documents

Lista del proyecto preliminar del CPRG PCAP

Lista del proyecto preliminar del Plan de Acción Climática Prioritaria (PCAP) del área metropolitana de Albuquerque

CABQ CPRG draft PCAP 2024-1

This is a draft document showing the sectors that the Priority Climate Action Plan will work on (Transportation, Energy Efficiency and Generation, Waste, and Natural Resources), the 2021 Climate Action Plan strategies supported, the measures (aka project topics) included, and a brief description of the draft project titles.

2024-02_Compost Listening Tour Summary

Survey results and meeting minutes from the Compost Fellow's Listening Tour (November 2023 to February 2024). These listening sessions were conducted to gather feedback from community members to inform the design of an equity-focused citywide composting program.

MSA CPRG Draft PCAP Plan by Single Space Strategies

This file, provided to the City of Albuquerque October 2023 by Single Space Strategies, summarizes the Climate Pollution Reduction Grant work conducted by the contractor as well as recommendations for preparing the Priority Climate Action Plan, including the initial project list.

Prevent Food Waste Albuquerque Flyer, 2024

This flyer covers What is food waste, why it is important, how much do I waste, and the following 4 two-minute solutions: • Make large batches of food, then freeze leftovers; • Pack lunches using dinner leftovers; • Meal plan around ingredients you already have; • Understand how and where to store your food.

NRDC Co-Branded Tips to Fight Food Waste

This flyer lists five tips to fight food waste, which are as follows: 1. SKETCH OUT A PLAN Plan two or three meals before shopping and use a list when at the store. Plan to eat the most perishable items early in the week and consider recipes that use ingredients you might have left over. Then plan in a couple of "lazy nights" for the week to order out, dine with friends, or use what's in your freezer. 2. STORE FOOD SMARTLY Prep produce for next couple days as soon as you bring it home, for easy use during the week. Use airtight containers for most foods. Additional storage advice for over 85 foods can be found at www.savethefood.com. 3. USE IT UP Designate a night of the week to use up what's in your fridge. Fridge Fridays, anyone? 4.FREEZE,FREEZE,FREEZE Freezing food is like pushing the pause button and almost anything can be frozen-bread (best sliced), milk (shake when thawed), eggs (raw but scrambled), and cheese (shredded and used for cooking). And don't forget to freeze leftovers, even if just for a few days. 5. UNDERSTAND EXPIRATION DATES "Use by," "Best by," "Enjoy by" -these are generally not expiration dates at all, but merely suggestions as to when the product is at its freshest. Take them with a grain of salt and use your nose, sight and judgement to determine when food has really expired*. *Note: Deli meats, unpasteurized dairy products and ready-to-eat sandwiches are products where heeding the date is recommended.

NRDC Co-Branded Tips to Fight Food Waste - Spanish

CONSEJOS PARA COMBATIR EL DESPERDICIO DE ALIMENTOS: 1. BOSQUEJE UN PLAN Planifique dos o tres comidas antes de hacer las compras y use una lista cuando este en la tienda de comestibles. Planee comer los comestibles mas perecederos al comienzo de la semana y tenga en cuenta las recetas que usen como ingredientes la comida que le haya sobrado. Luego planifique un par de "noches de descanso" en la semana para ordenar comida, cenar con amigos o usar lo que tenga en su congelador. 2. ALMACENE LOS ALIMENTOS DE MANERA INTELIGENTE Prepare los alimentos frescos en los pr6ximos dos dias tan pronto como los lleve a casa, para que sean faciles de usar durante la semana. Utilice recipientes hermeticos para la mayoria de los alimentos. Puede encontrar consejos de almacenamiento adicionales para mas de 85 alimentos en la pagina www.savethefood.com. 3. USELO TODO Elija una noche a la semana para usar todo lo que tenga en su refrigerador. i.Les parece bien viernes de refrigerador? 4. CONGELE, CONGELE, CONGELE El congelar los alimentos es como presionar el bot6n de pausa y casi todo puede congelarse - el pan (es mejor si esta cortado en rodajas), la leche (agitela cuando se este descongelando), los huevos (crudos pero revueltos) y el queso (rallado para cocinar). Y no se olvide de congelar las sobras de comidas, aun si es por unos cuantos dias. S. ENTIENDA LAS FECHAS DE VENCIMIENTO "Uselo antes de", "Es mejor antes de", "Disfrutelo antes de" -estos no indican fechas de vencimiento generalmente, sino que son simplemente sugerencias de hasta cuando el producto esta en su mejor estado. T6melos con un grano de sal y use la nariz, la vista y use su propio juicio para determinar si el alimento esta realmente vencido *. *Nota: Las carnes frias, los productos lacteos sin pasteurizar y los sandwiches listos para comer son productos en los que se recomienda prestar atenci6n a la fecha.

