Position Overview: Looking for a part-time gig with a local organization doing big things? This job is ideal for a reliable, friendly, and organized person with some free mornings during the week. The Program Assistant is responsible for supporting the daily function of the food rescue program and its volunteers in a welcoming and fast-paced environment. This person directs volunteers and communicates with donor/recipient sites to ensure smooth pick-up and delivery of donations. The best candidate is a team player with leadership experience and enjoys interacting with people of diverse ages and backgrounds. Applicants must be energetic, self-motivated, and have strong communication skills. This position reports to the Food Rescue Program Manager.
By February of 2020, Table to Table (T2T) was poised to report another year of tremendous community effort. We were on track to rescue more than 2 million pounds of food. We spent the fall of 2019 adding to our team and working on process improvements. Like all of you, we could not have envisioned how our year would end or that our new team and improved systems would be so thoroughly put to the test.
Our first and most significant challenge was losing 80% of our volunteers in March. Students left campus and uncertainty about safety led us to ask volunteers at high-risk for COVID complications to take a break. The City of Iowa City, Aero Rental, Bur Oak Land Trust, and more than 60 new and returning volunteers stepped up to continue the mission.
Amid major disruptions in the food system, we received calls to rescue 120,000 pounds of food from food transport drivers, hotels, farms, and food processors, all of which was above and beyond the 45,000 pounds we regularly rescue each week.
Letting any nutritious food go to waste at a time when some of our hunger relief partners were serving double and triple the number of people in need is simply unacceptable. For our neighbors enduring this health and financial crisis, T2T deliveries are the difference between families nourishing themselves with good protein, fresh fruits, and veggies or filling their bellies with food that is plentiful, cheap, and far less nutritious.
Through recipient partner agencies, we have served 14,800 people during the health and economic crisis.
During this time, T2T delivered enough food for at least one nutritious meal per day for every food insecure family in Johnson County. We have more work to do to meet the full need.
Over 24 years, Table to Table has become known for our strong community relationships and our reliability. This year, we add something else to that list…resiliency. For T2T, resiliency is a culmination of resources only possible because of you. We have seen the community come together, like never before, to join us in ensuring that despite the pandemic, people are getting the nutrition they need.
Because of your unprecedented contributions of money and time, we were able to rise to the challenges presented by the pandemic and accomplish more than we ever imagined.
Please continue to stand with us—to lend us your hands, your time, and your resources—so our community members can continue to
rely on us to ensure that everybody has access to fresh, healthy food for themselves and their families.
Creativity is key to stretching budgets and taking advantage of good, free food.
How do you keep over 2.4 million lbs of wholesome, edible food from going to waste every year? You count on partnerships with organizations that can deliver this food directly to people who need it. Table to Table volunteers to pick up food and deliver it to more than 50 agencies that serve hungry, homeless, and at-risk populations in Johnson County. That’s estimated to be 2 million meals delivered in the form of groceries or prepared and served by the staff of those agencies. Table to Table has 40 routes per week that pick up from many different types of donors. Restaurants, bakeries, hospitals, food warehouses — volunteers arrive not knowing what they will be loading in the vans. It also means the organizations won’t know exactly what food they will be getting when the van stops at their location.
Dairy, meat, produce or baked goods, kitchen managers and chefs work with what they receive to plan menus and meals for the people they serve every day. These organizations are a model of flexibility and creativity which enables them to use just about anything that may be delivered on a T2T truck. Since the food is delivered for free, it also significantly decreases their food budgets. They can reallocate the funds they would have spent on food to feed people on other essential services they provide to our community.
Watch the short videos below to hear more from two of these organizations’ staff that work closely with Table to Table.
We know you’ll be as impressed as we are by all they’re doing to feed people and build community with food and service.
Salvation Army Chef Allen Sanders
Allen Sanders grew up in Rockford, Illinois and moved to Iowa City 33 years ago to cook at the University of Iowa. When he retired from the university he was missing what he’d been doing his entire life, so he went to work at Salvation Army Soup Kitchen.
“It’s a wonderful experience,” said Sanders. “The volunteers here are great. We are a good team. Table to Table helps us so much with the food they provide. You never know what’s going to show up in the trucks. Every day is something different, but I always find a way to to utilize what I get and make the best meal I can make.”
Shelter House Kitchen Manager Cartis Washington
Cartis Washington, Kitchen Manager at Shelter House, has cooked his entire life. Cartis’s experience cooking many different types of restaurant cuisines has given him a unique way to plan meals and menus. It could be Asian, Italian, Spanish or Soul – he likes to switch things up when he’s making meals. Shelter House provides three meals a day and Table to Table helps out in many different ways with food. A hearty breakfast, take away meals for drop in clients and a hot dinner.
