Alex DelCollo, MS Rutgers Cooperative Extension FCHS, Salem County Working in Rural Communities: Gleaning and Emergency Food Pantries as Healthy Food Access Points Alex DelCollo, MS Rutgers Cooperative Extension FCHS, Salem County

Background Over 100 billion pounds of food are thrown away in the US each year Up to 20% of US food is wasted While over 49 million people, including 16 million children, are food insecure Gleaning helps to address these issues simultaneously

What is gleaning? The act of collecting excess fresh foods from: farms gardens famers markets grocers restaurants state/local fairs or any other source in order to provide fresh food to those in need It also gives access to fresh, local food to those who may not otherwise have access because of food deserts or other barriers

How to start gleaning

Find Donors Find farmers markets in the area Find community gardens Look for local farmers by contacting cooperative extension, USDA office, or Department of Ag Talk to restaurants or grocery stores

Convincing Potential Donors Talk about the limit of liability via Bill Emerson Good Samaritan Act Donations can be tax exempt Talk to farmers outside of the growing season

Distribution of Gleaned Food Food Banks Soup Kitchens Emergency Food Pantries Faith-Based Organizations Schools

Distribution Considerations Storage? Consider distributing the same day as gleaning Delivery? Partner and collaborate with other organizations in the “hunger network” to quickly distribute food Have organizations pick up food from a central location on a regular schedule

Who will do the gleaning? Who is organizing the gleaning? Local organization Food pantry coalition Recruit Volunteers! Contact local businesses for volunteer days Rotary Clubs YMCAs Food pantry leaders and clients

Properly Prepare Volunteers Provide directions and instructions for meeting Recommend layers of clothing Suggest water and snacks Advise using the restroom before coming Remind them they are guests at the farm and to respect the farm Clearly define expectations If picking from the plant, instruct on how to pick

Food pantries for healthy food access and education Because food access has to do with affordability as well as proximity

Low Income and Low Access to Healthy Food, Salem County Since the last update, Salem City lost its only grocery store. Last updated: Thursday, May 18, 2017 https://www.ers.usda.gov/data-products/food-access-research-atlas/go-to-the-atlas/

Low Income and Low Access to Healthy Food, New Jersey Last updated: Thursday, May 18, 2017 https://www.ers.usda.gov/data-products/food-access-research-atlas/go-to-the-atlas/

Typical Food at a Pantry Canned meat Olive oil Canned vegetables Oatmeal Canned fruit Shelf stable milk Canned sauce Mixed nuts Canned soup Low-sugar foods Beans (dried and canned) Pop-top cans! Rice Potatoes Peanut Butter Crackers Pasta Granola bars Cereal Mac & cheese Cooking spices WHAT DON’T YOU SEE?

What you don’t see Fresh fruit and veggies Eggs Meat Dairy These take refrigeration, but gleaning can introduce fresh fruits and vegetables close to distribution dates/times to reduce refrigeration burden

Distribution of Gleaned Food Food Banks Schools Underutilized distribution point Soup Kitchens Emergency Food Pantries Faith-Based Organizations

Strategies For Food Pantries and the Future Customer/client choice model Reduces waste Preserves dignity and autonomy Not right for ever pantry Mobile food pantries/summer meals Removes barriers preventing access to underserved, rural areas with poor transportation Follow school bus routes to increase access

Strategies For Food Pantries and the Future Digitizing Uses the client choice model Clients can order form anywhere using the pantry website Increases pantry efficiency by tracking orders to see what is in demand Helps pantry know what to purchase or ask for Helps to serve more people because clients can order from home This can cut labor

Food preparations skills and tools Other Considerations Food preparations skills and tools How to prepare meals including vegetable Recipes Ovens, microwaves, etc. Provide education to recipients of gleaned foods Food preservation Reduce waste Cooking demonstrations

Evidence-Based Food Pantry Initiative Fruit and vegetable gleaning program Farm plant-a-row efforts Garden donations On-site cooking demos and recipe tastings Improve variety clients consume Improve food knowledge and cooking habits Produce display Point-of-decision prompts (client choice model) Use marketing materials like healthy corner store initiative to promote healthy choices http://www.countyhealthrankings.org/take-action-to-improve-health/what-works-for-health/policies/healthy-food-initiatives-in-food-banks

Other Ways to Increase Access to Healthy Foods Farmers accepting EBT WIC Farmers’ Market Nutrition Program https://www.fns.usda.gov/fmnp/wic-farmers-market-nutrition-program-fmnp Senior Farmers’ Market Nutrition Program https://www.fns.usda.gov/sfmnp/senior-farmers-market-nutrition-program-sfmnp Healthy Corner Store Initiatives Corner Stores accepting EBT and WIC

Other Resources State Food Policy Councils https://www.cdc.gov/obesity/downloads/FoodPolicyCouncils.pdf The Gleaning Workshop Project; A Workshop Curriculum for the Hartside Gleaning Initiative of Grand Rapids, MI https://scholarworks.gvsu.edu/wickedproblems/9/ The National Gleaning Project, Vermont Law School http://forms.vermontlaw.edu/farmgleaning/GleaningReport_2017.pdf Community Based Gleaning Guidebook, Salvation Farms http://www.salvationfarms.org/Community-Based%20Gleaning%20Guidebook%20-%20Salvation%20Farms.pdf USDA Gleaning Toolkit https://www.usda.gov/sites/default/files/documents/usda_gleaning_toolkit.pdf How to Run a Mobile Food Pantry A Guide for Partner Agencies, Feeding America https://www.feedwm.org/agencies/wp-content/uploads/2016/10/2017-09-28-How-to-Run-a-Mobile-Food-Pantry.pdf County Health Rankings, Healthy Food Initiatives in Food Banks http://www.countyhealthrankings.org/take-action-to-improve-health/what-works-for-health/policies/healthy-food-initiatives-in-food-banks