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V O L . X X I N O. X V I I A U G U S T 1 0 , 2 0 1 5 22 pounds of donated and purchased food each year that it distributes to 400 food pantries, food banks and homeless shelters in Maine. at translates into 20 million meals a year. "We are their grocery store," says Maile, who took over as president in October 2012. Last year, the food bank bought 1 million pounds of Maine- grown food and farmers donated another 1 million. Maile says on a typical day, she spends half her time raising money. "I'm a very analytical person," she says. " e food bank needed that." She said the food bank needed to better under- stand its cost structure, including the transportation fees to truck the food to pantries. Fuel costs for its nine trucks alone come to $18,000 a month, not to mention paying the drivers. Good Shepherd Food-Bank's revenues in 2014 were $35.1 million, with donated food comprising $28.1 million of that. e remaining revenue and support comes from contributions from private donors, agency fees (charges to organizations buying food), grants, in- kind contributions and other sources. Expenses for 2014 at $35.57 million put the food bank into the red by nearly $500,000. e major expense is for food distribution, at $33.9 million. e decrease in net assets was due primarily to annual fl uctuations in food inventory at its warehouses in Auburn, Biddeford and Brewer. Maile is working to streamline operations while expanding facilities and bringing in more nutri- tional food. In January, the food bank received a $1 million grant from Next Generation Foundation of Maine for upgrades to the Auburn distribution center, including building an 115,000-cubic-foot produce storage facility with multiple zones to vary temperatures and humidity levels. An avid cook, Maile says that since she took over she has focused on more nutritional food and a commitment to equity in food distribution. Before, a "pull" system was in place: food pantries lined up and took food on a fi rst come, fi rst served basis. Now, the food bank is transitioning to a push model in which a full needs assessment for each pantry will be made. It is part of a change in August to a 100% online ordering process. at way, certain products, like meat, can be allocated. "We're work- ing to look at how much food is distributed versus the need for it at a certain location," Maile says. e food bank also is expanding its community partners. Traditionally, most food pantries were affi liated with a church, but she now has partnered with more than 100 schools and community col- leges. at helps working parents get to the pantry when it is open and encourages communication between parents and teachers. e next frontier is partnering with healthcare organizations, she says. Dixie Shaw, program director of hunger and relief services at Catholic Charities in Caribou, sees a lot of positive outcomes since Maile took over. "I really like Kristen. She's what the Good Shepherd Food-Bank needed for a long time," says Shaw. "She brings energy and passion and under- stands the needs of a food pantry. She sets the tone for the organization." Business Services Yes. We Do That. Business Checking Business eDeposit Business Savings Business Black Visa ® Bankcard Processing Real Estate Loans Construction Loans Acquisition Loans Equipment Loans Letters of Credit mainesavings.com Bangor | Brewer | Corinth | Ellsworth | Hampden | Jax Lab | Milo | North Vassalboro | Old Town » C O N T I N U E D F RO M PA G E 2 0 P H O T O / W I L L I A M T R E VA S K I S Kristen Maile said the food crisis hit home when she realized her own staff was heading to food pantries after work.

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