Archive For The “Health” Category
Eating more produce reduces chronic disease risk and improves quality of life, is among the results of a wide – ranging review of research on fruits and vegetables and how consuming them affects health outcomes. The research was commissioned by The Produce for Better Health Foundation.
Critical Reviews in Food Science and Nutrition published the paper recently. Taylor Wallace, a professor in the department of nutrition and food studies at George Mason University, was the lead author. Wallace is also the acting chief food and nutrition scientist for PBH. Wallace led a group of 13 nutrition scientists on the review project.
“Our findings confirm that eating at least five or more servings of fruits and vegetables per day has benefits far beyond providing basic nutritional requirements,” Wallace said in a news release. “Increasing fruit and vegetable intake not only helps to ward off chronic disease but also extends both life expectancy and quality.”
The scientists reviewed nearly 100 studies in an effort to summarize the benefits of produce as supported by research. The review will also inform future research priorities and public health messaging strategies.
The group of authors found eating at least 5 servings of produce daily can meaningfully reduce the risk of cardiovascular disease. They also found there are “hundreds of fiber structures in fruits and vegetables that support the good bacteria in the gut, which scientists are increasingly recognizing as integral to overall health.”
Research also showed produce supports eye and bone health and may help prevent a range of diseases, including certain cancers.
Another conclusion was all forms of fruits and vegetables offer “generally consistent nutritional benefits” that can improve health quality.
“The time is now for industry stakeholders across the produce supply chain, as well as health professionals, food influencers, chefs, scientists, thought leaders and other advocates, to work together and inspire Americans to eat more fruits and vegetables,” Wendy Reinhardt Kapsak, president and CEO of PBH, said in the release. “We’re committed to providing Americans with smart strategies to enjoy more fruits and vegetables every day for happy, healthy and active lives.”
San Francisco, CA – Side Delights® shared trending findings on how potatoes and other vegetables may actually help make people happy. The link to diet and depression has become an increasingly hot topic following the American Psychiatric Association’s recent 2019 Annual Meeting in San Francisco, where medical experts presented research showing that the Mediterranean-style diet, associated with a reduced risk of cancer and longevity, may also help protect against depression. 1 At the meeting, Dr. Konstantinos Argyropoulos claimed that people who adhere to a Mediterranean diet are less likely to develop symptoms of depression later on in life. The Mediterranean diet, which U.S. News and World Report calls the diet a “well-balanced eating plan”, suggests that for optimum health, consumers should adopt new dietary guidelines: no grains, no dairy, less sugar, more healthy fats, medium amounts of protein, and most importantly, lots of vegetables.
A recent article in Healthline about treating depression and anxiety with a vegetable-based diet, cited two studies supporting the claims. In the first study, after clinically depressed participants ate a modified Mediterranean diet for three months, their symptoms were significantly better. In the other study, Spanish researchers found people who closely followed the Mediterranean lifestyle were 50 percent less likely to develop depression than those who didn’t.2 In another Healthline article dedicated to the health benefits of potatoes, points out that they are rich in vitamins, minerals and antioxidants; can help with weight-loss by curbing hunger pains and cravings, and are naturally gluten-free. 3
“Potatoes have been known as America’s favorite vegetable for decades, and as research continues to build on the health advantages of vegetable-heavy eating plans, consumers are embracing filling, flavorful ways to incorporate vegetables into more meals, “said Kathleen Triou, President and CEO of Fresh Solutions Network. “Potatoes have a high-satiety factor and are extremely versatile – making them the perfect addition to a vegetable-based diet plan that can not only improve overall health but can help relieve depression.”
For more information on Side Delights® products, programs and recipes, visit www.sidedelights.com.
About Fresh Solutions Network®, LLC: Fresh Solutions Network (FSN) is the exclusive supplier of Side Delights® potatoes and onions. FSN is a group of family-owned potato and onion growers and shippers who help fresh potato and onion buyers grow their categories, maximize category investment, and increase sales. FSN delivers category insights, collaborative innovation, and customized assortment. Fresh Solutions Network, LLC partners include: Sterman Masser, Inc. (Masser Potato Farms and Keystone Potato Products in Sacramento and Hegins, PA), Michael Family Farms, Inc. (Urbana, OH), Basin Gold Cooperative, Inc. (Pasco, WA), Green Thumb Farms, Inc. (Fryeburg, ME), Red Isle Potato Growers, Ltd. (Prince Edward Island, Canada), NoKota Packers, Inc. (Buxton, ND), Sun-Glo of Idaho, Inc. (Sugar City, ID) and Mack Farms (Lake Wales, FL).