When Cartis is not working he’s spending time with his four year old daughter at the library or the Children’s Museum. He likes to try and get her to try new foods, which can be a challenge. We imagine his creativity in the kitchen and experience feeding hundreds of different people each year gives him an advantage when sitting down to eat with a toddler.
Nearly 12 percent of Johnson County Iowa residents are food insecure. Table to Table is launching new initiatives that get fresh produce to Johnson County pantries serving 13,000 people (1). Those who don’t have adequate access to food have even less access to nutritious fresh foods. Fresh, local produce is often cost-prohibitive for impoverished families and a cost burden to hunger relief agencies serving them. Food recovery programs like the one we are proposing have proven to effectively address food insecurity and resulting health outcomes. Beneficiaries of fresh food recovery programs have reported increased fruit and vegetable consumption, healthier overall diets, and decreased stress levels (2). This program will address the emergency food needs of Johnson County residents and provide them access to additional nutritious food resources.
Table to Table is looking for immediate support in the following positions:
Part-Time Program Assistant
This Table to Table staff position is a permanent 10-hour per week position
Looking for a part-time gig with a local organization doing big things? This job is ideal for a reliable, friendly, and organized person with some free mornings during the week. The Program Assistant is responsible for supporting the daily function of the food rescue program and its volunteers in a friendly and fast-paced environment. This person directs volunteers and communicates with donor/recipient sites to ensure smooth pick-up and delivery of donations. The best candidate is a team player with leadership experience and enjoys interacting with people of diverse ages and backgrounds. Applicants must be energetic, self-motivated, and have strong communication skills. This position reports to the Food Rescue Program Manager. Read more about this position and apply here.
Americorps Iowa Gleaning Program Development Coordinator
12 Month VISTA
The Iowa Gleaning Program Development Coordinator is responsible for the development and support of a multi-site statewide gleaning initiative. This initiative’s priority is to access additional agricultural products to meet the nutritional needs of food-insecure families throughout Iowa. This position serves in the gleaning network to develop public education and outreach materials for the implementation of local gleaning initiatives which will harvest and distribute produce to local pantries and food banks. Read more about the position and Apply here!
Emily joined Table to Table in 2015 as a route volunteer. In short order, we invited her to join the staff. As Food Rescue Program Manager, Emily manages oversees all of the services that collect and distribute nearly 2.5 million pounds of food per year. the day-to-day operations of our food rescue efforts. You may not know it, but Emily has a few key superpowers that make her perfect for her role at T2T.
With her compassionate manner and infectious smile, she makes everyone feel comfortable and welcome. As a leader, she models food rescue ambassadorship and a can-do attitude that are hallmarks of Table to Table service.
Emily is also extremely organized. She is uniquely able to oversee the ever-changing logistics of several unique food rescue services. While supporting staff and AmeriCorps volunteers on these services, she juggles the schedules and needs of 150 partners each month.
She parlays this skill set into what her friends and family have termed “refrigerator magic”. Never doubt the amount of stuff she can fit into a refrigerator. With Emily, the refrigerator magician on task, a refrigerator is never out of space. Most importantly, nothing in that refrigerator goes to waste!
Whether it’s large-scale food rescue or the management of her family’s refrigerator, food recovery is always at the forefront of her mind. Her favorite parts of her everyday work include interacting with our dedicated volunteers and helping people get better access to healthy, wholesome food. In fact, she describes this commitment as also one of her biggest challenges.
“It is hard to say no…when we don’t have the capacity to take on a donation or a new recipient agencyI have a really hard time if I know there is food to be rescued and people to help, and we simply can’t do it because we are already maxed out.”
What inspires Emily the most is also what inspires us about her.
“Humanity – witnessing kindness in unexpected places, triumph against adversity”.
Regardless of the day or what else she has going on, Emily’s kindness to others is unmatched. She is always there working hard, stepping up when the organization needs her most.
Emily shares her commitment to ending food waste with her family, husband Nick, and sons Lucian and Julian. About trying new foods, Lucian happily declares, “even if I don’t like it, I’m gonna eat it cuz I don’t want to waste it”. The boys also join her at T2T on occasion to help with food rescue. Together, they love to camp, travel, and help husband/dad Nick with his public murals.
Want to talk to Emily more about the food rescue operation at Table to Table? Shoot her an email anytime or call 319-337-3400.
“What does this sell by date mean on my jug of milk? Can I still use it in my breakfast cereal, or is it past the point of no return?”
