Impact of the food rescue program in commercially discards carried out by community soup kitchens in the agricultural fields of the Lurín Valley. Alain Santandreu, Saray Siura, Jessica Huaman, Deysi López, Anny Gómez, Willy Pradel, Cristina Fonseca, Henry Juarez, Angela Fuentes Impact of the food rescue program in commercially discards carried out by community soup kitchens in the agricultural fields of the Lurín Valley © International Potato Center 2024 DOI: 10.4160/cip.2024.12.002 CIP publications contribute important development information to the public arena. Readers are encouraged to quote or reproduce material from them in their own publications. As copyright holder CIP requests acknowledgement and a copy of the publication where the citation or material appears. Please send a copy to the Communications Department at the address below. International Potato Center P.O. Box 1558, Lima 12, Peru cip@cgiar.org • www.cipotato.org Citation: P Santandreu, A.; Siura, S.; Huamán, J.; López, D.; Gómez, A.; Pradel, W.; Fonseca, C.; Juárez, H.; Fuentes, A. 2024. Impact of the food rescue program in commercially discards carried out by community soup kitchens in the agricultural fields of the Lurín Valley. Lima, Peru: International Potato Center. 27 p. DOI: 10.4160/cip.2024.12.002. Design and Layout: Communications Department December 2024 CIP also thanks all donors and organizations that globally support its work through their contributions to the CGIAR Trust Fund: www.cgiar.org/funders © 2024. This publication is copyrighted by the International Potato Center (CIP). It is licensed for use under the Creative Commons Attribution 4.0 International License http://www.cipotato.org/ http://www.cgiar.org/funders Contents 1 Abstract .................................................................................................................................................................................. 5 2 Introduction ........................................................................................................................................................................... 6 3 Objective of the Study ........................................................................................................................................................... 8 3.1 General Objective ............................................................................................................................................................ 8 3.2 Specific Objectives ........................................................................................................................................................... 8 4 Methodology ......................................................................................................................................................................... 8 4.1 Formation of the rescue brigade ..................................................................................................................................... 8 4.2 Identification of farms, producers, and crops ................................................................................................................. 9 4.3 Nutritional evaluation of the recovered products......................................................................................................... 11 5 Results and discussions........................................................................................................................................................ 12 5.1 The relevance of recovering fresh food from cultivated fields ..................................................................................... 12 5.2 Motivations for producers to participate on the rescue food program ....................................................................... 12 5.3 Food rescue in numbers ................................................................................................................................................ 13 5.4 Impact of food security on community soup kitchen diets........................................................................................... 16 5.5 Political Advocacy to Promote Enabling Regulatory Frameworks ................................................................................. 19 6 Conclusion ........................................................................................................................................................................... 20 7 References ........................................................................................................................................................................... 23 8 Appendices .......................................................................................................................................................................... 25 Appendix 1 ........................................................................................................................................................................... 25 Appendix 2 ........................................................................................................................................................................... 26 Impact of the food rescue program in commercially discards carried out by community soup kitchens in the agricultural fields of the Lurín Valley 5 1 Abstract The food rescue initiative in the Lurín Valley addresses critical global challenges such as food insecurity and waste, focusing on commercial discards from agricultural fields. This pilot project, involving a rescue brigade formed by members of the Pachacamac Community Soup Kitchens Network (REDOPA), was implemented in collaboration with multiple stakeholders. It assessed the economic, nutritional, and environmental potential of food rescue and its implications for public policy. Key results highlight that over eight rescue sessions, 7,482.7 kilograms of fresh produce were salvaged, including sweet potatoes, celery, cabbage, and spinach, benefiting 24 community kitchens and providing over 5,500 meals. The initiative mitigated food waste, enhanced nutritional diversity in community kitchens, and saved participating farmers on labor costs. Nutritional evaluations revealed substantial contributions to energy, vitamins, minerals such as iron, and fiber, supporting the diets of vulnerable populations. The study demonstrated that food rescue initiatives can enhance community resilience, reduce agricultural losses, and strengthen local food systems. Challenges remain in sustaining these efforts, advocating for enabling policies, and improving coordination among producers, community kitchens, and local authorities. The findings underscore the need for continued advocacy and the potential for scaling this model to address systemic food insecurity. Impact of the food rescue program in commercially discards carried out by community soup kitchens in the agricultural fields of the Lurín Valley 6 2 Introduction Food insecurity and food loss and waste remain critical global challenges affecting millions of people. According to the United Nations Food and Agriculture Organization (FAO), an estimated 735 million people faced hunger, unchanged from 2021 and 2022, but is still far above pre-COVID-19-pandemic levels, affecting around 9.2 percent of the world population in 2022 compared with 7.9 percent in 2019. (FAO et al., 2023). At the same time, globally, around 13.2 percent of food produced is lost between harvest and retail, while an estimated 19 percent of total global food production is wasted in households (FAO, 2023; UNEP, 2024). Resources used to grow food are wasted when crops are unused and left in the field. The energy needed to produce food, through fuel for tractors, fertilizer production and more, releases greenhouse gases into the atmosphere. Also, the amount of water and energy used for production