Louisville Magazine

NOV 2018

Louisville Magazine is Louisville's city magazine, covering Louisville people, lifestyles, politics, sports, restaurants, entertainment and homes. Includes a monthly calendar of events.

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LOUISVILLE MAGAZINE 11.18 131 is past summer, the city's Office of Resilience and Community Services re- ceived a grant from the Natural Resources Defense Council to study food waste — what can be rescued either for consump- tion or compost. is greatly stems from the city's mission to divert 90 percent of the county's solid waste from landfills by 2042. Of the 29 percent of waste that's food, it's estimated that about 15 percent comes from households, the rest from institutional and commercial settings like hospitals or restaurants. A few years ago, the city started a wet-dry recycling program in the Central Business District, allowing restaurants to compost scraps, keeping waste from the landfill. (ere are no plans to expand the program beyond downtown.) Stan Siegwald, director of strategic initiatives at Dare to Care, says food access for those who may be hungry but not necessarily homeless remains a persistent problem, one agencies are trying to chip away at. (is month, the Community Foundation is set to release a report on hunger in Louisville. It will look at food availability to those outside the network of homeless shelters and food pantries.) Dare to Care has a Backpack Buddy program in 38 regional schools. On Fridays, plastic bags of food — typically two pieces of fruit, a canned entrée, canned vegetables, cereal — go to students the school has identified as possibly lacking food over the weekend. Dare to Care also runs the Kids Cafe program that feeds children in 34 afterschool sites — totaling 1,200 meals per day. It has also placed food pantries in places families often frequent, like doctor offices, and of last year 11 local schools. At about 9:30 on a cold fall morn- ing, the line for lunch begins to form outside the Franciscan Kitchen. Inside, green beans cook in two giant, steaming silver pots. Extra cheese is sprinkled onto salvaged Papa John's pizzas that have been frozen and thawed. A rack of desserts — cake with happy yellow frosting and slices of pie oozing purple berries — sit just beyond bowls of apples, bananas and oranges. At 10:30 sharp, doors open. Bundled in sweatshirts and coats and beneath ball caps, men and women receive piled plates — apple crumble, pizza, potatoes and green beans. It's mostly adults who settle down to eat at long tables covered in red- and-white-checkered tablecloths. Nearby at St. Vincent de Paul's Open Hand Kitch- en, which serves lunch and dinner to up to 400 people daily, the longtime kitchen manager has noticed more families coming in. So much so that St. Vincent de Paul recently ordered high chairs and booster seats for the dining room. It could be that more affordable family housing has been constructed nearby. But she's also heard parents reluctantly share as they go down the food line that money's tight, that they're barely making it. Both kitchens, I'm told, never run out of food. St. Vincent de Paul often keeps sandwiches individually wrapped and ready for those who missed serving hours. (A wholesaler in Owensboro donates loads of lunchmeat to Open Hand Kitchen.) At the Franciscan Kitchen, even if the main entrée disappears, there are hot dogs in the freezer as a backup. Nobody leaves hungry, though that feeling is guaranteed to visit again. As I leave Franciscan Kitchen, a petite volunteer in an apron and glasses waves me down, gently grabs my arm. "Do you know how we get these big companies to donate?" she asks, adding that she works for a well- known company with a solid reputation for do-gooding in Louisville. And yet, she says, its cafeteria often tosses food that doesn't get eaten, even after she's offered to pack it up and take it to the Franciscan Kitchen with her. Fear of getting sued if something spoils, she thinks. e woman leans in, concern gripping the corners of her eyes and mouth. "How do we fix this?" she wonders aloud.

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