Building a Food Ministry Network in Middle Tennessee
At a recent gathering of churches across Nashville, pastors, leaders, and ministry partners came together around a shared conviction: meeting physical needs is a vital part of gospel ministry. What unfolded was a rich conversation about food insecurity, practical strategies, and the power of partnership. Three ministry leaders presented, and we had a good question-and-answer session.
Daniel Stephens – Feed Sumner / First Baptist Hendersonville
Daniel Stephens of Feed Sumner and First Baptist Hendersonville discussed the crucial relationship between a ministry’s capacity and the need it seeks to meet. Many churches recognize the needs in their communities and desire to help but lack the resources or structure to build a sustainable hunger ministry. Stephens encouraged churches to start small, build a strong foundation, and scale responsibly.
He emphasized the importance of not trying to “break what already works,” reminding leaders to grow in ways that protect the ministry’s core mission. His final encouragement was to stay servant-hearted, embracing roles that may be unseen but are essential.
Learn more about Feed Sumner: feedsumner.org
Beth Moore – Tennessee Baptist Mission Board (TBMB)
Beth Moore highlighted the TBMB’s resources designed to equip churches to meet both physical and spiritual needs. She encouraged churches to begin by identifying gaps in their community rather than immediately launching new programs. Whenever possible, churches should collaborate rather than create overlapping ministries in the same area.
Moore also shared an update from Governor Lee’s Faith-Based and Community Initiative: nearly 100,000 senior adults are experiencing hunger or food insecurity due to the ongoing SNAP crisis. She encouraged churches to consider delivery models and client-choice food ministries as ways to serve seniors with dignity.
Learn more about TBMB hunger resources: tnbaptist.org/feeding-hunger-ministry
Adam Harper – Cul2vate Farms
Adam Harper shared about Cul2vate Farms’ growing ministry that integrates farming, food recovery, and discipleship. Cul2vate hires individuals—many starting at “rock bottom”—and walks with them through a year of employment and spiritual growth. They grow crops and receive contributions from food recovery partners to support distribution efforts. Their goal: produce 500,000 pounds of food in 2026.
Churches can partner with Cul2vate by:
- Receiving food donations to support local ministry efforts (request two weeks in advance).
- Sharing job opportunities for full-time seasonal work at Cul2vate.
- Supporting the ministry in prayer.
- Find directions and opportunites to serve: Cul2vate.org
Mark Smith – Refuge Church
Mark Smith shared Refuge Church’s story of a hunger ministry that began with just 20 food boxes and has grown into a monthly food pantry. Donations come from nonprofits and government partners. Notably, 60% of participants are first-time visitors, and around 20% later return as volunteers, illustrating the ministry’s impact on discipleship and leadership development.
Smith noted that many guests are open to prayer and counseling as they wait for their turn in the pantry—creating meaningful opportunities for gospel conversations.
Brett Boesch – Nashville Baptist Association
Brett Boesch grounded the conversation in Matthew 25, emphasizing the biblical mandate to care for both the physical and spiritual needs of vulnerable people. With many churches having strong access to food resources, Boesch encouraged leaders to use them to feed the hungry and share the gospel.
Q&A Discussion Highlights
During the Q&A session, church leaders shared stories, asked practical questions, and sought guidance on strengthening their hunger ministries. Key discussion areas included:
- Reaching homebound community members
- Expanding existing ministries
- Conducting community and church capacity surveys
- Increasing client-choice options
- Offering a weekly hot meal
- Hosting a cooking class taught by mothers, empowering families to prepare nutritious meals using the foods provided
Story by: Anna Yadkowski <[email protected]>