Anti-cancer molecules have the largest numbers in carrots, celery, oranges, grapes, and cabbage among plant-based foods, according to new research from the Imperial College of London.
In a report titled HyperFoods, Intelligent Mapping of Cancer-Beating Molecules in Foods, researchers said they found that plant-based foods such as tea, carrot, celery, orange, grape, coriander, cabbage and dill contain the largest number of molecules with high anti-cancer likeness.
“Our large scale computational analysis further demonstrates more cancer-beating potential of certain foods calling for more tailored nutritional strategies,” the authors said. However, the research acknowledged limitations of the study’s methodology, including questions of how much bioactive molecules would be needed to fight cancer.
“Nevertheless, food represents the single biggest modifiable aspect of an individual’s health and the machine learning strategy described here is a first step in realizing the potential role for “smart” nutritional programs in the prevention and treatment of cancer,” the authors said. “Moreover, it will pave the way to the future of hyperfoods and gastronomic medicine, encouraging the introduction of personalized “food passports” to provide nutritious, tailored and therapeutically functional foods for every individual in order to benefit the wider population.”
Plant-based food companies have raised more than $16 billion in the last decade, with record gains of $13 billion in 2017 and 2018 alone, according to the “State of the Industry Report” released recently by non-profit organization Good Food Institute (GFI).
“Investors and entrepreneurs are capitalizing on a global shift in the way meat is produced. The market opportunity here is massive,” GFI Executive Director Bruce Friedrich said. “Shifting consumer values have created a favorable market for alternatives to animal-based foods, and we have already seen fast-paced growth in this space across retail and foodservice markets.”
GFI identified Impossible Food’s $189-million late-stage venture capital round as 2018’s largest investment deal, followed by vegan milk brand Ripple Foods’$65-million Series C round, Beyond Meat’s $50-million Series H round, and Califia Farms’$50-million private equity round.
The report also found that 2018 was a record year of investment activity in the cell-based meat industry—where meat is grown using a small number of animal cells in a lab-setting—which saw 12 startups raise $50 million in capital across 14 deals. Since 2009, 19 plant-based companies were acquired by non-vegan brands, with 10 of these deals—including the 2017 acquisition of plant-based milk producer WhiteWave Foods by Danone for $12.5 billion, the largest deal of its kind to date—occurring in the last two years.
“These industries are accelerating rapidly, and we are about to see them take off. There is a great deal of momentum, which has been brought about by product innovation, greater emphasis on quality, more investment, and a change in consumer values,” GFI Director of Innovation Brad Barbera said.
“There is still so much growth possible, and there are great opportunities that come with that. Investors and entrepreneurs recognize the vast market opportunity on offer to get involved while these industries take form.”
Recently, Beyond Meat became the first plant-based meat company to be publicly traded on NASDAQ and the unprecedented success of its initial public offering (IPO)—the best-performing IPO of the year—is evidence of consumer interest in investing in the plant-based industry.
While consumer spending on fruit and vegetables increased in 2017, it still trailed the percentage hike in overall spending on food.
The data is found in the 2017 Consumer Expenditures report published by The U.S. Department of Labor’s Bureau of Labor Statistics.
Overall total consumer spending increased 4.8 percent in 2017, following an increase of 2.4 percent in 2016. The report said the average annual expenditures by consumer units increased from $57,311 in 2016 to $60,060 in 2017.
Spending on fruits and vegetables totaled $837 in 2017, an increase of 6.9 percent compared with 2016, which compares a 7.3 percent increase in spending on all food.
Food-at-home spending rose 7.3 percent to $4,363 while food-away-from-home spending rose 6.7 percent to $3,365, according to the CE report. The percentage of total expenditures on food was reported at 13 percent in 2017, the same share as the previous three years.
The mean average spending across all consumer units was $274 for fresh vegetables and $314 for fresh fruit. The share of fresh produce purchases compared to all consumer expenditures was 0.5 percent for fresh vegetables and 0.5 percent for fresh fruit.
By the age of consumers, for example, top spending consumers for fresh fruit were in the 45 to 54 age bracket, with mean expenditures of $378 or 2017. That compares with just $176 spend on fresh fruit for consumers aged under 25.
