If you would like to donate fresh produce or unserved commercially prepared food to Spirit of Santa Paula, call Kay at 805-340-5025 for pickup.
"Do all the good you can, by all the means you can, in all the ways you can, in all the places you can, at all the times you can, to all the people you can, as long as ever you can."
— John Wesley
FOOD RESCUE is Another Mission
In September 2016, Governor Brown signed SB 1383 (Lara, Chapter 395, Statutes of 2016), establishing methane emissions reduction targets in a statewide effort to reduce emissions of short-lived climate pollutants. One of the efforts to accomplish this is to simply "rescue food". There is a daily waste of food in our world--from our own homes to cafeterias, restaurants, grocery stores, schools, hospitals, and caterers. There are now State and Federal Good Samaritan Laws which protect food donors.
The SPIRIT of Santa Paula was formed in 2002 to serve the community of Santa Paula in a variety of ways. On Christmas Eve morning in 2008, we found a homeless man had died in one of our churches. From that, began a crusade to provide food and shelter to our most vulnerable population. Since then, we have grown into being one of the major food providers in our area. We prepare 600 hot meals every Wednesday at the First Presbyterian Church, and we run Spirit's Drop-In Center for homeless people on weekdays, providing food, counseling and encouragement.
In addition, we rescue food seven days a week and provide three food pantries and USDA food distributions every week. Our food pickups include every local school cafeteria, the area Food Bank (Food Share of Ventura County), a dozen grocery stores and food service facilities. We rescue a minimum of 40,000 lbs of food each month for local households.
We are engaged members of this partnership with the State of California Cal Recycle Program and Waste-Free Ventura County where grant funds will significantly assist our ability to divert edible food from landfill and instead, use it to feed people. Funds will be used to purchase new refrigerated trucks for food rescue and storage, create a commercial kitchen, purchase supplies, refrigerators and freezers and training for food safety. This program allows us to recover additional tons of commercially prepared, edible food per year that are currently being dumped into landfills.
Kay Wilson-Bolton, Program Director