Unsold Market Produce Donated to Food Bank
February 15, 2012
Market to Table program benefits vendors, recipients
Thanks to the Food Bank’s sustainable partnership with the vendors of the San Francisco Wholesale Produce Market, thousands of pounds of perfectly delectable food is saved from waste each week.
Jason Chorney, the market’s Operations Manager, emphasized the mutually beneficial arrangement saying, “Donating unsold food to the Food Bank is both ethically and economically favorable for our merchants. They feel great about feeding people, and it saves them the cost of composting.”
The Produce Market, tucked away in the Bayview district, supplies produce direct from farms to upscale restaurants, hotels, and neighborhood markets. From late in the night to the early hours of the morning, while most of the city is asleep, the market bustles with 650 employees, 25 merchant vendors and endless trucks moving in and out with fresh fruits and vegetables.
“It’s great to know that my produce is not going to waste — even better that it is going to be enjoyed by somebody who wouldn’t have had access fresh fruit or vegetables otherwise.”
Donation of overflow produce prevents waste
Cousins Jack and Bob Pizza are both produce vendors at the Produce Market, and both men participate in the market’s food donation program. Bob, owner of What a Tomato, and a self-proclaimed “lifer” at the produce market, has been working there since he was a teenager.
“It’s great to know that my produce is not going to waste — even better that it is going to be enjoyed by somebody who wouldn’t have had access fresh fruit or vegetables otherwise,” Bob said.
A few docks down, his cousin Jack runs Washington Vegetable, a company started by the cousins’ grandfather Donte in 1931.
“We try to sell all of our produce, but it’s not always possible,” Jack said. “I’m glad the Food Bank has the ability to come and pick up what we can’t sell, so it doesn’t go to waste.”