Performing Department
Food Science
Non Technical Summary
Our overall objective for this project is to efficiently utilize surplus produce from local farms, reduce food waste, and address the nutritional needs of food-insecure populations. Our long-term goal is to establish a robust gleaning program in northwest Arkansas while simultaneously reducing local food insecurity.Establishing a gleaning network in Northwest Arkansas will significantly impact the region's ability to address critical gaps and barriers related to food insecurity. The gleaning network will help address the gap in food access by efficiently harvesting surplus produce from local farms and play a crucial role in reducing food waste by salvaging surplus produce that would otherwise be left unharvested in fields. This addresses a key barrier to food access by ensuring that available resources are utilized efficiently, benefiting both farmers and food-insecure populations. Engaging volunteers in gleaning activities fosters community involvement and empowerment. By providing opportunities for individuals to contribute to addressing food insecurity in their communities, the program helps build social cohesion and resilience, addressing barriers related to social isolation and disengagement. The gleaning network supports local agriculture by providing an additional outlet for farmers to donate surplus produce. This strengthens the local food system and enhances food security by diversifying food sources and supporting small-scale producers, addressing barriers related to limited access to locally grown food. Access to fresh produce through the gleaning network promotes improved nutrition and health outcomes among food-insecure populations. By increasing access to fruits and vegetables, the grant helps address barriers related to diet-related health issues and chronic diseases associated with inadequate nutrition. When picking up donated food, it's an opportune moment to deliver healthy eating materials to food-insecure populations. Alongside the food distribution, providing educational pamphlets, recipe cards, and nutritional guides empowers individuals with the knowledge and resources to make healthier food choices. These materials can offer practical tips on meal planning, budgeting, and incorporating nutritious ingredients, ultimately fostering long-term health and well-being within food-insecure communities. Establishing a gleaning network lays the groundwork for long-term solutions to food insecurity by building infrastructure and partnerships that can be sustained beyond the grant period. This addresses barriers related to the cyclical nature of hunger and the need for ongoing support for vulnerable communities. Overall, the grant's support for the establishment of a gleaning network in Northwest Arkansas will have a transformative impact on the region's ability to address gaps and barriers related to food insecurity. By leveraging community resources, promoting collaboration, and addressing systemic issues, the grant contributes to building a more resilient and equitable food system for all residents of the region.
Animal Health Component
0%
Research Effort Categories
Basic
(N/A)
Applied
100%
Developmental
(N/A)
Goals / Objectives
Our overall objective for this project is to efficiently utilize surplus produce from local farms, reduce food waste, and address the nutritional needs of food-insecure populations. Our long-term goal is to establish a robust gleaning program in northwest Arkansas while simultaneously reducing local food insecurity.One in five children in Arkansas are food insecure despite records showing that Arkansas produced over $21 billion in agricultural food products in 2020. Furthermore, in 2023, the USDA Economic Research Service stated that Arkansas ranks highest in the country with 16.6% of residents being food insecure compared to the national average of 11.2%. Yet, a 2019 study determined that an average of 33.7% of edible food remains in fields after harvest. However, active gleaning organizations in other parts of the country collected over 2.8 million pounds of edible food in 2020. The Arkansas Gleaning Project operates in the central and southern parts of the state. Still, there is a vast opportunity for the success of implementing a gleaning program in northwest Arkansas utilizing some of their knowledge and best practices. However, we lack the initial resources and personnel to plan, implement, and execute a local, regional gleaning program. There is, therefore, a critical need to address food insecurity in Northwest Arkansas, through utilization of the abundance of remaining produce on farms. In the absence of such opportunities, locally produced foods will continue to rot, be plowed under, or otherwise be unavailable to reduce the growing food insecurity issue in our area.This project lies in its potential to address immediate food needs while also laying the groundwork for a sustainable partial solution to food insecurity in Northwest Arkansas. The proposed research is creative and original because of the collaborative approach to tackling food insecurity, enhancing the project's reach and impact by leveraging diverse expertise and resources and aiming to ensure continued support for vulnerable communities, through the conversion of excess gleaned produce into value-added products for long-term storage, ensuring sustained support for communities beyond the harvest season. Upon the successful completion of this project, we expect that through volunteer engagement and partnerships with local organizations, the approach will foster a sense of ownership and resilience within the community, contributing to long-term sustainability. These results are expected to have an important positive impact. By harnessing community resources