We are working the front lines of hunger... all across Washington State.

We are your coalition of emergency food providers, governed and directed by people in the trenches, representing all areas of the state. We are based in community to serve our communities. Gathering strength through peers, organizing to find common goals, bringing our shared values together to create a strong collective voice of the emergency food system.

 WFC Annual Conference 

 2021 WFC Annual Conference ~ Hindsight is 20/20 ~the Future is Filled with Possibilities

The WFC Conference Planning Committee has decided to hold a hybrid event this year - in-person and virtually. Hopefully by offering both options, we will meet the needs of all of our members interested in the conference. 

So, we will hold an in-person event in Wenatchee, September 29th - October 1st. While in Wenatchee we will live stream our keynote and sessions to those not able to make it. You will be able to join a ZOOM call to watch and listen. We will also post these to our website after the conference for you to download, if you were not able to attend. 

The theme this year will be Hindsight is 2020 - the Future is Filled with Possibilities!

Registration is now open, www.wafoodcoalition.org 

Our keynote will be Luis Guardia, President of the Food Research & Action Center (FRAC) 

All your favorites will be back! Door Prizes, Silent Auction, Tours, Raffle Tickets and More! 

Conference Registration information:  

 IN PERSON:  Sept. 29-October 1st

• Early Bird Registration (ends September 17th)

• Regular Registration: 

• Non-registered guests/spouse meals - $35

VIRTUAL:  Sept. 30 & October 1st

• $99/person

Make your hotel reservations today! 

• Coast Wenatchee Center Hotel 

 A Special Thank You! 

Thanks to United HeathCare for their generous donation to the Washington Food Coalition. In December, United HealthCare presented Executive Director, Trish Twomey, with a check in the amount of $6,000. The donation was made in lue of a conference sponsorship since our 2020 conference was cancelled due to the pandemic. We are grateful for their donation that will continue the work of the coalition to support food banks across the state of Washington.

DONATE to the WASHINGTON FOOD COALITION!

Help support the work of the Washington Food Coalition by making your tax deductible donation today. The WFC supports food programs across the State of Washington by providing technical assistance, and more recently, by providing information and resources on COVID-19. We are sending out a e-newsletter to all members and friends on current COVID resources from the Department of Health, WSDA, the USDA and the Center for Disease Control, plus many others. We have distributed supplies such as gloves, masks, hand sanitizer and signage, to assist programs across the state in serving their clients. We are sponsoring a variety of trainings to inform our members how to navigate during these unprecedented times. 

WFC's Quarterly Newsletter - Summer 2021

The coalition's Summer 2021 quarterly newsletter is out! Featuring a greeting from our new Board Chair, Andra Smith, Sequim Food Bank, and a message from WSDA on future funding opportunities and reducing client access barriers, plus a great article and best practice from the Bellingham Food Bank on supporting clients with menstrual supplies and an update on the WFC Conference, prices, hotel information and much more!  

Your can also view the newsletter on Issuu https://issuu.com/wafoodcoalition/docs/wfc_summer2021

COVID-19 - Resources We Created For You!  

PowerPoint on Distribution Models: 

The coalition created a new resource on food distribution methods and what it means to move into the next phases of the Governor's Stay Home, Stay Safe Plan. To view the PowerPoint click here. 

Guidance Sheets: 

If you are a contractor or subcontractor of EFAP, TEFAP or CSFP you should have received new, simplified guidance sheets for your organization’s staff and volunteers.

The WFC created simplified guidance sheets on five topics including Masks and Facial Covering, Accepting Food Donations, What to Do When a Staff Person or Volunteer has COVID Symptoms, and Distributing Food Indoors and Outdoors.

Each sheet boils down the important points you need to know and to follow. They are footnoted with sources and provide links to state policies from DOH, L & I and the Governor’s Proclamations.

