Best Macon County Grants for Nonprofits in Illinois

The Columbus Foundation

In 1943, during the darkness of World War II, a group of passionate citizens, led by Columbus businessman Harrison M. Sayre, envisioned a way to improve the well-being of the community and the quality of life in central Ohio. With little more than this sound idea and faith, The Columbus Foundation was established.

Our Mission

To assist donors and others in strengthening and improving our community for the benefit of all its residents.

R + L Carriers Scholarship

The scholarship supports the R+L Carriers employees' dependent children in achieving their higher education goals.

Betsy Rueb Scholarship

The late Mary “Betsy” E. Rueb created this generous scholarship through a gift from her estate. Born in 1936 in Tiffin, Ohio, Betsy moved to Columbus to attend The Ohio State University, where she met her husband, Floyd. Early in their marriage, Floyd taught Betsy about investing—a skill she quickly mastered. After many years of living simply and investing wisely, Betsy left the largest endowed gift ever received by The Columbus Foundation, totaling $55 million.

Described as charitable, modest, charming, frugal, opinionated, and intelligent, Betsy enjoyed doing needlepoint, watching golf tournaments, and meticulously tracking and researching her investments. Betsy also deeply loved children and wanted her gift to open the door to educational opportunities for young people. 

Through her wise investments and generous heart, Betsy Rueb was able to create a legacy that will provide meaningful and significant support to promising students throughout central Ohio in perpetuity.

Award Amount:

• Each award amount is determined based on the need of the recipient.

Ann E. Myers Scholarship

Ann E. Myers was born in Tiffin, Ohio in 1951. She held a Bachelor’s Degree from The Ohio State University and a Master’s Degree in Education from Ashland University, and was a National Board Certified Teacher. Teaching elementary school was Ann’s true calling and joy. She began her teaching career in Lancaster, Ohio in 1973. She taught in Lancaster until 1984, at which time she began teaching in the Dublin, Ohio school system. From 1984 until her retirement in 2012, Ann taught at various elementary grade levels at Olde Sawmill, Wyandot, Scottish Corners, and Indian Run. During her teaching career, Ann gave freely of her time to mentor younger teachers. Above all, she loved her students and would do anything for them. After retirement, Ann volunteered her time at Habitat for Humanity, Franklin County Food Bank, Franklin Park Conservatory, and Upper Arlington Library. Ann battled cancer for many years until her death in 2018. Courage and optimism were her best traits. Ann’s husband established the scholarship to ensure that her legacy of teaching young students the wonders of learning would live on. The scholarship establishes that goal by encouraging Dublin High School students to pursue a career in education.

Award Amount:

• $10,000 payable over four years at $2,500 per academic year.

WindSwell Foundation: Scholarship- Additional Licensing

Managed by the Community Foundation of Greater Fort Wayne, this scholarship opportunity is for up to $2,500 per year for any Special Educator seeking additional licensing.

Enhancing the Flavor of Plant-based & Fermentation-derived Proteins

As global demand for protein continues to rise, this funding opportunity can help diversify protein sources, strengthen the sustainability of food and agriculture supply chains and contribute to a safer, more resilient global food system. Improving the functionality and flavor of plant-based and fermentation-derived proteins can increase consumer acceptance, open new markets for crops, create value-added opportunities for farmers and processors, enhance farmland health and support economic growth.

To drive such innovation the Foundation for Food & Agriculture Research (FFAR) and the Good Food Institute (GFI) have joined forces to support plant-based and fermentation-enabled protein ingredient optimization.

The long-term success of plant-based and fermentation-enabled protein foods depends not only on sustainability and cost but also on their ability to deliver a compelling eating experience. By advancing research in ingredient design, enrichment methods and formulation strategies, we can accelerate progress toward high-protein foods that meet or exceed consumer sensory expectations.

Flavor, inclusive of both taste and aroma, remains a critical barrier to consumer acceptance. While early innovation has made progress, many products on the market still face challenges with off-flavors or insufficient desirable flavors. Improving flavor emerged as a key recommendation from the joint FFAR-GFI global call for ideas and workshop, summarized in The Priorities for Plant-based and Fermentation-enabled Protein Ingredient Optimization Convening report.