and engaging in collaborative efforts, we envision a future where surplus produce is transformed into a valuable resource for those in need, fostering resilience and food security for all.The approach will involve coordinating volunteers and partnering farms, acquiring necessary supplies, and implementing efficient distribution channels for gleaned produce or conversion into value-added products. The rationale underlying the proposed project is that by establishing a structured gleaning network, we can significantly increase access to fresh, nutritious produce among vulnerable communities. The Arkansas Food Innovation Center at Market Center of the Ozarks (AFIC@MCO) is particularly well suited to carry out the proposed project due to being the operating partner for the Market Center of the Ozarks food processing facility. Furthermore, our culinary arts and food preservation expertise will allow us to bring the gleaned produce and convert it into ready-to-eat, frozen minimally processed, or value-added forms based on condition and community needs. Furthermore, our success is supported by the unique skill sets found in our partnerships with the Arkansas Gleaning Project (program advisors), Center for Arkansas Farms and Food (farmer education), Spring Creek Food Hub (local produce aggregation and distribution, including CSA bags), and the NWA Food Bank (food distribution and large volunteer network).Specific aim #1: Develop a gleaning program in northwest Arkansas with support from the Arkansas Gleaning Project. Our approach will be to hire a program manager to help with the planning needs of the program before launching. This will be an hourly three-quarter time employee in year one with the intent for them to become full-time as the program grows. This position will be the key point of contact for all of our partners but will work closely with the Arkansas Gleaning Project team, including traveling to project sites, to ensure the project is ready for the upcoming harvest seasons.Specific aim #2: Prepare the NWA gleaning program to begin harvesting. Our approach will be to work with the Center for Arkansas Farms and Food and Spring Creek Food Hub to map out gleaning sites. Funds will also be used to procure essential equipment (gloves and clippers) for efficient harvesting and transportation of produce. Additionally, the program manager will coordinate with the NWA Food Bank to find gleaning volunteers and establish partnerships with other local community organizations serving as food distribution sites to ensure the efficient distribution of gleaned produce when it is harvested. The AFIC@MCO Culinary manager will also start to develop a set of core recipes/production formulas to convert potential gleaned produce into value-added products for long-term storage, ensuring sustained support for food-insecure populations beyond the harvest season.Specific aim #3: Launch the preliminary NWA Gleaning Project. Our approach will be to start training volunteers, evaluate identified gleaning sites for harvest quality and the amount of volunteer support needed, and begin gleaning produce for local food distribution.Specific aim #4: Convert surplus gleaned produce into value-added products for long-term storage, ensuring sustained support for food-insecure populations beyond the harvest season. Our approach will be to use the Market Center of the Ozarks facilities to convert excess or overly ripe gleaned produce into various products for longer-term storage including pickled vegetables, sauces, dried instant meal packs, and/or refrigerated/frozen sealed-tray meals.
Project Methods
Specific aim #1: Develop a gleaning program in northwest Arkansas with support from the Arkansas Gleaning Project. Our approach will be to hire a program manager to help with the planning needs of the program before launching. This will be an hourly three-quarter time employee in year one with the intent for them to become full-time as the program grows. This position will be the key point of contact for all of our partners but will work closely with the Arkansas Gleaning Project team, including traveling to project sites, to ensure the project is ready for the upcoming harvest seasons.Specific aim #2: Prepare the NWA gleaning program to begin harvesting. Our approach will be to work with the Center for Arkansas Farms and Food and Spring Creek Food Hub to map out gleaning sites. Funds will also be used to procure essential equipment (gloves and clippers) for efficient harvesting and transportation of produce. Additionally, the program manager will coordinate with the NWA Food Bank to find gleaning volunteers and establish partnerships with other local community organizations serving as food distribution sites to ensure the efficient distribution of gleaned produce when it is harvested. The AFIC@MCO Culinary manager will also start to develop a set of core recipes/production formulas to convert potential gleaned produce into value-added products for long-term storage, ensuring sustained support for food-insecure populations beyond the harvest season.Specific aim #3: Launch the preliminary NWA Gleaning Project. Our approach will be to start training volunteers, evaluate identified gleaning sites for harvest quality and the amount of volunteer support needed, and begin gleaning produce for local food distribution.Specific aim #4: Convert surplus gleaned produce into value-added products for long-term storage, ensuring sustained support for food-insecure populations beyond the harvest season. Our approach will be to use the Market Center of the Ozarks facilities to convert excess or overly ripe gleaned produce into various products for longer-term storage including pickled vegetables, sauces, dried instant meal packs, and/or refrigerated/frozen sealed-tray meals.