For fresh vegetables, the 35 to 44-year-old age group was top rated, with 2017 mean expenditures of $329 compared with $138 for consumers under age 25.
Not surprisingly, the report said that top spenders on fresh produce were top earners. Consumers making more than $200,000 per year spent an average of $529 on fresh vegetables, compared with $140 for those making less than $15,000. But consider the consumer making less than $15,000 was spending 0.6 percent of income on fresh vegetables, compared with 0.3 percent for the consumer making more than $200,000.
There is more micro-analysis where that came from. The report shows spreadsheets for spending by income before taxes by quintile, decile, and range; age of the reference person; size of the consumer unit; composition of the consumer unit; number of earners; housing tenure (homeowner or renter) and type of area (urban or rural); region of residence; occupation; highest education level of any consumer unit member; race; Hispanic or Latino origin; and generation of reference person.
Bayonne, NJ – The consumers have spoken. Watermelon, one of today’s fastest-trending fruits, has enjoyed triple-digit growth in casual and fine dining. Demand for the refreshing summer staple is on the rise even in the fall and winter months. It’s a must for any mixologist and you’ll find it on one in 10 restaurant menus.
Most of all, people just love watermelon – and they know it’s good for them.
KAYCO (www.kayco.com) is taking the beverage industry by storm with Wonder Melon™, the latest thirst-quencher for those seeking clean, uniquely flavorful new refreshment options. Wonder Melon™ is made from 100% organic cold-pressed juice with no added sugar, artificial ingredients, or artificial colorings.
This healthy game-changer comes in two exciting varieties. Watermelon Cucumber Basil is a delightfully cool concoction of real watermelon juice, lemon juice, apple juice, cucumber juice, and basil, with only 80 calories per 8.45 oz. bottle. Watermelon Lemon Cayenne wakes up the taste buds with real watermelon juice, lemon juice, apple juice, and a dash of cayenne at just 100 calories per 8.45 oz. bottle.
“Wonder Melon™ perfectly captures what consumers are looking for right now,” says Kim Cassar, Kayco’s EVP Sales & Marketing – Beyond Division. “It’s not only healthful and out of the ordinary, but also undeniably trendy and irresistibly delicious. We’re confident that Wonder Melon™ will make a huge splash this summer.”
Both varieties are non-GMO verified, certified Fair Trade, USDA organic, and certified OU kosher (parve). Packaged 6 bottles per case ($3.99/bottle MSRP), Wonder Melon™ is available in the refrigerator section at Shop-Rite, Fairway, Best Market, independent grocers and Amazon.
Kayco is supporting the Wonder Melon™ brand in New York City with an aggressive outreach campaign at the height of cold beverage season. Look for the following promotions:
· Segments on Time Warner Cable’s A Taste of New York, targeting affluent, influential, and educated New Yorkers. This spot will also be featured on A Taste of New York’s web site, YouTube channel, Facebook page, Twitter feed, Pinterest site and Instagram.Sneak Peak – https://vimeo.com/tasteofny/download/340913533/0963707776
· Eye-catching Wonder Melon™ Vans will cruise the steamy summer streets with refreshing samples for thirsty Manhattanites starting July 12 and running all summer. Check Wonder Melon’s™ social media for dates and locations.
· Giant Wonder Melon™ trucks will roll out the product – literally – to provide additional exposure.
· In-store support including tastings and point-of-purchase materials.
According to Menu Trends research by the Watermelon Board:
· All regions across the U.S. are experiencing increased use of watermelon.
· Watermelon is featured in one of 10 menus – up by 27 percent in the last four years.
· Watermelon is one of the fastest fruit flavors in non-alcoholic beverages, with 29 percent four-year growth.
· 82 percent of consumers surveys said they liked the taste of watermelon.
