Food donation connects surplus food to those in need while also reducing waste. In the past, food donations have focused on the grocery store and retail industries, comprised mainly of canned food items and whole produce. In recent years, a clear need has developed to increase the scope of food donations to include prepared, hot food items from kitchens such as restaurants, hospitals, hotels, universities, and other food production sectors. This case study provides an example of a prepared food donation program—Smart Kitchens San Diego—led by the San Diego Food System Alliance in partnership with the San Diego Food Bank, Leanpath, 15 institutions and 4 non-profit partners.
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