Second Harvest Food Bank of Middle Tennessee
331 Great Circle Road
Nashville TN 37228
Mission Statement
At Second Harvest Food Bank of Middle Tennessee, we feed hungry people and work to solve hunger issues in our community.
CEO/Executive Director Ms. Jaynee K Day
Board Chair Mr. Scott Turner
Board Chair Company Affiliation Ajax Turner Co., Inc.
History & Background
Year of Incorporation 1978
Organization's type of tax exempt status 501-C3
Financial Summary
Projected Expenses $44,605,382.00
Projected Annual Revenue $45,025,032.00 (2015)
Mission At Second Harvest Food Bank of Middle Tennessee, we feed hungry people and work to solve hunger issues in our community.

Second Harvest was founded in 1978 by a group of citizens concerned about their hungry neighbors. After visiting St. Mary’s Food Bank in Phoenix ( the first food bank in the United States ) to better understand their distribution model, Second Harvest Food Bank of Middle Tennessee was formed.

 Today, Second Harvest bases its operations from The Martin Distribution Center in Nashville’s Metro center. All food distributed by Second Harvest is either purchased in bulk via our Project Preserve program, donated via food drives, or rescued from our network of around 200 participating grocery retailers. This food is distributed via partnerships with more than 450 partner agencies like soup kitchens, food pantries, senior centers, and after-school programs.
In addition, Second Harvest operates several programs that directly serve specific populations like Children’s Feeding Programs, Senior Feeding Programs, and the Emergency Food Box Program. (read more in the programs section of this profile).

In short, Second Harvest exists to make sure that no Middle Tennessean has to go without food during a time of need. We leverage our community partnerships, logistics infrastructure, and economies of scale to create a safety network that works against food insecurity.


 Second Harvest’s 2013-2014 accomplishments include:

  1. In FYE14 Second Harvest increased the total number of pounds it distributed by 14.5% over the previous year's total and exceeded its performance goal by 19%, representing a grand total of 28,010,520 pounds of food distributed to the hungry or the equivalent of nearly 23.5 million meals.
  2. Second Harvest worked to increase donated pounds and exceeded its performance goals for the year. This was done primarily via increasing grocery rescue efforts, acquiring more fresh produce from farms, and implementing new food drives.
  3. Second Harvest volunteers exceeded performance goals this year, sorting and packing food for the hungry for a total of 78,512 hours. Using the current independent sector rate for Tennessee, volunteers saved Second Harvest approximately $1.5 million in labor costs last year!
  4. All 46 counties in Second Harvest’s service area met our ‘Pounds Per Person in Poverty’ (PPiP) distribution goal of distributing more pounds than the previous year.

 The five most pressing needs facing Second Harvest and its ability to serve the hungry in FY 14-15 are:


  1. Improving space at our current location through expansion of the freezer and warehouse areas so that more food can be sorted, processed, and distributed. Currently, our main warehouse operates consistently at maximum capacity for food storage. We must expand the facility so that we can store and process more food more efficiently and maximize the involvement of record numbers of volunteers.
  2. Expanding our reach into rural communities via the Western Branch, which will increase access to food assistance and mobilize volunteers throughout the state.
  3. Improving, upgrading, and maintaining our aging fleet of trucks, many of which have moved beyond useful life. In service of rescuing and delivering food, our trucks traveled over 571,000 miles in the last fiscal year. This fleet is our most important tool in helping to accomplish our mission of feeding hungry people in Middle Tennessee.
  4. Advancing our accounting, inventory management, and other information systems to increase our capacity to serve more food to the hungry.
  5. Bolstering the ability of our 450+ partner agencies to raise more funds, store more food, and distribute more frequently.


Other ways to donate, support, or volunteer
Visit to find out how you can help Second Harvest fight hunger in Middle Tennessee by donating time, food, and funds.
Service Categories
Primary Organization Category Food, Agriculture & Nutrition / Food Banks, Food Pantries
Secondary Organization Category Food, Agriculture & Nutrition / Food Programs
Areas of Service
Areas Served
TN - Bedford
TN - Cannon
TN - Cheatham
TN - Clay
TN - Coffee
TN - Cumberland
TN - Davidson
TN - Dekalb
TN - Dickson
TN - Franklin
TN - Giles
TN - Hickman
TN - Houston
TN - Humphreys
TN - Jackson
TN - Lawrence
TN - Lewis
TN - Macon
TN - Marshall
TN - Maury
TN - Montgomery
TN - Moore
TN - Overton
TN - Perry
TN - Pickett
TN - Putnam
TN - Robertson
TN - Rutherford
TN - Smith
TN - Stewart
TN - Sumner
TN - Trousdale
TN - Warren
TN - White
TN - Williamson
TN - Wilson
TN - Wayne
Second Harvest serves all of Middle Tennessee and portions of West Tennessee. In addition to the counties listed above, Second Harvest serves Benton, Carroll, Chester, Decatur, Gibson, Hardin, Henderson, Henry, Lincoln, and Weakley counties.
Board Chair Statement

