In a partnership with 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 Matters^R program, and prepared into nutritional cuisine by our culinary students for distribution by our agencies.  In 2011, we collected a total of 893,139 pounds of protein, which is a 33% increase from 2010.