Cooks Who Care

•This Ten­nessee non­profit fos­ters farm to ta­ble.

Taste of Home - - SEPTEMBER•OCTOBER -

Imag­ine 10,000 pounds of fresh to­ma­toes ar­riv­ing at your doorstep. You need to share them with the area’s home­less and hun­gry be­fore they spoil. And by the way, an­other 10,000 pounds will be ar­riv­ing ev­ery week.

When food dis­trib­u­tor Fresh­point of­fered this ex­act sce­nario to the Sec­ond Har­vest Food Bank of Mid­dle Ten­nessee, the non­profit de­vel­oped a recipe and a pouch­pro­duc­tion sys­tem to cre­ate high-qual­ity, shelf-sta­ble spaghetti sauce that’s dis­trib­uted to hun­dreds of food pantries, soup kitchens, shel­ters and more. It’s a part­ner­ship that feeds thou­sands, di­verts food from land­fills and ex­em­pli­fies how to col­lect and uti­lize agri­cul­tural sur­plus. In other words, it puts each week’s 10,000 pounds of to­ma­toes to very good use.b

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