Finances
Appropriate management of funds is critical to any organization's success. For nutrition programs, this requires an understanding of how to make the most of limited resources; how to generate revenue for your program through voluntary contributions, fundraising, and other means; how to identify and, when possible, reduce the cost of doing business; and how to make the most of limited resources.
Quick Guides
- Identifying the Total Cost of a Meal — Summary brief for meal cost calculations
- Increasing Voluntary Contributions at Congregate Meal Sites —
GSA pilot study on increasing voluntary contributions - Sustainability and Revenue Generation for Senior Nutrition Programs —
Summary brief - Maximizing Use of Commercial Kitchens for Senior Nutrition Programs — Opportunities
and challenges - Understanding Participants’ Monetary Contributions — ACL issue brief
Guides
- Establishing a Fee-for-Service Private Pay System — Senior Nutrition Program guide
Tools & Toolkits
- Senior Nutrition Program Spending — Allocating funds
- Voluntary Contributions Guide — Key concepts, general guidance, and required and prohibited acts related to voluntary contributions
- Idaho Policy Example
- Iowa Policy Example
- New Jersey Policy Example
- Intervention Pack
- Reciprocal Table Tent
- Relational Table Tent
- Dane County, WI Contributions Poster
- Encore Café Contribution Sign
- Door County, WI Contribution Letter
- WesleyLife Contribution Letter
- What Does a Meal Cost - Dane County, WI Stakeholder Education Article
- Voluntary Contributions Menu (infographic)
Presentations
- Reducing Meal Cost in Maryland — Bethesda NEWtrition and Wellness Solutions case study on meal costs