Eos Grantees in the News

A Fresh Approach to Solving Hunger

September 2009

Providing healthy sustenance is a top concern for food banks. But some of the most nutritious options—fresh and perishable foods—present a host of logistical challenges. Enter Eos grantee the Worcester County Food Bank, whose “Second Serving” program picks up fresh and prepared foods in a refrigerated truck and delivers them directly to partner agencies, where they can quickly reach people in need.

Inspired by a small local program called Rachel’s Table, the Worcester County Food Bank launched Second Serving countywide in the fall of 2000 and now collects and distributes an average of 220,000 pounds of fresh and prepared food per year. “We’re able to provide a lot of nutritious food that otherwise might have been thrown away,” said Executive Director Jean McMurray.

On a given day, Second Serving might rescue items such as frozen meat, pre-shredded bags of lettuce, prepared lasagnas, or produce from local farms. Donors range from small restaurants to major companies such as Stop & Shop, Starbucks, Sam’s Club, Trader Joe’s, and Roche Brothers Supermarkets. In turn, these donations help feed residents of 60 Central Massachusetts communities.

“Most of the five million pounds of food we distribute each year is non-perishable,” says McMurray, “but each year we see an increase in fresh and prepared foods. Our goal is to provide the healthiest food possible.”

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