The work that Second Harvest does in our community and throughout the region is unparalleled, and yet meeting critical nutrition needs means committing now to long-term growth. Rescuing, sorting, and delivering food meets an urgent need to feed hungry people throughout Middle and West Tennessee. Since 2006, Second Harvest has nearly tripled the amount of food it distributes to those experiencing hardship. In the past year, Second Harvest distributed more than 23.3 million meals in 46 Middle and West Tennessee counties, representing the largest distribution in its 36-year history.

Despite serving more food than ever, demand for Second Harvest’s services is still up. With 395,770 Tennesseans in Second Harvest’s service area struggling with hunger, we must continue to build capacity to serve our neighbors who find themselves in a time of need. To do this, Second Harvest is investigating ways to maximize and increase space in its facilities. Today, Second Harvest has access to an ever-expanding supply of rescued groceries from around 200 grocery retailers and wholesalers participating in Middle Tennessee’s Table (Second Harvest’s grocery rescue program). These rescued groceries are vital in helping us supplement food distribution with nutritious offerings like produce, protein-rich dairy and meat products, and other fresh foods. To fully take advantage of this stream of healthful products, we must address significant costs. Among these costs are increasing our at-capacity freezer and warehouse space to accommodate a consistent increase in rescued food, acquiring a facility to better serve the hungry in West Tennessee, opening a distribution center in the Murfreesboro area that will allow us to better serve Rutherford County and counties to the south, and making improvements and additions to our fleet of trucks and equipment. Making these improvements will enable us to increase the amount of healthful food distributed while bolstering volunteer and donor involvement in a way that is truly regional, reflecting the broad reach that Second Harvest has throughout one-half of the state.

We are positioning the food bank to increase meal distribution from 23.3 million last year to 52 million by 2024. In order to achieve this goal, we need committed support from the community, and I am honored to serve alongside Jaynee Day to ensure that this essential provision of food continues to grow throughout Middle & West Tennessee. For more information or to learn more about how you can get involved, contact the Food Bank at 615-329-3491, or visit

Scott Turner

Board Chair

President, Ajax Turner Co., Inc.


CEO Statement

After 36 years, the mission of Second Harvest Food Bank of Middle Tennessee remains the same: to feed hungry people and work to solve hunger issues in our community.

We are at a critical stage in our growth. Second Harvest consistently works beyond capacity to rescue and deliver food to hungry people, but it’s not enough. Food is left on the table that could go to feed hungry neighbors. In order to better serve those at risk of hunger in our region, we must work quickly to maximize space in the Nashville facility to realize greater warehouse and freezer space. We must expand our reach into West Tennessee via the construction of a Western Branch as well as the addition of a distribution center in our southern corridor. Research shows us that adding these facilities will increase operational efficiency, allowing us to rescue, sort, and deliver more food. We will also be able to increase volunteer involvement and improve relationships with donors throughout the region. In order to make the most of this expansion in warehouse space, we must also supplement our aging transportation fleet and ensure that employees have access to equipment that allows them to safely and efficiently rescue and manage food inventory.

While these efforts are crucial to the growth of the food bank, my primary focus continues to be maintaining the safety and quality of every pound of food we distribute. To do this, we continue to work with the USDA, Feeding America, and the Health Department to maintain our high standard for food safety as our food output continues to rapidly increase.

Moving forward, Second Harvest requires the continued support of Middle Tennesseans everywhere. Whether that comes via the donation of food, volunteer time spent sorting and inspecting food in our distribution center, or giving funds to our programs where every $1 provides 4 meals to those in need, we need your help. To learn more about how you can get involved, visit

Thank you for fighting hunger and feeding hope!

Jaynee K. Day

President & CEO, Second Harvest Food Bank of Middle Tennessee

Through the Emergency Food Box Program (EFB), Second Harvest distributes emergency food items via 16 satellite locations to individuals and families in crisis. Each Emergency Food Box contains enough to feed a household for about three days. Boxes contain meats, vegetables, fruits, peanut butter, crackers, cereal, bread, baking goods, and more. During FYE14, the program distributed 54,477 food boxes.

