How We Fight Hunger

Food Bank

Foodlink provides food to hundreds of member agencies in our service area. We provide food to emergency food organizations such as food pantries, soup kitchens and shelters. We also assist non-emergency programs such as group homes and senior centers, helping nonprofit agencies save vital dollars on their food budget so their scarce resources can be redirected to their programs.

There’s enough food to go around. Foodlink’s 90,000-square-foot warehouse can hold 5 million pounds of food a day. Our freezer is capable of holding one million pounds. Our cooler can hold 400,000 pounds. Our fleet of 13 trucks provide top-notch service to all corners of our service area, from the lake shore to the Pennsylvania border. A collaborative effort of Foodlink employees, volunteers and community members work to help ensure that mouths are fed and bellies are full.

Within Foodlink’s food bank operations, and apart from the work we do serving hundreds of agencies, there are two main programs that help combat hunger in the Rochester area.

BackPack Program™

The BackPack Program from Foodlink provides children in need with bags of nutritious food each weekend, when school meals are no longer available. Learn more.


Mobile Pantry

Our mobile pantry program travels to locations in underserved areas of Foodlink’s 10-county service area to supplement the work done by existing pantries in those regions. Learn more. 


Statement of non-discrimination

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.

Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.

To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: How to File a Complaint, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by:

(1) mail: U.S. Department of Agriculture
Office of the Assistant Secretary for Civil Rights
1400 Independence Avenue, SW
Washington, D.C. 20250-9410;

(2) fax: (202) 690-7442; or

(3) email:

This institution is an equal opportunity provider.

Community Kitchen


The Foodlink Community Kitchen is one of the most state-of-the-art commercial kitchens in the Rochester region. The relocation and expansion of the kitchen in 2016 allowed us to focus on three main pillars to build the health and wealth of our communities: 

Healthy Meals

By investing in state-of-the-art equipment, we continue to raise the bar on the nutritional quality of the meals we serve. We currently prepare and deliver thousands of meals daily — primarily to after-school programs that serve youth in the City of Rochester. Learn more

Value-Added Processing

We have enhanced our sliced-apple operations, which aims to provide healthy snack options for kids and spur economic development for regional farmers. We look forward to piloting other produce processing initiatives in the years ahead. Learn more

Career Empowerment

Foodlink recently launched a one-of-a-kind culinary training program — the Foodlink Career Fellowship — for individuals with barriers to employment. Participants in this program will graduate onto middle-skills jobs and earn a living wage that will help them avoid future dependency on the emergency food system. Learn more

Community Health Programs

Doing our part to provide healthy and affordable food to all.  We’re not just fighting hunger.  We’re building self-sustainability through improved food access and community health.

The USDA defines a “food desert” as “as parts of the country vapid of fresh fruit, vegetables, and other healthful whole foods, usually found in impoverished areas. This is largely due to a lack of grocery stores, farmers’ markets, and healthy food providers.”

In many places, “food swamps” may be the more appropriate term because there is an abundance of food options from places such as corner stores, but it sorely lacks any nutritional value. 

Foodlink has several Community Health Programs in place to address this issue. They include: 

Curbside Market

The Curbside Market is a mobile farmers market that brings fresh, affordable produce to areas where fresh fruits and vegetables are not easily accessible. Cash, debit, EBT and WIC are all accepted. Learn more. 

Lexington Avenue Community Farm

The Lexington Avenue Community Farm is one of Rochester’s largest urban agriculture sites. Sitting on 1.3 acres of land in northwest Rochester, the farm is a vibrant community garden for the local refugee population, a small commercial growing operation for Foodlink’s programs, and a play space for area children and families. Learn more. 

Nutrition Education

Foodlink empowers individuals and families with the skills and knowledge needed to make healthy choices through nutrition education programming. We have educators who teach curricula for three main programs: Cooking Matters, Just Say Yes to Fruits and Vegetables, and Eat Smart New York. Learn more. 

