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Food banks are one of the key reasons the city of Detroit is working towards ending poverty and food insecurity
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Picture of fresh fruit taken by Serenity Smith at Whole Foods
Catherine Hines has had a front row seat to Forgotten Harvest’s impact on her community.
“Families on my block really took a hard hit once the pandemic started,” said Hines, 28, from Detroit. “I knew Forgotten Harvest worked with packaging food to send off to families in need so I volunteered as much as I could to ensure that those who needed food would have access to it.”
“Food Banks are the primary entities that collect food and distribute to the appropriate organizations that are responsible for directly distributing food to the people such as a food pantry. Often when food is donated, it may not be the most nutritious so Food Banks will also provide nutritious and low cost food options for the public facing agencies” said Phillip Seaborn, Assistant Director for Undergraduate Diversity at Michigan State University.
By Seaborn working at the college of Agriculture and Natural Resources, he said why he believes that food banks and food pantries can help stop poverty, but more importantly how they can be a tool to help those who may already be improvised sustain long enough to potentially pull themselves out of the situation.
“Food Banks and pantries are critical assets in helping those who need it receive access to one of the most critical needs, food. If you are trying to provide for yourself or your family and you’re barely getting by, food pantries can help lighten the burden because at the very least, you don’t have to worry about food,” said Seaborn.
Seaborn said, “While I believe Food Banks and Pantries can “help” stop and reverse poverty, they are only one piece of the puzzle and many other factors must considered when looking at poverty as a whole.”
According to an article with Civil Eats, “each person is given 30 pounds of food including produce and milk,” said Anna Clark with Planet Detroit. She said how the U.S Department of Agriculture estimates that between 30 and 40 percent of the nation’s food supply goes to waste.