NRDC Co-Branded 10 Easy Tips for Meal Planning

This flyer describes 10 easy tips to help reduce waste when meal planning. 40% of food in the U.S. is never eaten. Meal planning helps reduce wasted food and also saves time, stress, and money. Even better, it usually leads to healthier eating. Here are the 10 easy tips: 1. DON'T START FROM SCRATCH Meal planning doesn't have to mean hours spent with a cookbook. Start with your go-to meals. Repeat them every week or two. Then try something new. 2. CHECK THE REFRIGERATOR Next week's meals get their start in the fridge. See what needs to be used up and then think of a meal to make with those items. Check your pantry for the rest of the ingredients and add missing pieces to the shopping list. 3. USE PORTION PLANNERS Portion calculators can help you feed a big group, but they can offer insight into daily cooking too. 4. HAVE KITCHEN ESSENTIALS HANDY Having two or three grains, cooking fundamentals, key spices, and "hero" sauces like barbecue and peanut sauce can use up odds and ends in the fridge and bring new life to old meals. 5. USE BUILDING BLOCKS Pick two types of protein, one or two grains, and a veggie medley to make at the beginning of the week and then incorporate into different meals. A saute of broccoli and peppers can be used as a side one night, spooned onto enchiladas another night, and worked into a soup or meatloaf later in the week. 6. THINK DOUBLE DUTY Planning a Tuesday taco night? Think about other ways to use the extra tortillas. Ingredients sometimes come in larger portions than we need. If you plan a second meal around them, it's easier to avoid overload. 7. SCHEDULE A LAZY NIGHT The truth is we don't always have the time or energy to cook every night. Plan a few lazy nights that don't require cooking and take the opportunity to order takeout or dine with friends. 8. GO FRESH FIRST To preserve freshness and nutrition, use perishables like seafood and meat earlier in the week and save pasta, dairy, and omelets for later in the week. Some greens like kale, will stay fresh longer than others. 9. LEAN ON FROZEN INGREDIENTS Frozen foods have nearly all of the nutrients (and sometimes more) as their fresh counterparts. And they don't go bad. 10. COOK AND FREEZE Soups, stews, casseroles, and lasagnas can all be made in large batches and then frozen and defrosted when you need a quick dinner. To keep it easy, freeze the portion sizes you'll want to defrost.

NRDC Co-Branded Deciphering Dates on Products

This flyer describes how to decipher dates on products and has one image of a glass milk jug with a "sell by" date printed on the front. Here is the flyer content: Food date labels have little to do with safety and are only loosely related to quality. Many foods will still be good to eat well after those dates. Here's how to sort out just what those dates mean: BEST IF USED BY/ BEST BEFORE These dates refer to peak quality or freshness. They do not mean the food is spoiled or unsafe. Food with these dates should be safe to eat after the date has passed. SELL BY Ignore these dates as they are meant for store staff. They actually build in quality so that if the food is sold by that date, you will have top quality shelf life once it's home. FREEZE BY One way to extend the life of food beyond its date is to freeze it. It's like pushing the pause button on your food. BEWARE THE DANGER ZONE The main criterion for evaluating food safety is the amount of time food spends in the temperature "danger zone" (40 -120 ° F). Food left in a hot car for too long could be unsafe even before the date on the package. Also, be sure your fridge is kept below 40 °F. USE YOUR EYES AND NOSE For the most part, you can trust your senses to know when food has gone bad. The products to be careful with are those that pregnant women are told to avoid.

