I try not to think about how much we're spending on food for my family these days, because my mind just boggles at how much some groceries now cost. I know that food prices rise over time, but I'm accustomed to thinking of that as a generational phenomenon, not an annual one. Nonprofit organizations that help feed people are also feeling the pinch, which means they have to find creative solutions. Their own budgets are hurting from the cost of any food they have to purchase, and they're also facing more demand from families who are hurting in the economic slowdown. What's a food bank to do?

The Washington Post reported recently about the DC Central Kitchen, "a community group that runs a culinary job training program and serves 4,500 meals a day to the needy in the Washington area." Though the group does receive donations of food, it also purchased $900,000 worth of food in 2007. The Kitchen has been increasingly turning to local sources for its food to control costs. It has begun buying from farmers in Maryland, Virginia, and Pennsylvania rather than national wholesalers for a cost savings of 50 to 70 percent. Much of what they buy as far as produce is "seconds," which means fruits and vegetables that don't meet the appearance standards to be sold to retailers but which are perfectly edible.

Cuts costs, saves food miles and thus fuel, supports independent farmers, and creates a market for food that would go to waste? What's not to love?

The Kitchen has identified additional benefits from its new purchasing strategy. It supports the organization's core philosophy of strengthening local communities. It also means that trainees in its training program do more real cooking instead of preparing food from mixes or powders.

The Baltimore Sun also reported about the Fall Mountain Foodshelf food bank in New Hampshire. The director has asked local gardeners and farmers to plant an extra row of produce for donation to the food bank, and she's gotten an enthusiastic response so far. The idea parallels efforts in other locations across the country, including New Jersey and Virginia.

The Volunteer Boston blog, which is a must-read for anyone interested in social and community issues, turned up an interesting solution for feeding folks: restaurants that charge on a sliding scale. The SAME Cafe in Denver and One World Everybody Eats in Salt Lake City are nonprofit community kitchens that serve everyone regardless of ability to pay. Those who can are encouraged to give. Those who can't pay can still eat.

America's Second Harvest, a national network of food banks, is estimating that 20% more people are visiting food banks for help this year compared to last year. Solutions like the ones listed above show the innovation and creativity that people are capable of when confronted with a problem like this increased need for food assistance. All three solutions also do more than just feed people. Buying local and encouraging donation of local produce has benefits for the environment and the local economy as well as cutting costs. Operating community spaces that provide affordable meals for people of all income levels encourages respect for everyone regardless of how much money they make.

Now I'm off to make an overdue donation to my local food bank!

[Image by Marja Flick-Buijs.]