of food is enormous. When we considered the number of people that go hungry every day, food loss is an urgent issue in ethical, economic and environmental terms, because it can be used, at least partially, the discarded food to improve diets. Food loss and waste occurs at different stages of the food value chain (Lipinski et al., 2013) and its distribution of loss and waste along the food chain is different depending on the commodity and it is the result of underlying inefficient, unequal, and unsustainable food systems (Delgado et al., 2017). The difference between food loss and waste is explain in Figure 1. This study uses the terminology used by FAO. Figure 1. General structure of food supply chains with an illustration of the distinction between food loss and food waste based on UN/FAO and EU terminology (Akkerman and Cruijssen, 2024) There are different drives to generate food loss at production level. Akkerman and Cruijssen (2024) analyzes the main drivers at farm level. Primary production is highly influenced by environmental conditions such as weather, diseases, contamination, and damage from pests, which can significantly impact crop outcomes. Standards and regulations play a critical role at this stage, with products failing to meet quality or safety requirements often being discarded due to issues like weight, size, shape, or appearance. Also, a lack of infrastructure and technology, particularly for quality preservation (e.g., refrigeration) and efficient harvesting, is a prevalent challenge, especially in developing countries. Additionally, the use of lower-quality inputs and inadequate knowledge of cultivation techniques and harvest timing can further reduce yield and quality. Last but not least, economic factors also contribute to waste, as unfavorable market conditions, such as low prices, may render harvesting financially unviable. These issues are compounded by inadequate collaboration and communication among supply chain actors. The results are that farmers leaves crops in the field or plough them into the soil to avoid incurring in more expenses (Magalhães et al., 2021) Traditionally, the response of food loss and waste have focused on food waste. Food rescue organizations have emerged as a partial solution, working to mitigate food insecurity and reduce food waste by recovering surplus https://link.springer.com/chapter/10.1007/978-3-031-45565-0_9/figures/4 Impact of the food rescue program in commercially discards carried out by community soup kitchens in the agricultural fields of the Lurín Valley 7 food from sources such as retailers and manufacturers and redistributing it to those in need (Claire et al, 2023). Cloke et al. (2017) emphasize the importance of redistributing food as an immediate, practical approach while pursuing long-term structural solutions, However, there is little work in rescue food loss. Peru has become the country with the highest level of food insecurity in the region, with 51.7% of its population—approximately 17.6 million people—lacking regular access to sufficient, safe, and nutritious food. This figure has doubled since 2019, prior to the pandemic (FAO et al., 2024). The food crisis is not only a result of the pandemic and international price increases in food and agricultural inputs but also stems from the absence of policies to ensure access to food that could help combat hunger, anemia, and malnutrition. In the first half of 2023, chronic malnutrition among children under 5 years old was 11.1%, while anemia among children aged 6 to 35 months reached 43.6% (INEI, 2023). At the same time, food prices continue to rise, with no sectoral policies in place to provide improved regulatory frameworks or alternatives to address the situation. Experts report that over the past three months, 66% of Peruvians—about 7 out of 10 people—have had to reduce their food consumption due to inflation (Trivelli, 2023). In Lima, the population served by community kitchens (ollas comunes) increased from 227,000 to 275,000 people, while food inflation rose by 40%. However, the public budget allocated by the Ministry of Development and Social Inclusion (MIDIS) decreased from 226 million soles in 2023 to 138 million soles in 2024. A similar budget is projected for the fiscal year 2025. Food loss and waste are directly linked to food security. In Peru, there is still no official data on food loss and waste, but it is estimated that approximately 12.8 million tons of food are lost or wasted each year, accounting for 48.0% of the total food produced (Bedoya-Perales & Dal’ Magro, 2021). Food rescue can also be a “win-win” strategy as food waste rescue, to build momentum for more substantial reforms. Our strategy in Peru encompasses various approaches, including the promotion of local regulations that foster more inclusive short-chain markets. To this end, different partners from the food systems at local level in the Lurin Valley in Lima, Peru, such as the Consortium for Health, Environment, and Development (Ecosad), the National Agrarian University La Molina (UNALM), and CIP implemented a pilot initiative in the lower Lurín River basin. This initiative connected producers from the districts of Lurín and Pachacamac with community soup kitchens (ollas comunes) in the Pachacamac district. The effort strengthened connections between low-income producers and community kitchens facing moderate to severe poverty and food insecurity. The connection was established through the creation of a Fresh Food Rescue Brigade composed of members from the Pachacamac Common Soup Kitchen Network (REDOPA). The ollas comunes are self-managed, solidarity-driven community kitchens that emerged spontaneously during the COVID-19 pandemic to feed the city’s poorest residents, who did not receive sufficient food aid from the government (Hartley, 2020; Santandreu, 2021a, 2021b). The Lurín Valley, which includes the district of Pachacamac, hosts a multi-stakeholder platform promoted by the Peruvian Network for Ecological Agriculture (RAE) and made up of over 20 social organizations, producer groups, NGOs, and authorities. This platform acts as a hub for political advocacy aligned with the objectives of the Resilient Cities Initiative. One of the Initiative's main mandates is to advocate for legal frameworks that promote various aspects of sustainability and resilience within the local agri-food system, including food rescue initiatives in the valley’s fields. The Resilient Cities Initiative supports the discussions of the Lurín Valley Multi-Stakeholder Impact of the food rescue program in commercially discards carried out by community soup kitchens in the agricultural fields of the Lurín Valley 8 Platform by providing evidence that has contributed to the drafting and/or approval of ordinances in the districts of Lurín, Pachacamac, and Cieneguilla. In 2023, a controlled study was conducted in UNALM’s agricultural fields, demonstrating the potential of food rescue carried out by a brigade composed of olla común members. However, to better evaluate the potential of this practice and provide more robust evidence for public policy formulation, a study was conducted in 2024 to assess the opportunities and limitations of recovering commercial-grade surplus in the Lurín Valley’s fields. 3 Objective of the Study 3.1 General Objective To contribute to policy advocacy to strengthen short food supply chains (SFSCs) for healthy foods produced by family farming in fields, institutional markets, and community kitchens. 