NRDC Co-Branded Spring and Summer Produce Storage Guide

This 7MB, two-page flyer has detailed information, in Spanish on how to preserve produce after buying the items. This flyer describes time at freshest, optimal storage, and use it up revival tip for 21 items commonly eaten in the spring or summer. Here is the main tips: Five GENERAL STORAGE TIPS 1. Don’t wash fruits or veggies until right before use. 2. Keep produce in its packaging. 3. Produce past its “freshest” period can still be used! Try cooking it or putting it into smoothies. 4. Soak wilted vegetables in ice water for 5-10 minutes to re-crisp. 5. Adjust levers on crisper drawers to change humidity levels. Set one to high (closed - less air coming in) and one to low (open - more air coming air).

NRDC Co-Branded Spring and Summer Produce Storage Guide - Spanish

This two-page flyer has detailed information, in Spanish on how to preserve produce after buying the items. This flyer is 10.1 MB and describes time at freshest, optimal storage, and use it up revival tip for 21 items commonly eaten in the spring or summer.

NRDC Co-Branded The Fridge Demystified

This 1MB flyer has a diagram of a refrigerator and tips to help your food stay fresh the longest. Here are the tips: 1. TEMPERATURE 40°F or below to help food last longer. 2. HUMIDITY DRAWERS The levers on crisper drawers change humidity. Set one to high and one to low. 3. THE UPPER SHELVES Warmer. Store leftovers and drinks. 4. DOOR Warmest! No milk or eggs here, best for butter, condiments, and drinks. 5. HIGH-HUMIDITY Most veggies, especially those that wilt. 6. LOW-HUMIDITY Fruits, along with veggies that may break down and rot. 7. LOWER SHELF Meats and fish are better off at the bottom-it's usually the coldest and reduces risk of contamination.

2024 Albuquerque MSA Priority Climate Action Plan

This PDF is 3.2 Mb and details the priority actions for the Albuquerque Metropolitan Statistical Area (MSA), which were formed as the first deliverable under the U.S. Environmental Protection Agency's (EPA) Climate Pollution Reduction Planning Grant. The Albuquerque MSA covers four counties (Sandoval, Bernalillo, Valencia, and Torrance). This priority plan outline shovel-ready projects, programs, and initiatives aimed at transformative change to reduce greenhouse gases and provide benefits to frontline communities. The document was made possible thanks to funding from the EPA, community member input, community partner input and support, and other partners in the MSA.

2024.06_Equity-Focused Citywide Composting Overview

This two-page, 0.6MB PDF provides an overview of the draft composting program. The first page is a graphic showing the process of collecting food scraps in a bucket, taking the bucket to a local green hub once or twice a week to dump the bucket contents, and then a hauler picks up the items and takes them to a local composting facility to be transformed into compost that can be used on local soils to help grow food and other plants. The second page is more text-heavy and detailed with the following text: MISSION: To revolutionize waste management in Albuquerque by transforming food waste from a problem into a sustainable solution. By working together as a community, we can create a more environmentally friendly and resilient city for generations to come. WHY COMPOST? Food waste decomposes in landfills, producing methane, a potent greenhouse gas. The remaining decomposed material is no longer able to be reused or recycled. Diverting food waste from landfills to composting facilities prevents methane emissions, keeps more of the carbon in the compost, and unlocks nutrients that can be used for plants and creating healthy soils. IMPORTANCE OF EQUITY: Equity is central to environmental justice, ensuring that all communities, regardless of race, income, or social status, have fair access to clean air, water, and land. Environmental injustices, such as the disproportionate siting of landfills and polluting industries in low-income and minority neighborhoods, perpetuate inequalities and exacerbate health disparities. EQUITY IN CITYWIDE COMPOSTING: Ensuring access for frontline communities. This includes site selection, materials, and other possible barriers. PHASE 1: The pilot program will start with five strategically selected sites at community centers: Barelas, WestGate, Heights, Cesar Chavez, and West Mesa and the ABQ BioPark. PHASE 2: Expand sites across the city. How does the program work? A three-step plan to ensure that composting is easy and convenient for every resident: 1. JOIN THE MOVEMENT: Sign up for the program to receive a comprehensive starter kit, including a food waste collection bucket and educational materials on reducing food waste at home. 2. BRING FOOD SCRAPS TO A DROP-OFF LOCATION: Across the city, we’ve established convenient drop-off sites where you can deposit your food scraps. Whether it’s your neighborhood community center or the beautiful Albuquerque BioPark, you’ll find a drop-off location near you. 3. LET US HANDLE THE REST: Once you’ve dropped off your food waste, a hauler will take care of the rest. They’ll transport it to a professional compost facility, where it will undergo transformation into nutrient-rich compost for use in local parks, gardens, and urban agriculture projects. Your feedback is critical to shaping the final program and ensuring that it is successful and long-lasting. Please support the program by completing a survey, to show that our city cares about composting and to get your voice heard. The survey can be accessed via www.cabq.gov/compost. Imagine a future where composting is as commonplace as recycling – together, we can make this vision a reality for Albuquerque.

