Where Our Food Comes From

We obtain food inventory in three key ways – from donations, from the federal government, and through salvage, near expiration and other foods we source and purchase.

Donations

Are you as concerned about food waste as much as we are? The food bank runs a recovery route every day to assure that food that would otherwise go to waste is redistributed.  We seek local, regional and national sources of food donations wherever we can.  Thanks to Feeding America, we capture donations of food from many large food processors and distributors, too.  Thanks to all our donors, more than 80% of the food we distribute is donated to us.

Purchased Food

Donations of canned food and dry goods are increasingly difficult to find. And as the composition of the food changes, the food bank must turn towards more purchased foods to make up the difference between what’s donated and what’s needed.

Financial support allows us to obtain foods rich in nutrition and consistent with wholesome meal preparation. These are foods like cereal, peanut butter, pastas, canned vegetables, soups and tuna.  We assist rural schools with their BackPack programs and source foods for many agency distribution events, which often can only be accommodated by purchasing food. Getting fresh fruits and vegetables to families and the elderly often means obtaining produce from a variety of local, state and regional growers.

USDA

The Emergency Food Assistance Program (TEFAP) is a federal program of the U.S. Department of Agriculture (USDA). The food bank administers the distribution of foods like juices, canned vegetables, canned and frozen fruits, frozen tilapia, lamb and chicken, spaghetti sauce, pasta and rice.  USDA commodities are distributed in seven counties by 17 food bank member agencies.