Providing more food access
When you address access to food, you have to address barriers.
There’s enough food, especially if we look nationally. The questions are: How do we work with growers and producers to shorten the distribution chain? What’s the best way to ensure our partners have the resources to store and distribute the fresh foods available? How do we bring awareness to safety-net programs that bridge the gap to help hungry families find stability?
Our efforts focus on addressing these barriers and others which have the largest potential to provide a balance of healthy foods and connect people to available nutrition programs.
Fresh produce at the community level
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Under tents and canopies in parking lots across the metro area, 10 of our partners in communities spend the summer months working closely with Second Harvest Heartland staff and volunteers distributing fruits and vegetables to communities with limited access to produce. Just like visiting a farmer’s market, families are offered a selection of fresh, locally-grown produce, but in this case, the food is free. In just four short months, 10,000 households visited distributions in their area leaving each time with almost 30 pounds of produce.
One partner, CAPI has been part of it from the beginning.
It’s been great seeing the program grow with more partners through Second Harvest Heartland and seeing how each partner puts their own style on the distributions. Working with low income popula-tions you can see how there is a struggle to get fresh, healthy food, especially for those individuals who have health conditions that require a diet high in fresh fruits and vegetables. These events allow them to fill their fridge, maybe freeze some of the food for later and try new recipes. We intentionally have our distributions in areas where people have less access to fresh food – where they live far from grocery stores, farmers markets, etc…
Access outside of the growing season
Just a few years ago, potatoes, onions and miscellaneous produce rescued from the grocery store were all the produce that was available at food shelves during the months outside of Minnesota’s growing season. The Midwest Region Produce Cooperative was created to address how food banks in the region work together to give more access to produce in the “off-season.”
For two years, 16 member food banks representing seven states have been working together to reduce barriers to produce. The barriers are all challenges familiar to any shopper or retailer:
- High cost of transportation driving up food costs.
- Inadequate storage to keep highly perishable foods fresh.
- Not having the right ingredient or enough variety.
“Our pantry shoppers really love the fresh fruit and vegetables! We have a garden which provides a lot of veggies, but only during the growing season. Having access to fresh fruit and vegetables year-round is really important.”- Food pantry partner of cooperative member, Second Harvest Foodbank of Southern Wisconsin
Summer food service program
When school lets out, thousands of young people in Minnesota become more concerned about where they’ll get their next meal than their summer plans. That’s where the Summer Food Service Program (SFSP) comes in. At sites throughout the state, more than three million meals are provided to children during the summer.