What We Do
Restaurants, caterers, hotels, grocers, wholesalers, farmers and event centers donate leftover food that would otherwise be discarded to Feed Spokane. The food comes to Feed Spokane in disposable pans and ziplock bags provided by supplier donors to the cause. Volunteers and coalition agencies then distribute the food to any of 55 charitable meal sites in our community who serve free meals to the food insecure in Spokane.
How It Works
Steven Brashears, Executive Director
Brent Sears, Guidance Financial Planning
Chuck Wendt, Hennessey Funeral Homes
Dave McGann, Arby’s Restaurants
Jerri Horton, Greater Spokane County Meals on Wheels
Jerry Pederson, Arby’s Restaurants
Julie Bongard, Spokane Regional Health
Pat Dean, Broadway Group
Ray Byrne, Spokane Regional Health District
Sherry Lewis, Adventures in Advertising
Tami Kennedy, Bargreen Ellingson
Tom Petersen, Salvation Army
Tom Riedner, Homestead Ministries
1. Is this safe?
Our goal is to not only feed the hungry, but to feed them good, nutritious and safe food. For more information, contact the SRHD at (509) 324-1560, ext. 2.
2. Aren’t I opening myself up to a lawsuit?
- Protects donors from liability when donating to a non-profit organization;
- Protects donors from civil and criminal liability should the product donated in good faith later cause harm to the needy recipient;
- Standardizes donor liability exposure. Donors and their legal counsel no longer have to investigate liability laws in 50 states;
- Sets a liability floor of “gross negligence” or intentional misconduct for persons who donate grocery products;
- Congress recognized that the provision of food close to recommended date of sale is, in and of itself, not grounds for finding gross negligence. For example, cereal can be donated if it is marked close to code date for retail sale.
For more information, contact the SRHD at (509) 324-1560, ext. 2.
3. My kitchen staff is already overworked. Isn’t this going to mean even more work for them?
4. I already give food to a non-profit organization. Why should I give to you?
5. Are other restaurants and caterers doing this? What do they say?
For more information, contact Gregory Edwards at 570-3951 or email@example.com