II. My Experience with Non-Profit Service Learning When I arrived for my first day to volunteer at Irving Cares located at 440 S. Nursery Road, Suite 101 in Irving, Texas, Kroger’s grocery stores had just ended a food drive in which Irving Cares had received many boxes of canned food, bakery goods, bread, and large bins of produce. All volunteers sign in and out each day in a folder in the front office. After a tour of the facilities, I started unpacking all the canned products. This involved carrying a box of canned goods from the warehouse to the shelves in the food pantry, opening the box and placing the canned foods on the shelves, breaking down the empty box and putting it in the recycle bin back in the warehouse. Dented cans were to …show more content…
This area also was used to get rid of excess food when the supply was too much in the food pantry and it was better to get it directly to the clients before it spoiled. Boxes of cereal that had expired were another item that was directly moved to the open area for clients. Otherwise, the clients were not allowed to have their orders filled in the food pantry. This was the job of order fillers. Each shelf had directions on how many of each product was allowed for a certain number of family members. For example, one person would be allowed seven cans of assorted vegetables. Order fillers went through the aisles, retrieving a certain amount of each product such as canned vegetables, canned beans, canned tuna, canned chili/pasta, canned fruits, pasta, cereal, and grain products, meats, breads, eggs, milks, toilet paper, pastries, cookies, and desserts. Food orders were balanced to meet the needs of the clients. If a client was homeless or travelled by bus or train, the food amounts were less because they had to carry the load. Clients with cars were able to take the shopping cart to their car, unload the groceries, and return the cart. Clients filled out a small paper form with travel information, number of family members, and …show more content…
Clients come to the window and sign in on a sheet with the type of assistance they are requesting. We ask them for their photo identification card and look up on the computer to see if they have an existing file. If they have an existing file, then we retrieve it from the filing cabinet, if not, we create a new file for them. Once we have the existing file, we update any information such as dependents, what number of assistance they are receiving since they cannot exceed six, and if they have a change in address. All files are labeled with the first two letters of their last name. Once the files are updated, it goes to another worker who enters the information in the database and then to the caseworker. The caseworker meets with each client to find out why they need assistance and to document this in the database. Reasons could be due to unforeseen expenses such as medical or a car repair. After the caseworker has met with the client, the client then has their food order filled. Since February is a slow month, clients are usually are helped immediately and there is no long wait. Clients that are new must fill out a two page assessment form which is put in their file. After the clients have been served, their files are filed back alphabetically in the filing cabinets. Only one to two people work the intake during the day. According to Irma, an intake volunteer at Irving Cares, on Monday, February 22,
could offer a volunteer to pick up the day old product from the store and the store in turn could create an accountability system between the store and food bank. numerous. The opportunities with the partnership are
Recently, a local food bank approached Q regarding donating its day-old products. Q declined, deciding instead to continue to throw away the product, as they thought there could be fraud amongst employees with the disposition of the food. Being involved in the community and enhancing brand reputation need to be at the forefront of Q’s business plan. The choice to disregard the food banks request could be detrimental to Q’s customers' views of the company. Instead, any concerns of food dispositions can be carefully monitored with minimal costs, by implementing an inventory control program for the goods identified for donations. These processes can become an integral part of Q’s new Loss Prevention program outlined above.
Today I organized documents for case managers because there are some new clients that are being processed. There is a form that must be completed on each client which is an Intake form. This form is the form that Case Worker fill out when a new client is introduced into the Redeploy program. There are two different forms Outer Counties and St. Clair counties. On the document it has several questions such as name, address, education, health, and use of what substance, religion, and family income. This is the first form I saw in each client’s file because this is important to know who file you are looking at and the background on the client.
According to the survey conducted by the U.S conference of Mayors, 67% of adults requesting emergency food aids are people with jobs. Recently, American food banks are experiencing a “torrent of need which they cannot meet”. In Maine, Ms Ehrenreich needed immediate food aid or cash assistance as she was new to the place and most of
I go to St. James every other Wednesday. On Wednesday, the food truck is delivered to St. James Food Pantry. The assignment for the day is listed on the white board in the back of the pantry. The assignments state what bag a volunteers are doing and what contents needs to be in each bag. In each bag, the items will consist of one item from each food group on the food pyramid. St. James is about supplying their clients with nutritional food because they want to help clients not only physical but mental. After filling the bags that the specific person is assigned to, volunteers go to help other groups and organized shelves. At that time any open cases of food: are either stock them or put them in any assigned bags. Before lunch time, volunteers start to prepare the homeless lunch and for nutrition class. My job tasks, is to prepare the homeless lunch and lunch table. I have to prepare about forty-five sandwiches, desserts, chip and juices for the homeless in zip-codes St. James serves.