3.2 Specific Objectives • Evaluate the economic, environmental, and nutritional potential and limitations of recovering commercial discards from agricultural fields in the Lurín River Valley, carried out by a rescue brigade from the Pachacamac Common Soup Kitchen Network (REDOPA), to improve farmers' incomes and enhance the diversity, quantity, and quality of fresh foods consumed by the community Soup Kitchen of Pachacamac. • Evaluate the potential and limitations of REDOPA’s rescue brigade to ensure the continuity of commercial discard rescue in the agricultural fields of the Lurín Valley. • Assess various modalities of commercial discard rescue and explore working agreements between producers in the Lurín Valley and community soup kitchen to ensure the continuity of the activity. Examples include the modality of paying agricultural labor with food when the harvest remains unsold due to market issues or recovering commercial discards after the harvest is completed. • Evaluate the potential and limitations of the Multi-Actor Platform of the Lurín Valley to strengthen capacities, foster debates, and develop ordinance proposals that influence public policies promoting urban agriculture and food rescue in agricultural fields within the Pachacamac district. 4 Methodology 4.1 Formation of the rescue brigade The community soup kitchens that were part of the rescue brigade are located in the upper areas of Manchay, in the district of Pachacamac. The individuals who formed part of the rescue brigade were selected through an open internal call directed at all community kitchens that are part of the Pachacamac Network of Community Kitchens (REDOPA). Each interested community kitchen designated a representative to join the brigade. The brigade included 28 participants from 24 community kitchens (in some cases, more than one person per kitchen participated), representing 51% of REDOPA's 47 community kitchens and 26% of the 97 community kitchens registered in the district of Pachacamac, according to Mancachay records. Women made up 81% of the brigade members (see Table 6). The brigade was formed, organized, and equipped to carry out rescue activities, which have continued beyond the conclusion of the study (ANNEX 1). The brigade was coordinated by the leader of one community soap kitchen, Deysi López, and uses a WhatsApp group for communication, logistical coordination, rescue activities, documentation of the brigade's participation, Impact of the food rescue program in commercially discards carried out by community soup kitchens in the agricultural fields of the Lurín Valley 9 and the distribution and consumption of food by the community kitchens (including photos and videos). To facilitate their work, the following items were purchased: crates, nets, plastic bags, scissors, spatulas, belts, and a scale. The rescue brigade documented its activities on physical spreadsheets, which were later transcribed into an Excel sheet. This included a list of participants in each rescue effort, the destination of the recovered products (distribution to the community kitchens), the culinary preparations made by the kitchens, the days each recovered product was consumed, and the number of servings prepared by the kitchens using the recovered products. The evaluation of the rescue brigade's work was conducted through two participatory workshops and was documented by the researchers. 4.2 Identification of farms, producers, and crops 4.2.1 Location of the farming fields that participated in the study The study was conducted in the lower basin of the Lurín Valley, located in the Lima region. The sampled area was situated between Latitudee 12.148532, lengthe 76.839994, and Latitudee 12.269045, lengthe 76.903904, with an elevation range of 6 meters above sea level (masl) to 224 masl. To identify the producers, consultations were made in different spaces such as: • The Lurín Irrigation Users Board in the Pachacamac district. • The Agricultural Agency of Lurín, Pachacamac district. • Producers who had participated in training activities in the valley. • Producers involved in RAE activities and members of the Multi-Actor Platform of the Lurín Valley. • Producers contacted in the field through commercial relationships. • Key informants in the area. Using this information, a list of geographical reference points was created, focusing on plots adjacent to the riverbed and areas around population centers, as well as a list of producers referenced by organizations active in the valley. Field visits were necessary to complement the prior knowledge of the valley and the available information, as the valley's production dynamics have changed significantly in recent years. This shift is largely due to the emergence of agricultural companies leasing vegetable fields to supply supermarkets. These companies plan sowing and harvesting schedules, incorporating losses into their production costs. Unlike in the past, small-scale producers in the valley no longer plan their harvests due to fluctuating market prices and difficulties finding buyers. As a result, they often leave their crops in the field until they manage to sell them, even if at lower-than- expected prices. If they cannot sell, many forego hiring rural labor crews for field cleaning and instead allow neighbors, family members, or livestock raisers (e.g., guinea pigs, pigs, poultry) to harvest for their benefit. Meanwhile, agroecological producers have no commercial waste, as they sell all their products at organic fairs, regardless of size, shape, or color. To identify cultivated fields, 20 visits were conducted to family producers (including those practicing agroecology) and agricultural companies. Data were collected on crops, sowing periods, and willingness to recover food deemed unsuitable for commercialization based on market standards (e.g., size, shape, maturity level) but still fit for human consumption and found in the fields (commercial discards). Not all producers visited participated in the study, although most agreed with the proposed rescue method. Table 2 presents the list of producers visited, the crops identified, and the location of their plots. Six producers participated in the study, during which eight rescue sessions were carried out. After the study concluded, the brigade conducted three additional sessions by September 30, which were documented in the Impact of the food rescue program in commercially discards carried out by community soup kitchens in the agricultural fields of the Lurín Valley 10 field, though consumption data for the recovered food are not available. These additional recoveries highlight the interest of farmers and the brigade in maintaining this activity as an ongoing practice. The profile of the participating producers included: • One small agroecological family producer. • One commercial farming field owned by an agricultural company. • Four medium-sized commercial producers. 4.2.2 Selection of the crops for the study Initially, the crops to be recovered were defined based on the following criteria: • They are significant in terms of the area and frequency of planting in the valley. • Preferably, they are fewer perishable products to facilitate their use and preservation once recovered. • They are in the commercial harvest period. • They are commonly used in preparing menus for community kitchens. To determine this, statistical information from the 2012 National Agricultural Census was used, which identified cassava, maize, sweetpotato, and onion as the main crops of the valley. However, this official data is outdated. During visits to the Irrigation Users Board and the Agricultural Agency, it was noted that cassava and sweetpotato cultivation had significantly declined in the valley. The Irrigation Users Board is an autonomous organization recognized by the Ministry of Agricultural Development and Irrigation (MIDAGRI) and the National Water Authority (ANA). It manages irrigation water flow, schedules irrigation turns based on crop demand, and oversees the maintenance of irrigation infrastructure (e.g., canal cleaning). As a result, it is frequently visited by farmers with commercial crops. However, the board does not maintain updated records of crops in the valley, as producers often change crops depending on the climate and market expectations. Some references to sweetpotato, maize, and tomato producers were obtained from the board. An increase in leafy vegetable cultivation to supply Lima was also identified. The final selection of crops was based on the availability of crops from producers interested in participating in the study. The selected crops align with the changes in the agricultural profile of the Lurín Valley. 