From the farm to the dinner table

Have you ever wondered how the Food Bank distributes so much farm-fresh produce?

We’re able to provide millions of pounds of fruits and vegetables through Farm to Family, a program the Food Bank started about two decades ago, which sources excess and unconventionally-sized produce from California farms.

“If a carrot is larger than usual, or not perfectly straight, it wouldn’t sell at a grocery store. But we know it’s still perfectly edible and nutritious,” says Barbara Abbott, Food Bank director of food sourcing and allocation.

“We pay pennies on the pound for the produce, the farmers receive a tax break and the Food Bank’s participants incorporate healthy vegetables and fruits into their diets,” Abbott says. “It’s a win for everyone.”

When produce is delivered to the Food Bank, volunteers help sort the good from the bad, and only the best is delivered to our pantries. Fruits and vegetables that don’t make the cut are composted.

Much of the produce comes from farms in the Central and Salinas Valleys, while other products come from local farms in Marin. One such supplier is Star Route Farms, which provides the Food Bank with spinach, kale and romaine lettuce through a partnership with Marin Organics.

Star Route Farms founder and owner Warren Weber takes pride in the farm’s all organic operation, which uses techniques such as cover-cropping, composting and crop rotation. He also appreciates that his farm is able to help feed the community.

“It’s very rewarding to us. We’re pleased to be able to do it,” Weber says. “There’s quite a bit in the whole food chain where there’s seconds or perfectly good produce that doesn’t get sold. So we’re really glad that Marin Organics and the Food Bank are working together.”

Written By: Blain Johnson