Alina Vrabie
Contributor
A trailblazing York group is sending out student volunteers to collect farm-fresh foods to donate to local food banks, and hopes other universities will follow suit.
“It’s part of a really well-organized operation,” says Virgil Haden-Pawlowski, research coordinator and project manager of the Human Rights, Participatory Growth, and Poverty Eradication Program (HRPGP). He says these organizations create partnerships with farms across Ontario, and the number is only growing.
The concept grew from a project proposal called “Farmers to Food Banks”, an idea put together by Robin Johnston, Ammie Singh, and Ly Tran in March 2011.
The project created a partnership with the Ontario Association of Food Banks (OAFB) and McLaughlin College’s HTPGP, and is growing by the day.
“Now [the OAFB] have about 12 different farms working with them,” says Haden-Pawlowski. “There are more farms willing to participate, but they’re just scaling up their participation bit by bit.”
As for the concern of donated farm produce spoiling over time, Haden-Pawlowski says most major food banks are now equipped to accept these kinds of foods.
“Food banks typically ask for non-perishable [goods], but having perishable goods like fresh fruits and fresh vegetables is 100 per cent essential to a healthy diet,” he says, noting that main food bank hubs have made facilities available to properly store these foods.
Along with around 30 other volunteers, Haden-Pawlowski hopes to collect several hundred pounds of fresh product from the Everdale organic farm in Guelph and donate the excess produce to a nearby food bank.
“It’s shameful that this food has gone on being wasted for so long,” says Haden-Pawlowski. “With the wealth of volunteers, knowledge and resources concentrated at [York], it doesn’t make sense not to reach out.”
The Food Rescue Action team will leave Friday, October 7 at 7:45 a.m. from McLaughlin College. Students interested in getting involved can e-mail foodrescueaction@gmail.com.
With files from Yuni Kim
