The Living Coast Discovery Center’s largest annual fundraising event raised $84,000 in proceeds for the nonprofit zoo and aquarium.
The eighth annual Farm to Bay event held Aug. 5 raised $115,000 in gross revenue and $84,000 in net revenue.
The money will benefit coastal wildlife, education and sustainability programs at the Living Coast Discovery Center.
Jessica LaFave, development manager at the Living Coast Discovery Center, said the amount raised this year was not record breaking but it still is an achievement.
“That’s still really significant,” LaFave said. “Obviously it’s good for our bottom line. We are pleased with it as it is significant for our operation.”
The funds were generated through a combination of sponsorships, ticket sales, silent and live auctions and Raise the Paddle donations. Farm to Bay tickets cost $100 each and the event drew about 400 guests, LaFave said.
“We’re really grateful that we have the support of the local community, our event sponsors and our volunteers,” LaFave said. “Our community is really supportive and we love being a part of it. We love being a part of Chula Vista.”
Throughout the year the Living Coast Discovery Center receives revenue from ticket sales, memberships, donations and grants. But Farm to Bay is where the center’s largest funding comes from, LaFave said.
This year’s Farm to Bay event featured Culinary Chef Chair Jeff Roberto from Sushi on a Roll. Roberto served various types of sushi to guests.
Attendees were able to closely view animal encounters, listened to live entertainment, ate different foods and drank beer, wine and spirits.
Aside from raising money, the Living Coast Discovery Center strives to make Farm to Bay a zero-waste event. This yea, the event committee reported that 88 percent or 385 pounds of the event waste was recycled or composted and diverted from landfills – the highest totals ever for the event.
“That 88 percent is actually the highest conversion rate that we’ve ever achieved.” LaFave said. “That basically means 88 percent of the waste that was generated from the event was either recycled or composted.”
“Our financial health is strong and we’re really looking forward to the future,” she said.
