irs program accomplishments · form 990 part iii · fy2021
What they reported doing
- #1 primary $79KCommercial Kitchen: provides a fully licensed and equipped kitchen and storage space for small batch entrepreneurs and farmers wishing to process food for storage or sale as added value products. East End Food Institute also operates a caf which provides food and food education to faculty, staff and students on the Stony Brook Campus where the program is located.
- #2 $13KFARM TO COMMUNITY: KITCHEN STAFF AND VOLUNTEERS PROCESS AND FREEZE SURPLUS PRODUCE FROM LOCAL FARMS TO BE DISTRIBUTED TO FOOD PANTRIES.
named programs · 2 · from sources
What they call their work
Commercial Kitchen
Provides a fully licensed and equipped kitchen and storage space for small batch entrepreneurs and farmers to process food for storage or sale as added-value products.
Farm to Community
Kitchen staff and volunteers process and freeze surplus produce from local farms for distribution to food pantries, reducing food waste and increasing access to nutritious food.
activities · 10 groups
What they do
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Local Food Market Operation 3 activities
- Operating farmers markets and pop-up food eventsHosts in-person and virtual farmers markets, including a pilot indoor market at 139 Main Road in Riverhead supporting over 40 vendors, and operates pop-up markets through the reopened East End Food Hub.
- Processing surplus produce into value-added productsProcesses and freezes surplus produce from local farms using kitchen staff and volunteers, converting over 30,000 pounds annually into value-added products to reduce food waste and support the local food economy.
- Supporting local food vendors and producers through market accessIncludes local producers such as North Fork Seafood as members and vendors at the East End Food Market, and supports small-scale food and craft businesses by creating market access and job opportunities.
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Local Food Systems Development 1 activity
- Developing community-led local food programmingDevelops and expands community-led initiatives to support, promote, and advocate for local food systems on eastern Long Island, NY.
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Food Distribution and Hunger Relief 1 activity
- Distributing local food to institutions and hunger-relief partnersConducts regular distribution of locally grown and processed food to schools, food pantries, senior centers, and other community partners using refrigerated transport, including ongoing deliveries during and after the pandemic.
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Child & Youth Meal Programs 1 activity
- Distributing meals to youth and community organizationsDistributed 2,925 meals to the Shinnecock Boys & Girls Club in 2022 as part of local food distribution efforts.
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Volunteer Engagement and Capacity Support 1 activity
- Engaging volunteers in food processing and administrative operationsRelies on volunteer support for processing produce during the growing season and for administrative tasks such as data entry and filing.
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Community-Based Urban Agriculture 1 activity
- Operating a 60-acre organic farm for food production and donationRuns a 60-acre organic farm producing fruits, vegetables, and livestock for distribution to restaurants, individuals, and hunger-relief organizations, including donations to food pantries.
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Shared Kitchen Incubator for Food Entrepreneurs 1 activity
- Operating a shared commercial kitchen for food entrepreneursProvides licensed, equipped kitchen and storage space for small batch food entrepreneurs and farmers to process and store food for sale. This includes operating a shared community kitchen that supports small-scale producers through infrastructure and production space.
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Nonprofit-Operated Cafés and Social Enterprises 1 activity
- Running a café and providing food educationOperates a café serving food and offering food education to the Stony Brook University campus community.
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Food System Convening & Public Engagement 1 activity
- Sharing stories of local food producers and community membersHighlights and celebrates local growers, producers, and community members through storytelling to promote entrepreneurship and community values.
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Teacher & Classroom Innovation Grants 1 activity
- Supporting community food initiatives through state grant fundingFunds the completion of commercial kitchen construction and the rebuilding of food aggregation, processing, and distribution programs for local schools and institutional partners through a $5 million state grant.
