Rachel’s Table, a Springfield, Mass., non-profit, gathers volunteer harvesters in late summer and early fall to glean ugly, but perfectly edible produce left behind in area farms. The harvest is “up for grabs” by food service organizations.
The beauty of this project is the fresh local produce that agencies don’t normally receive. “When we bring in apples and watermelon, people’s eyes light up,” the nonprofit’s founder told Vegetarian Times.
Volunteers are often students. “It’s an amazing way for them to think about how they can give back in their community, and where their food comes from, and what choices they will make in buying food,” the founder said.