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tturt

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I don't know what the guidelines are now. Previously if you had refrigeration, you could get the prepared food from restaurants that didn't sell. It had to be properly maintained from the original location to your consumer. Know that you would want that standard anyway. Also, what about contacting local farms to see if you can gather after the crops are harvested? Only the perfect specimens are packed for market. Sometimes items can be purchased or contributed by Second Harvest (has paperwork requirements). You might want to talk with folks who do this in other geographical areas to understand their resources, their process. One more - there's a program that some chefs established, No Kid Hungry. You might want to check them out.
 
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