Volunteers are key to Second Harvest's Zilch—zero waste—program

 

As Second Harvest realized it could operate in some different ways and serve more people while reducing the amount of waste food, Zilch was started on the Wednesday before Thanksgiving 2023.

Its mission is "no hunger, no waste, nothing, none," and so it's called "Zilch."

"Much of the 37.5 million pounds of food we distribute each year is perishable. About 2 percent was going to waste," said Tony Cook, coordinator of Second Harvest's Zilch program. "We knew that by making changes, we could free up more food to serve the community better."

None of this could happen without volunteers who are expressing their faith and values in tangible ways, he said.

"Through many ups and downs since Second Harvest was founded in 1971, we have met the challenges. We are a resilient organization and able to serve the community because of volunteers, donors and food producers. So we can navigate times like this," said Tony.
"I see it every day.

"We are wealthy in the spiritual and emotional investment of our volunteers," he continued, telling of one riding a bike and another walking from Crestline above the bluff every day to volunteer. "They quietly make it happen. We are able to rise to the occasion of the needs and challenges our community faces."

Fed by faith values growing up attending St. Patrick's Catholic Parish in Hillyard and by the model of his father volunteering at a food bank, "I decided to change my career from 20 years in information technology (IT) to investing in people," said Tony, who now attends River City Church.

"Our church's mission is, 'Gathered to grow. Equipped to go,' based on II Cor. 5:17-20 and John 3:16, 14-26," he added. "We build our connection to God so we can actively step out to engage the world every day."

Tony started studies at Whitworth University in 1987 but joined the Navy. He returned to find his tech skills marketable and finished bachelor's and master's studies in 2016 at Whitworth. Five years ago, he started at Second Harvest.

"Now I work with a team of volunteers who are passionate about feeding people and caring for neighbors," said Tony, who helped start Zilch to find a home for food that was at risk of going to waste.

On the first delivery to the Cathedral Tower, Tony put a box of mangos on the table. One man felt a mango and said, "It's a mango," appreciative that it was ripe, not mealy.

Tony described how Zilch works.

Volunteer teams of two or three drive Second Harvest vans on Wednesdays, Thursdays and Fridays to take perishable food to subsidized senior apartments like the Delaney Apartments, Cathedral Gardens, Coventry Court, Hope House, Fahy Gardens and St. Andrews Apartments.

There, volunteer residents set up tables where other residents pick up the food—mostly fruits, vegetables and dairy—to supplement their meals.

On Friday afternoons, they deliver to the Spokane Islamic Center after its prayer service, Thrive International, River City Youth Ops, Hope House and downtown Catholic Charities' "Havens."

Friday's 15 morning stops each serve 50 to 100 households. With afternoon stops, they reach more than 1,350 households. The Thursday route has 12 stops, and Wednesday's has seven. Tony estimates Zilch Distribution serves 2,000 households a week.

"All I do is run a forklift. I set up what goes in the vans for each stop. I place it so the volunteers can take it out easily," he said.

Each month volunteers deliver 60,000 to 80,000 pounds of food.

Wednesdays and Thursdays, one van goes out. Four van loads go on Fridays. The vans are not being used for other deliveries—increasing efficiency in use of Second Harvest's resources.

"For two to four hours, volunteers are moving 40- to 50-pound boxes," Tony said. "Going to the same locations each week, volunteers build relationships with the people and groups they serve. They also share recipes."

Zilch deliveries use about eight volunteers a week, with some doing multiple runs.

"We make a difference for seniors. Each site has a committee of residents who are also helping their community. We deliver food in boxes. Then five or six volunteers at the residence portion it out for each household," he explained.

Zilch Distribution is just part of the program.

"Produce is perishable," Tony said. "People take it home to make a salad, cook a squash or eat an apple or pear right away."

Second Harvest food is donated by farms like Gebbers Farms, stores like Safeway or Peirone's Produce, wholesalers like URM, the Yakama Tribe, farmers and distribution houses, Tony said.

To help cut waste, Zilch developed a grading scale for the food.

"A team grades the food to prioritize when it should go out. If it's one day, we can't hang onto it but send it out immediately. Some can be stored in the cool room or freezer," he said.

In addition to Zilch Distribution, there is Zilch Market at 1234 E. Front in the Second Harvest warehouse. A section is set up like a grocery store with produce, protein, dairy and dry goods.

Thirty to 40 agencies—food banks, addiction recovery homes, convents, Transitions and safe homes—come to build orders for their pantries and meal programs.

"As they shop, we learn what they will use," Tony said.

The market runs most Mondays, Tuesdays, Thursdays and Fridays. There are six shifts with four volunteers—24 volunteers—plus six volunteers three days a week to stock it, plus the many volunteers at the agencies.

Some food leftover from the market goes to the food distribution.

Agencies that participate in Zilch programs are screened to be sure the food will be handled safely and properly, Tony noted.

Many volunteers are newly retired and active. Some are professionals, such as financial consultants, taking time out of their workday. High school and college students help stock on Sundays.

There is plenty to keep up with, but Second Harvest staff continually come up with ideas, experiment and develop new ways of operating.

Tony is the only staff member at Zilch, but other Second Harvest staff help as needed.

"Our secret sauce is our committed volunteers, and there's always room for more," he said.

Zilch is a new response in the food bank world.

While people coming into Second Harvest may see the shelves are almost bare, Tony said the shelves are for dry or "shelf-stable" foods.

"We have plenty of food coming in and out because it's perishable and not shelf stable. In our region, we have more fresh food given than canned goods, because we have few canneries nearby," he explained. "Canneries in Toppenish and on the I-5 corridor closed. Canned goods come from Salt Lake City and further east.

"Zilch makes it possible for people to access food at the right time in the right amount. We do not want to store much food on the shelves. Food comes in and out of the freezer and cooler. We have little dry or shelf-stable food," he said.

"Stored food does not feed people," he added. "We always need to fill, empty and refill shelves. It's possible to do that with our good base of donors who believe in Second Harvest.

"We have to be flexible, because not everyone can get to a Mobile Market or food bank. Many do not drive, so they cannot go to a food bank, or the food bank is open when they are at work. We try to meet the needs of people where they are," he said.

Given fuel prices, Tony said that it costs $1,000 for a semi-truck to leave the warehouse dock with 40,000 pounds of food. Monetary donations help with those costs.

"I'm constantly grateful that at the start of the day the cooler is full and at the end of the day it's empty because we work together to help feed people," he said.

"Second Harvest is not specifically faith based, but it's a rare day I do not see an expression of my faith as food moves in and out to feed people," Tony observed.

"It's like a home refrigerator being filled and emptied each day," he said.

Tony said Second Harvest is blessed that most of its financial and in-kind food donations are from private organizations and individuals. Little comes from government sources.

"Through the years, we have met our community's needs because volunteers, donors and produce distributors give multiple times," he said. "We will continue to find creative ways to serve the region's communities."

For information, call 534-6678 or visit 2-harvest.org.