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In a partnership with retail partners and supermarkets across the state, we collect fresh meat (including poultry, beef, and fish) that would otherwise be disposed of every week. These high-quality products are distributed to our registered agencies, used in the Cooking MattersĀ® program, and prepared into nutritional cuisine by our culinary students for distribution by our agencies. In 2012, we collected a total of 951,320 pounds of protein.


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