4.2.3 Selection of the producers who participated in the study A broad group of producers was identified and visited, based on references from producer organizations that are part of the Multi-Actor Platform of the Lurín Valley, government institutions working in the valley, and recommendations from the producers themselves. The producers were selected from those who expressed interest in participating in a study to evaluate the potential and limitations of recovering commercial discards from fields, considering the crops available. The selected crops reflect the changing agricultural profile of the Lurín Valley. All the selected producers were men. The producers determined the rescue dates with at least 24 hours’ notice, taking into account the productive state of the field, market prices, and the availability of labor. During the visits, a rapid assessment of the fields was conducted, and agroecological practice recommendations were provided. Most of the producers visited managed their fields conventionally, with a high use of agrochemicals. Many followed the advice of collectors or intermediaries, who often provided inputs on credit. 4.2.4 Data processing and evaluation The data obtained from the recoveries were collected through a base questionnaire applied as an informal interview, which in some cases was recorded. Crop management data were gathered through estimated measurements and agronomic field observations. The rescue measurement was made by units and weight, Impact of the food rescue program in commercially discards carried out by community soup kitchens in the agricultural fields of the Lurín Valley 11 recorded on a simple scale owned by the rescue brigade. The harvest estimation and percentage of commercial discard rescue were made by comparing the recovered volume with the estimated yield based on crop density or producer information. All data were later recorded in an Excel matrix, from which pivot tables were created. The qualitative information was used to create a profile of the farmers and crops to characterize the sample of producers studied. The research team assessed the rescue methods for commercial discards based on the information collected. 4.3 Nutritional evaluation of the recovered products 4.3.1 Calculation of the edible percentage of the most common culinary preparations made by the community soup kitchens. Using information systematized by the research team, the products and kilograms recovered from the fields were identified. With data provided by the rescue brigade, the number of community kitchens that participated in each rescue was determined, as well as the number of people fed with the recovered products during each rescue, the dishes prepared in the community kitchens, and the number of days the recovered food was consumed at each kitchen. For each recovered product, its type (e.g., vegetable, fruit, legume), variety (e.g., white potato, red apple), and condition (e.g., fresh, cooked, dehydrated) were identified. Using the Food Dosage Table for Collective Food Services published by the Ministry of Health (MINSA) (Satalaya-Pérez, 2005), the percentage of edible food (waste calculation) was determined. The quantities of each recovered product included per serving were identified, along with the nutritional value of each recovered product per serving. 4.3.2 Identification of the nutritional value of the recovered products The nutritional values for each recovered product were identified based on the Peruvian Food Composition Table (Reyes-García et al., 2017), considering: energy (calories), proteins, fats, carbohydrates (CHO), fiber, vitamin A (retinol), and minerals (iron), then, the actual nutritional value of each consumed portion was calculated. Later, the nutritional value of the recovered foods was compared with daily nutritional needs or with other available foods. This helped determine how these foods contribute to a balanced diet. The calculation of the amount of each recovered product received per person allowed for the determination of the nutritional contribution of these products in the culinary preparations that were made. Table 10 includes: a) The name of the recovered foods and, when applicable, the corresponding rescue number (first or second). b) The amount of food recovered, recorded in kilograms from the agricultural field. c) The loss of each recovered food according to the Food Dosage Table for Collective Catering Services. d) The number of servings prepared in each community kitchen with the recovered foods. e) The total amount of food received by each beneficiary, calculated by dividing the kilograms of edible proportion recovered by the number of servings prepared after each rescue, converted to grams. f) The culinary preparations made in the community kitchens with the recovered foods. g) The average number of days each recovered food was consumed. h) The amount of each recovered food received by each beneficiary, calculated by dividing the total food received by the number of days it was consumed, converted to grams. All the information collected and calculated was documented in a report that reflects the nutritional contribution of the recovered foods and their potential impact on the participants' diet. This process ensures that the recovered foods are properly evaluated in terms of the nutritional value they provide, which is crucial for educating community kitchens about the importance of including these foods in their diet. Impact of the food rescue program in commercially discards carried out by community soup kitchens in the agricultural fields of the Lurín Valley 12 Additionally, a survey was conducted to assess the impact of the food rescue activities on the participants' eating habits, with a specific focus on the consumption of fresh recovered foods. 5 Results and discussions 5.1 The relevance of recovering fresh food from cultivated fields In Peru, recent regulations promote the reduction of food losses and waste, as well as rescue efforts in markets and fishing terminals. Law No. 30988 mandates MIDAGRI to promote actions aimed at reducing losses and waste in line with the Sustainable Development Goals (SDG) 12a and 12b. Meanwhile, rescue in markets and fishing terminals is encouraged through Law No. 31477 as a civil society activity supported by public funds. However, there is no regulation that promotes rescue in cultivated fields. In Peru, 47.7% of the food produced is lost or wasted, representing approximately 12.8 million tons per year, of which 84.2% is classified as loss (Bedoya- Perales & Dal’ Magro, 2021). Additionally, in 2019, 20.2% of the population was in a state of monetary poverty, which refers to people living in households where per capita expenditure is insufficient to afford a basic food basket and other non-food goods and services (housing, clothing, education, health, transportation, etc.). Extreme poverty refers to people living in households whose per capita spending is below the cost of the basic food basket (INEI, 2024). With the COVID- 19 pandemic, monetary poverty increased to 30.1% in 2020 and has not significantly decreased, as in 2023, INEI reported that 29.0% of the population remained in monetary poverty (INEI, 2024). Addressing the double burden of malnutrition in 2019 cost the country 4.6% of the national Gross Domestic Product (GDP), which was twice the budget of the health sector for that year. It was estimated that the cost of managing cases of diabetes, hypertension, and other diseases related