As we face rising fuel & food prices amid increasingly uncertain economic times, we must maintain the stability of a food safety net in Nashville. Second Harvest operates its Emergency Food Box program in the following locations: East Nashville Co-Op, Salvation Army Magness Potter Center, Salvation Army Laotian Corps, St. Luke’s Community House, Kayne Avenue Baptist Church, Watkins Park Community Center, Olivet Missionary Baptist Church, Goodlettsville Help Center, Una Church of Christ, St. Phillip’s Episcopal Church, Christian Cooperative Ministry, St. Paul’s Lutheran Church, Martha O’Bryan Center, Temple Baptist Church, Temple Baptist Church, Napier Community Center, and Hamilton United Methodist Church.

Budget 996811
Category Food, Agriculture & Nutrition, General/Other Food Distribution
Population Served At-Risk Populations, Families, General/Unspecified
Short Term Success

The short-term goal of the Emergency Food Box program is to meet a person's/family's immediate need for food.

Long term Success

The long-term goal for the Emergency Food Box program is to provide help and hope to people by providing them with food during emergencies. This provision enables clients to spend their money on other necessities like utility bills and housing.  We intend to provide short-term help that enables long-term success.

Program Success Monitored By

The success of the Emergency Food Box program is measured by the number of food boxes distributed each month to our Emergency Food Box locations in Davidson County.

Examples of Program Success

This is Second Harvest's flagship program in Davidson County and has been in operation since 1978.

Community Food Partners distributes food to over 450 nonprofit partner agencies in 46 Tennessee counties, including day care centers, youth development programs, senior centers, foster care facilities, emergency shelters, and community centers. 
Middle Tennessee’s Table (formerly Nashville’s Table) now rescues excess food from 190+ grocery stores like Kroger, Publix, Food Lion, Sam’s, and Wal-Mart. This food is then sorted and distributed throughout our 46-county service area. In FYE 2014, Middle Tennessee's Table rescued 10,105,511 pounds of food that would have otherwise gone to waste.
Budget 1837083
Category Food, Agriculture & Nutrition, General/Other Food Distribution
Population Served At-Risk Populations, Other Named Groups, General/Unspecified
Short Term Success
Through Middle Tennessee's Table, we are able to rescue food that would otherwise be discarded, and distribute it to members of our community in need. Thus, this program significantly reduces food waste as a means of providing food to the hungry in Middle Tennessee.
Long term Success
The existence of a viable emergency food system allows for a more healthy, productive, and hopeful community. In addition, through our MTT and grocery rescue programs, we provide a productive opportunity for retailers, wholesalers, and growers to cut down on waste as they give back to their communities.
Program Success Monitored By
The success of Middle Tennessee's table is measured primarily by pounds of food rescued from participating grocery stores. Once this product is rescued, it returns to our distribution center where it is sorted and inspected for quality and safety. From here, the next measurement of success is the amount of pounds of food distributed to our network of 450+ partner agencies. Our Food Resource Specialist and Food Donation Manager monitor how many grocery stores are visited each day, as well as how many pounds of food are rescued as reported by our team of drivers. Our team of Agency Relations Managers make sure our network of agencies know about the rescued food items we have in inventory, and work with them to get those items to their agency location.
Examples of Program Success

In 2013-2014, Second Harvest implemented 284 Mobile Pantries that served more than 177,000 Middle Tennesseeans. Mobile Pantries are one of our most effective ways of distributing large amounts of food in partnership with our Partner Agencies. Our Partner Agencies are always quick to share success stories from Mobile Pantries like the ones below that demonstrate the great need for our services in Middle Tennessee:


"There was one woman who seemed very ashamed to be at the food pantry. When we began to speak to her she told us that her husband was one of the school teachers in the County who lost his job.  She stated that they were blessed in that he did find another job in a neighboring County but his pay would not begin until the next school year. They had several young children and were not expecting to have to cover all of their monthly expenses on one paycheck throughout the summer. She came to tears many times while sharing her story and constantly thanked everyone involved for being there during her family’s unexpected time of need."


“One family of recently discharged military veterans (both husband and wife) had moved to the area after returning home from a tour in the Middle East. They had no food, but they were out looking for work. They sent their teenage son and daughter to pick the food up for them so they could have food to last until the money started coming in again. We connected them to the local VFW chapter for additional help in making the transition to civilian life. "You guys are life savers," the husband said to us on the phone.”