2024.06_Draft Citywide Composting Initiative

This 0.3MB PDF describes the draft equity-focused, citywide composting initiative. This document is for the public to review and provide input through public comment sessions held in June 2024 or via the online feedback form that is available in English and Spanish on the Waste as Resources webpage. The document is 7 pages long.

2024.06_Compost Public Comment Session Slides

This 1.4MB PDF file shows the PowerPoint slides used in the public comment sessions for the draft Citywide Composting Initiative in June and early July. The program initial design is structured into two phases, a pilot, and the expansion phase. The pilot involves 6 drop-off sites. In the winter, listening sessions and stakeholder meetings were held to gather community feedback that shaped the initial design. Equity is prioritized in each step of the planning process, the initial design, and plans for expansion. Please share your feedback on the initial plan to improve the final design and subsequent services by completing a survey or by emailing [email protected].

PCAP Executive Summary in Spanish

This 0.2MB PDF details the Priority Climate Action Plan Executive Summary in Spanish. Este documento es el resumen ejecutivo de Plan de Acción Climática Prioritaria, en español.

Food Donation Guide for Restaurants and Caterers 07-2024

This 4.5MB file PDF describes how to donate, provides an overview of liability protections for food donors, notes on food safety, and includes a list of local agencies accepting food donations. This guide was last updated on June 27, 2024 How to donate: Surplus food for donation should be stored in food-safe plastic bags or food-safe containers. Note that trash bags and grocery store bags are usually not considered food safe. A food donation label must be attached to each bag or container. This label should include donor name and phone number, description of the item, and the date and time it was prepared. Food labels should indicate whether the food contains any of the following major allergens or derivatives of the following major allergens: milk · egg · fish · crustacean shellfish · tree nuts · wheat · peanuts · soybean · sesame LIABILITY PROTECTION FOR DONORS: State and Federal laws protect food donors. Businesses, individuals, and nonprofits that donate or distribute donated food or grocery products are well protected by laws designed to provide immunity from liability related to food donations. The Bill Emerson Good Samaritan Food Donation Act, originally passed in 1996 and amended by the Food Donation Improvement Act in 2022 (hereinafter collectively referred to as “the Emerson Act”), provides comprehensive federal liability protection to encourage food donation to individuals experiencing food insecurity. New Mexico Statute 41-10-3 (1978) is the state law protecting food donors from all forms of liability. New Mexico Statue 41-10-3 A. Notwithstanding any other provision of law, any person who donates food in good faith, including the good-faith donor of any perishable or canned food, apparently fit for human consumption, to a bona fide charitable or nonprofit organization or municipality for free distribution or a gleaner of any perishable food, apparently fit for human consumption, shall not be subject to any criminal penalty or be liable for any civil damages arising from the condition of the food unless an injury arising from the food is caused by the gross negligence, recklessness or intentional conduct of the person who donates the food. B. Notwithstanding any other provision of law, a bona fide charitable or nonprofit organization or municipality which in good faith receives food, apparently fit for human consumption, and distributes it at no charge shall not be subject to any criminal penalty or be liable for any civil damages resulting from the condition of the food unless an injury arising from the food is caused by the gross negligence, recklessness or intentional conduct of the organization. C. This section does not restrict the authority of an appropriate governmental agency to regulate or ban the use of any food for human consumption. NOTES ON CRITICAL FOOD HANDLING TEMPERATURES: For food safety information, please visit: https://www.cabq.gov/environmentalhealth/food-safety/restaurant-food-safety. LOCAL AGENCIES ACCEPTING PREPARED FOOD DONATIONS: Each accepting agency on this list shall make every effort to maintain food safety up to and including service of said food. Desert Harvest About: Desert Harvest was founded in 2001 to help alleviate hunger and limit food waste in New Mexico. Desert Harvest rescues prepared and non-prepared surplus foods from local grocery stores, restaurants, and other businesses. This food is picked up by network partners and distributed in their pantries, shelters, or kitchens – helping to feed New Mexico’s hungry and limiting food waste. How to donate: Contact the Desert Harvest Coordinator