to overweight and obesity accounted for 45% of public health spending, while 26% of school repeat rates were associated with malnutrition (CEPAL PMA and MINSA, 2022). The double burden of malnutrition refers to the coexistence of relatively high prevalences of both malnutrition and overweight or obesity, including micronutrient deficiencies (vitamins and minerals) within the same individual, household, community, or country. Since 2020, community soup kitchens in Lima, led by Pachacamac Network of Community Soup Kitchens (REDOPA), have been sporadically recovering food from wholesale markets, supply markets, and cultivated fields in the Lurín Valley. Over these years, REDOPA has won several national and international awards for its pioneering food rescue efforts. The study allowed for the formation and equipping of a brigade, transforming an occasional activity into a permanent practice that continues to recover food after the study's conclusion. This is because the formation of the brigade and the execution of the study responded to REDOPA's interest in food rescue as a strategic action outlined in the Food Policy Agenda of the Lima Community Kitchens Network, of which REDOPA is a part (Santandreu, 2022). 5.2 Motivations for producers to participate on the rescue food program Among the primary motivations for producers to participate in the study were solidarity with community soup kitchens (ollas comunes), the labor shortage for agricultural tasks, savings on wages for agricultural work, and more efficient management of waste in the fields. Producers were inspired to join the study after learning about the community kitchens and their food rescue efforts since 2020. All producers expressed regret over food going to waste rather than being consumed due to commercial reasons. They were particularly motivated by the Impact of the food rescue program in commercially discards carried out by community soup kitchens in the agricultural fields of the Lurín Valley 13 opportunity to improve the nutrition of community kitchens while saving on the labor costs of managing unsold produce and ensuring proper disposal of losses. For example, Miguel Kochi, a sweetpotato producer, noted that he was familiar with the work of community kitchens and that he sometimes had surplus pumpkins, onions, and other crops that he didn’t know where to send due to low sales or market prices. Harvesting is mostly done manually and requires significantly more labor compared to other farming activities. During peak harvest seasons, labor can be scarce and expensive, complicating collection efforts and increasing final product prices. The availability of a rescue brigade offered a solution to this temporary labor demand. For instance, Herminio Lago, another sweetpotato producer, faced an unexpected harvest due to favorable market prices. The assistance from the community kitchens in collecting and sorting sweetpotatoes was highly appreciated. Labor shortages also drive up the cost of wages for managing commercial discards. Having a rescue brigade that works in exchange for food or unsold produce after harvest provides tangible savings. For example, José Flores, after a partial harvest of his cabbage and basil fields, contacted the brigade to handle the rescue, resulting in cost savings. For many farmers, disposing of plant biomass and commercial discards incurs additional costs. Furthermore, waste decomposition can lead to environmental contamination (e.g., tomatoes, cauliflowers, lettuce) and is not acceptable under quality systems or Good Agricultural Practices (GAP), forcing farmers to undertake mechanized cleaning operations that increase production costs. The rescue brigade helped address these issues by harvesting commercial discards, improving field waste management. This was especially beneficial for fields supplying specialized stores and supermarkets, where physical appearance standards are critical. Producers Antonio Sáenz and Maycol Cárdenas highlighted the brigades' contributions to multiple rescue efforts in their fields. The contact and interaction between community kitchens and producers were among the most significant outcomes of this study. Most farmers were sensitized, prompting solidarity actions toward the most vulnerable populations. They also recognized REDOPA as a representative and hardworking local organization, always ready to recover food at any time. 5.3 Food rescue in numbers 5.3.1 Harvested Area and Total Recovered Products Over eight rescue sessions in Lurin valley, 7,482.7 kg of food were rescued, including cassava, sweetpotato, celery, spinach, cabbage, and lettuce, from a total of 4,270 m² of cultivated fields (Figure 2). Sweetpotato and cassava were obtained as compensation for the labor provided during harvesting and sorting, measured in terms of days worked. Lettuce, spinach, celery, and cabbages were recovered from fields that had already been harvested but contained commercially discarded products due to failing to meet size and weight standards. Impact of the food rescue program in commercially discards carried out by community soup kitchens in the agricultural fields of the Lurín Valley 14 Figure 2. Food rescue of Commercial Discarded Crops by the Community Soup Kitchen brigade in the Lurín Valley (2024) The largest volume of recovered food came from cabbages, where the buyer ceased harvesting, leaving the farmer without other commercial options. At the time of rescue, the cabbages were overgrown, with some showing signs of senescence (yellowing leaves) and basal rot (linked to bacterial infections or excessive use of gibberellins). The presence of overgrown weeds in the field further indicated over-maturity. A total of 3,300 kg of cabbage was recovered, amounting to 1,500 units with an average weight of 2.2 kg each. The second most recovered product was celery from a summer planting. Being out of season, the celery exhibited minimal thickening and shorter stalks (petioles), resulting in average weights below the standards of wholesale and supermarket markets. While the product was free from damage, its reduced size and weight rendered it commercially unviable. A total of 2,073.7 kg of celery was recovered, in units weighing between 150 and 500 grams. This was followed by 1,320 kg of sweetpotato, 403.2 kg of spinach, and 360 kg of lettuce. Sweetpotato rescue was especially valued by community kitchens due to its frequent use in their menus, its lower perishability, and its high market cost. The rescue process was indirect, as the brigade participated as part of the harvesting team and was compensated with sacks of sweetpotatoes. Notably, sweetpotato cultivation utilizes the entire harvest, with no waste: the leaves are sold as seeds, smaller roots are used as animal feed, and a category known as "R" sweetpotato is sold for feeding pigs and horses. The results of the rescue sessions are summarized in Table 4. The rescue brigade worked a total of 31.4 labor days, resulting in savings for producers equivalent to S/ 1,616.88 (USD 436), particularly in labor-intensive harvests such as sweetpotato. At no point was the work of the community kitchens undervalued or deemed expendable, especially given the effort of those involved in the rescue, regardless of gender or age. Women made up 80% of the brigade members, and many community kitchens participated in multiple rescue efforts. The immediate availability and responsiveness of the community kitchens forming the brigade to meet producers' demands were particularly noteworthy. The value of labor days was calculated based on the local wage rate of S/ 50 (USD 13.5) for an 8-hour workday. However, this rate may vary depending on the complexity of the task, such as filling sacks or stacking packaged products. Losses in cultivated fields can be significant due to unpredictable factors such as adverse weather conditions (droughts, floods, extreme temperatures, etc.), over-maturation caused by prolonged delays before harvesting, Impact of the food rescue program in commercially discards carried out by community soup kitchens in the agricultural fields of the Lurín Valley 15 inadequate post-harvest preservation, inherent product issues (such as sunburn, premature flowering, discoloration, or deformities), and physiological or pest-related damage. These risks, while managed to the best of the producer’s ability, cannot always be fully controlled, leading to considerable economic losses. Although this challenge represents a broader issue for the agricultural sector beyond the scope of this study, rescue efforts in the fields provide a practical solution to mitigate harvesting costs and improve the management of commercial discards. For the producers who participated in the study, the involvement of community kitchens was perceived as an act of mutual support, reinforced by the friendly and respectful social dynamic fostered among participants. 