The Bottom Line
Manufacturers want grocers to turn their product. Grocers don’t want returns or complaints on food that’s lost some of its “ooomf”. Consumers want some guidance on how long their food will be good. All of these are reasons for offering food dates, but it may not be a reason for throwing food away.
According to USDA Food Safety and Inspection Service (1):
A “Best if Used By/Before” date indicates when a product will be of best flavor or quality. It is not a purchase or safety date.
A “Sell-By” date tells the store how long to display the product for sale for inventory management. It is not a safety date.
A “Use-By” date is the last date recommended for the use of the product while at peak quality. It is not a safety date except for when used on infant formula
A “Freeze-By” date indicates when a product should be frozen to maintain peak quality. It is not a purchase or safety date.
Did you notice a common theme in those definitions? “It is not a safety date…”
So, your best-by date on canned green beans? If you’re a year past your date and there’s no damage to your can, your beans may just taste a little less green-beany.
And since a sell-by date is all about inventory management for a grocery store and not your fridge, you may be able to eat those eggs for a month or so after their sell-by date.
It’s not too late, you can still order your recipe book and access to this awesome week of events!
TUESDAY AM: Welcome!
Get a digital copy of the recipe book delivered to your inbox…the printed copy is on the way!
TUESDAY PM: Food Waste 101
Food rescue starts at home! To do that, you have to understand the basics. How can you prevent food waste, what can you still eat and when, and if you can’t eat it, what are some alternatives to throwing it away? Throughout the week we’ll help you come up with creative ways to use the food you have. Our handy guidelines will prepare you to get cooking. Kick off the week by taking the Fridge Food Check – Stop Food Waste! Share your experience with us on Facebook or via email and we’ll enter you to win a gift card or gift from one of our sponsors.
Mix up a food rescued lunch with Emily, hear from a route volunteer about our unique food rescue model, and learn how Table to Table delivers 2.5 million pounds of food to our neighbors for just 15 cents a pound! Maybe by the end you’ll want to adopt your very own local food rescue route! We have many to choose from and they all play a critical part in addressing hunger in our community.
THURSDAY: Rescue Your Fridge Food
Got milk? Got old milk?! How about some soft apples or limp celery in your refrigerator? Check your email on Thursday and learn ways to clear out your refrigerator without throwing food away! Just like leftovers, many of those less-than-entirely fresh foods can be utilized in tasty and nutritious meals for yourself and your family.
FRIDAY: Cooking with our Community Partners
Ever wonder what happens to those thousands of pounds of food we rescue each week? Who better to share how to use rescued food than the chefs who do it every day to feed hundreds of our neighbors. Tune in on Friday when we’ll be joined by local chefs in the kitchens of the Salvation Army and Shelter House as they prepare nutritious meals for their guests using food rescued by Table To Table that same day.
All Week Long
Wildwoods Farms, Local Harvest, and Trader Joe’s
Don’t miss your chance to win a July CSA share from Wildwoods Farm, a garden starter kit from Local Harvest CSA or a bundle of goodies ($150 Value) from Trader Joe’s!
Bonus Recipes
Recipe book holders will receive free bonus recipes! Local professional chefs aren’t the only ones that can cook and bake, as our very own Table to Table staff and volunteers share their favorite old family recipes and tips for home-cooked meals.
Best of all, throughout the week you can “Ask Emily” as our resident expert offers creative and tasty ways to prepare meals at home using leftovers, food found on your shelves and rescued from your refrigerator. Trust me, you will be glad you “asked Emily!”
What happens to a school group’s snack fund when school is canceled? It goes to providing snacks for the community! The Iowa Nonfiction Writing Program (NWP) donated $200 from their snack fund to help Table to Table rescue food that can provide vital support to community members all over Johnson County. This donation came from the group’s belief that “A good meal, shared with others, is emotionally nourishing, too, and since we can’t gather right now, we wanted to find the best way to pass that spirit along!”
The University of Iowa’s Nonfiction Writing Program’s 2019 graduates celebrate during a garden party hosted by faculty member Bonnie Sunstein at her home in Iowa City, Iowa. ALL rights available to NWP 2019 class.
The NWP students take up a collection at the beginning of each school year to establish their snack fund. This money typically goes towards keeping their snack jar filled through the year and catering a graduation celebration in the spring, but due to the physical closure of the University of Iowa campus, they were left with the decision to carry over the funds or put them to use helping the community. They chose the latter, much to our delight!
A local seventh-grader, Izzy Mooney, recently reached out to Table to Table about a research project she conducted to better understand how different nonprofits in the Iowa City area were responding to the Covid-19 crisis. Izzy eagerly took up this project initiated by her parents to keep her engaged and learning while out of school. She narrowed in on how several local organizations were addressing hunger relief and put together a report. After presenting her findings to her parents, she recommended the family make a donation to Table to Table to support our work during this crisis.
