Addressing Food Waste Through Community Efforts
In the United States, a significant portion of the food supply ends up being wasted. According to recent estimates, between 30 to 40% of the food produced is never consumed. This waste not only represents a loss of resources but also has environmental and economic implications. In Dane County, Wisconsin, the Farm to Food Bank program is making a meaningful impact by addressing this issue head-on.
Every week, Second Harvest Food Bank purchases unsold produce from farmers who participate in the local farmers market. This initiative helps reduce food waste while supporting the local agricultural community. The program’s efforts have been instrumental in ensuring that fresh, nutritious food reaches those in need.
Ben Auerbach, the Food Sourcing Coordinator at Second Harvest, explained the program’s significance. He noted that the organization buys up to 2,000 pounds of produce each week, which translates to approximately $8,000 being reinvested into the local farming economy. This financial support provides a crucial safety net for farmers, especially during peak seasons when surplus produce can be difficult to sell.
For farmers like Mary Uselman, who sells fresh produce at the farmers market, the program offers a reliable outlet for their goods. “It helps both ends out—both Second Harvest and the farmer,” she said. During the summer months, when there is an abundance of produce, it can be challenging to find buyers. The Farm to Food Bank program ensures that excess produce does not go to waste.
Once purchased, the food is transported to a local food bank, where it is sorted and prepared for distribution. Francesca Frisque, Director of Community Food Resources at the Goodman Center, described the process as a “happy spot.” She emphasized the joy that comes from seeing fresh, locally grown produce benefit the community. For her and her volunteers, the program brings a sense of fulfillment and purpose.
Frisque plays a key role in the logistics of the program, overseeing the transfer of food from the delivery truck to the food bank. Her work ensures that the produce is efficiently distributed to those who need it most. From there, the food makes its way to the produce pantry, where individuals and families can access fresh fruits and vegetables.
The customers who visit the food pantry are often people in the community who face food insecurity. Frisque highlighted that these individuals are no different from anyone else. “They’re just like your neighbor, just like your friend, and they appreciate fresh and local produce just as much as you and I,” she said.
The funds used to purchase the food from local farmers come directly from donations to the Farm to Food Bank program. This model not only supports the agricultural sector but also strengthens the community by ensuring that nutritious food is accessible to all.
The program operates every week while the farmers market is in session, providing a consistent source of support for both farmers and food-insecure residents. It serves as a powerful example of how collaboration and community-driven initiatives can make a difference in addressing food waste and improving food security.