The WFC created simplified guidance sheets on five topics including: 

• Coronavirus (COVID-19) Common Questions Regarding Worker Face Covering and Mask Requirements - CDC
• Guidance on Cloth Face Coverings from the Washington State Department of Health
• https://lni.wa.gov/agency/outreach/coronavirus-covid-19-worker-face-covering-and-mask-requirements-questions

2. Accepting Food Donations 

• FOOD RESCUE Donation Guide — Home Kitchen
• FOOD RESCUE Donation Guide - Businesses

3. When a Staff or Volunteer has COVID Symptoms 

• Guidance for Daily COVID-19 Symptom Screening of Staff and Guests

• COVID-19 Testing Locations

• Washington Disease Reporting System (WDRS) Forms
• COVID-19 Reporting Form (PDF) - Updated 3/4/2020
• Contact Investigation in WDRS (PDF) - Updated 2/7/2020

• Contact Tracing

4. Distributing Food Indoors 

• https://www.cdc.gov/coronavirus/2019-ncov/community/organizations/cleaning-disinfection.html
• Ventilation and Air Quality for Reducing Transmission of COVID-19
• Guidance for Daily COVID-19 Symptom Screening of Staff and Guests
• In-Store Retail Operations COVID-19 Requirements

5. Distributing Food Outdoors

• https://www.cdc.gov/coronavirus/2019-ncov/community/organizations/cleaning-disinfection.html
• Guidance for Daily COVID-19 Symptom Screening of Staff and Guests
• Ventilation and Air Quality for Reducing Transmission of COVID-19

 Other important guidance:

• Safe Start Washington 
• Current WA COVID Guidance November 2020 to Jan 11th, 2021
• Washington State COVID-19 Response
• COVID-19 Reopening Guidance for Businesses and Workers

PPE Vendors: 

Click here to see the coalition's PPE Vendors list for 

WSDA is hosting calls every other week on Tuesdays from 9:00 am to 10:00 am, for Food Assitance program subcontractors and contractrs to hear the latest news on programs and resources affecting programs during the COVID-19 virus.  Calls are optional. 

You can also dial in using your phone.
United States: +1 (646) 749-3122

Access Code: 809-174-509
Join from a video-conferencing room or system.
Dial in or type: 67.217.95.2 or inroomlink.goto.com
Meeting ID: 809 174 509
Or dial directly: [email protected] or 67.217.95.2##809174509

New to GoToMeeting? Get the app now and be ready when your first meeting starts:
https://global.gotomeeting.com/install/809174509

EFAP and TEFAP Contractors have their own calls every other Friday. Contact WSDA to get information to join those calls. 

There is a lot going on in our state right now and I encourage you to stay informed of news regarding Covid-19, a strain of the Coronavirus, and how you can protect yourself and those you serve. 

Remember, hand washing is key! Make sure you are modeling proper hand washing techniques - Wash for 20 seconds. Wash top and bottom, wrist, in-between each finger, and under fingernails. Dry on paper towel. As with most respiratory viruses, we can expect advice for the general public to include avoiding gathering places and exercising social distancing.

https://www.cdc.gov/handwashing/posters.html

DOH, Posters for staff and clients: https://www.kingcounty.gov/depts/health/communicable-diseases/disease-control/novel-coronavirus/posters.aspx

Sources for information: 

• Info from the CDC: https://www.cdc.gov/coronavirus/2019-nCoV/summary.html?utm_medium=email&utm_source=govdelivery      
• https://cms.agr.wa.gov/WSDAKentico/Documents/Pubs/825-COVID-19PreventionFoodPantriesFactSheet.pdf
• Hand washing flyers: https://www.cdc.gov/handwashing/posters.html
• USDA just published additional guidance https://www.fns.usda.gov/disaster/pandemic
• Dining Area Closures: Guidance for Food Establishments (PDF)
• Coronavirus Retail Food Establishments Supply Chain Issues & Conservation Strategies (PDF)
• https://www.kingcounty.gov/depts/health/communicable-diseases/disease-control/novel-coronavirus/protection.aspx
• Sanitation and Hygiene Guidance– This more extensive document provides extensive guidance on Sanitation and Hygiene for Homeless Service Providers.  It contains many general tips in printable poster and checklist form that should be useful for food bank operations.

• Please find a few websites maintained by governmental agencies with additional information and resources about COVID-19 below:

1.  Public Health – Seattle and King County
2. Washington State Department of Health
3. Centers for Disease Control and Prevention

•  Great guide for businesses and organizations - PlanningforaCoronavirusPandemic.pdf 
• Make a plan! 
• Determine who and what resources are required for your pantry to operate.  
• Encourage personal preparedness
• Anticipate Absenteeism - volunteers not feeling safe or are ill.
• Cross train staff and volunteers to carry out essential functions 
• Prepare for social distancing - increased physical distance between people to reduce spread of virus.  
• https://www.fmi.org/food-safety/coronavirus
• Frequently Asked Questions about the Coronavirus: 
• https://www.cdc.gov/coronavirus/2019-ncov/faq.html
• https://crosscut.com/2020/03/faq-coronavirus-washington