Wonderful Watermelon Facts
Watermelon’s 92 percent water content is excellent for hydration. It contains a bounty of nutrients, antioxidants, vitamins, and minerals associated with the following:
· Digestive health
· Eye, skin, and hair health
· Sun protection
· Diabetes protection
· Heart and blood vessel health
· Weight loss
· Combating asthma
· Weight loss
· Nerve function
· Reduction of inflammation
Wonder Melon™ Recipes:
2 oz cucumber mint vodka
1/2 oz lemon juice
.25 oz simple syrup
2 oz Wonder Melon™ with Juice, Watermelon, Cucumber and Basil
Splash cucumber juice
2 oz pineapple infused vodka
1.5 oz Wonder Melon™ with Juice, Watermelon, lemon, and cayenne
Splash simple syrup
.5 oz pineapple juice
.5 oz peach schnapps
2 oz. vodka
1/2 oz. Watermelon juice
1/4 oz. Simple syrup
1 oz. Lemon juice
1 oz. Wonder Melon™ with Juice, Watermelon, Cucumber and Basil
Wonder Melon Rita
2 oz. Tequila
1 1/2 Wonder Melon™ with Juice, Watermelon, lemon, and cayenne
1 oz. Lime juice
1 Packet of sugar
Top with water, blueberries and mint leaves
Kayco is one of the largest manufacturers and suppliers of kosher foods. Its expanded Kayco Beyond Division sources and distributes new products to the general market beyond kosher, to meet the demands of consumers looking for optional products that are healthful, convenient and/or for restricted diets and lifestyles. These brands include Dorot, Absolutely Gluten Free, Beetology, Mighty Sesame, Tuscanini Foods, Wissotzky Tea Co. and new Wonder Melon™. They are headquartered in Bayonne, NJ. (www.KAYCO.com).
by Hayden Stewart and Jeffrey Hyman, USDA, ERS
Every 5 years, USDA and the U.S. Department of Health and Human Services release a new version of the Dietary Guidelines for Americans with information and recommendations about how individuals can achieve a healthy diet. During 2019, the 2020 Dietary Guidelines Advisory Committee—composed of nutritionists, physicians, and public health researchers—has been meeting to discuss new research and advances, which might be incorporated into the upcoming, next version of the guidelines.
The current 2015–2020 Dietary Guidelines for Americans recommends that people needing 2,000 calories per day include 2 cups of fruit and 2.5 cups of vegetables in their daily diets. USDA food consumption surveys find that the average American falls far short—consuming only 0.9 cups of fruit and 1.4 cups of vegetables per day. Individuals choose foods based on taste, convenience, cost, and other factors, in addition to Federal dietary recommendations. Cost, in particular, has been cited as a possible barrier to higher fruit and vegetable consumption, especially for low-income households.
To inform policymakers, nutritionists, and other researchers about how much money it costs Americans to eat a sufficient quantity and variety of fruits and vegetables, ERS researchers periodically report average costs per cup equivalent for a large set of commonly purchased fresh and processed fruits and vegetables. ERS updated these costs in 2018 using 2016 retail price data.
ERS Calculates Average Consumer Cost
At the grocery store, fruits and vegetables are sold in many forms, including canned, frozen, dried, juiced, and fresh products. ERS researchers calculate average costs to consume 24 fresh fruits, 40 fresh vegetables, 38 processed fruits, and 52 processed vegetables (including legumes), measured in cup equivalents. When the Dietary Guidelines recommends daily cups of fruits and vegetables, it is referring to cup equivalents. For most fruits and vegetables, a cup equivalent is the amount of the edible portion of a fruit or vegetable (e.g., minus pits or peels) that will fit in a standard 1-cup measuring cup. But not always. Some foods are more concentrated, and some are more airy or contain more water. A cup equivalent for lettuce and other raw leafy vegetables is 2 cups; for raisins and other dried fruits, it is one-half cup.
Costs Vary Widely
Eight out of 62 fresh and processed fruits cost less than 40 cents per cup equivalent in 2016, and another 21 fruits cost less than 80 cents per cup equivalent. Fresh whole watermelon, at 20 cents per cup equivalent, and apple juice (made from concentrate), at 26 cents, were the lowest priced fruits, while fresh blackberries, fresh raspberries, and canned cherries were the most costly.
A greater share of vegetables (77 percent) than fruits (47 percent) cost less than 80 cents per cup equivalent. Among all 92 fresh and processed vegetables examined, ERS researchers found that heads of Romaine lettuce, fresh whole carrots, canned green beans, and 13 other products cost less than 40 cents per cup equivalent in 2016, while 55 vegetables, including canned whole kernel corn, fresh whole mushrooms, and canned tomatoes, cost between 40 and 79 cents. Fresh asparagus, at $2.47 per cup equivalent, was the priciest of the 92 vegetables examined, and dried pinto beans were the least expensive, at $0.17 per cup equivalent.
