4-H Donated Meat Program: A Model for Service

Justen O. Smith, John L. Wesley

Abstract


Meat continues to be the most in-demand food item for the Utah Food Bank. To address this issue, the 4-H Donated Meat Program was started by a 4-H Club in Davis County, Utah. When Utah State University Extension Agents in Davis, Salt Lake, Weber, and Morgan Counties became involved in the program it expanded rapidly. The program was made possible through generous donations from corporations allowing for the purchase of market livestock exhibited by 4-H youth at county fair livestock sales. USDA certified processed meat was then donated to the Utah Food Bank for distribution to hungry families in the counties participating in the program. The program has grown rapidly. In 2005, two counties were involved with 3,000 pounds of meat donated to the food bank. By 2007, ten counties were involved with 70,000 pounds of meat donated. This program has become a model of service for hundreds of 4-H youth in Utah. This program may be duplicated in other states to meet the demand for meat at food banks across the nation.

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DOI: https://doi.org/10.5195/jyd.2009.281

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