Seth, I am a Graphic Designer in the College Relations Department at LSC Montgomery. I am working on Michele Richey promo poster for the following events: Citizen Professional Education Workshop poster Transgender People in Today’d Culture poster There were some issues while printing them and I need the work files. Can you send the work files or templates?
On Wednesday, February 7th 2018 it was my first time volunteering with Martha's Table. I signed up to volunteer at the clothing store, known as Martha's Outlet, but the volunteer coördinator directed me to the kitchen because they needed more staff. I was quite excited to work in the kitchen because I love cooking and organizing. When I got to the kitchen, I put on an apron, gloves, and hair net to make sure a sanitary place. My first task was to organize the peanut butter and jelly sandwiches that organizations such as law firms, schools, and churches. I organized hundreds of sandwiches that were given out for free at dinner as well as in the lobby of Martha's Table. Another task I did while at dinner and the dishes was to go outside and
My time spent at Community Harvest included a Thursday and a Friday where my first day spent there included packing bags full of food for senior citizens who would come to pick up their groceries throughout the day. Furthermore, each bag contained the same groceries which made this task fairly simple in comparison to my second day there. One my second day, I assisted those who were shopping for their groceries. Furthermore, I filled out forms which indicated how many pounds of food each person could take. My role was to keep track of 7-10 different shoppers at times while instructing them to what items they could take and how many pounds of those items. Senior citizens as well as those who are in an unfortunate situation benefitted from my actions due to the fact that I filled their bags with groceries and helped instruct people on what groceries they were allowed to
Use these forms to gain a better understanding of the intake process to evaluate the well-being of those in the facility as well as the service user.
Today I met with Teri to present my service learning project to her. I explained to her that I had made a brochure to present all the information about depression to her and that she could keep it. I felt nervous and anxious about presenting. In my brochure I included a brief definition of what depression is, predisposing factors, signs/symptoms, complications, treatments, medications, prognosis, ways to relieve stress/anxiety, and resources to gather more information on depression. As I was presenting my project I began to feel more relaxed and at ease. I tried to make my brochure as brief as possible, so that it was easy to understand, but include all the information needed as well. I feel that I did a pretty job of meeting this goal. I went
After families or individuals are placed in an apartment, case workers will meet with them twice a month. The staff ensures that clients receive the necessary health care and benefits. They also accompany clients to medical appointments and even help them go shopping for groceries in the event that the client may be too weak to go out. Another program that they have is The Grand Central Food Program.
My passion for Human Services began while traveling in Asia, Mexico, and through different communities in our country. The most important lesson I learned whether overseas or here in the USA is compassion. Compassion and understanding for what is needed. Compassion for underprivileged people, the elderly, and most importantly the children. The one thing that has stayed constant with me since I started traveling with my family is that people need help.
On August 4, 2015, Vivian Cu and I chose to volunteer at the Second Harvest Food Bank located on 700 Edwards Ave. in New Orleans. Our Tuesday morning of service started at 9AM and ended around 11:30AM. In preparation for my first time at Second Harvest, I wore comfortable clothes that were easy to move around in and that were possible to get dirty in. The man in charge of all volunteer services, Vince, quickly gave me my duty for the day. There is a huge case of canned goods and my job was to put as many canned goods as possible on a conveyor belt. The conveyor belt would carry these cans to many aisles where other volunteers would put them into smaller boxes that had to weigh from fifteen to thirty pounds. After packaging these boxes, Second
After some research and deliberation, I chose Habitat for Humanity (HFH, 2016) for my service project. There were several reasons that Habitat for Humanity appealed to me. The first reason is that I consider HFH to be a worthy cause is that I appreciate that it’s for a lower income family that would not otherwise be able to afford a home. The facts that the beneficiaries are expected to help build their home or other HFH homes with sweat equity, they’ll pay a mortgage, combined with the way it’s set up so they won’t be able to just sell as a short term flip, gives me the impression that it’s not a freebie entitlement program, but a program that promotes responsibility with some life changing results.
There are usually three types of food categorizes when donating to a food rescue organization; unprocessed, processed or cooked, and non-perishable food. These can be placed into sub-categories for collection and distribution, such as “(i) fruits and vegetables (fruits, vegetables, packaged salads, etc.), (ii) bread (bread,