COVID-19 is likely to have a prolonged impact on the health and well-being of residents in the greater Chicago foodshed which includes a 4-state region. A collaboration of local and regional food systems advocates created a matchmaking tool to connect needs and surplus in the Illinois institutional food system. Examples of listings include:
- Those with a surplus of meat or vegetables that need a home
- Those looking for local food to serve to displaced constituents
- Those with a need for extra hands at their facilities (milkers, kitchen staff, drivers)
- Those looking for job opportunities after their institution has closed or reduced labor
- Those with additional storage space for food that needs to be preserved
In addition, the Wasted Food Action Alliance is conducting a survey [English, Spanish, Arabic] of small- and medium-size farms and for-profit and nonprofit food businesses/organizations impacted by COVID-19. This is not a one-time information-gathering process, but an ongoing effort to respond to challenges that can lead to a more sustainable food system. This is not a research project. You can complete the questionnaire multiple times as new challenges arise. Producers from all over Illinois are encouraged to complete the survey.
This story originally appeared in the April 2020 Food & Beverage Manufacturing News. This monthly newsletter, focused on sustainability for the food and beverage industry, is a service of ISTC’s Technical Assistance Program (TAP) and is funded through a grant from U.S. EPA. You can subscribe to the newsletter at https://groups.webservices.illinois.edu/subscribe/115948. The Wasted Food Action Alliance is a diverse set of organizations helping build a unified approach towards reducing wasted food and leveraging it to benefit our region. Its mission is to develop a working strategy and action platform that makes Illinois a leader in reducing wasted food by connecting and building on current wasted food initiatives, education, and policy in unified ways that holistically promote source reduction; food recovery for hunger relief and other uses; and recovery of food scraps for composting and creating healthy soil.