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24 <br /> 1 people who were not food insecure prior to Covid, became so. She said there is a desire to <br /> 2 build upon the momentum created by Covid to encourage more local food sources. She <br /> 3 resumed the presentation: <br /> 4 <br /> 5 Slide #11 <br /> 6 <br /> 7 Trends in the (limited)data <br /> 8 Initial spike in need happened in April followed by slow decline <br /> 9 in May but numbersaretrending up again <br /> 10 I m pact of federal programs <br /> 11 Changes from April to now <br /> What to expect in the com ing months <br /> 12 <br /> 13 Learning from those with lied experience <br /> 14 Intersectional nature of food insecurity <br /> - rent eatsfirst <br /> 15 <br /> 16 How race and place impact food insecurity <br /> 17 - systemic issuesthat have been exacerbated during the <br /> pan deco is but predate this crisis) <br /> 18 <br /> 19 <br /> 20 <br /> 21 Slide #12 <br /> 22 Food and Nutrition Services <br /> 23 <br /> 24 ChS Ap011ntlons Su mlrind Mom hly <br /> 25 E '` <br /> 26 <br /> 27 <br /> m ta, <br /> Jf0 <br /> 28 <br /> 29 <br /> 30 <br /> 31 <br /> 32 <br /> 33 <br /> 34 Slide #13 <br /> 35 <br /> 36 Numbers from Food Providers <br /> 37 <br /> 3 p Month Meals served Caloric Intake <br /> O March 2020 34,000 23,606,800 <br /> 39 April 2020 99,491 61,976,540 <br /> May 2020 69,999 48,111,345 <br /> 40 June 2020 86,622 57,654,660 <br /> July 2020 28.240 19.344.400 <br /> 411 August 2020 18,45a 12,636,250 <br /> September 2020 18,310 12,542,350 <br /> 42 2 Ochober2020 14,030 9,610,550 <br /> Total 369,142 24S.MA,94S <br /> 43 <br /> 44 Average of 4BK meals served weekly since March 2020 <br /> 45 <br /> 46 <br /> 47 <br /> 48 <br /> 49 <br /> 50 <br />