Summary of Organization

Mission Statement for Greensburg Community Bread of Life Soup Kitchen (BOL):
We exist to provide a free meal to those in need with God’s caring love.

Guiding Verse:
“For I was hungry and you gave me something to eat, I was thirsty and you gave me something to drink, I was a stranger and you invited me in.” Matthew 25:35

Vision & Purpose: To work together as a community to fight hunger. We will be a community leader in implementing food rescue as a successful solution to the amount of unnecessarily wasted food. We will magnify the Lord in all that we do. We help those in need and hope that by us helping them, they will turn around and give back to the community.

Outcome to the Participants: This program benefits the community in four ways.
The first group we benefit is the hungry. The patron is able to receive a free nutritious meal every Monday & Wednesday either by dining-in, carry-out or delivery. The delivery route is for those that are shut-in, disabled, no car or no gas money. Patrons that choose to dine at the kitchen enjoy Christian surroundings and fellowship.
The second group we benefit is the volunteer. We allow individuals and families to use their servant’s hearts to help those in need. They are able to make a difference and lasting friendships with each other and our patrons.
The third group is the donor. We accept food and monetary donations therefore benefiting the donor by receiving tax deductions for their charitable giving.
The fourth community benefit is the environment. We work to educate the community about the Bill Emerson Good Samaritan Food Donation Act so that they will donate perfectly useful food that would otherwise go to our landfills.

Safety: All food donated to BOL is handled by trained personnel. Volunteers are required to take a “Safe Food Handling” course through BOL. This course has been approved by city health agencies nationally. With the Bill Emerson Good Samaritan Food Donation Act (Public Law 104-210) in place, donors have protection against criminal and civil liability. Only food that has been prepared in an approved commercial environment will be accepted. Full support of the Decatur County Health Department assures the quality of the Bread of Life program. We also have on staff, two certified food handlers.

Support: Support of local groceries, restaurants and individuals as food donors, combined with monetary contributions from churches, individuals, foundations and businesses; provide the necessary support for operation. We also have support of the Decatur County United Fund and Decatur County Community Foundation. We also try to do our part by having many fund raisers throughout the year.

Staff: BOL is operated by three paid staff. Melissa Foist is the Food Production Manager. She is charge of meal preparation, meal planning and shopping. She also partakes in organizing the delivery routes and patron issues. Cari Beggs is the Support Operations Manager. She is in charge of volunteer coordinating, finances, fundraising and all other administrative work. Susie Schwartz is our Assistant Food Production Manager. She is charge of the serving line and assisting in food prep and fundraisers as needed.

Volunteers: are utilized in as many ways as possible. These include kitchen assistants, servers, delivery drivers, our Board of Directors, fund raising, janitors, maintenance, and gardening.

Site and Equipment: Our facility is organized and run as a Board of Health approved operation. Greensburg Community Bread of Life handles all food preparation and training from one site, 221 E. Main Street. When we deliver to various patrons, the food is in temperature preserving thermal units.

Founders: Two individuals with a longing heart to serve the hungry founded Bread of Life in 2002. Melissa Foist, who is the Director of Operations, received her training from Second Helpings in Indianapolis, Indiana. Second Helpings, along with Darla Woodhull, gave her the incentive to start a Soup Kitchen in her local community of Greensburg, Indiana. Second Helpings directed her in prepared and perishable food rescue, Safe Food Handling, planning, organizing and preparing large quantities of meals. She also is a blessing to whom she talks, being a good listener and a great counselor. Darla Woodhull was also a founder who aided in setting up the finances, grant writing and volunteer coordinating. Darla served as a volunteer and oversaw the serving line, while Melissa oversaw the food preparation. Due to time constraints with her family and job, Darla is no longer serving in the BOL operations.