Tips for Reducing Food Waste this Holiday Season

With each cookie exchange, holiday party, and end-of-year office happy hour, there is food being wasted. Although food waste is an issue year-round, the amount of food eaten, shared, and wasted is at a high from November through January. As you celebrate with your loved ones in the coming weeks, we encourage you to be mindful of where your food is going when it leaves the table. Read on for more information about food waste from our Council Member, David Robert Lambert. "Tom Vilsack was Se...
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Find Food Assistance Providers Near You in the Montgomery County Food Assistance Resource Directory

Click here to view and download the 2019 Montgomery County Food Assistance Resource Directory (English) Click here to view and downloadThe 2019 Spanish Language Food Assistance Resource Directory Click here to view and download the Regional Food Assistance Resource Directory (providers listed by zip code In 2017, the Food Council released the first edition of The Montgomery County Food Assistance Resource Directory. This resource aims to more effectively connect people who seek food ass...
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Using Recovered Produce to Feed the Hungry

Hungry Harvest is a Maryland-based company founded by three University of Maryland graduates in 2014. The company focuses on reducing the 40% of food that goes to waste in the United States every year, while simultaneously addressing concerns over food insecurity in the Maryland and DC area. Hungry Harvest recovers surplus produce from large-scale produce distributors and farms.  Operations Manager Kevin Kresloff explains that these distributors often place the most “unattractive” produce...
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Feeding Montgomery County’s Homeless Shelters

Volunteers Serve Christmas Dinner
As the development and meal coordinator for the Montgomery County Coalition for the Homeless, Naira Hirz can tell you firsthand how much food is needed to feed the hungry people of Montgomery County daily. She stresses the need for food, especially in the men’s shelter next door to their offices, which doesn’t have a kitchen and therefore relies on volunteers to bring in already cooked meals or directly spend their own limited funding to feed the 80 to 200 people living in their facilities on an...
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