The following are considerations and approaches for the various parties within Food Rescue.
Definitions
Food Rescue and Gleaning:
This is the act of taking edible food that would otherwise be thrown away (Food Waste) and distributing it out to folks who would utilize that food.
Gleaning has the classical definition of “the act of collecting leftover crops in the field after harvest. During harvest, there is food that is left or missed often because it does not meet store standards for uniformity or is missed in automated harvesting.” In modern times, gleaning also is often used as a synonym to food rescue.
Food Contributors:
These are any entities that create food that can then be distributed.
This includes but is not limited to grocery stores, restaurants, and other food establishments such as bakeries, butchers, cafes, and specialty shops, that produce food and dispose of good food for various reasons (food waste).
This also includes food producers such as farms, community gardens, and home gardeners that produce more than they consume and wish to contribute to various food distributions.
Food Distributors:
These are any entities that can receive food from Food Contributors and distribute them out to our neighbors - either actively or passively.
This includes but is not limited to free fridges & community pantries, food pantries, walk-up distributions, and prepared meal creators and distributors.
For Food Rescuers and Gleaners
These are any folks that can pick up from Food Contributors and deliver to Food Distributors.
Unordered List ItemFood Rescuers and Gleaners specifically conduct direct pick up and immediate drop off. Beyond the time required for transportation, they do not hold onto, store, or warehouse food.
Food Donor / Contributor Intake Form: IntakeForm PDF
There are several benefits for food contributors to set up a food rescue, including:
Tax Write-off: Food donated to a 501c3 distributor is considered tax deductible
Waste Management: As food is not being thrown away, a contributor saves on dumpster space and fees
Community Marketing: Contributors can use their partnership with food rescue in marketing. Customers are attracted to businesses that work to better their communities.
Direct Marketing: Initially those who utilize food rescue are not the same as those who might frequent the contributors establishment. However, folks who utilize food rescue become familiar with the source and often spend money with the establishment as they can.
Community Involvement: As members of the local community, assisting in that community helps all. Rising water lifts all boats. A healthier and more vibrant community is good for the community members and good for the businesses that are a part of the community.
Receiving Agency / Distributor Intake Form: IntakeForm PDF
Various distributors distribute different types of food and on different schedules. We can work with all types but should match up contributors with specific types of distributors under specific circumstances as discussed below.
One thing to note, we prefer to work with distributors that do not conduct “means testing”. Means Testing is a method and approach that tries to determine who “actually” needs food and includes various things like household income, medical issues, etc. If a distributor requires means testing, please note what standards and methods they utilize to determine means.
Free Fridges & Community Pantries: “Give a food, Take a food” - These are free standing refrigerators and shelving are unmanned and often (though not always) held outdoors. Anyone can come up and contribute food and any one can come up and take food. As such there is no means testing. These are typically open 24 hours a day, seven days a week. These typically receive shelf stable food, refrigerated food, frozen food, fresh produce, and baked goods. Besides baked goods and fresh produce, any cooked or prepared food should be sealed, as such Free Fridges and Community Pantries do not receive hot prepared food that is unsealed. Not to be confused with “Food Pantries” as described below.
Food Pantries: Food Pantries are typically held out of brick and mortar stationary locations. Organizations such as fraternal orgs, community groups, and religious orgs, often run pantries. They act as local decentralized warehouses and often distribute on specific days of the week or the month. They receive food from local food banks, member donations, and food rescue. They focus on distributing shelf stable food and fresh produce, but if they have refrigeration on site they may consider other forms of food. Some utilize means testing. Not to be confused with “Community Pantries” which are associated with Free Fridges.
Walk-Up/Drive-Up Pantries, Street Pantries, and Similar: These are manned distributions of food that are held out doors at specific times. Food Pantries may hold these out doors or an organization such as the food bank may truck food to a specific location where people meet to pick up the food. May or may not be means tested. Food is typically shelf stable or fresh produce.
Hot Food, Soup Kitchens, etc.: These are manned distributions of prepared food. Often served during meal times (eg Breakfast in the morning, Dinner in the afternoon). Pre-prepared bag lunches or boxed meals also fall under this category. They can be served indoors or in a public place. Food may be prepared and served at the same location or prepared in a kitchen and served at a different location. Fresh produce or shelf stable food may be utilized to prepare food. Hot food rescued from restaurants may be stored refrigerated for a short time before being reheated and served.