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24 <br /> people who were not food insecure prior to Covid, became so. She said there is a desire to <br /> build upon the momentum created by Covid to encourage more local food sources. She <br /> resumed the presentation: <br /> Slide #11 <br /> Trends in the (limited)data <br /> Initial spike in need happened in April followed by slow decline <br /> in May but numbersaretrending up again <br /> I pact of federal programs <br /> Changes from April to now <br /> What to expect in the com ing months <br /> Learning from those with lived experience <br /> Intersectional nature of food insecurity <br /> - rent eatsfirst <br /> How race and place impact food insecurity <br /> - systemic issuesthat have been exacerbated during the <br /> pandem is but predate this crisis) <br /> Slide #12 <br /> Food and Nutrition Services <br /> r I4S Applications$u bmlrind Mont It ly <br /> 1. <br /> F .x <br /> P <br /> NG <br /> R 1aJ <br /> s an� fa 114 <br /> ae Jfa <br /> t <br /> 1N <br /> �W w w,fw u V Sre on Ne.or 1r ire w w aY�xr H 4 See <br /> Nn JaN <br /> M�Na rItl HY <br /> Slide #13 <br /> Numbers from Food Providers <br /> Month Meals served Caloric Intake <br /> March 2020 34,000 23,606,800 <br /> April 2020 99,491 61,976,540 <br /> May 2020 69,999 48,111,345 <br /> June 2020 86,622 57,654,660 <br /> July 2020 28,240 19.344.400 <br /> August 2020 18,450 12,638,250 <br /> September 2020 18,310 12,542,350 <br /> October 2020 14,030 9,610,550 <br /> Total 369,142 245,484,895 <br /> Average of48K meals served weekly since March 2020 <br />