"I lost my job and have 3 girls. This food will help a lot while I am looking for another job. Thank you so much for doing this. I really didn't know how I would feed my girls". " God bless this church and the people that are helping with taking care of families in need"

Kids Cafe is an evening meal program designed to feed children from low-income families. In FYE14, the program provided 38,672 meals and 113,097 snacks to food insecure children. Kids Cafe also provides daily summer breakfasts and snacks. In the summer of 2013 alone, the program administered 43,599 summer meals to food insecure children.
The BackPack program bridges the weekend nutrition gap for children who are unlikely to receive proper nutrition at home when school meals are not available. Participating students are selected by school teachers, counselors, or other school personnel, based on their knowledge of students’ situations. On Friday afternoons, the students are given plastic zipper bags of food to slip into their own backpacks. In FYE14 the BackPack Program distributed BackPack bags to 6,737 food insecure students every Friday of the school year.
Budget 1408637
Category Food, Agriculture & Nutrition, General/Other Food
Population Served Children and Youth (0 - 19 years), K-12 (5-19 years), At-Risk Populations
Short Term Success
We are constantly trying to make these critical programs available to more schools, community centers, and after school programs in Middle Tennessee. In 2011 through the help of generous donations and the support of local churches, every elementary school in Lebanon County now participates in our BackPack program. This enormous accomplishment is something we hope to achieve throughout Middle Tennessee.
As we work to expand Children’s Feeding Programs, our goal is to see that 75% of participating students will show improved performance in school and fewer disruptive incidents in the classroom stemming from food insecurity. 
Long term Success
When children have adequate access to nutritious foods, they are better prepared to succeed in school and have fewer behavioral problems. Recently, a parent of a student in the Lebanon County Special School District who receives a weekly backpack reported: "When he gets food, it helps us get other needs - clothes, shampoo, gas, etc. When my son gets the backpack food, he is prepared for school each week. It lowers his stress and creates some kind of food stability. The best thing is the assurance that my son will have something to eat." Through all of our children’s feeding programs, this remains at the core of our goals: to provide children the assurance that they will have food to eat.
Program Success Monitored By
We monitor the success of the BackPack and Kid's Cafe programs by tracking the number of BackPacks delivered and meals served for each participating site. This data allows us to set and achieve specific goals for each site. In addition out team of Agency Relations Managers are constantly visiting these sites to ensure staff and volunteers are meeting safety, program, and health code guidelines.
Examples of Program Success

In May 2013, Second Harvest surveyed 115 teachers with students participating in the BackPack program in an effort to measure the positive effects the program had in improving participating student’s behavior and health. The results were overwhelming. 292 of 386 (76%) of the participating students exhibited improved classroom behavior indicated by reduced aggression and fewer disruptive incidents in the classroom and 302 of 386 students (78%) exhibited improved academic performance. The teachers provided additional feedback that further explained the benefit of the BackPack program to students struggling with hunger:

“When the child first received the BackPack services, she felt that the school really did care about her unlike the people from her past. This helped her to like school, so she put forth more of an effort and academically improved.”

“One student receiving the backpack program worked very hard to improve his grades significantly throughout the year.”

“I have a student who was really struggling at the beginning of the year and we were worried about this student's performance. A few weeks ago the student took a benchmark assessment and got a perfect score. It was so wonderful to see this student's growth and progress.”

“My 2 [BackPack] students have excelled in reading and 1 of them is at the top of the class in math.”

“Those students look forward to Friday. They are engaged, in a good mood, and excited. When students are happy, they are interested in learning.”

“I see noticeable improvements in behavior with my students on days that they have breakfast versus days that they do not eat. When my students tell me that they did not eat breakfast before school, I notice that they are less attentive than usual and struggle to stay on task. They also appear tired.”

“Last year, this student spent time in in-school suspension. She was chosen as student of the month this year.”




Project Preserve has been a program of Second Harvest Food Bank of Middle Tennessee since 1992. The program leverages economies of scale, manufacturing and logistics expertise to provide a comprehensive co-op and manufacturing program to our partner agencies, food banks and other nonprofit organizations. Our team coordinates purchasing of core grocery and household items—saving food banks both time and
money—therefore enabling us all to feed more hungry people each day. In 2013-2014, Project Preserve distributed just over 38 million pounds of food to 125  food banks in 42 states.

Budget 30672099
Category Food, Agriculture & Nutrition, General/Other Food Distribution
Population Served At-Risk Populations, General/Unspecified, US
Short Term Success
Through Project Preserve's Cook Chill program, we provide agencies with extremely low-cost food solutions as well as a means to distribute hearty foods to their clients without the use of an extensive industrial kitchen. Food is cooked and frozen in plastic bags and only requires boiling water to prepare. This initiative has been so successful because it saves agencies on both food and preparation expenses which allows them to focus their expertise and finances on providing long term solutions to their clients.
Long term Success As food donations decrease across the nationwide Feeding America Network, the sourcing of quality food items becomes increasingly important to all Food Banks, especially Second Harvest. Project Preserve serves to lower the cost of purchased food by aquiring items in bulk, allowing us to provide even more meals for every dollar spent. We hope to continue to be a low-cost resource for Food Banks across the country.
Program Success Monitored By
Success of this program is overseen by our Vice President of Project Preserve, Kim Molnar. Kim's Project Preserve team ensures that nutritious foods are acquired from reputable vendors at competitive prices and that food items are efficiently produced and/or distributed to our clients throughout the state as well as the country. Pounds of food distributed is the main unit of measure Project Preserve uses to communicate its success both internally and to our parent network.
Examples of Program Success
Cook Chill is an incredible innovation we strongly encourage our community to come and witness first hand. This USDA-inspected facility cooks bulk recipes at 180 degrees, bags the food into 2,4,and 8 pound bags, then chills the bags at 40 degrees so they can be frozen. Once frozen, this food--that once had a shelf life of perhaps a week-- is now stable for over two years and can be easily prepared in just a few minutes. In one shift Cook Chill can produce 27,000 entrees or 37,000 side items. Using over 80 recipes and producing our own nutritional labels, this remarkable facility produces over a million meals every year.

