Delivery and Receiving of Fresh Produce for Gleaners

Adapted by Lynne Holland, Horticulture Professional

Often, gleaned produce is thought of as seconds, leftovers, or rejects. At the University of Maine Extension Harvest for Hunger Program, it was discovered that what gleaned produce lacks in beauty, it makes up for in freshness. Often, gleaned produce is picked the day it is delivered, and then arrives in the clients’ hands that same day.

The handling of produce in large quantities by professionals is spelled out in many documents and fact sheets. This fact sheet is for the gleaner who is handling smaller amounts of various produce right from the market or field and driving it in a car, truck, or van to a pantry or meal site.

Pre-Pick-up

Generally, Gleaners use cars, vans, or pick-up trucks. Since these vehicles are not designed for transporting crates or boxes, it is best to practice ahead and know what will fit in the vehicle. If it is very hot or very cold, plan on keeping the vehicle running to maintain a reasonable temperature. Generally, produce has specific temperatures that vary by variety, so it is unlikely that there will be one perfect temperature. Temperatures on the cooler side, 65-68 degrees, are better than over 72 degrees. Most car air conditioners won’t go below 64 degrees.

Preparation

• Clean your hands with sanitizer (at least 60% alcohol) upon arrival.
• If there is no hand sanitizer, wash your hands at the farm or in the store restroom, use your ELBOW for opening the door and turning the faucet on/off.
• Make sure the vehicle has unobstructed flat surfaces for boxes, especially if stacking is needed.
• Wipe down your cart/basket handles with disinfecting wipes before using (either bring your own or use wipes offered at the location, if available).
• Avoid touching high-touch surfaces (e.g., door handles) as much as possible. 
• Wear disposable gloves if available.

During pick-up and Delivery

• Pick up/Deliver only to the proper door or dock/bay.
• Have proper footwear.
  • closed-toe shoes or boots, in case something drops 
  • Shoes with good traction, in case of wet/slippery surfaces 
• Use carts or hand trucks when possible.
• Get produce out of the elements as quickly as possible.
• Check that all special handling directions are followed.
  • Greens are covered with a wet cloth
  • Small vegetable bagged or boxed
  • The boxes are clearly marked
• Keep the vehicle at a constant temperature if possible.
• If using an open truck, cover the bed of the truck with a tied-down tarp if the crates/boxes are not closed.
• Avoid touching your face, nose, eyes, etc. when handling fresh produce.
• Always follow the receiver’s directions and leave boxes where directed.
• Make sure like items are together in the right storage conditions. Visit Extension’s Publication, “Storage Conditions: Fruits and Vegetables” for more details.
• Contact the Gleaning Coordinator if food cannot be delivered for any reason.

Possible Follow-up Actions

Additional site-specific tasks, at a predetermined time, may include:

• Sign paperwork or confirm pickup.
• Weigh and record what was delivered to send to the coordinator.
• Mark boxes as directed for intended delivery sites.
• Pick up or drop off empty totes or boxes.
• Clean up when you are done. This Standard Operating Procedure (SOP) (Cornell Google Doc) has good general information.
• Heavily used delivery vehicles should be cleaned regularly.  Also available: Sample SOP: Cleaning Produce Transport Vehicles (Cornell Google Doc)

Summary

Transportation and receiving people are sometimes the unsung heroes of the gleaning process. Getting the fresh produce that “last mile” is no easy task. Irregular pantry hours, weather conditions, and insects buzzing in the car are just some of the trials of this part of gleaning. But sometimes the reaction of the patrons and volunteers can more than make up for it. A recent UMaine Extension Master Gardener Volunteer gleaner shared:

Remember that without this volunteer, “You can’t get (produce) theyah from heah.”

Adapted by Lynne Holland, Horticulture Professional