ITEMS TO DONATE

ROOT VEGETABLES

  • Carrots
  • Beets
  • Sweet potatoes
  • Turnips
  • Rutabaga
  • Radishes

OTHER

  • Asparagus
  • Brussel Sprouts
  • Cabbage
  • Cucumbers
  • Onions

STARCHY VEGETABLES

  • Potatoes
  • Corn

SQUASHES

  • Squash
  • Pumpkins
  • Zucchini

FRUIT

  • Apples
  • Oranges
  • Bananas
  • Tomatoes

WHOLE GRAINS

  • Brown or wild rice
  • Whole grain cereals, pastas, breads
  • Steel-cut or rolled oats
  • Whole wheat flour

LOW-FAT, LOW-SUGAR, OR LOW-SODIUM ITEMS

  • Low-sodium beans, lentils
  • Low-fat cheese, milk, yogurt
  • Canned fruits and vegetables (packed in water)
  • Low-sodium soups
  • 100% fruit juice

ITEMS TO AVOID


  • No food shelf is interested in spoiled produce.

  • Many food shelves ask that donations exclude processed items or items the average consumer doesn’t recognize.

  • Some food shelves have more refrigeration space than others. For food shelves with limited refrigeration, donate more shelf stable items like root vegetables, apples, or tomatoes instead of salad greens.

  • Consult with your local food shelf for more items to avoid as well as preferred items.