Exciting updates to the FFEN Essentials training offerings
We know that food shelf leaders are busy and that onboarding staff, volunteers and board members can be challenging and time consuming.
FFEN is here to be your go-to partner for onboarding and training as you welcome new leaders into your organization.
For 2025, we’re making it easier to engage in our training and education sessions.
Our classic “Welcome to Hunger Relief” session has been split out into two different options, with content targeted for unique audiences, and offered on a monthly basis. The first hour of each session will be a content presentation and the final 30 minutes will allow participants to connect with each other and ask program specific questions for discussion.
Beyond the Brown Bag: Hunger Relief Trends & Insights
Available virtually the second Tuesday of each month (11:30am-1pm)
Recommended for new Food Shelf Leaders, Board Members, Volunteers.
This session is perfect for new food shelf leaders, board members, volunteers, and others seeking to deepen their understanding of hunger relief while gaining practical strategies to create shopper-focused, impactful programs.
- Get an overview of the evolution of hunger relief efforts, from pre-packed, shelf-stable options to fresh, perishable foods in a client-choice model.
- Learn about food insecurity and the difference between a food bank and a food shelf.
- Get a glimpse of the trends in the hunger relief sector.
- Learn about the foods and experiences most valued by food shelf shoppers, key milestones in hunger relief, and resources available for nonprofit organizations.
Fresh Food First: Optimizing Food Shelf Operations
Available virtually the fourth Tuesday of each month (11:30am-1pm)
Recommended for Staff and Volunteers leading daily food shelf operations.
This session is designed for those managing the day-to-day responsibilities of a food shelf, providing actionable guidance to improve efficiency and impact. Key areas of learning and discussion will include:
- Advanced insights and strategies to build sustainable, shopper-focused distribution programs.
- Food sourcing and distribution methods, including practical tools and resources to enhance food shelf operations.
- Best practices for managing fresh foods to reduce waste.
