FoodChain Inc
501 West Sixth St.
Suite 105
Lexington KY 40508
Contact Information
Nonprofit FoodChain Inc
Address 501 West Sixth St.
Suite 105
Lexington, KY 40508
Phone (859) 536-7157
Contact Name Rebecca Self
At A Glance
IRS Ruling Year 2012
Other ways to donate, support, or volunteer 08
Financial Summary
Revenue vs Expenses - All Years
Expense Breakdown - Recent Year
Statements
Mission Statement Our mission is to forge new links in our food desert community with fresh food with education and demonstration of sustainable innovative food systems. 
Background Statement We started in 2011 with Rebecca Self pioneering early development and fundraising efforts. As of early 2013, we completed construction on our 7000 gallon aquaponics system and are now producing lettuces, microgreens, herbs and tilapia inside the former Rainbo Bread factory, next door to West Sixth Brewing. All of our products are sold and served by our neighboring restaurant Smithtown Seafood. To date, in late-2017 we've grown more than a ton of produce and nearly well over a thousand pounds of tilapia. We've also hosted tours for more than 10,000 visitors, along with 2 years of community meals for our neighbors. We cut the ribbon on our new Teaching & Processing Kitchen in October of 2017 and have already begun to offer youth and adult cooking classes to the community, featuring fresh, seasonal ingredients.
Impact Statement FoodChain works to reconnect people with their food by providing education and demonstration of sustainable indoor food production. We are currently operating the state's only indoor commercially-scaled aquaponics system with tilapia and greens. We also just expanded into of sustainable food production by opening a Teaching & Processing Kitchen to help connect local farm products to inner city jobs by way of fresh cut produce and light processing. We provide education of our methods to people of all ages and all walks of life through tours, workshops, and internships.
Needs Statement We always need volunteers to help with educational classes (cooking, outreach, etc.) as well as assistance with processing fresh ingredients to more convenient, longer lasting forms. We also need help with graphic design and marketing. Finally, we accept donations of gently used kitchen equipment which we then hand out to neighbors via cooking classes. 
Geographic Areas Served
Areas
Kentucky
Board Chair
Board Chair Janelle Hagar
Company Affiliation KSU
Board Members
NameAffiliationStatus
Shawn Burns Crank and Boom
Vanessa Cayson Community Volunteer
Andrew Dieruf Enderle Besten Dieruf, PLLC
Ryan Foster Traditional Bank
Janelle Hagar KSU
Ouita Michel Holly Hill InnVoting
Katharine Sagan SKO Law
Norma Taylor Sell Strategies
Board Demographics - Ethnicity
African American/Black 1
Asian American/Pacific Islander 0
Caucasian 7
Hispanic/Latino 0
Native American/American Indian 0
Other 0 0
Board Demographics - Gender
Male 3
Female 5
Unspecified 0
Governance
Board Term Lengths 2
Board Term Limits 2
Board Meeting Attendance % 80%
Written Board Selection Criteria? No
Written Conflict of Interest Policy? Yes
Percentage Making Monetary Contributions 80%
Percentage Making In-Kind Contributions 100%
Number of Full Board Meetings Annually 8
Standing Committees
Finance
Comments
CEO Comments K
CEO/Executive Director
Executive Director Rebecca Self
Term Start Jan 2012
Email rebecca@foodchainlex.org
Staff
Full Time Staff 3
Part Time Staff 3
Volunteers 50
Contractors 0
Retention Rate 100%
Staff Demographics - Ethnicity
African American/Black 1
Asian American/Pacific Islander 0
Caucasian 5
Hispanic/Latino 0
Native American/American Indian 0
Other 0
Staff Demographics - Gender
Male 2
Female 4
Unspecified 0
Description Using our demonstration system to provide students with information about aquaponics and the viability of indoor food production.
Category
Population Served , ,
Program Long term Success By mid 2015, we've hosted nearly 6,000 visitors in our indoor aquaponics farm. 
Description Helping to set up small classroom aquaponics systems in classrooms in the region to bring food production and science together for youth.
Category
Population Served , ,
Description Help youth and families learn about fresh food preparation with afterschool and evening family friendly cooking classes that focus on literacy with fresh ingredients and preparing them for nutritious meals.
Category
Population Served , ,
Description We work with local farms and partners to get surplus, blemished, and seconds of locally grown produce and then lightly process it with washing, sorting, chopping, peeling, bagging, freezing, pureeing and drying. These more convenient products are then made available for families, whether through partner organizations, or sold through our own point of sales. 
Category
Population Served , ,
Plans & Policies
Organization has a Fundraising Plan? No
Organization has a Strategic Plan? No
Management Succession Plan? No
Organization Policy and Procedures No
Nondiscrimination Policy No
Whistleblower Policy No
Document Destruction Policy No
Financials
Revenue vs Expenses - All Years
Expense Breakdown - Recent Year
Fiscal Year
Fiscal Year Start Jan 01, 2017
Fiscal Year End Dec 31, 2017
Projected Revenue $125,000.00
Projected Expenses $125,000.00
Detailed Financials
Revenue SourcesHelpThe financial analysis involves a comparison of the IRS Form 990 and the audit report (when available). Revenue from foundations and corporations may be included in individual contributions when not itemized separately.
Fiscal Year201620152014
Foundation and
Corporation Contributions
------
Government Contributions$0$0$0
Federal------
State------
Local------
Unspecified------
Individual Contributions$447,221$32,265$43,943
------
$38,807$13,763--
Investment Income, Net of Losses$221--$38
Membership Dues------
Special Events----$4,838
Revenue In-Kind------
Other$1,165$12,808$25,415
Expense Allocation
Fiscal Year201620152014
Program Expense$140,766$51,000$52,525
Administration Expense$8,756$6,369$6,988
Fundraising Expense$1,347$6,369$4,400
Payments to Affiliates------
Total Revenue/Total Expenses3.231.001.14
Program Expense/Total Expenses93%81%81%
Fundraising Expense/Contributed Revenue0%20%9%
Assets and Liabilities
Fiscal Year201620152014
Total Assets$470,470$47,965$47,735
Current Assets$379,663$47,965$47,735
Long-Term Liabilities$711--$825
Current Liabilities--$1,186$825
Total Net Assets$469,759$46,799$46,910
Form 990s
2016 Form 990
2015 990ez
2014 Form 990
2013 990-EZ
2012 FoodChain 990EZ
Capital Campaign
Currently in a Capital Campaign? No
Dates Oct 2015 to Aug 2016
State Registration Yes
Address 501 West Sixth St.
Suite 105
Lexington, KY 40508
Primary Phone 859 536-7157
Contact Email rebecca@foodchainlex.org
CEO/Executive Director Rebecca Self
Board Chair Janelle Hagar
Board Chair Company Affiliation KSU