Nutrition Education

Teaching nutritious eating for a lifetime of healthy habits.


COVID-19 UPDATE (3/31):

Foodlink is working diligently to continue to serve our community, as well as prevent the community spread of COVID-19 (coronavirus) in our region. Our goal has been, and will remain, to prioritize the safety of our staff, partners, and clients by enacting serious risk-reduction measures, while positioning ourselves to ensure continued service to this community. Because of this, many of our nutrition education activities have been suspended — or gone virtual.

We will continue to monitor developments related to COVID-19, and will reassess our schedule – and provide further updates to our community partners. We did not make this decision without thoughtful consideration of our partners and those whom we serve. The health and safety of our customers is our top priority.

Thank you for your understanding and cooperation.


Individuals in our community who have difficulty accessing an adequate amount and variety of safe foods are at the highest risk for negative health outcomes such as obesity and diabetes. Children and adults who do not have enough healthy food can also suffer from inability to focus and may perform poorly in academic settings.

Foodlink is committed not only to providing food, but helping individuals learn more about what they are eating so that they can take control over their own health and wellness. Foodlink uses the Dietary Guidelines for Americans and My Plate in sourcing, stocking, and distributing food, as well as in nutrition education classes.

Foodlink’s Nutrition Education programs

Educators at Foodlink teach the principles of three main nutrition education programs: Cooking Matters, Just Say Yes to Fruits and Vegetables, and Eat Smart New York.

To learn more about our various programs and how we are improving food literacy in our service area, contact Nutrition Education Manager Margaret Liljedahl at (585) 413-4051 or

Cooking Matters™

Foodlink is proud to be a lead partner of Share Our Strength’s Cooking Matters, a national program that empowers families at risk of hunger with the skills, knowledge and confidence to make healthy and affordable meals. Learn more.

Just Say Yes to Fruits and Vegetables (JSY)

Foodlink offers the Just Say Yes to Fruits and Vegetables (JSY) Program to emergency agencies to provide nutrition education and obesity prevention programming to low-income clients of the emergency food network. We also hold demonstrations and workshops at the City of Rochester Public Market throughout the year. Learn more. 

SNAP-ED New York

SNAP-ED New York’s mission is to improve the likelihood that persons eligible for the Supplemental Nutrition Assistance Program (SNAP) will make healthy choices within a limited budget and choose active lifestyles consistent with the current Dietary Guidelines for Americans and MyPlate. Learn more.

Nutrition Education at the Market


THIS PROGRAM IS CURRENTLY SUSPENDED. Check out the Public Market’s Facebook page for our virtual demonstrations!

Foodlink hosts nutrition education workshops at the City of Rochester Public Market throughout the year! Now located in the new indoor “B” shed year-round, nutrition educators offer free cooking demonstrations on certain Thursday and Saturday mornings throughout the year. The schedule varies by season, and topics and recipes change weekly.

The goal of these workshops is to help individuals and families prepare easy, delicious, and healthy meals on a budget. Foodlink encourages community organizations to bring their groups to a workshop. If interested, please reach out to Marcy McMahon ( or Desiree Bass ( in advance via email. Individuals wishing to attend a workshop can simply show up! 






Food Hub

The Foodlink Food Hub


The United States Department of Agriculture defines a Food Hub as “a centrally located facility with a business management structure facilitating the aggregation, storage, processing, distribution and/or marketing of locally produced food products.” Most existing Food Hubs focus on helping small and mid-sized farmers access new markets to increase their profitability. Foodlink’s work maintains many of the same goals as the USDA Food Hubs, as we purchase and redistribute nearly two million pounds of local produce every year. The Foodlink Food Hub is unique, however, because our primary goal is to help underserved individuals and institutions access fresh, healthy, and affordable foods.

