Using buffet food to feed the homeless

According to the Russian Ministry of Environmental Protection, about 36 billion tons of food are thrown into waste every year - more than a quarter of the country's total food supply. In addition, Russia spends 200 million dollars annually on the disposal of these surplus foods.



In its "Don't Want, Don't Waste" program, the international organization EPA suggests reducing food waste by donating food to homeless shelters, soup kitchens, and community food banks. By recycling leftovers from the buffet, you can avoid food waste and fill empty plates at the same time.



1

Call a homeless shelter, soup kitchen, community pantry, or church and ask if they accept donations in the form of ready meals; do this before the buffet begins. Ask for the most convenient time to receive donations and adjust your schedule so that you can immediately deliver leftovers to the collection point. If you don't have time to transport food yourself, ask for volunteers who can do it.



2

Ask the organization to inform you about food quality and safety standards to determine if your leftovers can be accepted as a gift. Some organizations cannot accept ready meals, products that have been warmed up, or any products that were on the buffet. However, even in this case, you can donate food leftovers that are still in their edible packaging, such as unopened cans or grocery bags. (See link 4)



3

Purchase the required number of refrigerators. To avoid buying expensive coolers that you don't need, or cheap disposable styrofoam coolers, ask friends and colleagues if they have coolers that you could borrow. Collect empty grocery shipping boxes and stock up on ice to keep perishable food cold during transportation.



4

Immediately after the end of the buffet, wrap all the products. Use foil, food wrap, and food storage bags for harder foods such as sandwiches and snacks, and use food storage containers with lids for dishes such as casseroles and pasta.



5

Pack cold and perishable foods together. Place ice or freezer bags on top of the food for optimal cooling. Pack non-perishable products separately. Use a marker pen to write the description of each product on separate pieces of paper and glue these sheets to the appropriate box or refrigerator.



6

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