Summer Feeding is a pilot program – based on successful food bank programs in San Antonio, Texas, and Savannah, Ga. – to test the waters for expansion to other area centers and nonprofits.
Part of strategic plan
Offering Summer Feeding is just one aspect of Second Harvest’s long-range, strategic planning that began in 2007. The most important piece was moving – in April 2010 – to a 200,000-square-foot warehouse with dry and cold storage space on Edwards Avenue in Harahan. The former warehouse had only 29,000 square feet.
“We can now accept food that we could never accept before,” Doles said, such as fresh fruit, produce and more meat. More space also provides the ability to schedule more volunteers simultaneously to help process food donations and to provide additional nutrition assistance for seniors on fixed incomes and low-cost meals to feeding lines and member agencies.
“This will allow us to increase the number of meals we provide,” Doles said. “It will advance our mission to serve seniors and children.”
Goal: A permanent kitchen
Another part of the plan is adding a permanent, community kitchen with an initial goal of producing 100,000 prepared meals a month. A $1 million gift from Catholic Charities USA after Hurricane Katrina will jump start the projected $2 million project, Doles said.
Plans for this kitchen, being designed by Biggs, will be unveiled in August.
“The community kitchen can help us minimize the possibility of waste,” Doles said. “Fresh items can be prepared into meals. ... Our hope is to have a working kitchen in our warehouse by next summer.”
Pre-Katrina, Second Harvest distributed 14.5 million pounds of food. Over the past 12 months, Doles said 19 million meals were distributed. By 2013, she predicts that 38 million meals will be needed annually.
To meet the growing need for food, Second Harvest began partnering with local grocers with retail store pick-up. Second Harvest “rescues” food that is still good but taken off the shelves.
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More cooler/freezer space, and a new cook/chill machine will be incorporated in the new kitchen. This will position Second Harvest to cook and freeze large volumes of food for quick distribution in cases of emergency such as a hurricane or the recent oil spill.
“Disaster response is a big part of our ministry whether it’s oil spill or hurricane related,” Doles said.
Other advantages of the larger warehouse: creating revenue sources for Second Harvest. Part of the new warehouse is being rented, but plans are to build a second show kitchen to be utilized by the community.
“We’ve come a long way since Katrina in terms of taking care of the community,” Doles said. “The community kitchen is an important element to help achieve future goals.”
Printed with permission from the Clarion Herald, newspaper of the Archdiocese of New Orleans.