The Culinary Arts Center is a state-of-the-art food preparation facility and commercial grad kitchen. The purpose of the Center is to educate the public on issues related to nutrition and food preparation, engage the public with our mission, and to generate revenue for our feeding programs. The Culinary Arts Center also offers catering with outstanding menus and service. Each Friday, the public is invited to join us for lunch at First Harvest Cafe from 11am – 1pm in our Culinary Arts Center. For $12, guests enjoy a meal that varies by week between Cajun, Asian, Italian, French, Mexican, and American tastes. On Wednesday from 11am-1pm we offer a lighter lunch usually consisting of a soup, salad, and sandwich for $8. All proceeds are used to serve the hungry in Middle Tennessee.

Budget 359012
Category Food, Agriculture & Nutrition, General/Other Food, Agriculture & Nutrition, General/Other
Population Served General/Unspecified, At-Risk Populations, Other Named Groups
Short Term Success
The more participation our CAC program receives the more revenue we have available to purchase and distribute food items for our feeding programs. Recently we have begun hosting various corporate and community events in our facility space, through which catering is provided by our culinary team. Accordingly, as we generate funding through these events we are able to introduce the food bank's mission to new groups of people in our community.  Having experienced our compelling mission firsthand, we are confident participants will quickly become volunteers, donors, and advocates of our cause.
Long term Success
The CAC serves as a revenue stream for our feeding programs. In doing so through culinary classes, catering, and in house events we are able to get the public through our doors and involved in our mission. The success of this program will continue to yield increased revenues as well as volunteers, donors, community, and corporate partnerships.
Program Success Monitored By
The success of this program is monitored through the tracking of participation and donations generated by each event. Our development department also monitors the avenues of community engagement and partnership resulting from patronage of these events.
Examples of Program Success
In 2013 The Culinary Arts Center was considered for a 'Frist Foundation Revenue Development Award' as a part of the 2013 Salute to Excellence Awards.
CEO Comments Second Harvest monitors its programs and evaluates their effectiveness on an ongoing basis. Annually, department heads are required to develop work plans based on the organization’s strategic plan. The President/CEO reviews the work plans and gives them to the Board of Directors for further comment and review. Second Harvest continually adjusts its programs to ensure its mission to feed hungry people and work to solve hungers issues in our community is being fulfilled efficiently and effectively.
Board Chair
Board Chair Mr. Scott Turner
Company Affiliation Ajax Turner Co., Inc.
Term July 2014 to June 2015
Board Members
Mr. Scott Bowers UnitedHealthcare Community Plan of TNVoting
Mr. David Bradley Wells Fargo AdvisorsVoting
Ms. Beth Chase C3 ConsultingVoting
Ms. Jaynee K. Day Second Harvest Food Bank of Middle TNNonVoting
Mr. Matt Dolson InfoWorksNonVoting
Ms. Melissa Eads The Kroger CompanyVoting
Mr. Jonathan B. Flack PricewaterhouseCoopers, LLPVoting
Mr. John Flanigan Dollar GeneralVoting
Mr. Andy Flatt Cigna HealthSpringVoting
Ms. Lucia Folk CMTVoting
Mr. William M.T. Forrester Sr.BMF InvestigationsVoting
Mr. Fletcher Foster Community VolunteerVoting
Ms. Susan Goodwin Hospital Corporation of AmericaVoting
Mr. Wade Hunt Wal-MartVoting
Mr. William J. Krueger Nissan North America, Inc.Voting
Mr. Eric Kruse Pinnacle Financial PartnersVoting
Ms. Lynn Plantinga The NewsChannel 5 NetworkVoting
Ms. Ann Jarvis Pruitt Dell, IncVoting
Mrs. Sylvia Roberts Community VolunteerNonVoting
Mr. Ronald Q. Roberts Dye, Van Mol and LawrenceVoting
Mr. John G. Roberts Sherrard and RoeVoting
Mr. Paul Robinson Nationwide InsuranceVoting
Mr. Tony Rose Community VolunteerVoting
Ms. Heather Rowan TriStar Centennial Medical CenterVoting
Mr. Ned Spitzer First Tennessee BankVoting
Mr. David Taylor Bradley Arant Boult Cummings LLPVoting
Mr. William Thomas Bridgestone Americas, Inc.Voting
Mr. D. Scott Turner Ajax TurnerVoting
Ms. Mimi Vaughn GenescoVoting
Mr. Jeffrey D. Warne Community VolunteerVoting
Mr. Ken Watkins UPSVoting
Mr. John West CPADeloitte & Touche LLPVoting
Board Demographics - Ethnicity
African American/Black 3
Asian American/Pacific Islander 1
Caucasian 28
Hispanic/Latino 0
Native American/American Indian 0
Other 0
Board Demographics - Gender
Male 22
Female 10
Unspecified 0
Board Term Lengths 3
Board Term Limits 3
Board Meeting Attendance % 85%
Does the organization have written Board Selection Criteria? Yes
Does the organization have a written Conflict of Interest Policy? Yes
Percentage of Board Members making Monetary Contributions 100%
Does the Board include Client Representation? No
Number of Full Board Meetings Annually 4
Standing Committees
Development / Fund Raising
Board Governance
Risk Management Provisions
Accident & Injury Coverage
Automobile Insurance
Automobile Insurance & Umbrella or Excess Insurance
Boiler & Machinery
Commercial General Insurance
Commercial General Liability
Commercial General Liability & D and O & Umbrella or Excess & Automobile & Professional
Commercial General Liability & Medical Malpractice
Computer Equipment & Software
Crime Coverage
Directors & Officers Policy
Disability Insurance
General Property Coverage
Improper Sexual Conduct/Sexual Abuse
Life Insurance
Medical Health Insurance
Umbrella or Excess Insurance
Workers Compensation & Employers' Liability
CEO Comments

