The Campus Kitchen at The University of Georgia is piloting a new shift dedicated to food preservation. This shift will run in conjunction with our current Sunday cooking shift.
After collecting food from Trader Joe's and Fresh Market each Sunday, meal planners organize the items into categories of use. After separating out enough food for the week's cooking shifts and client grocery bags, they fill boxes with surplus goods meant for multiple agencies. Organizations like Sparrow's Nest and Our Daily Bread usually receive prepared meals /ready-to-eat foods, Salvation Army gets a donation of baked goods, while Live Forward, the UGA Pantry, and the Food Bank of Northeast Georgia take perishable foods. Having other agencies in town that can distribute what we do not need or cannot use is great and it's nice that our organization can share our bounty.
Sometimes, however, agencies can't take everything we have to give. There's only so much space for perishable goods after all. Coolers break down or programs are temporarily suspended for construction so we redistribute what we can, where we can. So at times, there's an issue with surplus. There's also the few times where we don't get what we need like fruit--something our clients have expressed a greater need for. Not only that, we are an organization that fights against food waste. If there's another way we can save food to be used at a later time by our clients, we have every intention of innovating where we can.
The idea to freeze our excess came about because 1) we don't have the equipment around to can 2) our dry storage is rather limited 3) we get to use a large, walk-in freezer space. While we still don't know what excess will