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 Operation Frontline program, and prepared into nutritional cuisine by our culinary students for distribution by our agencies.  In 2009, the Food Bank collected a total of 215,357 pounds of protein through this program.