GOLD2022

East End Food Institute

We support, promote, and advocate for local food and local producers.

Southampton, NY   |  www.eastendfood.org

Mission

East End Food Institute's mission is to support, promote, and advocate for local food and local producers on the East End of Long Island.

Ruling year info

2010

Executive Director

Kate Fullam

Main address

PO Box 356

Southampton, NY 11969 USA

Show more contact info

EIN

27-1962169

NTEE code info

Alliance/Advocacy Organizations (K01)

IRS filing requirement

This organization is required to file an IRS Form 990 or 990-EZ.

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Communication

Programs and results

What we aim to solve

SOURCE: Self-reported by organization

Farmers on the East End of Long Island have the capacity to leverage rich agricultural soils to produce significant quantities of produce for a sustainable and equitable food system. However, land and labor costs are high, and related distribution systems are not fully in place to support such a vibrant food economy. East End Food Institute works with growers, food producers, and other partners to identify and tackle some of the key issues within our local food system.

Our programs

SOURCE: Self-reported by organization

What are the organization's current programs, how do they measure success, and who do the programs serve?

Collaborative Regional Alliance for Farmer Training

The East End Collaborative Regional Alliance for Farmer Training (CRAFT) is a cooperative effort of local farms organized to enhance educational opportunities for farm apprentices. Apprentices on farms that participate in the CRAFT program experience a diversity of successful farm models and join a community of fellow apprentices and farmers.

Our goal for East End CRAFT is to enrich and support education and community building through farm tours, workshops, and social events. Every season, people of all ages and backgrounds come to the East End to gain farming skills by apprenticing on local farms. East End Food Institute collaborates with farm members to organize a series of bi-weekly tours and workshops for these apprentices that runs from April through October. The tours and workshops give them a chance to broaden their knowledge by exploring other farming models than the ones they're associated with. They also get to see a diversity of food producing ventures unique to the East End, such as vineyards, orchards, fish and shellfish hatcheries, and more. Local experts add to the experience through lectures and demonstrations. The CRAFT program also gives apprentices a chance to network and socialize with members of the farming community and people of similar interests.

Population(s) Served
Farmers

East End Food Institute's Farm to Community program, in partnership with Long Island Cares, gives farmers an outlet for their surplus produce and pays them for it while at the same time providing hungry Long Islanders with fresh, healthy produce. In 2018, the organization began freezing and vacuum sealing fresh produce during the height of the growing season to distribute to food pantry partners in the wintertime. This ensures that food pantry patrons can access locally-grown produce year-round, and it also supports the farms.

Population(s) Served
Economically disadvantaged people

East End Food Institute helps connect people interested in working as an apprentice on an East End farm with farmers willing to share their expertise. We work with a wide range of farms, each with different business models and apprenticeship programs. Most farms provide housing, fresh produce, a modest stipend, and hands-on training in exchange for the work apprentices contribute. Through our CRAFT program we offer apprentices additional educational opportunities that not only deepen their learning experience but also give them the chance to network and socialize with others in the farming community.

Population(s) Served
Farmers

East End Food Institute advocates for sustainable food policy at the national, regional, and local levels. We work hard to keep up-to-date and inform our members about relevant farm and food policy that affects East End farms and food businesses. We often team up with other organizations with complementary missions, such as the National Young Farmer's Coalition and the National Sustainable Agriculture Coalition.

Population(s) Served
Farmers
Unemployed people

East End Food Institute operates a shared community kitchen to help small scale food entrepreneurs get started. The kitchen is located on the Southampton Campus of Stony Brook University.

Population(s) Served
Unemployed people

Where we work

Goals & Strategy

SOURCE: Self-reported by organization

Learn about the organization's key goals, strategies, capabilities, and progress.

Charting impact

Four powerful questions that require reflection about what really matters - results.

East End Food Institute believes that the work of providing food to the community should be valued, and that this should be reflected in fair prices. Through education, collaboration, and promotion we hope to create an understanding between producers and consumers that upholds our vision. We strive to ensure that consumers enjoy healthy, local food, and that local producers are supported in a thriving regional food system.

Our programs support the sustainability of local farm and food businesses, including:
- Farm and food business apprentice matching and education
- Fully licensed commercial kitchen and food business incubator
- Food policy and advocacy engagement with other local partners
- Development of new markets for local food products

The organization employs a full time Executive Director, Food Production Specialist, Operations Manager, and Program Coordinator to organize and sustain its operations and programming. Our fully licensed commercial kitchen aggregates and processes surplus farm produce for redistribution to local markets, institutions, and community organizations that help community members in need. Local food entrepreneurs can use the shared commercial kitchen to launch new products that further support the local food economy. A partnership with The Food Lab at Stony Brook University in Southampton engages members of the public in classes, workshops, and an annual conference.