"A board of thirty-two community and business leaders governs Second Harvest Food Bank of Middle Tennessee. They are responsible for setting policy and procedures and overseeing the financial stability of the organization. As President and CEO of the Food Bank, I report directly to the Board of Directors. I also provide leadership to our Leadership Team which consists of our CFO, SVP of External Affairs, VP of Development, VP of Project Preserve, VP of Agency Relations, and Director of Human Resources. Second Harvest uses a number of committees to help provide strategic guidance to the organization. Current committees include Audit Committee, Development Committee, Board Management Committee, Executive Committee, Executive Compensation Committee, Operations Committee, Finance/Investment Committee, Marketing Committee, and the Information Technology Committee. Various advisory committees comprised of board and community members assist and help guide all departments within the organization. The Food Bank is very fortunate to have an active and dedicated group of volunteers that serve on these committees and provide outstanding leadership and guidance.

This year our leaderships is focused on increasing our capacity to distribute more food to more hungry people in our service. Support from community volunteers, leaders, and donors remains absolutely critical as we continue to fight hunger in Middle Tennessee."


Executive Director/CEO
Executive Director Ms. Jaynee K Day
Term Start July 1988
Experience Jaynee K. Day joined Second Harvest as the President/CEO in July 1988. Ms. Day oversees the daily operation of the Food Bank while providing leadership and vision. Ms. Day holds a Bachelor of Social Work Degree from Park College in Parkville, Missouri. She has over 30 years experience in non-profit management and administration. Ms. Day is a member of the Nashville Chamber of Commerce, Downtown Nashville Rotary Club, Peer Exchange Network, the Davidson Group, and the Red Cross Pandemic Task Force. Jaynee is also an alumni of Leadership Nashville, Middle Tennessee Leadership and Leadership Music. Ms. Day has also served on the Board of Feeding America. In 2001, Jaynee's peers honored her with the prestigious Association of Non Profit Executives CEO of the Year Award. She is frequently called on to address hunger awareness issues and is a prevalent speaker in the community.
Former CEOs
Ms. Angela Bonovich Jan 1983 - Jan 1988
Mr. Terry Nichols Jan 1978 - Jan 1983
Full Time Staff 94
Part Time Staff 2
Volunteers 31404
Contractors 1
Retention Rate 77%
Plans & Policies
Does the organization have a documented Fundraising Plan? Yes
Does the organization have an approved Strategic Plan? Yes
Number of years Strategic Plan Considers 7
When was Strategic Plan adopted? Mar 2009
In case of a change in leadership, is a Management Succession plan in place? Yes
Does the organization have a Policies and Procedures Plan? Yes
Does the organization have a Nondiscrimination Policy? Yes
AFP (Association of Fundraising Professionals)1988
Center for Nonprofit Management Excellence Network1986
Nashville Area Chamber of Commerce1998
Volunteer Administrator's Network1989
Community Resource Center - Nashville2002
Hands On Network1998
United Way Member Agency1980
American National Red Cross1980
America's Second Harvest - Affiliate1980
Volunteer Administrator's Network1980
Better Business Bureau Wise Giving Alliance - Organization2011
Affiliate of the YearFeeding America2003
Model Program AwardFeeding America2003
Innovation In Action AwardThe Frist Foundation2003
Salute to Excellence - Making a DifferenceCenter for Nonprofit Management2005
Fundraising Award - Direct Mail - 1st PlaceAssociation of Fundraising Professionals2002
4 Star RatingCharity Navigator2013
Mutual of America Community Partnership AwardMutual of America Foundation2013
Top WorkplacesThe Tennessean2014
Senior Staff
Title Director of Human Resources
Experience/Biography As the Director of Human Resources, Karyn oversees recruiting, benefits, training, payroll, and employee relations.  Mrs. Thompson holds a Bachelor of Science degree from Lipscomb University, has a PHR (Professional Human Resources) certification, and has over 17 years of experience in the Human Resources field.  Prior to coming on board with Second Harvest, Mrs. Thompson worked at Gallagher Benefit Services as a Human Resources Consultant gaining experience in both for-profit and non-profit environments in the healthcare, mortgage, manufacturing, social services, and utilities industries. 
Title Vice President of Agency and Program Services and VP of Project Preserve
Experience/Biography Kimberly joined the food bank in August 2007 as Director, Project Preserve.  She was promoted to VP, Agency and Program Services in July of 2010.  Kim and her team are responsible for developing, supporting, and regulating over 400 partner agencies in our 46 county service area.  Additionally, this department is responsible for securing food donations from manufacturers, food service sources, and retail grocery stores.  Kim has a B.S. in Marketing from Jacksonville State University.  She has over 25 years of food experience and was formerly President/Owner of Empire Food Brokers of Nashville, Inc., a full service food brokerage company serving Kroger and Dollar General.
Title CFO

Ralph Forsythe joined Second Harvest Food Bank of Middle Tennessee in January 2013 as CFO. Mr. Forsythe has more than 25 years of experience in senior finance and accounting roles. Mr. Forsythe most recently was CFO of Alfa Insurance Group in Montgomery, AL where he served for the past 12 years in various accounting and finance senior leadership roles. Mr. Forsythe is a Murfreesboro, Tennessee native and spent most of his career in the Nashville area. He received a Bachelor of Science degree and a Master of Business Administration degree from Middle Tennessee State University. He is a licensed CPA in Alabama and Tennessee and is a member of the AICPA.

Title Vice President of Operations

Mark Summers is the Vice President of Operations at Second Harvest Food Bank. Mark works with the Inventory Control, Transportation, and Facilities Maintenance teams to ensure our food is handled safely, accurately, and efficiently. Raised in West Tennessee, Summers holds an undergraduate degree in Economics and Finance from MTSU and an MPA from the University of LaVerne in Southern California. Summers, a Lieutenant Colonel, retired from the military after 25 years where he specialized in aviation maintenance and logistics. He is a rated helicopter pilot. In his civilian career, he has worked in manufacturing, warehouse distribution, and logistics for the medical, pharmaceutical, and healthcare manufacturing/distribution industries.

