Today is Earth Day on the calendar, but every day is Earth Day at every level of the ag industry. We’ve talked extensively about how farmers are using conservation practices to take care of the land, but there are efforts to keep Earth healthy on the other end of food production as well. For example, up to 40% of the nation’s food supply is wasted every year, according to data from the USDA. How can we keep that food from going to waste? The answer lies in the food banks located across the country.
Occasionally, some foods are made with minor defects that prevent them from being sold on shelves. A manufacturing error might cause some chips to be mislabeled as organic, or some fruits and vegetables might not meet the correct size or shape standards. These food products are perfectly safe to consume but can’t be sold due to those defects. That’s where food banks can step in to receive that food and keep it from going to waste. This process is called “food rescue.” Annette Hacker, vice president of strategy and communication with the Food Bank of Iowa, said food rescue is vital to fighting food insecurity.
There are very specific protocols that keep this unsellable food safe for consumption. Hacker said this includes strict food handling temperatures and storage guidelines as well as label corrections or repacking for any food that was mislabeled.
Simply put, food rescue is a win-win situation for everyone involved. The environment stays healthier since there is less food waste, and food banks are able to get more food out for those who are food insecure. In fact, Hacker said almost a third of the food they receive is through food rescue.
For more information, visit foodbankiowa.org.