5.3.2 Valuation of Recovered Products in Soles The rescue of commercial discards in agricultural fields not only increased the availability of food but also resulted in significant savings for the community kitchens. The total value of the rescue was estimated at S/ 26,587.67 (USD 7,185.8), an amount that would be impossible to generate through the sale of meals or other activities carried out by the kitchens to raise funds. The value of the recovered volumes was calculated based on the current prices at EMMSA, the country’s main vegetable marketing center, considering the rescue as a purchasing option for the community kitchens. The nominal value generated from the rescue brings optimism regarding the benefits of the process. The products that resulted in the greatest savings were cabbages, valued at S/ 5,625, followed by sweetpotatoes at S/ 3,717, and celery at S/ 2,628.5. In the case of cabbages and celery, the higher savings in soles were due to the volume recovered, while in the case of sweetpotatoes, the savings were driven by the product's market price. In all cases, this method of accessing fresh food provided the community kitchens with both availability and a greater variety of fresh products for their menus. Rescue in agricultural fields can be seen as a form of saving by converting agricultural losses into edible food for human consumption. 5.3.3 Food and Nutritional Use of the Recovered Products In the district of Pachacamac, the community kitchens sell meals for between S/ 2.50 and S/ 3.50 per serving. The 24 community kitchens that are part of the brigade feed 1,749 people from Monday to Friday, although some kitchens also prepare lunch on Saturdays, and the number of meals sold may vary on certain days. The community kitchens have members who purchase a variable number of meals each day, depending on the dish being prepared and the resources available to the diners. About 10% of the diners are considered "social cases," meaning they are not charged for their meals as they belong to populations in extreme poverty. The food and nutritional evaluation was conducted on five of the six recovered products: yucca, sweetpotatoes, celery, cabbage, and spinach. The rescue of lettuce allowed for the inclusion of fresh food in the diets of families who eat at the community kitchens, in the form of salads or as a fresh accompaniment to other dishes. However, its nutritional contribution was not measured because, due to the quantity of units recovered and their high perishability, the community kitchens only prepared salads on certain days and distributed lettuce to all diners and, in some cases, to neighbors who do not eat at the community kitchens. Regarding the diversity of recovered products, the inclusion of two tubers (yucca and sweetpotato) and three leafy vegetables (spinach, cabbage, and celery) allowed the community kitchens to prepare 52 different culinary dishes that combine the consumption of fresh and cooked foods. With the 7,482.6 kg of recovered products, the Impact of the food rescue program in commercially discards carried out by community soup kitchens in the agricultural fields of the Lurín Valley 16 brigade helped prepare 5,593 servings providing nutritional impact through macro and micronutrient contribution to the diets (Figure 3). Figure 3. Nutritional value of main rescued food (100g) in Lurin, 2024. Source: Jessica Huaman, 2024 5.4 Impact of food security on community soup kitchen diets Each of the 347 people from the four community kitchens that participated in the cassava rescue received a portion of 60.8g, providing 89.3 kcal and 23.8g of carbohydrates — its main nutrient — making it a good source of energy, with a contribution of 0.4g of protein and 0.1g of fat. Each of the 997 people from the 12 community kitchens that participated in the first celery rescue received a portion of 63.9g, providing 14.0 µg of vitamin A. Meanwhile, the 646 people from the 7 community kitchens that participated in the second rescue received a portion of 94.7g, providing 20.8 µg of vitamin A. Celery provides relatively few calories (5.1-7.6 kcal, depending on the rescue), but its fiber content makes it a supportive food that contributes to digestion and prevents constipation. Each of the 602 people who eat at the 6 community kitchens that participated in the first sweet potato rescue received a portion of 288.3g, which corresponds to 273.9 kcal, while each of the 412 people who eat at the 5 community kitchens that participated in the second rescue received 471.8g, corresponding to a caloric value of 448.2 kcal. In addition to providing high energy, sweet potatoes offer considerable amounts of fiber and vitamin A (up to 2439 µg in the second rescue), which contribute to eye health and the proper functioning of the immune system. This makes it a valuable food in the diet. Each of the 457 people from the 6 community kitchens that participated in the first spinach rescue received a portion of 31.6g, which provides 7.6 kcal and 148.2 µg of vitamin A (retinol). Meanwhile, each of the 1,051 people from the 15 community kitchens that participated in the second rescue received a portion of 73.8g, providing 17.7 kcal and 3461 µg of vitamin A. Spinach is notable for its non-heme iron content, especially in the second rescue (3.17 mg), which is crucial for preventing nutritional deficiencies such as anemia. It should be noted that this type of iron has low bioavailability, so it needs to be complemented with a food rich in vitamin C. Additionally, its contribution of vitamin A (346.1 µg in the second rescue) makes it a key food in terms of micronutrients, particularly for children and pregnant women, who have higher nutrient needs. Each of the 1,045 people from the 15 kitchens that participated in the cabbage rescue received a portion of 366.6g, with a caloric contribution of 227.3 kcal. Curly cabbage offers high fiber content and vitamin A (740.5 µg), making it a micronutrient-rich food. Additionally, its low calorie and fat content make it suitable for a balanced diet. Impact of the food rescue program in commercially discards carried out by community soup kitchens in the agricultural fields of the Lurín Valley 17 Sweet potatoes and cassava stand out for their nutritional density, providing a combination of calories and carbohydrates, making them useful foods for providing energy or complex carbohydrates in a main meal like lunch. It is important to note that cassava provides more calories than sweet potatoes, so a slice of cassava can be equivalent to a medium-sized sweet potato in terms of calories (Figure 4) Figure 4. Estimated intake of these macronutrients (Protein and fiber) per person over the course of the two-month food rescue program, depending on the number of food rescue that the community soup kitchen participated. "Rescue (9OC): 1" indicates that nine CSKs (Ollas Comunes, as they are known