The Interfaith Food Bank Society of Lethbridge is leading the charge on an initiative that is expanding options for food bank clients.
‘Project Protein’ was first tested as a two-year pilot program from 2014 to 2016 and now, it has been rejuvenated for the modern era.
“Basically, it is about gleaning animals from the livestock industry just the same [as] we do the cans and the boxes from the retail or the manufacturing industry,” said Danielle McIntyre, Interfaith’s executive director.
She explained that livestock producers who have an animal that is not ‘retail perfect’, such as those that are too large or too small, or have a broken leg, but are still safe to eat, can donate that animal as part of ‘Project Protein’.
“That animal is not going to make its way to market, and we don’t want to see the investment that those producers have put into that animal to go to waste,” said McIntyre.
She thanked Sunny South Veterinary Services for its sponsorship of the program.
“We know it can increase the food that is available to our families, so it was time for us to bring it back and we’re very grateful that Sunny South Veterinary Services stepped up as a sponsor to help us a get a body in to get the program revitalized.”
There are five abattoirs currently participating in the program, including Ben’s Quality Meats Ltd., Lethbridge Meats & Seafoods Ltd., Den Boon Meats Ltd., Prairie Meats Ltd., and Valley Custom Meats.
“It will all be grounded [into] ground protein. We will pay the butcher, and the producer will get a charitable tax receipt for the fair market value of the animal,” McIntyre explained.
“This way, the animal is not wasted, the butcher gets paid, the farmer gets a tax receipt and food bank families have access to that valuable protein that we are always finding to be in short supply.”
She added that the program has many benefits for the community.
“Meat is one of our most requested items, and it is one of our least frequently donated items because meat is so expensive,” McIntyre remarked.
“When we are able to add on a consistent supply of healthy meat to our families, not only are they happy, [but] they’re [also] nourished and they’re eating well.”
She said one of the main areas of focus for Interfaith is just getting the word out on the program.
McIntyre explained that after the program’s initial pilot period was over, food banks involved continued to use the project model. When the COVID-19 pandemic hit, she said Interfaith shifted its priorities to ensuring it was just “getting food and getting food out”, so now, she is looking forward to seeing how far ‘Project Protein’ can go.
McIntyre said Interfaith is reconnecting with butchers and putting out new marketing material to create more awareness. She added that community donations are always welcome to support costs associated with the program. More information about ‘Project Protein’ is available on the Interfaith website.
