This is great news from France! I hope they will lead the way for food pantries and soup kitchens in the United States to receive food from the markets here instead of throwing it away.
At ConSERNS-U, we do get produce that we pass on to our clients. A volunteer goes to the Regional Food Bank, selects the best available produce, loads his van and brings it to our site. We try to encourage the clients to take what they can use of the produce because of the nutritional value, but many of them walk on by with a “No, thank you..” Often it is all about convenience and/or they have no access to a stove and or a microwave limiting or eliminating cooking. Many of the Monday volunteers are great cooks and as they shop with their client, they share simple recipes and ideas. This “second harvest” or gleaning in the fields after the first harvest is an ancient idea to help the poor. Good for France for helping the hungry!