At Glean Kentucky, we believe no good food should go to waste while our neighbors go hungry.
Every day, we rescue fresh, healthy produce that would otherwise be thrown away and deliver it directly to the people who need it most. This simple act, connecting abundance to need, is transforming lives across the Commonwealth.But we can’t do it alone.
Your gift helps us reach more farms, more grocery partners, more volunteers, and more families who rely on this fresh food. With your support, we can continue turning surplus into sustenance and ensuring our community has access to healthy meals.
Give today and help us nourish our neighbors, reduce food waste, and strengthen the communities we call home. Together, we can make sure good food feeds people, not landfills.
Everyday, Glean Kentucky's impact is felt.
Our program staff witnesses the benefits of the organization's work each day they clock in.
"Our work genuinely helps me, not just the people we are donating to... It helps me get up in the morning when I'm tired knowing that maybe I can help a kid go to school on a full stomach."
– Malik, Central Coordinator
Your donation makes our work possible.
Our work supports a variety of organizations in their food pantries, hot meal programs, after-school snacks, food baskets, and other programs.
Who We Are
Glean Kentucky reduces food waste by gathering excess fresh produce and connecting it to feeding agencies to nourish Kentuckians facing food insecurity. Glean Kentucky started its work to reduce the 40% of food that is wasted while working with communities to feed the 1 in 7 Kentuckians who face food insecurity. Since 2010, Glean Kentucky has rescued over 2 million pounds of fresh fruits and vegetables from being wasted and has delivered it to 240 organizations throughout the Commonwealth. Glean Kentucky's service delivery model relies on community and collaboration. The recipients of the produce are agencies who have a feeding program. In 2020, 59% of all agencies served relied solely on Glean Kentucky for any fresh fruits and vegetables, while 96% were able to serve more nutritious food to their clients.