The core of our Food Hub is our warehouse facility at 1999 Mt. Read Blvd., where we have the capacity to distribute more than 19 million pounds of food annually (including 5.7 million pounds of fruits and vegetables in 2016!). Ancillary assets include industrial-sized freezers and coolers, a fleet of trucks, and a commercial kitchen. This capacity allows us to purchase high volumes of local product and redistribute to the 500 agencies in our network.

By being good stewards of our assets and resources, we can go “beyond food banking” and do more than redistribute food.  This is how Foodlink has gone from Food Bank to Food Hub.  Our consumer-driven food hub starts with food distribution, but it includes several programs and resources that increase food access and food literacy. They include:

  • Cooperative Purchasing
  • Food Access Programs
  • Farm to Institution Initiatives
  • Farm to School (sliced apples)
  • Value-Added Processing
  • Prepared Meals
  • SNAP outreach and education
  • Nutrition Education
  • Food Budgeting
  • Menu-planning for agencies

Foodlink is using our assets and resources to be the regional Food Hub. We are using our strong partnerships with farmers to gather and distribute product throughout our 10-county service area. We are supporting farmers by purchasing surplus, unsold, and unharvested product. We are making this a hassle-free experience to ensure that quality local product reaches as many people as possible.

In addition, the Foodlink organization has remarkable assets and resources, such as:

1999 Mt. Read Blvd:

  • 80,000-square-foot warehouse
  • 28,000-square-foot commercial kitchen
  • 3,700-square-foot cooler
  • 5,200-square-foot freezer
  • This building operates as our distribution center where more than 19 million pounds of food was moved in 2016.
  • This building also houses our Community Kitchen, which serves approximately 4,000 meals daily for area youth and other organizations. 

Transportation Assets:

  • 53-foot refrigerated tractor trailer
  • Three 26-foot refrigerated straight trucks
  • Four 22-foot refrigerated straight trucks
  • One 14-foot refrigerated straight truck
  • Two non-refrigerated pickup trucks
  • Two non-refrigerated vans

Operational Assets:

  • Foodlink is the food bank for 10 counties in Western and Central New York: Allegany, Genesee, Livingston, Monroe, Ontario, Orleans, Seneca, Wayne, Wyoming and Yates.

Within our 10-county service area we partner with 500 human service agencies to move 19 million pounds of food annually. This requires sophisticated software and internal bandwidth for:

  • Inventory
  • Deliveries/Pick-ups
  • Accounting and billing

Programmatic assets:

Foodlink emphasizes the importance of workforce development throughout all activities. A Food Hub allows Foodlink to continue to train workers and create jobs in several different parts of the food system.

SNAP information



The Supplemental Nutrition Assistance Program (SNAP), formerly known as food stamps, is a federal nutrition program that helps you fill the gaps in your grocery budget, stretch your food dollars and buy healthy foods. SNAP benefits can be used to purchase food at grocery stores, convenience stores, some farmers’ markets and co-op food programs, and at Foodlink’s Curbside Market and Urban Farm Stands.

Local Departments of Human Services follow Department of Agriculture rules for determining SNAP eligibility based off of household size, income, and some expenses (including child care for working adults and students, and medical expenses for seniors and people with disabilities). The amount of SNAP you are eligible for is based off of the difference between 30 percent of your net income and what the USDA calls the Thrifty Food Plan amount for your family size. The Thrifty Food Plan is recognized as the most inexpensive grocery budget needed to afford a well-balanced diet for the month.

Visit the state’s Office of Temporary and Disability Assistance (OTDA) website to learn more about the program, including maximum SNAP benefit allowances, eligibility requirements and income guidelines.

APPLY: Social Services office contact information, by county

SNAP Outreach

Foodlink is asking our agencies and community partners to directly refer families in need of SNAP assistance to their respective county Nutrition Outreach and Education Program Coordinators (NOEP). This change from our previous SNAP outreach program will enable clients to receive in-person SNAP assistance more quickly, and will support State SNAP outreach efforts. If your program is in a county that has a NOEP, you can contact your county NOEP Coordinator for SNAP outreach material with their contact information.

