Fort York Food Bank
Toronto, ON M6J 1V2
Executive Director: Mike Schoonheyt
Board President: Chris Murphy
Charitable Reg. #: 86714 7464 RR0001
Grade: AThe grade is based on the charity's public reporting of the work it does and the results it achieves.
Need for Funding
Full-time staff #1
Avg. Compensation $43,648
Top 10 Staff Salary Range
|$300k - $350k||0|
|$250k - $300k||0|
|$200k - $250k||0|
|$160k - $200k||0|
|$120k - $160k||0|
|$80k - $120k||0|
|$40k - $80k||1|
About Fort York Food Bank:
Founded in 1998, Fort York Food Bank (FYFB) is a downtown Toronto food bank that directly helps people and families. It is volunteer-driven, with only one paid staff member. Each year, Fort York Food Bank helps over 4,000 people. Most of these people live off less than $4 a day, after housing costs. FYFB is a vital service that effectively prevents homelessness with Toronto's most vulnerable.
At FYFB, volunteers take the time to speak with every client that comes through their door. Each client contact is an opportunity to establish trust and identify core needs beyond the immediate supply of food.
FYFB goes beyond distributing food. It assists in reconnecting clients with their community through a holistic group of services. They help them get back on track through counselling, training, and advocacy so they can find jobs, safe housing, and appropriate social/community programs.
In 2015 Charity Intelligence did a deep dive analysis on Fort York Food Bank and found high impact in measurable economic returns. For every dollar people donate, Fort York Food Bank creates more than $8 in measurable economic benefits to its clients and society. Charity Intelligence has researched Fort York Food Bank since 2009. Fort York consistently gets high ratings and has high charity impact for donors looking to support Toronto's homeless and people living in poverty.
Administrative costs were 0.4% of revenues and fundraising costs were 5% of donations in F2014. The funding reserves of $75k cover 50% of annual program costs, excluding the cost of donated food and 6% of annual program costs, including the cost of donated food. The average value of donated food was estimated using the FYFB Key Operating Statistics report.
Financial RatiosFiscal year ending March
|Administrative costs as % of revenues||0.4%||0.4%||0.4%|
|Fundraising costs as % of donations||5.4%||1.6%||1.7%|
|Program cost coverage (%)||50.2%||50.3%||48.2%|
Summary Financial StatementsAll figures in $s
|Goods in kind||1,200,000||1,077,000||1,007,000|
|Cash flow from operations||145,986||19,820||(36,540)|