It all started when…
The Produce Dehydration Program is a food justice initiative that began in March 2020 at St. Stephen’s Episcopal Church in Hollywood, in response to the COVID-19 pandemic. What started as a small distribution of 20 bags of fresh produce to out-of-work parishioners quickly grew into a large-scale operation that now provides 4–5 tons of produce weekly to over 600 families in Hollywood and Northeast Los Angeles.
The program was born from the realization that food insecurity in the U.S. is less about the availability of food and more about access and logistics. While millions go hungry each year, billions of pounds of edible food are wasted. This program seeks to bridge that gap by transforming rescued, perishable produce into shelf-stable, nutrient-rich foods that can reach people before they spoil.
The initiative focuses on two main product lines: dehydrated soup mixes and dried fruit and vegetable snacks. These products are created based on the weekly supply of surplus produce, making the process flexible, efficient, and waste-reducing. Dehydrated foods retain their nutritional value and are ideal for communities where access to fresh food is limited.
Beyond fighting hunger, the program addresses environmental concerns by diverting food from landfills, where it would contribute to harmful methane emissions. It also provides hands-on volunteer opportunities for community members, who help sort, prepare, and package the food. This not only supports the food system but fosters skill development and engagement.
Serving more than 3,500 individuals annually—many of whom are elderly or first-generation immigrants—the program delivers practical aid with dignity and innovation. Looking forward, it aims to expand its reach and serve as a replicable model of sustainable food rescue that nourishes bodies, protects the planet, and empowers communities.