Recommended eating patterns depend on a person’s age, gender, and level of physical activity. Fresh, canned, frozen, dried, and 100-percent juice count equally toward recommended intakes for both fruits and vegetables. However, Americans are encouraged to consume more whole fruit (raw, canned, or frozen) than juice to raise intake of dietary fiber. They are also encouraged to eat a variety of vegetables from each of five subgroups: legumes, dark green vegetables, red and orange vegetables, starchy vegetables, and other vegetables.
Using estimates of each product’s 2016 cost-per-cup equivalent, ERS researchers priced out different combinations of popular fresh and processed fruits and vegetables that would satisfy recommendations for a person on a 2,000-calorie-per-day diet. Each daily combination includes 2 cup equivalents of fruit and 2.5 cup equivalents of vegetables, distributed among different vegetable subgroups, such as dark green, red and orange, and starchy vegetables, as recommended in the Dietary Guidelines. A previous ERS analysis based on 2013 prices revealed that 2 cups of fruit and 2.5 cups of vegetables could be obtained for about $2.10 to $2.60. Retail fruit and vegetable prices rose 2.2 percent from 2013 to 2016, and then a modest 0.4 percent during 2017 and 2018. The analysis using 2016 price data indicated it was still possible to satisfy the Dietary Guidelines’ fruit and vegetable recommendations, based on a 2,000-calorie diet, for about $2.10 to $2.60 per day.
Vegetable protein is included in a recent report by the Food Marketing Institute, which has those in the fruit and vegetable industry looking at how it can cash in on consumers who sometimes substitute meat protein with plant protein.
The FMI report notes 73 percent of consumers sometimes serve vegetable protein instead of animal protein in its Power of Produce report. Leading the trend are millennials and Gen Z.
Among those groups, 83 percent occasionally use plant-based protein, compared to only 59 percent of baby boomers.
Income plays a role affecting plant-based protein consumption, with 80 percent of households making $75,000 or more using it, versus 63 percent of households making $35,000 or less.
Including plant-based protein is also more common in households with children — 81 percent compared to 66 percent in households without kids at home, per FMI.
Additionally, integrating plant-based protein is popular among shoppers who engage in other produce department trends, including those who buy organic (86 percent use plant protein at least occasionally), those who buy local produce (85 percent), and those who buy produce online (86 percent).
“Leveraging nutrition attributes, including protein, is another important way for category growth,” FMI wrote in its report. “Protein is one of the most popular nutrition-related callouts across the entire store. The move to more of a flexitarian lifestyle has resulted in the rise of plant-based protein as an occasional alternative to meat protein, as evidenced by the survey data as well as retail measurement data.
“Nielsen found that plant-based meat alternatives have seen 20 pecent growth over the past year, with sales topping $3.3 billion,” FMI wrote.
The plant-based movement is easy to identify on Instagram, where millions of posts include hashtags related to the eating style.
Even though fruits and vegetables are plants, conversation around plant-based diets typically revolves around substituting items that aren’t plant-based with similar alternatives. Because of the popularity of the plant-based movement, however, produce has been looking to push its appeal to people exploring plant-based eating.
By Collaborative for Fresh Producee
DALLAS — Feeding America®, Feeding Texas and the Collaborative for Fresh Produce (Collaborative) have announced an exciting partnership to address hunger and food waste in the Southwest and develop a regional model that can be scaled nationally.
Beginning June 14, 2019, Feeding America, through a grant to Feeding Texas, which launched the Collaborative in 2018, will become the newest investor in the Collaborative for Fresh Produce. Feeding America’s investment will support the Collaborative as it hones a sustainable model to partner with commercial farmers and food banks to efficiently collect and distribute donations of imperfect and surplus produce to hungry families in Texas and across the Southwest region.
“At Feeding America, we are regularly searching for innovative approaches to solve hunger and ensure that more people have access to fresh produce, crucial for a healthy lifestyle,” said Anne Swanson, vice president of fresh produce sourcing at Feeding America. “We believe strongly in the potential of the Collaborative for Fresh Produce and, as a result, are very pleased to provide significant funding and resources to Feeding Texas to support the Collaborative’s great work.”