Glenna at (505) 449-4021 or [email protected]. Desert Harvest will schedule either a one-time pick up or set up a regularly scheduled pick up at an interval most convenient to you and/or your business. Food-grade packaging will be provided, if needed. Your surplus food must be placed in food-grade containers and either stored in a refrigerator or a freezer (preferred). Each individual container must be labeled with the information on the "Sample Label" (see beginning of document). Desert Harvest network partners will pick up your donations and distribute them to the people they serve. Please note that, while reasonable effort will be made, Desert Harvest may, under certain circumstances, be unable to facilitate food rescue at your location. Scheduling of a pickup is dependent on the availability of our partners (their staff, vehicles, and volunteers). God Cares About You About: Faith-based shelter and food service serving the International District aimed at providing the community with day-to-day items. The Mission offers hot meals and perishable and non-perishable groceries Mondays, Tuesdays, Thursdays, and Fridays to people from all walks of life without faith-based conditions. How to donate: Contact German at (505) 377-2756 or [email protected]. Pick-up may be possible. Accepts perishable and non-perishable raw, packaged, and prepared foods. Location: 126 Pennsylvania St NE, Albuquerque 87108. Each accepting agency on this list shall make every effort to maintain food safety up to and including service of said food. Good Shepherd Center About: Offering addiction recovery, medical shelter, food, housing assistance, and clothing for those in need since 1951. How to donate: Contact Director of Operations, Brother Charles, to schedule drop-off: (856) 203-2883. Delivery required. Deliver to 218 Iron Ave SW, Albuquerque 87102. Accepts raw and prepared food, ingredient labels not required. Frozen foods are only accepted on a limited basis. Mission ABQ About: Mission ABQ is a non-profit organization, established in 1999 to bring hope to a community in need, helping people turn the corner from a place of need to a place of service to others. How to donate: Call Pastor James to schedule a delivery: (505) 910-3593. Delivery required. Delivery Times: Monday and Tuesday 10 a.m.-12 p.m., Thursday 2 p.m.-5 p.m. Address: 8216 Central Ave SW, Albuquerque 87108. All prepared, fresh, frozen, and/or packaged foods welcome. The Rock at Noonday About: Meals and support services for unhoused and food insecure people. How to donate: Call before drop-off. Contact Community Engagement Director at [email protected] / (505) 340-9565. Delivery required. Delivery can be accepted Monday from 8 a.m. to 11 a.m. or Tuesday through Friday from 8 a.m. to 1 p.m. All dated and labeled prepared and/or raw food are welcome. LOCAL AGENCIES ACCEPTING FRESH PRODUCE AND SHELF-STABLE PACKAGED FOODS ONLY Each accepting agency on this list shall make every effort to maintain food safety up to and including service of said food. Rio Grande Food Project About: Rio Grande Food Project (RGFP) is a 501(c)(3) nonprofit organization providing free groceries to thousands of people each year, along with additional services and resources to help address root causes of food insecurity. How to donate: Donations accepted depending on space. Please call the Operations Manager before making a donation: (505) 967-5158. Delivery only. Delivery times: Tuesday- Friday 8 a.m. to 2 p.m. Address: 600 Coors Blvd NW Albuquerque 87121. No prepared foods will be accepted. No bulk foods will be accepted. Dry goods will be accepted if they are individually packaged, contain a nutritional label, and not in a large bulk size. Perishable produce will be accepted. Roadrunner Food Bank About: Roadrunner Food Bank of New Mexico is the largest non-profit food bank in the state. As a food distribution hub, Roadrunner provides food to hundreds of affiliated member partners across the state. How to donate: Suitable only for large volumes of food (greater than one pallet). Food items may include perishable and/or non-perishable items. Ingredients must be labeled. Prepared food will generally not be accepted. To inquire about a potential donation, contact the Roadrunner Food Bank main line: (505) 247-2052. Request to speak with the food rescue or food drive staff. Pickup may be possible for large donations. Storehouse New Mexico About: Storehouse New Mexico is a nonprofit community-based food pantry that provides free groceries to people in need. How to donate: Accepts packaged food or fresh produce only, no prepared foods. Deliveries can be brought to 106 Broadway Blvd. SE Tuesday-Saturday from 8 a.m. until 2 p.m. Donors should come to the back door in the east alleyway and ring the doorbell; they will help unload. Scheduling in advance is not necessary. Pickups are sometimes possible especially for large donations. Please call (505) 842-6491 if a pickup is needed.

