Top Reasons Why You Face Obstacles In Learning Food

Food banks and pantries aren’t just struggling with overwhelming demand. They’re also trying to figure out how to right-size products diverted from restaurant and industrial kitchens, and to help farmers get fresh food to needy families.
Cut off from restaurants, schools and other institutional buyers of his products, the cheese purveyor made a pitch to the Ohio Association of Foodbanks.
Lisa Hamler-Fugitt, the organization’s longtime executive director, didn’t have to read far into the email to know she probably couldn’t make it work for hungry families.
A 10-pound wheel of cheese has to be divided into much smaller portions, then repackaged and sealed under sterile conditions. Same goes for those 25-pound packs of already-shredded mozzarella.
And highly perishable produce? "That’s been problematic," Hamler-Fugitt said. "Unfortunately, there’s not processing capability. We need to be able to flash-freeze."
Massive job losses caused by the coronavirus pandemic have quickly created historic levels of demand among the nation’s food banks and the pantries they stock.
According to a recent survey by Feeding America, 98% of its member food banks have seen a surge in demand, with the average increase at more than 60%.
But getting food to where it’s needed has become more difficult for many of those charities, with supply lines scrambled for farmers and wholesalers, and shoppers gobbling up so much grocery inventory that little, if any, is left for the retailers to donate.

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