Title Senior Vice President of External Affairs
Experience/Biography Nancy Keil-Culbertson joined Second Harvest as SVP of External Affairs in May, 2014. Keil-Culbertson brings more than 25 years of leadership experience to her role. Prior to joining Second Harvest Keil-Culbertson served as Chief Marketing Officer at Cafe Enterprises (CEI), directing the brand strategy for the Company’s three restaurant brands. Prior to moving to CEI, Keil-Culbertson spent multiple years as a principal for her consulting company, Keil Consulting, creating innovating brand marketing and advertising solutions for emerging and established brands and non-profits. In addition, she held executive managing positions with Applebee’s International and O’Charley’s Inc.
Fiscal Year
Fiscal Year Start July 01 2014
Fiscal Year End June 30 2015
Projected Revenue $45,025,032.00
Projected Expenses $44,605,382.00
Endowment Spending Policy N/A
Endowment Spending Percentage (if selected) 0%
Detailed Financials
Revenue and ExpensesHelpFinancial data for prior years is entered by foundation staff based on the documents submitted by nonprofit organizations.Foundation staff members enter this information to assure consistency in the presentation of financial data across all organizations.
Fiscal Year201420132012
Total Revenue$77,622,054$70,139,307$60,855,494
Total Expenses$77,427,772$70,033,160$62,246,555
Revenue Less Expenses$194,282$106,147($1,391,061)
Revenue SourcesHelpThe financial analysis involves a comparison of the IRS Form 990 and the audit report (when available) and revenue sources may not sum to total based on reconciliation differences. Revenue from foundations and corporations may include individual contributions when not itemized separately.
Fiscal Year201420132012
Foundation and
Corporation Contributions
Government Contributions$2,526,028$2,630,502$1,417,985
Individual Contributions$7,269,850$6,723,527$5,678,765
Investment Income, Net of Losses$29,097$37,498$104,342
Membership Dues$0$0$0
Special Events$235,263$327,592$321,689
Revenue In-Kind$36,673,277$29,017,869$20,909,483
Expense Allocation
Fiscal Year201420132012
Program Expense$74,518,172$67,460,641$59,861,971
Administration Expense$889,962$923,488$776,529
Fundraising Expense$2,019,638$1,649,031$1,608,055
Payments to Affiliates$0$0$0
Total Revenue/Total Expenses1.001.000.98
Program Expense/Total Expenses96%96%96%
Fundraising Expense/Contributed Revenue20%17%22%
Assets and Liabilities
Fiscal Year201420132012
Total Assets$15,168,409$15,004,602$15,821,418
Current Assets$2,643,467$2,532,234$2,864,301
Long-Term Liabilities$62,916$833,622$1,680,817
Current Liabilities$2,926,345$2,350,775$2,423,628
Total Net Assets$12,179,148$11,820,205$11,716,973
Short Term Solvency
Fiscal Year201420132012
Current Ratio: Current Assets/Current Liabilities0.901.081.18
Long Term Solvency
Fiscal Year201420132012
Long-Term Liabilities/Total Assets0%6%11%
Top Funding Sources
Fiscal Year201420132012
Top Funding Source & Dollar AmountRevenue In-Kind $36,673,277Contributions, Gifts & Grants (Including In-Kind) $35,741,396Program Service Revenue $32,029,158
Second Highest Funding Source & Dollar AmountProgram Revenue $30,596,099Earned Revenue $31,226,088Contributions, Gifts, and Grants $5,678,765