The Collaborative for Fresh Produce was founded because one in eight Americans struggles with hunger yet an estimated 20 billion pounds of edible fresh produce are wasted each year. To tackle this issue, the Collaborative uses state-of-the-art technology and optimizes supplychain logistics to offer growers, shippers and wholesalers an outlet to address large-scale quantities of surplus produce and to provide a low-cost option to food banks as they source fresh produce for their communities. The Collaborative funds its operations through the generosity of its donors in addition to a 1 cent per pound processing fee paid by food banks.
In fiscal year 2019, the Collaborative for Fresh Produce anticipates distributing approximately 60 million pounds of fresh produce donated by more than 65 growers and shippers, mainly located in Texas. This produce will then be accessed by more than 25 food banks in a six-state region: Arkansas, Colorado, Louisiana, Oklahoma, Tennessee and Texas. These food banks supply thousands of non-profit agencies and pantries serving millions of people struggling with hunger in their communities.
“We’re so pleased that Feeding America has recognized the Collaborative’s pioneering work and wants to take a leadership role in developing a national model for our country’s agricultural community and its nationwide network of food banks,” said Lyda Hill, of Lyda Hill Philanthropies and the founding funder of the Collaborative for Fresh Produce. “Our goal from the outset was to work in tandem with food banks across the nation to create a scalable model, and Feeding America is ideally positioned to do just that.”
To avoid confusion with donors and food banks, the Collaborative for Fresh Produce, in partnership with Feeding America, will now take a supporting rather than a leading role in developing a national model and will continue to operate with a focus on the recovery of Texasgrown produce. Feeding Texas, the statewide network of Feeding America food banks in Texas, will support the Collaborative in developing the model and be its liaison to Feeding America.
“Feeding Texas was very honored to have piloted this program in Texas before spinning it off to become the Collaborative for Fresh Produce,” said Celia Cole, CEO of Feeding Texas. “We are committed to sustaining the long-term health of the organization and are now proud to shepherd it into this growth phase.”
Due to these changes, Simon Powell, president and CEO, and Jim Farley, CFO, of the
Collaborative for Fresh Produce will step down from the day-to-day leadership and operations. Beginning June 14th, Dale Long, currently the Collaborative’s executive vice president of sourcing will become interim executive director. Rhonda Sanders, CEO of the Arkansas Foodbank and board member of the Collaborative, will lead the transition efforts.
“We are delighted to see this effort gather this critical support from Feeding America,” said Jim
Bildner, CEO of Draper Richards Kaplan Foundation and chairman of the board of the Collaborative. “In addition, we would like to thank Simon and Jim who have been so instrumental in the formation of the Collaborative during this first year. Their dedication and passion to solve hunger and address food waste is to be applauded and we are extremely grateful for their service.”
To learn more about how to donate fresh produce to the Collaborative, contact Dale Long at firstname.lastname@example.org or 469-858-6190, or to make a financial contribution contact Celia Cole at email@example.com or 512-527-3624.
# # #
About Feeding America
Feeding America® is the largest hunger-relief organization in the United States. Through a network of 200 food banks and 60,000 food pantries and meal programs, Feeding America provides meals to more than 46 million people each year. Feeding America also supports programs that prevent food waste and improve food security among the people we serve; educates the public about the problem of hunger; and advocates for legislation that protects people from going hungry. Individuals, charities, businesses and government all have a role in ending hunger. Donate. Volunteer. Advocate. Educate. Together we can solve hunger. Visit www.feedingamerica.org, find us onFacebookor follow us onTwitter.
About Feeding Texas
Feeding Texas (www.feedingtexas.org) is the statewide network of food banks. Its mission is to lead a unified effort for a hunger-free Texas. Feeding Texas works collaboratively to ensure adequate nutritious food for communities in Texas, improve the health and financial stability of the people served, and engage all stakeholders in advocating for hunger solutions in support of this mission.
About Collaborative for Fresh Produce
Founded in 2018, the Collaborative for Fresh Produce is a non-profit organization that is partnering with commercial farmers and food banks to fight hunger by fighting food waste. Through the use of state-of-the-art technology and optimized supply-chain logistics, the Collaborative created a sustainable model to efficiently collect and distribute donations of imperfect and surplus produce that can be accessed by our nation’s food banks and the hungry families they serve. Founding funders include Lyda Hill Philanthropies, Draper Richards Kaplan Foundation and the Michael & Susan Dell Foundation. For more information, go to www.cfproduce.orgor e-mail FreshProduce@cfproduce.org.