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Study of the “Fruits and Vegetables” project of the Salvation Army Foundation

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Rachel Morrison
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Study of the “Fruits and Vegetables” project of the Salvation Army Foundation

The Fruits and Vegetables project led by the Salvation Army Foundation, in partnership with Action Against Hunger and around twenty food aid associations, aims to transform the fight against food insecurity in ÃŽle-de-France, by focusing on logistics pooling and group purchasing of foodstuffs for the distribution of fresh, local and organic products.

Many alternatives to food aid » traditional » have developed over the past twenty years, to provide access to so-called “ qualité » to people in precarious situations. The program “ Better Eating for All “”, officially created in February 2023 following the citizens’ climate convention and the EGAlim law, anchors this need, for the food aid system, to reduce its environmental impact, with a dual objective: ” develop short and local circuits to contribute to the ecological transition of the agricultural model and promote access for the most deprived people to the most expensive food categories ».

The Fruits and Vegetables project supports different types of systems engaged in food solidarity, namely:

  • Shared kitchens which are cooking spaces made available to people living in the neighborhood, most often staying in hotels and not having a kitchen where they live. Raw foodstuffs are made available for cooking on site.
  • Solidarity restaurants or solidarity canteens which offer hot meals cooked by employee and volunteer teams and served in a welcoming setting.
  • Distributions of raw foodstuffs in the form of parcels or self-service made available in social centers, accommodation centers or associations.
  • Distributions of hot meals offered on a roaming basis in the street or in day care.-Â Distributions of breakfasts offered at a fixed point or on a roaming basis.-Â Cooking workshops.Â

The objective of the study carried out by ACF in partnership with the FADS and the structures participating in the Fruits and Vegetables project is to analyze how the project made it possible to meet the objectives of the Better Eating for All program and to present the measurable impacts over the duration of the project between the end of 2023 and the end of 2025. The study also aims to propose recommendations for the continuation of the project, co-constructed with all of the project’s partner associations and the people they support.

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