in Spanish) took part in one rescue effort; "Rescue (9OC): 2-3" means nine CSKs participated in 2-3 rescues; "Rescue (3OC): 4-5" indicates that three CSKs took part in 4-5 rescues, and "Rescue (3OC): 8" refers to the three CSKs that participated in all eight rescue efforts. Sweet potatoes and spinach are key foods for providing vitamin A, a vitamin that strengthens the immune system and prevents night blindness, while cabbage provide non-animal iron to the diet (Figure 5). However, it is often deficient in the diets of vulnerable children. Therefore, it is important to include these foods regularly in community kitchen menus. Impact of the food rescue program in commercially discards carried out by community soup kitchens in the agricultural fields of the Lurín Valley 18 Figure 5. Estimated intake of these micronutrients (Retinol and Iron) per person over the course of the two-month food rescue program, depending on the number of food rescue that the community soup kitchen participated. "Rescue (9OC): 1" indicates that nine CSKs (Ollas Comunes, as they are known in Spanish) took part in one rescue effort; "Rescue (9OC): 2-3" means nine CSKs participated in 2-3 rescues; "Rescue (3OC): 4-5" indicates that three CSKs took part in 4-5 rescues, and "Rescue (3OC): 8" refers to the three CSKs that participated in all eight rescue efforts. In summary, community soup kitchens have improved diets by incorporating vegetables into the diets (Figure 6). The rescued vegetables provide valuable nutrients such as calories and fiber and micro nutrients such as iron and vitamin A mainly from leafy vegetables and roots and tubers, which normally are not available in canned products or cereals provided by social programs. Figure 6. Diet improvement from the participation in the food rescue program from the network of community soup kitchen in Pachacamac (N=11) Impact of the food rescue program in commercially discards carried out by community soup kitchens in the agricultural fields of the Lurín Valley 19 5.5 Political Advocacy to Promote Enabling Regulatory Frameworks Since 2021, the Multi-Actor Platform of the Lurín Valley has been operating as a coordination and interinstitutional articulation space, led by the Network of Ecological Agriculture of Peru (RAE) and composed of about 20 organizations, including producers, community soup kitchens, environmental NGOs, and authorities from the municipalities of Pachacamac and Cieneguilla. The platform has succeeded in training its members in leadership, various production and commercialization topics, promoting activities such as fairs and contests, and carrying out actions and advocacy, such as protests demanding changes in policies and ordinances to promote enabling regulatory frameworks that can enhance the food resilience capacity of the valley. The REDOPA is part of the platform and has promoted various actions, including organizing a gastronomic and producer fair for those using agroecological practices or Good Agricultural Practices (BPA), promoting urban agriculture, and recovering food in agricultural fields. As part of its political advocacy activities, the platform has adopted REDOPA’s proposals to drive ordinances that create enabling frameworks for these activities, which are currently under discussion with the municipalities of Pachacamac and Cieneguilla. Impact of the food rescue program in commercially discards carried out by community soup kitchens in the agricultural fields of the Lurín Valley 20 6 Conclusion Resources used to grow food are wasted when crops are unused and left in the field. The energy needed to produce food, through fuel for tractors, fertilizer production and more, releases greenhouse gases into the atmosphere. Also, the amount of water used for commercially discarded food is enormous. Producing a kilogram of grain takes 1,500 liters of water; a kilo of beef requires ten times as much. Every food loss has an intrinsic value for the economy and the planet. The key contribution of this paper is the use of a multi-case approach to comprehensively understand the impact of food rescue on various stakeholder and the ecosystem in which food rescue operates. This study is the first to employ a multi-case SROI analysis to measure the impact of three food rescue organizations. The quantification of nine primary outcomes identified through stakeholder interviews revealed a return of NZD $4.5 per NZD $1 investment. The Lurín Valley is rapidly changing its productive profile due to increasing urbanization, resulting in a landscape of coexistence with agricultural areas. Agricultural production is also changing, adapting to the new demands of the city, such as recreation centers with gardens and animals, restaurants combined with gardens, art and nature schools, ornamental plant nurseries, which are now mixed with small farmers’ plots dedicated to producing forage crops like corn, vegetables, chili peppers, zucchini, tomatoes, and more recently, leafy crops such as lettuce, spinach, and celery, both in open fields and greenhouses. Supermarket chains and some restaurants have found in the Lurín Valley the possibility of sourcing fresh vegetables and fruits, generating new production and commercial dynamics. Currently, in the Lurín Valley, there are family-owned properties managed by the owners, their children, or in- laws of small family farmers, generally focused on self-sufficiency and local neighborhood sales, and sometimes direct sales on the property, a model that has become increasingly common due to internal tourism, especially on weekends and holidays. Some of these farmers, who practice agroecological methods or Good Agricultural Practices (BPA), also sell their produce at organic fairs and producer markets in central Lima districts. Small family farmers no longer plan harvests in advance and, recently, experience almost no losses, as they prefer to wait until the last moment to harvest due to fluctuations and low crop prices, whereas farmers using agroecological methods or BPA avoid commercial discard by selling their products without cosmetic criteria. Alongside them are rented plots used for commercial activities, with production aimed at the market, often in agreements with intermediaries who can advance production costs. These are more technically advanced farms, often using drip irrigation, well water, hybrid seeds, seedling nurseries, and intensive input usage. They are linked to supply chains for supermarkets, specialty stores, and even restaurants, so their products follow food safety protocols and meet aesthetic standards. These intensive farms generate a higher volume of commercial discard due to market cosmetic requirements. They plan harvest dates based on commercial agreements with buyers, and include discard costs in their budgets. These changes in land use and the incorporation of new market-linked production methods have directly impacted the potential for food rescue in the valley. New production dynamics have brought changes in the types and quantities of products cultivated in the valley. Traditionally, the Lurín Valley was known for crops like sweet potato, cassava, onion, and chili. Today, there is an increase in leafy crops with short growing periods, such as lettuce, spinach, and cucumbers, which have faster turnover but greater risks due to their rapid growth and spoilage, leading to higher commercial discard volumes. There is also an increase in the cultivation of ornamental plants (grass, cut Impact of the food rescue program in commercially discards carried out by community soup kitchens in the agricultural fields of the Lurín Valley 21 flowers, indoor plants) in areas where vegetables were once grown, due to demand from recreational and tourist visits. Strawberry cultivation continues to define the valley, but producers still use propagation techniques that expose them to viruses and lower yields, despite