Food Donation Guide for Restaurants and Caterers 07-2024 (Spanish) Guía de Donación de Alimentos para Restaurantes y Caterers en Albuquerque

This 4.5MB file PDF describes how to donate, provides an overview of liability protections for food donors, notes on food safety, and includes a list of local agencies accepting food donations. This guide was last updated on June 27, 2024 GUÍA DE DONACIÓN DE ALIMENTOS PARA RESTAURANTES Y CATERERS EN ALBUQUERQUE CÓMO DONAR: Los alimentos excedentes para donaciones deben ser guardados en bolsas de plástico seguras para alimentos o en contenedores seguros para alimentos. Tenga en cuenta que las bolsas de basura y las bolsas de supermercado no se consideran seguras para los alimentos. Debe adjuntarse una etiqueta de donación de alimentos a cada bolsa o contenedor. Esta etiqueta debe incluir el nombre y número de teléfono del donante, una descripción del artículo, y la fecha y hora en que fue preparado. Las etiquetas de alimentos deben indicar si el alimento contiene alguno de los siguientes alérgenos principales o derivados de los siguientes alérgenos principales: leche · huevo · pescado · mariscos · frutos secos · trigo · cacahuetes · soja · sésamo PROTECCIÓN DE RESPONSABILIDAD PARA DONANTES: Las leyes estatales y federales protegen a los donantes de alimentos. Las empresas, personas individuales y organizaciones sin fines de lucro que donan o distribuyen alimentos donados o productos de abarrotes están bien protegidos por leyes diseñadas para brindar inmunidad de responsabilidad relacionada con las donaciones de alimentos. El Bill Emerson Good Samaritan Food Donation Act, originalmente aprobado en 1996 y enmendado por el Food Donation Improvement Act en 2022 (en adelante referido colectivamente como "la Ley Emerson"), brinda una protección integral de responsabilidad federal para fomentar la donación de alimentos a individuos que padecen inseguridad alimentaria. La Estatua 41-10-3 de Nuevo México (1978) es la ley estatal que protege a los donantes de alimentos de todas las formas de responsabilidad. Estatua de Nuevo México 41-10-3 A. A pesar de cualquier otra disposición legal, cualquier persona que done alimentos de buena fe, incluido el donante de buena fe de cualquier alimento perecedero o enlatado, aparentemente apto para el consumo humano, a una organización de caridad o sin fines de lucro genuina o municipio para distribución gratuita o a un cosechador de cualquier alimento perecedero, aparentemente apto para el consumo humano, no estará sujeta a ningún castigo criminal o ser responsable de daños civiles derivados de la condición de los alimentos, a menos que una lesión derivada de los alimentos sea causada por negligencia grave, temeridad o conducta intencional de la persona que dona los alimentos. B. A pesar de cualquier otra disposición legal, una organización de caridad o sin fines de lucro genuina o municipio que de buena fe recibe alimentos, aparentemente aptos para el consumo humano, y los distribuye de forma gratuita, no estará sujeta a ningún castigo criminal o ser responsable de daños civiles derivados de la condición de los alimentos, a menos que una lesión derivada de los alimentos sea causada por negligencia grave, temeridad o conducta intencional de la organización. C. Esta sección no restringe la autoridad de una agencia gubernamental adecuada para regular o prohibir el uso de cualquier alimento para consumo humano. NOTAS SOBRE TEMPERATURAS CRÍTICAS DE MANIPULACIÓN DE ALIMENTOS: Para obtener información sobre seguridad alimentaria, por favor visita:https://www.cabq.gov/environmentalhealth/food-safety/restaurant-food-safety. AGENCIAS