1. 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

2. 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

3. 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

4. How to start gleaning

5. 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

6. 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

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

8. 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

9. 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

10. 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

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

12. 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

13. Low Income and Low Access to Healthy Food, New Jersey
Last updated: Thursday, May 18, 2017

14. 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?

15. 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

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

17. 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

18. 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

19. 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

20. 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

21. Other Ways to Increase Access to Healthy Foods
Farmers accepting EBT
WIC Farmers’ Market Nutrition Program
Senior Farmers’ Market Nutrition Program
Healthy Corner Store Initiatives
Corner Stores accepting EBT and WIC

22. Other Resources
State Food Policy Councils
The Gleaning Workshop Project; A Workshop Curriculum for the Hartside Gleaning Initiative of Grand Rapids, MI
The National Gleaning Project, Vermont Law School
Community Based Gleaning Guidebook, Salvation Farms
USDA Gleaning Toolkit
How to Run a Mobile Food Pantry A Guide for Partner Agencies, Feeding America
County Health Rankings, Healthy Food Initiatives in Food Banks