Posted: Wednesday, March 30, 2011 1:45 pm
Demand at food banks has risen sharply due to the economic crisis. But fresh produce can be difficult to keep in stock at these facilities because of its price and limited shelf life. The Arizona Republic reports on one food bank that has started up its own 21-square-foot community vegetable garden this year, a project headed up by a local chef/gardener. We’ve previously covered other produce-to-food-bank initiatives here in Seattle, including a startup program to distribute seeds and gardening advice at food distribution centers, and efforts to collect fruit tree and garden excess for emergency food services.
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