Expanding the
Definition of
"Gleaning"

It is estimated that over 20% of food grown and prepared in this country finds its final resting place in the trash. At the same time, approximately 30 million people go hungry each month, including a disproportionate number of children and elderly. According to the Environmental Protection Agency, nearly 14 billion pounds of edible, "surplus" food is thrown away each year. The richest country in the world is also the most wasteful. And it's not just the packaging that inundates our landfills, it is also the contents.

What can be done about this useless waste - Gleaning and Food Rescue.

The term "gleaning" dates back to biblical times, when farmers were admonished to leave some of the extras in the fields for the poor and the sojourner. Today many nonprofit organizations are expanding the definition of gleaning to include not only crops from the fields but leftover food from restaurants, stores, farmer markets, cafeterias, food manufacturers and hundreds of others. Businesses and individuals also donate food from special functions like weddings and sporting events.

One barrier to food donations is the issue of liability to the food donor. This problem has recently been resolved on the national level with the passage of the "Bill Emerson Good Samaritan Law" (HR2428). This law limits the liability of the donor for food donated in good faith for free distribution by charitable groups. Protection is also provided for farmers who allows "gleaners" to collect from their fields. Tax credits are also available to food donors.

Foodchain is the national network of "Prepared and Perishable Food Programs" (PPFRP). Last year, Foodchain members, distributed over 100 million pounds of food to over 7,000 community based groups. Foodchain assists organizations interested in rescuing leftover food to develop procedures for the safe pick-up, handling, delivery, and preparation of these donated foods. These groups usually have refrigerated trucks and refrigerator/freezer storage capacity. Some also process excess produce through canning, freezing, or drying. Generally, the PPFRP's do not use the food themselves but distribute it to other direct service agencies like schools, soup kitchens, and homeless shelters. Many also provide training in the culinary arts to help the economically disadvantaged gain marketable skills.

Besides providing basic food to needy individuals, gleaners are also concerned with the quality and variety of food. Too often donations to food banks and food pantries are dry items like rice, pasta, and beans. Although these donations are still desperately needed, the diets of many low-income people are seriously lacking in fresh fruits and vegetables that provide essential vitamins and minerals. From the Wholesaler to the Hungry is a program that facilitates the development of fresh food distribution programs. They offer free aid and consultation to food banks and food recovery programs wishing to add fresh produce to their offerings.

Many community and church groups work with local farmers to glean directly from the fields or orchards. They set up work teams of volunteers that gather the crops that are not saleable because of size, shape, or color. These items are still fresh and wholesome but not profitable. Even small community gardens are donating excess harvest or planting an extra row for hungry families in their neighborhood.

In order to use "recovered" food in creative ways, many group feeding centers have received training in nutrition and food preparation sponsored by the American Culinary Institute through its Chef and the Child Foundation. Food banks and food pantries are also teaching recipients to add these new foods to their diets.

Gleaning and Food Rescue is a high priority with Secretary of Agriculture Dan Glickman. This past summer the USDA sponsored the "Summer of Gleaning" in 22 states utilizing AmeriCorps participants to help communities develop local food recovery programs. Almost 174 tons of discarded food was "rescued" from the summer Olympics in Atlanta through AmeriCorps and its local partners. The USDA also funds the National Hunger Clearinghouse (a program of WHY).

Everyone, from a restaurant owner to an elementary school class, can become involved in gleaning. Some programs operate on a very informal basis while others employ prison work crews. In all cases, the object is the same: to supplement the diets of needy households. An adequate and healthy diet is a first step in moving beyond poverty.

Peggy Hupcey is the Director of the USDA National Hunger Clearinghouse.

Action!
The USDA National Hunger Clearinghouse helps to connect donors with groups that help people in need. Call 1-800-GLEAN-IT, or visit the Clearinghouse's web page.

National Organizations and Models for Replication:

Foodchain, 912 Baltimore, Suite 300, Kansas City, MO 64105, phone (800) 845-3008
Foodchain is the national network of 138 community-based food rescue programs. These PPFRPs carefully collect excess edible food from restaurants, caterers, hotels, and other food service establishments, and safely distribute it to agencies that serve meals to people in need.

Second Harvest, 116 South Michigan Avenue, Suite 4, Chicago, Illinois 60603-6001, phone (312) 262-2303
Second Harvest's network of 181 food banks distribution centers supplies food to more than 50,000 non-profit, charitable organizations ands helps to feed 26 million people annually.

From the Wholesaler to the Hungry, 1540 Alcazar Street, CHP 207, Los Angeles, CA 90033, phone (213) 342-2613
Since its inception in 1991, From the Wholesaler to the Hungry has facilitated the growth of more than 30 fresh produce distribution programs across the United States. Believing strongly in the importance of fresh fruits and vegetables in one's diet, the organization offers free aid and consultation to food banks and food recovery programs in the development of systematic food distribution programs.

The Chef and Child Foundation, 10 San Bartola Drive, St. Augustine, FL 32086, phone (904) 824-4468
Formed in 1988 by the American Culinary Federation, The Chef and Child Foundation seeks to educate the public about all issues concerning childhood nutrition and hunger; provide grants to non-profit charities for dietary assistance and nutrition education at local levels; and provide disaster relief and training.

The Society of Saint Andrew, PO Box 329, State Route 615, Big Island, VA 24526, phone (804) 299-5956
This far-reaching organization brings together farmers, volunteer gleaners, distribution networks, food banks, and relief agencies to distribute millions of pounds of "surplus" food to needy organizations in 48 states.

Community Action Agency of Franklin County, 89 West Main St., PO Box 270, Malone, NY 12953, phone (518) 483-1261
The Community Action Agency (CAA) in conjunction with the NYS Dept. of Corrections and community volunteers, coordinate a grassroots effort to supply food for local needy families. CAA relies on volunteer work force, in cooperation with state, county and private agencies. Inmates from the NYS Dept. of Corrections assist by gleaning, processing, freezing and storing produce. This model has been transferred to several other states.