April 2022 | Vol. 19 Iss. 04
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NONPROFIT ‘RESCUES’ FOOD TO HELP FEED FAMILIES IN NEED A
By Sarah Morton Taggart | s.taggart@mycityjournals.com
s much as 600,000 tons of food is thrown away in Utah every year. Meanwhile, 500,000 Utahns struggle to find enough to eat. A new program at the Midvale Boys & Girls Club is working to address both of these issues. Starting in January, volunteers from Waste Less Solutions began preparing healthy, ready-to-serve meals for youth at the Midvale Boys & Girls Club to take home to their families. The meals are delivered to the club, located at 7631 Chapel St., every Thursday and feed around 15 people. “The families love it,” said Presley Austin, the Midvale Club director. “It’s nice for them to not have to go home and cook dinner. They say it saves them so much time that they can now spend with their family.” The meals arrive at the club warm and ready to eat or can be refrigerated and eaten later. The containers are clearly labeled with all of the ingredients and include instructions for how to prepare them and when to eat or freeze them by. “Some parents have said they took it to work the next day and ate it there,” Austin said. “It’s a change from the food we usually hand out because it’s fresh and ready to eat, with veggies and fruit. They’re nourishing meals.”
Some of the families are experiencing food insecurity, and others just need a helping hand and a hot meal during a difficult time, according to the press release distributed by Boys & Girls Clubs of Greater Salt Lake. “Food access is an important aspect to our families that are living in a shelter or hotels,” said Jaimie Dunn, director of operations at Boys & Girls Clubs of Greater Salt Lake in the press release. “Many of our families in need do not have access to a full kitchen to prepare healthy meals. The other wonderful part is that the food is high-quality food that would have otherwise gone to waste.” Waste Less Solutions was launched in 2018 to prevent and divert food waste in Utah. One of the organization’s programs “rescues” food from restaurants, markets and other food distributers that otherwise would have been thrown away. Some of the rescued food is taken to a commercial kitchen, where a volunteer chef turns the ingredients into the healthy meals that are delivered to pre-identified families and nonprofit partners the next Continued page 4 The first Waste Less Solutions meal delivered to the Midvale Boys & Girls Club is shown in January. (Photo courtesy Boys & Girls Clubs of Greater Salt Lake)
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