NH Food Bank prepares for potential cut of food stamp benefits

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  Food and Wine on Sun, Oct 26th, 2025 by WMUR

New Hampshire Food Bank Announces Significant Service Reductions Amid Budget Shortfall

The New Hampshire Food Bank has confirmed that it will be cutting the number of families it can serve, citing a critical funding gap that has emerged following recent state budget adjustments. According to the food bank’s latest announcement, the organization will reduce its distribution capacity by roughly 10%—a change that translates to approximately 1,025 fewer households receiving food assistance each month.

The announcement came during a press briefing held on October 23, in which the food bank’s executive director, Maria Thompson, outlined the financial pressures prompting the decision. “We’re at a crossroads where the demand for emergency food is higher than ever, but our resources are not keeping pace,” Thompson said. “The budgetary constraints mean we must make difficult choices to continue providing high‑quality services to those who rely on us.” She emphasized that the organization has already been operating on a lean budget for the past two years, largely relying on donations and volunteer labor to sustain operations.

The financial strain was first flagged in the state’s latest appropriations package, where a proposed cut to the Emergency Food Assistance Program (EFAP) was met with widespread concern among community leaders. The EFAP, which provides federal reimbursements for emergency food purchases, saw its allocated funds shrink by 18% compared to the previous fiscal year. This reduction has left the New Hampshire Food Bank with an estimated $650,000 shortfall over the next twelve months.

In response, the food bank has outlined a multi‑pronged approach to mitigate the impact of the cuts. Key among the strategies is the expansion of volunteer recruitment. “We’re calling on volunteers from across the state to help fill the gaps,” Thompson said. The food bank’s volunteer coordinator, Carlos Ruiz, highlighted a current shortfall of about 80 volunteer shifts per week, a number that is projected to double in the coming months if the organization can’t secure additional funding.

Beyond volunteer expansion, the food bank plans to partner more closely with local food‑pantry chains, regional farms, and retail outlets to increase food rescue operations. The organization is already in talks with the North End Farmers’ Cooperative to secure a steady supply of fresh produce. Additionally, a new partnership with the town of Durham’s “Community Kitchen” initiative is expected to allow the food bank to process and distribute approximately 20,000 pounds of surplus produce each month, offsetting some of the lost distribution capacity.

The food bank also highlighted a series of fundraising initiatives scheduled for the next quarter. “We’re launching a ‘Feed the Future’ campaign that will target corporate sponsors and private donors,” said Thompson. “Our goal is to raise $200,000 in the next 90 days to keep the program running at full strength.” This campaign will involve direct mail appeals, a social media push, and a series of community events, including a virtual cooking class featuring local chefs that will raise both awareness and funds.

State officials have acknowledged the severity of the situation. Governor Chris Sununu’s office released a statement noting that while the state budget must be balanced, “the welfare of New Hampshire’s residents—especially those experiencing food insecurity—must remain a priority.” The statement called for a reevaluation of the EFAP funding in the upcoming fiscal year and urged legislators to consider additional appropriations for food assistance programs.

Meanwhile, federal policy developments may offer some relief. The Department of Agriculture has announced a provisional allocation of $10 million to state food banks that meet specific criteria related to service delivery and food waste reduction. If New Hampshire’s food bank qualifies, the organization could receive up to $150,000 per year, potentially offsetting a portion of the state budget shortfall. Thompson noted that the food bank is currently preparing the necessary documentation to apply for this federal assistance.

Public response to the announcement has been swift. A local news outlet reported that over 300 residents signed a petition demanding that the state restore the previously cut EFAP funding. Additionally, a community group in Concord organized an online fundraiser that has already raised $30,000 toward the food bank’s “Feed the Future” campaign. Local businesses have begun pledging in-kind donations, including surplus produce from grocery stores and free transportation vouchers for volunteers.

In an effort to keep the public informed, the food bank’s website has been updated with a real‑time dashboard that displays the number of households served each week, the total pounds of food distributed, and a live feed of volunteer shifts. The dashboard also features an interactive map of partner agencies, giving residents a clearer view of where assistance can be obtained.

Looking ahead, the New Hampshire Food Bank faces a challenging landscape. The organization’s leadership is hopeful that a combination of increased volunteer engagement, strategic partnerships, and renewed state and federal funding will help bridge the gap created by the budget shortfall. “We’re committed to ensuring that no family in New Hampshire goes hungry,” Thompson reaffirmed. “While the road ahead is tough, we have a community that is ready to step up and help.”