From the Griffin Report, July, 2017
Food banks have benefited greatly from the incredible generosity of farmers and volunteers who have taken the time and made the effort of gathering produce left in the fields after a main harvest.
Indeed, the practice of “gleaning” which dates back to ancient times, has been growing in recent years as more efforts and associations are organized to meet the simultaneous need of feeding food-insecure persons at food banks and reducing food waste.
Modern-day gleaning in America is a noble endeavor, but is fraught with operational challenges that introduce inefficiencies into the process.
My colleagues Baris Ata, Xiaoli Fan, Miguel Gomez and Erkut Sonmez and I study the root cause of these process inefficiencies and how to address them in a series of papers, based on our work with the Food Bank of the Southern Tier in New York and the Boston Area Gleaners.
We found that a key part of the problem – and ultimately its solution – is tied to how volunteer staff members are utilized in the gleaning process. It’s not necessarily about a lack of volunteers. In its simplest terms, it’s about when and where those volunteers are deployed for gleaning operations.
But before we get into our recent findings on staffing and other key issues, let’s first step back to look at the larger picture of the gleaning activity itself and the challenges it faces.
It’s been estimated that about 6 percent of planted acres go unharvested in the U.S. To be clear: these are edible crops fit for human consumption that will be left in the fields to be plowed under unless someone goes back to harvest, or glean, them.
Simultaneously, it’s been estimated that about 14 percent of U.S. households faces food insecurity. Food insecurity is not just about hunger. It’s also about people not getting the healthy, micronutrient-rich foods that we all need.
So a gleaning operation is ultimately addressing three societal problems: hunger, food waste, and nutritional deficiencies.