Soup donation to needy nets hundreds of gallons

NEW BEDFORD – Since April, a partnership between Southcoast Health and the United Way of Greater New Bedford’s Hunger Commission has facilitated the donation of hundreds of gallons of frozen soup to those in need.

The organization has not calculated the total amount of donated soup, but New Bedford’s St. Luke’s Hospital alone is responsible for the donation of 260 gallons, or 4,160 servings. Nearly 1,000 customers are served by the St. Luke’s cafeteria every day, estimated Greg Deliberis, director of food and nutrition services. Soups included in daily offerings are the company’s New Bedford Chowderfest entries such as New England Clam Chowder, Kale Soup and Stuffed Quahog.

Also participating in the initiative are Charlton Memorial Hospital in Fall River and Tobey Hospital in Wareham, Mass.

Andrew Zalisk, Southcoast Health executive chef, said staff have made the donation part of their “everyday routine.”

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He added: “Our team really sees the benefit of the program and enjoys being able to help the community.”

Michelle N. Hantman, president & CEO of United Way of Greater New Bedford, said the donations provide a much-appreciated diversity in the meals provided to those in need.
“It has allowed the Hunger Commission to increase the capacity in which we serve residents of the South Coast and will hopefully encourage others to follow Southcoast Health’s lead and donate their extra food to those in need,” she added.

According to Feeding America, a nonprofit network of 200 U.S.-based food banks, 40 percent of food in the U.S. goes uneaten – more than 20 pounds of food per person per month. United Way of Greater New Bedford’s Hunger Commission annually distributes hundreds of thousands of pounds of food and fresh, locally-grown produce to programs that distribute it to those in need.

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