We can be leaders in our communities by collecting unspoiled, healthy food and d onating it to our neighbors in need. By donating food, we’re feeding people, not landfills, supporting local communities, and saving all the resources that went i nto producing that food from going to waste.

Large manufacturers, supermarket chains, wholesalers, farmers, food brokers, and organized community food drives typically give food to food banks. Restaurants, caterers, corporate dining rooms, hotels, and other food establishments promptly distribute perishable and prepared foods to hungry people in their communities. Many food banks and food rescue organizations will pick up food donations free of charge, saving donors time and money.

Many non-perishable and unspoiled perishable foods can be donated to local food banks, soup kitchens, pantries, and shelters if the transaction is managed properly. Check with your local food bank or food rescue operation to find out what items they will accept.

Food rescue organizations operate food rescue programming, which includes the retrieval of excess food from donors and/or the delivery of donated food directly to clients or to other organizations that redistribute food to clients. These organizations may also offer other programming, such as education/skills training and the repurposing of donated food into meals or other food products, etc., and many of them apply software solutions, like apps, to coordinate the redistribution of excess food by volunteers or other organizations.