§ 4-05 [Food Budget.]
RCNY § 4-05
The EFAP food budget will consist of two components: a food supplement and a meal budget. EFAP Food Supplement+EFAP Meal Budget=Total EFAP Food Budget Correspondingly each provider's food allocation may consist of two components: a food supplement (discretionary) and a meal budget. Food Supplement (Discretionary)+Meal Budget=A Provider's Food Allocation (a) The EFAP food supplement per cycle shall be equal to no more than ten percent of the total EFAP Food Budget. A food supplement may be awarded to a provider based on the recommendations of the EFAP Advisory Group. These funds shall address needs that could not easily be factored into a set formula. It is envisioned that the funds shall be used to provide food money to: underserved communities by giving additional support to current EFAP providers to expand their service or to enable the Administration to recruit new service providers; programs providing services to special populations, e.g., immigrants and people with HIV; and, to fund special projects. The EFAP food supplement shall only be distributed to groups which meet the definition of "food provider" established in § 4.01 and which meet the eligibility criteria established in § 4.02.
(b)The EFAP meal budget will be equal to the total EFAP food budget minus the EFAP food supplement. Total EFAP Food Budget-EFAP Food Supplement=EFAP Meal Budget Each provider will receive a meal budget per cycle based on its number of funded meals. To arrive at a provider's meal budget, a series of calculations will be made. First, the total number of funded meals for all programs will be calculated by determining the number of meals served per program; determining the number of funded meals per program through the application of the sliding scale, as specified in paragraph (2) of this subdivision; and then adding together the number of funded meals for all programs. The sum of the funded meals for all programs will be divided into the EFAP meal budget yielding the dollar value of each funded meal. EFAP Meal Budget÷Total Number of Funded Meals for All Providers=Dollar Value of Each Funded Meal Finally, the number of funded meals for a provider is multiplied by the dollar value of each funded meal providing the provider with its meal budget. # of Funded Meals for Provider×Dollar Value of Each Funded Meal=A Provider's Meal Budget (1) Food providers will continue to report the number of individuals served per month. The new formula will take into account that food pantries provide many meals per individual; while soup kitchens generally serve one meal per individual. The new formula will convert individuals served to meals served according to the following formulae: The Total # of Individuals Served in each Soup Kitchen for Twelve Month Period= Total # of Meals Served in each Soup Kitchen for Twelve Month Period The Total # of Individuals Served in Each Food Pantry for Twelve Month Period×3 Meals per Individual Served=Total # of Meals Served in Each Food Pantry for Twelve Month Period (2) The number of meals served per provider will be weighted so that smaller providers receive more money per meal served, while at the same time the formula provides additional money for each meal served, albeit at a declining rate. All providers will be ranked according to the number of meals served during a twelve month period. Seven meal categories with minimum and maximum number of meals served will be established. The meal categories will be set as follows. First all providers will be sorted according to the total number of meals served within the twelve month period. The smallest ten percent of the providers will set the first category (i.e., the number of meals served by the provider that falls at the tenth percentile will be the maximum number of meals in the first category). The second category will begin with one more meal than the maximum number of meals for the first category. The upper limit of this category will be set at the number of meals served by the provider that falls at the twentieth percentile. The remaining five meal categories will be set according to similar guidelines with the maximum number of meals included in each category being set at 30%, 80%, 87%, 94% and 100% respectively. The meals served by a provider are then multiplied by the appropriate meal factor for each category in order to determine the sum total of funded meals for each program. The following chart lists the percentage of programs within each meal category and the meal factor to be using in calculating the funded meals in each category. Meal CategoryPercent of Programs Within CategoryMeal Factor Meal CategoryPercent of Programs Within CategoryMeal Factor 110%8210%4310%2450%157%.567%.2576%.125 Meal CategoryMeal Factor0 - 2,799 meals82,800 - 4,999 meals45,000 - 6,699 meals2 One would determine the total number of funded meals for a provider serving 6,000 meals per year as follows: 2,799 × 8 =22,392(4,999 - 2,800) × 4 = 8,796(6,000 - 5,000) × 2 = 2,000 33,188 funded meals The total number of funded meals is then multiplied by the dollar value of each funded meal to determine a provider's meal budget.
