Charities are realizing that poor people also deserve.
Source: The Washington Post
For decades, America’s food pantries and soup kitchens have been dumping grounds for junk food. When a store has too many sheet cakes or frozen pizzas, it unloads them on the most vulnerable.
But as obesity and diabetes soar in these populations, many in the sector have begun to push back. Now there’s a movement to not only feed the 1 in 8 Americans who use food banks each year but to feed them in a way that doesn’t promote debilitating and costly illnesses.
Feeding America — the national umbrella organization that represents most of the country’s food banks — announced a plan Thursday to increase the nutrition of food available at pantries and other charitable organizations. By 2023, the organization intends to offer more fruits and vegetables to its member organizations and to provide training and infrastructure to help them add more fresh produce, whole grains and lean proteins to their lineups.
Several member food banks, including D.C.’s Capital Area Food Bank, are launching parallel initiatives to teach clients how to choose, and cook, nutritious foods.
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