Third Highest Funding Source & Dollar AmountContributions, Gifts, and Grants $7,269,850Government Grants & Contracts $2,630,502Government Grants $1,417,985
IRS Letter of Exemption
Capital Campaign
Is the organization currently conducting a Capital Campaign for an endowment or the purchase of a major asset? Yes
Campaign Purpose In order to keep up with the increased availability of food and meet the total food need that hungry Tennesseans face, we must maximize the use of our available facility and open two additional distribution centers in western and southern parts of our service area.
Capital Campaign Goal $20,000,000.00
Capital Campaign Raised-to-Date Amount $4,522,298.00 as of Jan 2015
Capital Campaign Anticipated in Next 5 Years? No
State Charitable Solicitations Permit
TN Charitable Solicitations Registration Yes - Expires Dec 2015
Organizational Budgets and Other Documents
Second Harvest Food Bank 2014-2015 Budget2015
Organization Comments Economic conditions of the past few years have most definitely affected Second Harvest. Many local food companies that used to donate thousands of pounds of grocery items have relocated out of the Middle Tennessee area. As a result, the companies no longer donate items or do so at a greatly reduced level. Many local corporations and foundations have reduced their financial giving as well. Simultaneously, many Middle Tennessee residents have lost their jobs or had their work hours reduced significantly, thereby creating a detrimental effect on individual financial contributions. Second Harvest is no different from other not-for-profit organizations in that it has felt the pressure of today’s sluggish economic climate. We have, however, identified steps to counteract these effects, and we are confident in our ability to continue operations despite the economic environment. Financial Comments
Financial figures taken primarily from 990, with additional information from the audited financial statements.
Any foundation or corporate contributions are included in Individual Contributions sum, as the figures are not listed separately in Form 990.
Financial documents completed by Kraft CPAs, PLLC.
Comments provided by Beth Groves 8/4/14
Nonprofit Second Harvest Food Bank of Middle Tennessee
Address 331 Great Circle Road
Nashville, TN 37228
Primary Phone (615) 329-3491
CEO/Executive Director Ms. Jaynee K Day
Board Chair Mr. Scott Turner
Board Chair Company Affiliation Ajax Turner Co., Inc.
Year of Incorporation 1978

Related Information

Hunger and Food Security

For 1 in 6 Americans, hunger is a reality. We all know and are in contact with people affected by hunger or food insecurity, even though we might not be aware of it. The face of hunger in Tennessee looks like your neighbor, your child’s best friend, the woman who gives you your coffee in the morning, and the man selling newspapers by your office every day. It could be the coworker you sat next to who was laid off last month or the new mother at the doctor’s office you saw last week. Hunger impacts one in six Tennesseans, and with those numbers, it is likely you’ve seen someone today who will be going hungry tonight.