LOCALES QUE ACEPTAN DONACIONES DEALIMENTOS PREPARADOS: Cada agencia aceptadora en esta lista hará todo lo posible para mantener la seguridad de los alimentos hasta e incluyendo el servicio de dichos alimentos. Desert Harvest Acerca de: Desert Harvest fue fundado en 2001 para ayudar a aliviar el hambre y limitar el desperdicio de alimentos en Nuevo México. Desert Harvest rescata alimentos excedentes preparados y no preparados de tiendas de abarrotes locales, restaurantes y otras empresas. Estos alimentos son recogidos por socios de la red y distribuidos en sus despensas, refugios o cocinas, ayudando a alimentar a los necesitados de Nuevo México y limitando el desperdicio de alimentos.¡¡ Cómo donar: Contacta al Coordinador de Desert Harvest, Glenna, al (505) 449-4021 o [email protected]. Desert Harvest programará una recogida única o establecerá una recogida programada regularmente en un intervalo que sea más conveniente para ti y/o tu negocio. Se proporcionará empaque para alimentos si es necesario. Tus alimentos excedentes deben colocarse en contenedores para alimentos y almacenarse en un refrigerador o un congelador (preferiblemente). Cada contenedor individual debe estar etiquetado con la información de la "Etiqueta de Muestra" (ver comienzo del documento). Los socios de la red de Desert Harvest recogerán tus donaciones y las distribuirán a las personas a las que sirven. Por favor ten en cuenta que, aunque se hará un esfuerzo razonable, Desert Harvest puede, bajo ciertas circunstancias, ser incapaz de facilitar el rescate de alimentos en tu ubicación. La programación de una recogida depende de la disponibilidad de nuestros socios (su personal, vehículos y voluntarios). God Cares About You Acerca de: Refugio y servicio alimentario basado en la fe que sirve al Distrito Internacional con el objetivo de proporcionar a la comunidad artículos para el día a día. La Misión ofrece comidas calientes y abarrotes perecederos y no perecederos los lunes, martes, jueves y viernes a personas de todos los ámbitos de la vida sin condiciones basadas en la fe. Cómo donar: Contacta a German al (505) 377-2756 o [email protected]. La recogida puede ser posible. Acepta alimentos perecederos y no perecederos crudos, envasados y preparados. Ubicación: 126 Pennsylvania St NE, Albuquerque 87108. Cada agencia aceptadora en esta lista hará todo lo posible para mantener la seguridad de los alimentos hasta e incluyendo el servicio de dichos alimentos. Good Shepherd Center Acerca de: Ofrece recuperación de adicciones, refugio médico, alimentos, asistencia para la vivienda y ropa a aquellos que lo necesitan desde 1951. Cómo donar: Contacta al Director de Operaciones, Brother Charles, para programar la entrega al (856) 203-2883. Se requiere entrega. Entregar en 218 Iron Ave SW, Albuquerque 87102. Acepta alimentos crudos y preparados, no se requieren etiquetas de ingredientes. Los alimentos congelados solo se aceptan de manera limitada. Mission ABQ Acerca de: Mission ABQ es una organización sin fines de lucro, establecida en 1999 para brindar esperanza a una comunidad necesitada, ayudando a las personas a pasar de un lugar de necesidad a un lugar de servicio a los demás. Cómo donar: Llama al Pastor James para programar una entrega al (505) 910-3593. Se requiere entrega. Horarios de entrega: lunes y martes de 10 a.m. a 12 p.m., jueves de 2 a 5 p.m. Dirección: 8216 Central Ave SW, Albuquerque 87108. Todos los alimentos preparados, frescos, congelados y/o envasados son bienvenidos. The Rock at Noonday Acerca de: Comidas y servicios de apoyo para personas