Our Story

Food Bank for the Heartland converted a 600 square-foot section of its Volunteer Center into a regional USDA-certified “clean room” — becoming one of six food banks in the country to offer this state-of the-art-facility. Named for its stringent adherence to food-processing safety standards, this new space allows the Food Bank to properly handle bulk quantities of food — specifically animal-based protein.
This was developed all while responding to the continuing pandemic with an unprecedented volume of distributed meals. In FY 2021, the Food Bank provided more than 37 million meals — 8.9 million more than the previous year.

Food Bank for the Heartland launches the Mobile BackPack program and adjusts nearly every aspect of its operation to safely continue to source and distribute food in the face of an unprecedented spike in community need. In 2020 alone, the Food Bank distributed over 32 million meals — 10 million more than the previous year.

The Food Bank expands its programs and capacity to respond to the public emergency and growing community need for food and water.

Federal government shutdown results in some federal workers not receiving paychecks. The Food Bank creates an emergency mobile pantry response to serve those families impacted in the metro area.

The Food Bank distributes 15.8 million pounds of food on a $6.9 million operating budget.

The 3,600 square-foot William and Ruth Scott Volunteer Center is completed. Individuals and groups can volunteer their time sorting donated food, packing BackPacks, repacking produce, and helping with other tasks in the comfort of a specially designed spacious and air-conditioned area.

Food Bank for the Heartland relocates to a 76,320 square-foot facility on 105th and J Street. The new headquarters contains a demonstration kitchen that provides educational outreach opportunities on safe food preparation and healthy eating; six dock doors for shipping and receiving food donations; multiple conference rooms for meetings; and space for the organization to continue growing.

Don Schinzel retires after 15 years of service. The Food Bank welcomes Susan E. Ogborn as president and CEO.

The BackPack program launches in three schools. The BackPack program is designed to provide food for hungry children at times when other resources are not available, such as weekends and school vacations.

The first Kids Café site opens. The goal of the Kids Café program is to provide an evening meal to children in our community in partnership with organizations that offer a safe environment after school.

The Food Bank upgrades to a larger building on 68th and J Street. The Food Bank distributes 5.3 million pounds of food to 253 agency partners.

ConAgra Foods Foundation acts as one of the Food Bank’s largest advocates in a capital campaign for a new building.

Don Schinzel is named the third executive director for The Food Bank. The Food Bank distributes 430,000 pounds of food to 224 agency partners.

Chuck Raffensperger is named the executive director. He holds the position until 1993. Chuck is pictured here leading a board meeting.

To meet the growing need, the Food Bank relocates to a larger facility on 18th & Burt. The move does not slow production down; the Food Bank distributes 200,000 pounds of food to 135 agency partners that same year.

The first Food Bank is located at 50th and Hamilton in a 3,800 square-foot warehouse. In the first year of operation, the Food Bank distributes 38,800 pounds of food to 21 agency partners. Gene Hanlon is executive director from 1981-1986.

The need for a food bank in Omaha becomes increasingly apparent as a growing number of people struggled to secure sufficient food to feed themselves and their families. Recognizing this need, Gene Hanlon, Bob McGinnis and Rev. Vic Schoonover collaborate with the Omaha Food Pantry Association to form the Omaha Food Bank.