Banking Food In a Time of Need
For our story on food waste, I went to the L.A. Regional Food Bank and talked with Michael Flood. He said demand for food is up 35 percent from a year ago. But at the same time, taking cooked food or leftovers from caterers is hard for them. They are not set up to store it or turn it around fast enough. But they have increased their store of fresh fruits and vegetables thanks to some innovative relationships with grocery stores and produce suppliers.
So do pickups from catered events make sense for a large food bank?