sin hogar e inseguras alimentariamente. Cómo donar: Llama antes de la entrega. Contacta al Director de Participación Comunitaria en [email protected] / (505) 340-9565. Se requiere entrega. Se aceptan entregas los lunes de 8 a.m. a 11 a.m. o de martes a viernes de 8 a.m. a 1 p.m. Todos los alimentos preparados y/o crudos fechados y etiquetados son bienvenidos. Agencias locales que aceptan únicamente productos frescos y alimentos envasados no perecederos Cada agencia aceptadora en esta lista hará todo lo posible para mantener la seguridad de los alimentos hasta e incluyendo el servicio de dichos alimentos. Rio Grande Food Project Acerca de: Rio Grande Food Project (RGFP) es una organización sin fines de lucro 501(c)(3) que proporciona alimentos gratuitos a miles de personas cada año, junto con servicios y recursos adicionales para ayudar a abordar las causas fundamentales de la inseguridad alimentaria. Cómo donar: Se aceptan donaciones según el espacio disponible. Por favor llama al Gerente de Operaciones antes de hacer una donación al (505) 967-5158. Solo se aceptan entregas. Horarios de entrega: martes a viernes de 8 a.m. a 2 p.m. Dirección: 600 Coors Blvd NW, Albuquerque 87121. No se aceptarán alimentos preparados. No se aceptarán alimentos a granel. Se aceptarán alimentos secos si están envasados individualmente, contienen una etiqueta nutricional y no están en un tamaño a granel grande. Se aceptarán productos perecederos. Roadrunner Food Bank Acerca de: El Banco de Alimentos Roadrunner de Nuevo México es el banco de alimentos sin fines de lucro más grande del estado. Como centro de distribución de alimentos, Roadrunner proporciona alimentos a cientos de socios miembros afiliados en todo el estado. Cómo donar: Adecuado solo para grandes volúmenes de alimentos (mayores de un pallet). Los alimentos pueden incluir artículos perecederos y no perecederos. Los ingredientes deben estar etiquetados. No se aceptarán alimentos preparados. Para preguntar sobre una donación potencial, contacta a la línea principal del Banco de Alimentos Roadrunner al (505) 247-2052. Solicita hablar con el personal de rescate de alimentos o eventos de alimentos. La recogida puede ser posible para donaciones grandes. Storehouse New Mexico Acerca de: Storehouse New Mexico es una despensa de alimentos comunitaria sin fines de lucro que proporciona alimentos gratuitos a personas necesitadas. Cómo donar: Acepta solo alimentos envasados o productos frescos, no alimentos preparados. Las entregas pueden llevarse a 106 Broadway Blvd. SE de martes a sábado de 8 a.m. a 2 p.m. Los donantes deben acudir a la puerta trasera en el callejón este y llamar al timbre; te ayudarán a descargar. No es necesario programar con anticipación. A veces son posibles las recogidas, especialmente para donaciones grandes. Por favor llama al (505) 842-6491 si se requiere una recogida.

NRDC Co-Branded Fall and Winter Produce Storage Guide

This 7 MB, two-page flyer has detailed information, in Spanish on how to preserve produce after buying the items. This flyer describes time at freshest, optimal storage, and use it up revival tip for 17 items commonly eaten in the fall or winter. Here are the main tips: Five GENERAL STORAGE TIPS 1. Don’t wash fruits or veggies until right before use. 2. Store pomegranates and onions in a cool, dark, dry place. 3. Sinks of most winter squash are edible when cooked. 4. Soak wilted vegetables in ice water for 5-10 minutes to re-crisp. 5. Adjust levers on crisper drawers to change humidity levels. Set one to high (closed - less air coming in) and one to low (open - more air coming air).