HFPCC: Sustainable Local Food Systems

Approximately 40% of food produced in the U.S. goes to waste. This equates to nearly 63 million tons, of which 10.1 million never gets harvested and 52.4 million ends up in landfills. HFPCC is focused on two strategies designed to decrease waste and increase local food availability:

 

RECOVERY

Decreasing waste by:

• Supporting local gleaning programs that harvest produce that would otherwise be left in the fields to rot
• Working with local grocery stores, restaurants and other large scale food preparers (hospitals, event venues, colleges, etc.) to rescue prepared food for consumption through hot meal sites, shelters and food pantries
• Teaching food preservation techniques to help families turn excess food into shelf-stable food products for future meals

GROWING LOCAL

Increasing local food availability through support of local gardens and CSAs (community-supported agriculture) for low-income families.