If we could recover just 5 percent of the food wasted each year, we could help feed 14 million people.
With the help of grocery stores and restaurants, we can provide much-needed food to day-care centers, programs for the homeless, women’s shelters and more.
To join in the effort to help end the fight against hunger, contact your nearest Feeding America network member.
How to Start
Ask for the food-rescue program transportation manager to arrange a pick-up day(s), or to establish procedures for call-in donations. This person will also be your contact for extra pick-ups and last minute supply needs. Usually the drivers carry supplies with them and are able to replenish your bags and/or pans.
Once it has been determined that food at your facility will be donated to a Feeding America food recovery program, the following steps are taken. (Refer to our food guidelines chart for instructions on packing specific food items).
* Transfer food to either a bag or pan. The food bank supplies bags and sometimes pans, but if you are able to provide your own disposable packaging for donations, you help the food-rescue program use its resources more effectively. However, we don't want packaging to get in the way of your good intentions.
* Label food with Product Name, Date & your location's name. (for example Beef Stew - 11/2/05 - Mom's Diner)
* Keep foods at proper temperatures. Food should then be either refrigerated or frozen depending on the date of your scheduled pick up. Chilled perishable food is to be below 40 degrees Fahrenheit except during necessary times of preparation or while being held for service which may not exceed two hours. It is preferred that foods are frozen to maximize freshness.
* We do not accept any products that contain alcohol.
When your donation is picked up, you will receive a receipt indicating the type of product and its weight. This information should be passed on to your accountant, as there may be tax deductions/credits available to you based on your company's legal structure and geography.
Food Donation Guidelines
Food Products |
Preferred Packaging |
Storage Conditions** |
Non-Acceptable Conditions*** |
PREPARED FOODS |
| tt |
Packaged separately
Securely Closed
Avoid Spillage |
Chilled, 40° F or less
Frozen, 0oF or less |
Mixing food types e.g. meats and side dishes |
Sandwiches |
Wrapped in clear plastic wrap or foil |
Chilled, 40°F or less |
Stale/hard bread Encrusted filling |
BAKED GOODS |
Fresh or day-old bread and/or bagels
|
Keep separate from other baked goods |
Cool, dry area |
Stale/hard |
Muffins, Pastries cookies |
Pack in own paper boxes avoid crumbling |
Cool, dry area |
Stale/hard bread |
PREPACKAGED FOODS |
Perishable
|
Packaged separately
Securely Closed |
Chilled, 40°F or less |
Opened, punctured, bulging or damaged packaging |
Non-perishable (mislabeled- ok with proper notification) |
Packaged separately
Securely Closed |
Cool, dry area |
Opened, punctured, bulging or damaged packaging |
FROZEN |
Dairy, Pastries Factory-prepared
|
Packaged separately
Securely Closed |
Frozen, 0°F or less |
Defrosted, punctured, opened or damaged packaging Severe freezer burn |
Vegetables Meat, Poultry, Fish |
Packaged separately
Securely Closed |
Frozen, 0°F or less |
Defrosted or damaged packaging Severe freezer burn |
Dairy |
Individually wrapped
Clear plastic wrap |
Refrigerated at all times |
Damaged packaging |
Milk |
Securely closed |
Refrigerated at all times
40°F or less |
Damaged packaging |
Meat, Poultry, Fish Fresh |
Original Packaging
Clear plastic wrap |
Refrigerated at all times
40°F or less |
Strong odor Discoloration |
Frozen |
Original Packaging
Clear plastic wrap |
Frozen at all times 40°F or less |
Damaged packaging |
FRESH PRODUCE |
Whole |
Bag or carton |
Cool, dry area |
Significant Decay |
Chopped |
Bag each vegetable separately |
Chilled, 40°F or less |
Color change or decay |
BEVERAGES |
Perishable
|
Securely closed Bag or carton |
Chilled, 40°F or less |
Alcohol not accepted |
Non-Perishable |
Bag or carton |
Cool, dry, unopened |
Opened, punctured, bulging |