The Huffington Post - Food banks traditionally supplied with supermarket leftovers and corporate seconds are hurting as their usual providers cut corners and cut back. But in the pursuit of new donors and healthier options for pantry fare, food bank solicitors are turning to local farmers who have perfectly edible produce that's not fit for retail sale.
"The common wisdom in food banks for many years was that we need to give people adequate calories," Sue Sigler, executive director of the California Assn. of Food Banks said. "Now we know that we also need to give people healthy food." Read more.