"Strengthen Food Rescue" - Following the Roadmap to 2030 Webinar Series

Wednesday October 20, 2021 1:00 pm EST

Just 3% of surplus food ends up being donated, and most food donations are of processed, shelf-stable items that are easier to transport and store. As a result, many food relief agencies end up purchasing fruits, vegetables, and other perishables rather than rely on donations. What solutions can help further the rescue of high-quality, nutritious food and increase the capacity of food relief agencies to get it to the people who need it most? 

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