To allow for MAXIMUM COLLECTIVE IMPACT, if you are measuring in pounds of food, 4 pounds equals 1 Future Isn't Hungry bag.
Anyone can help -– on your own or in a group. Each bag must have at least 5 items from the list below. Here are 6 easy steps to get started:
Step 1: Identify the food items you want from The Future Isn’t Hungry List.
Step 2: Collect food items and bags- donations, food drive, sponsorships from local grocery stores!
Step 3: Pack Future Isn’t Hungry Bags
Step 4: Print a healthy recipe(s) and labels for your bag(s). You can always write them by hand, too!
Step 5: Choose a site in your community that would benefit from your Future Isn’t Hungry Bag(s) and deliver The Future Isn’t Hungry Bags to a chosen site (ideas listed below)
Step 6: Share your impact with the hashtag #futureisnthungry
Have a food drive. Place collection bins at local businesses, the post office, school. Ask your supermarkets to donate food.
Download the #futureisnthungry sticker
Decorate your bag. Include a personal note in each bag. Build a team or get a group together to take action with you - 1, 5, 10, 20 people – friends, classmates, classrooms, colleagues, teams, clubs, you name it!
Please remember to check chosen donation site for rules regarding fresh produce.
Canned or dried beans
Dried fruit - raisins, cranberries, bananas etc
Tomato sauce or canned tomatoes
Vegetable, chicken or beef stock
Potatoes or sweet potatoes
Steel cut oatmeal
Peanuts, almonds, pistachio, nuts
Prep time: 3 mins
Cook time: 7 mins
Total time: 10 mins
1 tablespoon Olive Oil
1 medium Onion (chopped - the finer you chop, the quicker the chili will be done)
2 Canned Peppers (bell peppers would be perfect to substitute!)
1 – 16 oz jar Salsa (any kind you like, but make sure to check the ingredients, you want veggies and nothing else)
1 – 20 oz can Fire Roasted Tomatoes (if they are whole in the can chop them up)
2 – 15 oz cans Kidney Beans (drained and rinsed)
Salt - to taste
1: In a large pot, sauté the peppers and onion until they soften
2: Add the tomatoes and salsa, bring to a boil
3: Add the beans, cook until heated through
4: Taste, add salt as needed
5: Dish up and Eat!!!
Cook time: 10 mins
Total time: 10 mins
2 medium Potatoes (I used Yukon Gold)
1 tablespoon EV Olive Oil
2 cans of tomatoes or a jar of salsa
3 tablespoons Red Wine Vinegar
Pepper (to taste)
1: Preheat the grill
2: Slice the potatoes into coins (you want them a little thinner then 1/4 inch, the thinner they are the quicker and more evenly they will cook)
3: Toss the sliced potatoes with the olive oil
4: Place the potatoes on the grill and turn the heat to medium, and make sure to close the lid. (If your grill grates are wide or the potato slices seem like they might fall through, line the grill with foil before placing them on the grill)
5: Grill them about 4 minutes on each side, or until they are golden and you can easily stick a fork in the center
6: Open can or tomatoes or salsa place them in a medium-large bowl
7: Slice the Onion well and add it to the bowl
8: Add the vinegar and toss well
9: When the potatoes are done and cooled slice them into thirds (you just want them bite sized) and add them to the tomato mixture
10: Add the almonds
11: Season with sea salt and pepper
12: Taste, adjust seasoning if needed
13: Dish up and enjoy!!
Apples with Peanut butter
Trail Mix: mixed nuts and dried fruits
Hawaii Food Bank
Blessings in a Backpack
The Federation of New Jersey Food Banks
Mahalo to Youth Service America, the Festival of Children Foundation, and GenerationOn for the generous grants to put this food bag program on!
Mahalo to the Abbot Academy Association for the generous support! Can't wait to work with the 11th graders at Phillips Academy to help students in our neighboring community out!
Bringing The Future isn't Hungry to Andover, Massachussets!