She was excited to share her research with us, and was surprised about how much we do to rescue food:
“I learned so much about food pantries…[I can’t believe] you can rescue six cans of food for $0.96.”
Since her dad works at Microsoft, her donation will be matched by Microsoft’s employee match outreach program in the mission of supporting nonprofits around the globe.
We want to thank Izzy and the Mooney family for demonstrating the importance of civic engagement, especially during times of crisis. Their donation will deliver nearly 2,000 pounds of food to our neighbors in need.
At the beginning of March, Table to Table experienced a volunteer shortage unlike any we’ve ever had. As you’re probably aware, routes are supported almost entirely by volunteers who serve 2-3 hours each week for more than 50 food rescue deliveries. You may not know that T2T also relied heavily on volunteers for a variety of other important operational tasks including preparing vehicles for routes, maintaining and sanitizing the facility, entering and analyzing food rescue data, tracking our fleet maintenance and billing, and more. Without those volunteers, many of those tasks beyond sanitation and preparing for routes ground to a halt.
Lucky for us, AmeriCorps members whose roles have been suspended with other projects reached out to us looking for volunteer opportunities. Reading Corps AmeriCorps member, Andrew, and Green Iowa AmeriCorps member, Nick, have joined us nearly full time to support Table to Table operations.
Nick Simone
Nick is a logistics coordinator for Green Iowa AmeriCorps Energy & Community program where he conducted residential energy audits in Iowa City. Energy audits help homeowners identify sources of air leakage and energy inefficiencies within their home. Fixing these issues saves money and energy while also increasing the healthiness of a home. Nick graduated from the University of Iowa in 2019 with a BBA in Marketing and a Certificate of Sustainability.
With a background in sustainability, Nick has been an excellent addition to the team and has taken on daily program coordination tasks in addition to coordinating food rescue data. Tracking this data in a timely and accurate manner helps ensure we know what food is coming in and that each organization is getting what they need.
In just under a week, it’s clear Nick is already dedicated to the T2T mission,
“I didn’t realize how much food Table to Table is able to redistribute to people in need. Being an advocate of sustainability, it makes me happy to see food that would otherwise be thrown away being used for its purpose, eating.”
Andrew Winkers
Andrew is part of the AmeriCorps ReadingCorps team with the Iowa City School District. The ReadingCorps program serves K-3rd grade students who are on the border between at risk and proficient in reading. They utilize several interventions that range from practicing letter sounds to reading one-page stories as “newscasters” to encourage conversational reading and improve overall comprehension skills. Andrew graduated with a BA in English and a certificate in writing from the University of Iowa and its Magid Center in 2019.
Andrew joined us at the beginning of April to help coordinate our work with the Food with Love project, help with daily program coordination, and to write blog posts and e-news articles about our work during this crisis.
Andrew has found being a part of the Table to Table team has been awe-inspiring and a jovial atmosphere,
“I am in awe of the quantity of food that Table to Table is able to rescue and redistribute in Johnson county. I enjoy the camaraderie among the volunteers and staff and the overall positivity that is cultivated through this organization.”
Ellie Paxson
Ellie is currently an AmeriCorps member with Iowa Valley Habitat for Humanity. She is working with Table to Table during this time as a way to support the vital social services in our community. She’s a whiz at data entry and is helping recruit and record new volunteers as well as process financial donations.
Ellie graduated from the University of Iowa in May of 2019 with a BS in Psychology and a minor in Human Relations.
She is excited to get the chance to work for another non-profit in Iowa City. She says,
“This community is so supportive and involved, especially during times of crisis.”
Yusef Abuissa
Yusef is serving in the Energy and Community branch of the Green Iowa AmeriCorps. His job is to be knowledgeable in home science and lead home energy audits/weatherizations. He conducts safety tests and air leak tests to measure how much air leaks into a home before letting homeowners know how leaky their home is, and he recommends air sealing processes.
As an undergrad at the University of Iowa, Yusef recently swapped majors from Biology to Environmental Policy and Planning and plans to go back to school after finishing his year of service with AmeriCorps.
As a recent addition to Table to Table, Yusef’s dedication to rescuing food is inspiring, and he illustrates a common awe in his first reactions to our program’s operation,
“What I enjoy most is the satisfaction of supporting an organization that does something incredible. The food waste built into our society is immensely off-putting to me, and the fact that it can then go to help people and families who can’t afford food while maintaining their dignity puts a smile on my face.”