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financials · form 990 · fy2024
revenue
Total revenue$965K
Contributions & grants$821K85%
Program service revenue$138K14%
Investment income$2K0%
Other revenue$5K
expenses
Total expenses$799K
Program expenses75%
Admin / overhead23%
Fundraising2%
Salaries & benefits$352K
Grants paid out$0
Largest expense lineCompensation
balance sheet
Total assets$3.63M
Cash$130K
Investments$0
Liabilities$2.78M
Net assets$852K
Liquid reserves2.0 mo
5 years on record · 2020–2024 · YoY revenue -42.9%
leadership · form 990 part vii · fy2024
Who runs it
paid leadership · 1
| Name | Title | Hours/wk | Compensation |
|---|---|---|---|
| Marci Moreau | Executive Dir. | 40 | $52K |
board members · 6
- Andy Mintzer — Director
- Cindi Crain — Director
- Debra Halpert — Co-Chair
- Mark Smith — Director
- Mark-Antonio Smith — Director
- Sheri Sandler — Director
relationships · 21
Who they work with
- Acabonac Farms Partner — Partnership to raise grass-fed beef cattle.
- All for the East End Partner — Supports and collaborates with East End Food Institute to strengthen nonprofit efforts on the East End.
- CAST Partner — Local food partner serving low-income individuals and families on the North Fork of Long Island.
- Candid Network — Displays Candid Gold Seal on website, indicating affiliation or participation in Candid's network.
- Cornell Cooperative Extension Nassau County Network — Member of the Cooperative Extension land grant system and partner in local food system education and outreach.
- Facebook Partner — Platform used to communicate updates about the organization's mission and activities.
- Food Rescue North Fork Partner — Partner in food rescue efforts, affiliated with Food Rescue US, focused on reducing food waste and increasing food access.
- Heart of the Hamptons Partner — Partner organization providing food pantry services and assistance to over 1,600 households annually.
- Instagram Partner — Platform used to communicate updates about the organization's mission and activities.
- Lazy Point Farms Partner — Collaborates with East End Food Institute as a project of the Moore Family Charitable Foundation.
- New York State Government — Primary funder through the Regional Farm to School Infrastructure Grant
- New York State Government — Primary grant funder through the Regional Farm to School Infrastructure Grant
- New York State Government — Primary grant funder through the Regional Farm to School Infrastructure grant program.
- North Fork Seafood Partner — Partner organization operating as a vendor at the East End Food Market.
- Peconic Land Trust Partner — Collaborates with East End Food Institute as a local food partner and steward of Quail Hill Farm.
- RISE Life Services Partner — Partner organization supporting individuals with disabilities, potentially collaborating on food access or workforce initiatives.
- Shinnecock Boys & Girls Club Partner — Recipient of meal distribution supported by East End Food Institute through grant funding.
- Slow Food East End Coalition — Grassroots chapter working in partnership to promote sustainable, community-based food systems.
- Springs Food Pantry Partner — Local food partner providing food assistance to fishing and farming families in need.
- Stony Brook University Partner — Hosts the East End Food Institute's commercial kitchen and café program on its campus, supporting food education and access for faculty, staff, and students.
- local farms Partner — Farms partner with East End Food for value-added processing, distribution expansion, and business support services.
strategies · 5
How they approach the work
Named approaches extracted from this org’s sources. Where others share an approach, follow it to see the full set of orgs running it.
- Business Incubation for Small-Scale Food Entrepreneursmethodology: business-incubationBy providing small-scale food producers with access to commercial kitchens, licensing support, and distribution networks, we enable long-term business success, because removing structural barriers to entry allows marginalized entrepreneurs to thrive in the local food economy.
- Community Space Model for Food System Resiliencemethodology: community-space-modelBy integrating workforce development, nutrition education, and culinary programming in a shared community space, we build food system resilience, because co-locating services fosters cross-sector collaboration and increases community ownership of food solutions.
- Farm-to-School and Workforce Development Integrationmethodology: farm-to-schoolBy linking local farms to schools and training nutrition staff in food preparation, we strengthen regional supply chains and improve child nutrition, because institutional procurement paired with capacity building creates sustainable demand for local produce.
- Local Food System Development with Economic Support for Producersmethodology: local-food-system-developmentBy integrating support for local farmers and food entrepreneurs with community access initiatives, we strengthen regional food resilience, because economic viability for small producers ensures sustained availability of local, nourishing food.
- Surplus Produce Redistribution to Reduce Waste and Increase Accessmethodology: surplus-produce-redistributionBy processing and freezing surplus farm produce, we reduce food waste and increase food access for food-insecure communities, because redirecting excess harvest through value-added channels creates reliable supply for food relief while supporting farmers.