Our culinary team transforms recovered foods into hearty, chef-inspired meals to be distributed to a network of partners serving the hungry in the Miami Valley—free of charge. This is our core focus and we currently distribute an average of 3,500 meals per week. Interested in becoming a partner? Click here. Interested to know who are program partners are? Check out our Partners page to learn more!
Our model aims to reduce food waste in the supply chain and also in our own facility. The majority of our meal ingredients are donated foods, recovered from the Foodbank and other sources. Any food scraps that result from processing are composted to create mulch for our future garden.