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EYFP HISTORY.
1997
Northern Illinois Food Bank begins monthly deliveries. Clients pick up pre-packed bags of food on Monday evenings or Thursday afternoons. Food Pantry serves about 25 clients a month.
2004
Jacki Lawrence begins as Pantry Coordinator.
2008
Janet Cox begins as Thursday Coordinator.
1983
Food Closet opens in a lower-level classroom closet in Yorkfield Presbyterian Church.
Donations come from church members. Food closet serves about 25 families a month.
1996
Betty Bruce begins as Pantry Coordinator in 1989 with the Food Pantry moving to the white cottage on church property in 1996. Lincoln School 5th grade students sort donations on Saturdays.
2012
Thursday evening client pick-up begins. EYFP incorporatees with its own address at 1083 S. York St. Elmhurst.
2010
Food recovery program begins at Jewel Foods with volunteer drivers.
2009
Saturday morning client pick-up is added. Some client-choice options are added.
2016
January 2nd, new pantry opens. Clients can shop for items from the pantry shelves.
2015
August 11th, ground-breaking for new pantry. Website launched
2017
Greencastle deliveries begin. Refrigerator purchased and fresh eggs and milk are added. Kathie Watts begins as Executive Director.
2014
EYFP recognized as a non-profit 501(c)(3) organization by the IRS. Captial campaign for new building begins. Jim Ruprecht, architect, begins plans.
2020
Covid-19 protocols begin. Clients select items from a daily shopping list, masked volunteers shop pantry shelves and deliver food items to client cars.
2022
Starting in April, monthly Mobile Food Pantries begin at Elm Court Apartments in Bensenville.
2023
EYFP serves over 600 clients a month plus another 120+ at mobile pantries in south Bensenville.
Box truck is donated. Food is recovered weekly from Jewel Foods, Mariano’s, Amazon Fresh and Sam’s Club. 300 volunteers give over 15,000 hours.
Warehouse/office space leased at 501 W. Lake St. to meet rising food storage needs.
26,000+ people fed
10,000+ gallons of milk
7,500+ dozen eggs
195,000+ lbs fresh produce
700,000+ meals served
15,000+ volunteer hours given
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