East End Food Institute has earned respect in the food community related to its longstanding farmer apprentice matching and training programs. This enables the organization to stay connected and hear the concerns of those at the beginning of the food system. The Collaborative Regional Alliance for Farmer Training (CRAFT) program has been particularly successful, with participation increasing significantly in the past year. At the commercial kitchen in Southampton, the organization has seen increased revenues associated with food production contracts with local farms and food businesses that re-sell products made from local farm produce. Additionally, there has been an increase in rentals of shared kitchen space by local food entrepreneurs launching their businesses on the East End of Long Island. The next step is to expand our capacity to serve more farms and food businesses through expanded on-site storage for aggregation and distribution.

How we listen

SOURCE: Self-reported by organization

Seeking feedback from people served makes programs more responsive and effective. Here’s how this organization is listening.

done We shared information about our current feedback practices.

  • How is your organization using feedback from the people you serve?

    To identify and remedy poor client service experiences, To identify bright spots and enhance positive service experiences, To make fundamental changes to our programs and/or operations, To inform the development of new programs/projects, To strengthen relationships with the people we serve, To understand people's needs and how we can help them achieve their goals

  • Which of the following feedback practices does your organization routinely carry out?

    We take steps to get feedback from marginalized or under-represented people, We take steps to ensure people feel comfortable being honest with us, We engage the people who provide feedback in looking for ways we can improve in response, We act on the feedback we receive, We tell the people who gave us feedback how we acted on their feedback

  • What challenges does the organization face when collecting feedback?

    It is difficult to find the ongoing funding to support feedback collection, Staff find it hard to prioritize feedback collection and review due to lack of time

Financials

East End Food Institute
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Operations

The people, governance practices, and partners that make the organization tick.

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Connect with nonprofit leaders

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lock

Connect with nonprofit leaders

Subscribe

Build relationships with key people who manage and lead nonprofit organizations with GuideStar Pro. Try a low commitment monthly plan today.

  • Analyze a variety of pre-calculated financial metrics
  • Access beautifully interactive analysis and comparison tools
  • Compare nonprofit financials to similar organizations

Want to see how you can enhance your nonprofit research and unlock more insights? Learn More about GuideStar Pro.

East End Food Institute

Board of directors
as of 06/13/2022
SOURCE: Self-reported by organization
Board chair

Michael Braverman

self-employed

Term: 2012 -

Debra Halpert

Monroe East

Vincent McGee

self-employed

Sheri Sandler

Reba Judith Sandler Foundation

Deborah Van Zijl

Merrill Lynch

Mark Smith

Honest Man Group

Dee Muma

Dark Horse Restaurant / Centerville Farms

Mark-Antonio Smith

The Nurtury for Kids

George Olsen

New York City Regional Center

Claudia Pilato

Pilato PR & Marketing Consultants

Cindi Crain

self-employed

Board leadership practices

SOURCE: Self-reported by organization

GuideStar worked with BoardSource, the national leader in nonprofit board leadership and governance, to create this section.

  • Board orientation and education
    Does the board conduct a formal orientation for new board members and require all board members to sign a written agreement regarding their roles, responsibilities, and expectations? No
  • CEO oversight
    Has the board conducted a formal, written assessment of the chief executive within the past year ? Yes
  • Ethics and transparency
    Have the board and senior staff reviewed the conflict-of-interest policy and completed and signed disclosure statements in the past year? No
  • Board composition
    Does the board ensure an inclusive board member recruitment process that results in diversity of thought and leadership? No
  • Board performance
    Has the board conducted a formal, written self-assessment of its performance within the past three years? No

Organizational demographics

SOURCE: Self-reported; last updated 6/13/2022
info Candid has made improvements to the race and ethnicity options.

Who works and leads organizations that serve our diverse communities? Candid partnered with CHANGE Philanthropy on this demographic section.

Leadership

The organization's leader identifies as:

Race & ethnicity
White/Caucasian/European
Gender identity
Female, Not transgender (cisgender)
Sexual orientation
Heterosexual or straight
Disability status
Person without a disability

Race & ethnicity

Gender identity

 

Sexual orientation

Disability

We do not display disability information for organizations with fewer than 15 staff.

Equity strategies

Last updated: 06/13/2022

GuideStar partnered with Equity in the Center - an organization that works to shift mindsets, practices, and systems to increase racial equity - to create this section. Learn more

Data
  • We disaggregate data to adjust programming goals to keep pace with changing needs of the communities we support.
  • We have long-term strategic plans and measurable goals for creating a culture such that one’s race identity has no influence on how they fare within the organization.
Policies and processes
  • We seek individuals from various race backgrounds for board and executive director/CEO positions within our organization.
  • We help senior leadership understand how to be inclusive leaders with learning approaches that emphasize reflection, iteration, and adaptability.