1. Food Banks and Community Meals

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* Program Name:

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* Meals/bags provided daily or weekly?

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* Geographical area served?

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* What percentage of your staff fall into the high risk category (60+, pregnant, underlying health condition, or immune compromised)?

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* What percentage of your staff are able to work?

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* How have you modified your services and staffing based on guidance or best practice? We are asking so we can share ideas about program modifications across sectors and so we can better support you.

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* Where are you experiencing the most resources gaps? Resources can be both staffing and materials. Please describe what you need including quantity.

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