Then, if it is “fresh and wholesome” and you don’t have proper refrigeration, “it may not fit into the cycle of when people are coming to get the produce,” he adds. “So you need to scramble and find a home for it, or else it ends up getting dumped.”
Another big issue is accessibility. VanVranken notes, “[Those who are] most in need of good healthy foods either don’t know what the products are, they don’t have the capacity to store them or prepare them, or even the right knowledge.”
For this reason, Forier-Montes tries to grow crops with which people are familiar. Felicia’s winter season consists of leafy greens (spinach, all the brassicas like turnips, cabbage, and brussel sprouts, and cauliflower) and the summer season is all about melons, cucumbers, tomatoes, green beans, squash, and more. “We serve a soup kitchen that’s predominantly Latino and black, and some people just don’t have the pleasure of just being able to look up a recipe or look up what something is, you know. So I really don’t want that to be a barrier when someone gets our produce,” she says.