mainers in need. Distribute this food safely and equitably across our statewide service area. f Continue collaborating with community organizations to identify solutions to the root causes of hunger and to advocate on behalf of people facing hun- ger in Maine. funDRAiSinG eventS/oPPoRtunitieS WGMe 13 School Spirit Challenge food Drive – A friendly competition between schools to show school pride and spirit, all while helping the com- munity. e program is designed to promote community and good steward- ship with students in high schools in Central and Southern Maine through an ongoing food drive to benefit the Good Shepherd Food Bank. Contact Julie Sexton at jsexton@gsfb.org to get your school involved. joAnn Pike humanitarian Award Dinner, April 2015 – Sponsorship opportuni- ties are available. Contact Julie Sexton at jsexton@gsfb.org for more information. feed Maine food Drive, June 2015 – Event will be taking place at select Hannaford locations throughout the state; donations will be collected during a one-day drive and throughout the month at Hannaford cash registers. hunger Action Month, September 2015 – Join the Food Bank in raising aware- ness about hunger in Maine during Hunger Action Month. Whether you volun- teer your time, organize a food drive or fundraising event or simply help us spread the word about hunger – everyone can play a part in ending hunger in Maine. GivinG oPPoRtunitieS virtual food Drive – Make a secure online donation to our annual Virtual Food Drive, which runs from mid-November – Dec. 31. Your donation will not only help the Food Bank provide holiday meals for Mainers in need, it will help families across the state make ends meet during the long Maine winter. Donate online – Make a secure online donation anytime through our website at www.feedingmaine.org. Donate by mail – Send checks made out to: Good Shepherd Food Bank, PO Box 1807, Auburn, ME 04211. A Will to end hunger – Join the JoAnn Pike Legacy Circle by including a gift to Good Shepherd Food Bank in your will. Regardless of what stage of life you are in, designating the Food Bank as a beneficiary in estate planning can guarantee that your charitable goals will be met. Please contact Becky Wright at bwright@gsfb.org if you or your financial advisor would like more information about the JoAnn Pike Legacy Circle. Donate food – We gladly accept food donations from retailers, manufactur- ers, farmers and food producers, and individual donors. We encourage individu- als and groups to organize food and fund drives to benefit the Food Bank. More information can be found in the "Get Involved" section of our website. volunteeR oPPoRtunitieS We have an ongoing need for volunteers at our Auburn warehouse to sort food and conduct other tasks. Our volunteer hours are: f Monday - ursday: 7:30 a.m. - 3 p.m. f Friday: 7:30 a.m. - 12 p.m. f Saturday: by appointment only. Please contact (207) 782-3554 for more information about volunteering at the Food Bank. established: 1981 employees: 56 annual revenue: $29,567,245 conTacT 3121 Hotel Road Auburn, ME 04106 (207) 782-3554 Brewer Distribution Center 88 Stevens Road Brewer, ME 04412 Biddeford Distribution Center 10 Arctic Circle Biddeford, ME 04005 www.feedingmaine.org Mission sTaTeMenT The mission of Good Shepherd Food Bank is to eliminate hunger in Maine by sourcing and distributing nutritious food to people in need, building strong commu- nity partnerships and mobilizing the public in the fight to end hunger. serVice LocaTion(s) Statewide. Donated food . . . . . . . . . . . . . . . . . . 79% Contributions and grants . . . . . . . . . . 14% Agency fees . . . . . . . . . . . . . . . . . . . . . 5% USDA and other . . . . . . . . . . . . . . . . . . 2% Good Shepherd food Bank