Often persons, usually women, stop by our office to inquire if they can get food. It’s an obvious assumption because the word “Food” is in our name. So the dialogue usually goes like this: I live in the community; I have children to feed and we don’t have any food. We usually say “We don’t distribute food.” And then the person will say “But isn’t this the food place?” Then we say, “Yes we are; however, we grow food and donate it to soup kitchens and shelters so you’ll have to contact them directly or call the Food Source Hotline, and here’s the number 1-800-645-8333.”

Well, you ask, what does this have to do with macaroni and cheese? It just so happens that on this particular day, I had on my desk four cartons that contained about 12 boxes each of macaroni and cheese that had been to us by a vendor. Prior to this particular woman walking in the door a co-worker and I were talking about the nutritional content of this box of macaroni and cheese. What we found most shocking was that it contained 530mg of sodium, which represents 22% In the mix uncooked and 27% prepared. Saturated fat was no different 46% and cholesterol 14%.

I could not help but think about the impact of nutrition and obesity in so many people, and how important it is to advance the movement to make sure that all people have access to healthy food. All of us should re-familiarize ourselves with the old wise saying “you are what you eat”.

How do we get more fresh vegetables and fruit to those who need them most? Are we meeting the needs of people who need food in the best possible way? Do the current federal food programs and emergency food systems meet the needs of people in the best way possible? If I had given our visitor the macaroni and cheese (we have a policy not to distribute food that we did not grow) what else would she have given her family to eat? What are we doing when we distribute food that we know is not healthy?

Is there any wonder that those who have fewer resources are often those who have more challenges with obesity, diabetes, cholesterol, hypertension, and other chronic illnesses?

The Food Project is committed to getting more fresh vegetables and fruits in the mouths of persons like the mother who came to our office today. We believe that one of the best ways to do this is through the work of a food systems group working together to make sure that we provide the best food possible to all and especially for the next generation.

Want to help? Contact us: Sharon Reilly, or Rebecca Nemec, .