MISHAWAKA A local group is keeping good food out of the trash and cooking it into meals that hungry people can eat. The Kitchen Crew Against Food Waste project was created to “put good food to good use.”
The Kitchen Crew takes large donations and with help from their volunteers, creates health meals from food that is often thrown away by local grocers, restaurateurs and food purveyors.
Mike Hayes, Executive Director of the Center pleads, “The demand for food has increased drastically and donations are down. It is more important than ever before, that all available resources are utilized. Please don’t throw good food away!”
Local grocers, restaurateurs, and food purveyors are asked to contact the Pantry when they have food that is still good, but they no longer plan to use it or sell it. The project especially needs perishable foods like fresh fruits, vegetables, milk, dairy products, eggs and any type of meat or fish. Pre-prepared foods are welcome, as are staples like flour and sugar, grains, beans, spices, or any food items that are about to expire.
Helena Williams, the project’s founder, says the project focuses on providing fresh foods, rather than the canned goods typically donated to food pantries.
“It’s something fresh that we can take and give to people that don’t usually get fresh, good food,” she says.
The Kitchen Crew Against Food Waste is currently focusing its efforts on the Mishawaka Food Pantry. With extremely limited supplies and equipment, they serve 75-100 people, three times a week.
A list of needed items is attached.