Fraser Valley Gleaners takes donated surplus and non marketable vegetables and makes it into a dehydrated vegetable soup mix which is then given away free of charge to be distributed throughout the developing world. In order to ensure that each bag of soup mix is given to those in greatest need, we work with a variety of distribution networks - including reputable relief and development agencies, short-term outreach teams and individuals known to FVG. For all our distribution partnerships, there is an application process. Our partners must have everything in place for effective distribution. We also require sufficient reporting after the distribution to know that the food got to the people who need it. The need is great around the world and we are accountable to our donors, volunteers, and our board of directors.
In biblical times, ‘gleaning’ meant to look for left-over or missed produce. Landowners were mandated by law to ensure that sufficient un-harvested food was left to enable the poor, the migrant and the orphaned to survive. Fraser Valley Gleaners (FVG) is a non-profit Christian organization operating in the same spirit. As we have received much in God’s love and grace, we want to demonstrate that to others. We live in a place of abundance and feel a responsibility to share it with those less fortunate than ourselves.
Fresh and frozen vegetable produce, as well as pulses (protein for the soup mix) are donated by a committed and growing set of produce & pulse partners.
FVG operating costs are completely covered by the generous donations of our financial partners made up of individuals, foundations, and corporate sponsors.
On weekday mornings, volunteers from many walks of life give of their time and energy to sort and process the vegetables. The produce is chopped and diced, then spread on trays. The trays are placed in racks and the racks wheeled into our industrial-size drying units. Drying times are between 8-10 hours. The dried product is then scraped and stored in barrels. Once we have an entire season’s worth of dried items for our soup mix, the mixing lines are set up and several of the winter months are devoted to transforming individual barrels of vegetables into a versatile just-add-water soup mix.