TARRANT Area Food Bank

2600 Cullen St
Fort Worth , TX

Census Tract


Poverty Rate


Median Income


Total Project Cost


Federal NMTC Financing


Project Completion

April 2020

About TAFB:
Founded in 1982, the Tarrant Area Food Bank (TAFB) is a regional clearinghouse for hunger relief. The organization purchases
or collects from the grocery industry and food drives, then distributes to hungry families through 270 partner agencies.
Serving Tarrant and 12 other North Texas counties, the Food Bank is the nexus of the area’s relief efforts, providing 79
percent of food for pantries, 64 percent for kitchens and 52 percent for shelters. In addition, TAFB offers supporting
programs, such as nutrition education and weekend and after school summer feeding programs for school age children.
Since its inception the Food Bank has distributed nearly 500 million pounds of food.
During fiscal year 2016, Tarrant Area Food Bank (TAFB) sourced 33.8 million pounds of product. A staggering 27.3 million
pounds was distributed through 270 agencies. An additional 3.6 million pounds of product was distributed directly to clients
via mobile solutions. While 1.7 million pounds was shared with other food banks outside of its service area. During fiscal
year 2016, between agencies, mobile solutions, kids programs, TAFB was able to provide access to a total of 24.8 million
nutritious meals or approximately 490,000 meals each week during this year. At the core of TAFB’s work to provide food,
education and resources to communities, is the distribution of nutritious food to ensure children can grow and learn and
adults can succeed in their work. Tarrant Area Food Bank is dedicated to distributing food through any means possible,
making nutrition accessible to those in need. Through these efforts, the organization is able to provide food for children,
families and seniors across 13 counties across North Texas which include Bosque, Cooke, Denton, Erath, Hill, Hamilton, Hood,
Johnson, Palo Pinto, Parker, Somervell, Tarrant, and Wise.
With the completion of a new administration building in 2015, TAFB has now turned expansion efforts towards increasing
food distribution capacity with a new $8M project which will include new cold storage units, installation of a new roof, and
reengineered and redesigned space to improve warehousing logistics which will include new racking equipment and the
expansion the volunteer work area. This expansion will allow TAFB to effectively meet the escalating community need for
food distribution and will increase the organization’s product distribution capacity from the current 35 million pounds to 50
million pounds by 2020.

Expansion & Increased Capacity Achieved Through Reengineering and Redesign of
Existing Distribution Center Including:
– New Industrial Refrigerators: Larger And Greener Units Increase Ability To Receive And Distribute Healthy, Perishable Food.
– Reengineering & Redesign:
New Racking Equipment Equates To More Efficient Layout.
Modern Electrical System Enables More Efficient Logistics.
New Roof Increases Food and Staff Safety.
Expansion of Volunteer Work Space Increases Volunteer Capacity for Inspecting and Sorting Food.

Project Expands TAFB’s Capacity and Services to Meet Need:
– 43% Increase in Need for Distribution
Services Projected: Capacity to Distribute 50 Million Pounds of Food Needs to be Achieved by 2020.

Hunger: the Need
Unlike in developing countries, hunger in North Texas is largely hidden. Yet statistics substantiate widespread and
increasing community need. Map the Meal Gap, a report from Feeding America, the national network of food banks,
identified hunger in Texas to be higher than the nation as a whole. In just Tarrant County the community is 4.8 million meals
short of meeting annual need, the report stated. That number increases to 34.6 million for the Food Bank’s entire service
In the TAFB service area:
– One in five area residents experience hunger, leading 500,000 people to receive food from TAFB services last year
– More than 200,000 are children – 1 of 4 children living in this area do not have enough to eat. In fact, children
comprise 40 percent of Food Bank clients
The face of hunger surprises many. Often clients have contributed greatly to society but have suffered a life-changing event
such as loss of a spouse, a layoff or a medical condition and can no longer function at an economic level necessary to survive.
Some jobs simply don’t pay enough.
– Only one percent of clients claim TANF (welfare) as their primary source of income
– 43 percent of households have one or more working adult; 30 percent of all clients are working adults
– Single parents head 30 percent of households receiving food
– 68 percent of clients report having to choose between paying for utilities and buying food
– 69 percent of clients report having to choose between paying for medicine and buying food
– One in four currently serving military families receive assistance from the Food Bank and 20 percent of all homes served contain a
Sustained hunger is destructive, especially for the elderly and children. Both require vitamin-rich diets to counter their
increased risks of infection and many chronic illnesses. Hungry children cannot perform well in school, establishing the
groundwork for negative outcomes that will compromise their prospects of success and opportunities to escape family cycles
of poverty, crime and dependence.

75 Total Jobs Retained and Created
– 8 New Permanent
– 40 Direct Retained
– 27 FTE Construction

Meeting the Need: The Project
The Food Bank is not a food pantry. It is a large and logistically complex operation serving as the hub and distribution network
for the entire region’s efforts. Managing the collection and distribution of food in an efficient, timely and cost-effective
process requires professional staff, technology and adequate facilities. Assembling these resources to create a network of
doubled capacity requires a warehouse renovation now. Elements of the final portion of the campaign include:
1) Purchase new refrigeration units: New cold storage will also increase storage capacity for perishables, an especially
important aspect as the Food Bank continues to collect and distribute more nutritious meals, including rescuing more food
from the grocery industry- product that would otherwise be sent to landfills
(2) Roof replacement. Engineers have determined that the Food Bank’s roof has reached the end of its life span. Frequent
leaks damage the facility and product while hazarding food and employee safety.
(3) Reengineering the existing facility. Greater efficiency will allow the Food Bank to improve distribution center logistics.
Elements include new racking, reconfigured public and volunteer spaces, warehouse insulation, improved lighting and
electrical circuits, and reconfigured docks.