• Novel coronavirus fact sheet:
  

• ኖቭል ኮሮናቫይረስ
• Amharic

• 新型冠状病毒
  Chinese, Simplified
  
  
• 新型冠狀病毒
  Chinese, Traditional
  
  
• ីរុសកូរុ៉ូរប្រភេទថ្មី
  Khmer
  
  

• 신종 코로나바이러스
  Korean
  
  
• Новый штамм коронавируса
  Russian
  
  
• Caabuqa Xalfaafka Wadnaha
  Somali
  
  
• Nuevo coronavirus
  Spanish
  
  
• ไวรัสโคโรนาสายพันธุ์ใหม่
  Thai
  
  
• Vi-rút Corona Mới
  Vietnamese

Simple ways to prevent the spread of COVID-19 in your workplace:

The low-cost measures below will help prevent the spread of infections in your workplace, such as colds, flu and stomach bugs, and protect your customers, volunteers and employees. Employers should start doing these things now, even if COVID-19 has not arrived in the communities where they operate. They can already reduce working days lost due to illness and stop or slow the spread of COVID-19 if it arrives at one of your workplaces.

Make sure your workplaces are clean and hygienic

• Surfaces (e.g. counters and tables) and objects (e.g. telephones, keyboards) need to be wiped with disinfectant regularly
• Why? Because contamination on surfaces touched by employees and customers is one of the main ways that COVID-19 spreads.

Promote regular and thorough hand-washing by employees, volunteers and customers

• Put sanitizing hand rub dispensers in prominent places around the workplace. Make sure these dispensers are regularly refilled
• Display posters promoting hand-washing – ask your local public health authority for these or look above to links to hand washing signage.

 Make sure that staff, volunteers and customers have access to places where they can wash their hands with soap and water

• Why? Because washing kills the virus on your hands and prevents the spread of COVID19 

Promote good respiratory hygiene in the workplace o Display posters promoting respiratory hygiene. 

Ensure that face masks and / or paper tissues are available at your workplaces, for those who develop a runny nose or cough at work, along with closed bins for hygienically disposing of them.

• Other tips: 

• • Wipe tables, counters, etc. with a bleach solution before and after programs & guests.

  • Not only dining (or distribution) tables but registration tables & coffee counter.

  • Wiping down handles, doors, doorknobs, handrails multiple times a day with a bleach solution or disinfectant wipes.

  • Wiping down pens and other items that can possibly provide a place for the virus to spread with a bleach solution or disinfectant wipes.

  • Since this virus is so new, we do not know yet how long it can stay alive on surfaces.

  • Washing our hands regularly:

  • Scrubbing with soap for 20 seconds or longer.

  • Here are two short videos reminding people best hand washing practices:

  • Short:https://www.webmd.com/cold-and-flu/video/how-to-wash-your-hands

  • Longer:https://www.youtube.com/watch?v=d914EnpU4Fo

  • Keep hands away from face.

  • Finally, and most important, IF YOU ARE SICK, PLEASE STAY HOME!! We want you to get well ASAP and do not want you to share your germs.  This is not a time to "tough it out". While most cases are mild, if you pass it along to someone else whose system is not as strong, and that can prove fatal.

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 Renew Your WFC Membership Today! 

To renew your membership click here. It's quick and easy. Membership is based on a sliding schedule of your food program's budget starting as low as $25/yr. 

Your membership comes with many benefits including:  

• Discounted fee to our annual conference and other trainings and events
• A discounted copy of valuable resources manuals, and discounted pricing on additional copies – Food Safety, Special Dietary Needs, Food Banking 101, and Best Practices. 
• Bi-monthly e-newsletters and quarterly newsletters
• Training opportunities for staff & volunteers plus technical assistance, answering your questions about programs and services, models and best practices, how to get started, and more.
• Food Bank Certification course for your staff/volunteers
• Access to a discounted membership with WA Nonprofits, for even more fabulous trainings that are offered both online and in person, all across the state
• Access to over 300 other WFC members – your colleagues in the fight against hunger!
• You have a vote in the election of your District representatives.
• Discounted agency insurance through Conover/Great American Insurance. 

 If your EFAP lead pays your membership dues, we will notify you when they pay on your behalf.  Happy New Year!  

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 Thanks to our great Sponsors who bring the Washington Food Coalition Annual Conference to life!