Food banks turn to gleaning in lean times

July 21, 2008

By Joanne Bratton, USA TODAY

As grocery prices continue to rise and food donations decline, a growing number of food banks across the USA are turning to local farms for produce that otherwise might go to waste.

The process, known as gleaning, involves collecting leftovers after crops have been harvested. While gleaning has long been part of some food bank collections, the current economic downturn has brought renewed emphasis to the practice.

Food banks in Indiana, Arkansas and New Hampshire have established gleaning programs in the past three months. Food banks in California and Vermont took it up in the past year.

Gleaning is growing in importance, in part, because fewer people are donating as fuel and food prices rise, says Carol Breitinger, communications director for the Society of St. Andrew, a national organization based in Big Island, Va., that fights hunger.

"People out there in need are not necessarily getting fresh produce because they cannot afford fresh produce," Breitinger said.

The organization has gleaning networks in about 20 states that serve more than 500 food banks and soup kitchens, she says.

The Society of St. Andrew reports overall food donations have declined from 46 million pounds in 2001 to just over 20 million pounds in 2007.

Breitinger says that market conditions, the growing use of corn in the production of ethanol, the rising price of gas, along with climate problems like drought and floods, are all partly to blame for the drop in donations.

Many farmers are willing to donate when told of the program, she says.

Gleaning "just makes sense if you're going to grow food," says Sally Eaton, who owns Acworth Village Gardens with her husband, Dennis, in Acworth, N.H. They have donated lettuce to their local food bank and plan to give carrots grown in their greenhouse. "It's so easy to plant a few more seeds," she says.

Gleaning also takes advantage of produce that cannot be sold because of its less-than-perfect appearance, Breitinger says.

"It seemed like a very good thing to do," says Randy Clanton, a farmer in Hermitage, Ark., who allowed gleaning of 4,600 pounds of cabbage in June. "The product would have been returned back to the dirt anyhow."

Sharon Crossman says fresh produce "makes a lot of difference." The Langdon, N.H., resident received squash and tomatoes from a food bank last season and also volunteers at it.

The latest gleaning networks include:

•Arkansas: The Arkansas Hunger Relief Alliance's gleaning program began in June. Volunteers have worked to gather cabbage and sugar snap peas for food banks statewide, says executive director Rhonda Sanders.

•Indiana: Hoosier Hills Food Bank in Bloomington started working with volunteers in June to harvest produce at Five Oaks Farm in Jackson County. The food bank serves a six-county area and plans to expand, says volunteer coordinator Kim Kanney.

•New Hampshire: The Fall Mountain Food Shelf in Langdon started gleaning in May, says director Mary Lou Huffling. The food shelf serves five towns in western New Hampshire. So far, the pantry has received lettuce and turnip greens.

Bratton reports for The Baxter Bulletin in Mountain Home, Ark. Contributing: Andrew Seaman.

July 21, 2008

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