Food Help NY: Find a NOEP Center

For counties that do not have a NOEP Coordinator (Livingston, Orleans, Wyoming and Yates county), there are several Foodlink-trained SNAP outreach advocates in your county. Their contact information is also listed below:



Cattaraugus Community Action

Joye Mott



Food for All

Kay Brion



Law NY

Sue Segelman



Law NY

Pamela Johnson



Law NY

Virginia Tourrella



Law NY

Edna Reid

315-781-1465 x1008


Law NY

Tami Sprague

315-781-1465 x1018


Perry Emergency Food Pantry

Douglass Spencer



Zion Hill

Rachel Bender



Career Empowerment

Building career pathways in our local food economy that nourish communities and create economic opportunity.

Great things happen when people find jobs—they also find confidence, purpose and the sustainable means to put food on the table.

Foodlink launched a job training program through our Value-Added Processing initiative during the second shift at our Community Kitchen. Since its launch, Foodlink has taught participants valuable skills in food processing and fundamentals of food preparation, giving them the experience and skills to secure entry-level employment.

Foodlink also works with individuals through the Work Experience Program (WEP) every day in our food bank. The rerouting of the RTA bus line to include multiple stops at Foodlink’s Mt. Read location has been instrumental in ensuring that Foodlink is an accessible partner in workforce development. 

With the completion of our state-of-the-art commercial kitchen and food-processing center, Foodlink will now be able to formalize and expand training opportunities for community members seeking a pathway toward career growth in the regional food sector. Foodlink’s training institute, called the Foodlink Career Fellowship, will support the production of healthy meals for the most vulnerable members of our community, increase agricultural economic development, and help reduce poverty.

Foodlink’s Community Kitchen, pictured in December 2016 after its staff relocated from its former facility on Joseph Avenue.

The training aims to address the needs of local, hard-to-place and underemployed individuals, as well as employers who are looking to hire a trained, vetted workforce to meet the skills gap and projected growth in the regional food industry.

Our training model is based in the understanding that individuals facing employment barriers succeed in programs that:

1. Provide opportunities to develop, practice and master workplace readiness (or soft skills)
2. Offer clear, attainable and customized career pathways based on the participants assessed strengths, interests and aptitude and regional economic data
3. Model real work environments and connect training to practical, in-demand work skills
4. Offer progressive educational and training opportunities to move participants along their career path
5. Address predominant barriers to employment though program design, community partnerships networking and collaborative solutions to issues such as child care and transportation
6. Provide job placement and retention support

Our 12-month training will have multiple “on and off ramps” to provide flexibility and customization, expanding career pathways for program participants. Employers and local community colleges are engaged as partners to ensure an industry relevant training curriculum. Program participants will learn and hone their skills on industry standard equipment in Foodlink’s Community Kitchen and Value Added Processing Center. Foodlink staff are working with a variety of leading community organizations, industry experts and educational institutions to build trainings that reflect local economic development data and achievable educational goals for participants.

To learn more about our program development or to partner with us, please contact:

Jes Scannell
Director, Career Empowerment Initiatives

Green Initiatives

We believe in helping not just the people we serve but the environment as well.  Through several green initiatives, Foodlink is committed to reducing our carbon footprint and raising awareness for self-sustainability.


Sweet Beez

Foodlink is proud to partner with Sweet Beez, which utilizes Rochester’s abundant natural resources to save the declining honeybee population while simultaneously advancing the economic stability of the community. Recently, Sweet Beez provided us with a beehive for use at our Lexington Avenue Garden, and we work with them regularly to provide workshops to the community. Their mission is to create a vibrant urban community, empower community members, expand local economic development and protect the health and well-being of honeybees. This is done through outreach, community action and advocacy efforts. Sweet Beez is also focused on creating jobs through the local production of raw honey and development of agricultural skills.

Click here to learn more about Sweet Beez.