good market prices for the product. Most of the visited producers farm conventionally, with varying degrees of contamination or toxicity, and often with low yields. Conventional farmers are generally unaware of the commercial names or active ingredients of pesticides and rely blindly on their suppliers. Intensive monoculture is still common, and pest control is largely chemical and traditional. Crop productivity, as estimated during visits, is below average for each crop, with some exceptions. On the other hand, agroecological practices are mostly small-scale, in less-technified farms aimed at supplying fairs in Lima and self-consumption. These farms make full use of inputs and waste, recycling them into compost or animal feed, so the possibilities for rescue days with this group are very limited. Regarding the changing profile of producers, several characteristics were observed: • A growing employment opportunity for young people managing the fields of companies supplying supermarkets and restaurants. Though still in its early stages, the trend is moving toward hiring experienced personnel in technology and workforce management. • Producers outsource labor for sowing, weeding, and harvesting, leading to crew contracts managed by overseers who travel across the valley. • Producers lack reliable information about market price fluctuations and healthier production techniques. • Despite many producer associations existing, they are often disconnected from their neighbors and share little technical information. Strengthening associations is an urgent task in the valley. • Producers are generally distrustful of cultivation proposals or recommendations, limiting their ability to improve crop management, relying only on their commercial input suppliers or close relationships with intermediaries who facilitate production costs. • Despite their multiple tasks in managing their crops, farmers have shown solidarity with the community soup kitchens. The rescue of commercial discard in agricultural fields is a viable activity. The two modalities evaluated for rescue (when the harvest could not be sold for commercial reasons or after field cleaning post-harvest) are viable and have significant sustainability potential as they help reduce production costs for farmers through savings in labor and increase the food and nutritional diversity of the community soup kitchens of REDOPA. For farmers, the rescue by REDOPA’s brigade represented savings in harvest or field cleaning labor costs, being well-received as a form of mutual collaboration. For the community soup kitchens, the rescue represented a huge saving by not having to purchase certain fresh products, while expanding the availability of high-nutrient products that are often not consumed by the kitchens, such as lettuce and cabbage. The REDOPA rescue brigade has demonstrated its organizational capacity and resilience by responding quickly to rescue requests from producers, allowing it to establish itself as a trusted organization in the valley and district. Commercial discard rescue in agricultural fields shows great potential to provide vitamin-rich, energy-packed, fibrous foods, and essential micronutrients to the diets of community kitchens. However, it is important to note the need to diversify protein sources to ensure a more balanced and complete diet. Moreover, there is a need to enhance educational activities on food preparation to optimize the use of these foods and ensure families receive adequate nutrition based on the available food. Impact of the food rescue program in commercially discards carried out by community soup kitchens in the agricultural fields of the Lurín Valley 22 The lack of information causes each actor (community soup kitchens, producers, agricultural companies, municipalities) to act in isolation, limiting the ability to impact loss reduction and improve the food and nutrition of community soup kitchens. It is essential to share information generated by different actors within the food system in the valley to contribute to the construction of more effective public policies. The interaction between community soup kitchens and producers could be a key element in preserving productive areas in one of Lima’s three valleys, improving both identity and solidarity between them. Impact of the food rescue program in commercially discards carried out by community soup kitchens in the agricultural fields of the Lurín Valley 23 7 References 1. Akkerman, R., Cruijssen, F. (2024). 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Think Eat Save: Tracking Progress to Halve Global Food Waste. https://wedocs.unep.org/20.500.11822/45230. https://wedocs.unep.org/20.500.11822/45230 Impact of the food rescue program in commercially discards carried out by community soup kitchens in the agricultural fields of the Lurín Valley 25 8 Appendices Appendix 1. Distribution of community kitchens in the 8 recoveries carried out in 2024. Name of the person member of the BRA. Community soup kitchen to which they belong. Number of recoveries carried out. 1 2 3 4 5 6 7 8 1. Deysi López Mirador de los Ángeles X X X X X X X X 2. Sonia Ruiz Cocinando con Amor X X X X X X X X 3. Richard Quilca Virgen del Rosario II X X X X X X X X 4. María Subilleti Cocinado con amor y esperanza X X X X X 5. Norma Jara Virgen del Rosario Ampliación Los Cedros X X X X 6. Keyla Adrianzen Corazón de Jesús Las Casuarinas X X X X 7. Yudina Hinostroza Señor de Quinuapata X X X 8. Flora Roque Dios Proveerá X X X 9. Alicia Balvin Santísima Cruz del Valle X 10. Rosa Laura Taipe Manos Solidarias X 11. Erico Tueroconza Niño Jesús San Pablo Mirador X X 12. Julia Ninahuaman Villa Jesús X 13. Vicenta Tamayo Pedregal N° 2 X 14. Lourdes Luchadoras de Rinconada de Purhuay X 15. Aquilia Huacachi Virgen del Rosario Claveles parte Alta X X X 16. Norma Hidalgo Santísima Cruz Paul Poblet X X X 17. Luz Garamendi Girasoles X X X 18. Adelia Mendoza Claveles parte baja X X 19. Yuli Prado Manos milagrosas X X X 20. Luisa Sulca Los Ángeles de Jesús X 21. Angélica Farfán Mujeres luchadoras X 22. Rosa Justiniano Unidos siempre X X 23. Reyna Luya San Martín de Porres X 24. Florentina Atacca Los Linderos X Fuente: Deysi López, 2024 Impact of the food rescue program in commercially discards carried out by community soup kitchens in the agricultural fields of the Lurín Valley 26 Appendix 2. Producers visited to identify interest in participating in the study of commercial discard rescue in cultivated fields of the Lurín Valley, districts of Pachacamac and Lurín. Farmer's name Location Coordinates Crops Plot (ha) Rene Allca Valle de Lurín, Pachacamac Intermediate No information Alberto Altamirano Picapiedra, Pachacamac Sweetpotato, corn, corn leaves 10 Luis Arriarán Manchay Bajo, Pachacamac Latitude 12.168906, length 76.857284 Strawberries, spinach, coriander No information Victoria Camacho Picapiedra, Pachacamac Cassava, corn 0.5 Maycol Cárdenas Rinconada Alta, Lurín Latitude 12.236661, length 76.854579, Height 73 msnm Celery 0.56 Saturnino Carpio Kasika, Pachacamac Cassava 0.135 César Caycho Jatosisa, Pachacamac Latitude 12.205216, Length 76.845914, Height 143 msnm Tomato, corn leaves 4 Alfredo De la Cruz Picapiedra, Pachacamac Cassava, Sweetpotato No information José Flores Manchay alto-Lote B (Pozo 3), Pachacamac Latitude 12.168369, length 76.855789, Height 154 msnm Cabbage, corn, corn leaves 1 Segundo Grandes Zona de Ladrillera, Lurín Sweetpotato. corn 0.6 Inocencio Janampa Manchay Alto, Pachacamac Latitude 12.148532, length 76.839994, Height 224 msnm Cassava, Strawberries 0.2 Miguel Kochi Fundo Santa Rosa, Lurín Latitude 12.25482, length 76.89175, Height 23 msnm Sweetpotato, pumpkin, corn 0.4 Herminio Lago km 28 Pan Sur, Lurín Latitude 12.269045, length 76.903904, Height 6 msnm Sweetpotato, pumpkin, corn 0.55 Romualdo Medina Picapiedra, Pachacamac Latitude -12.190609, Length -76.865140 Cassava, caigua, Sweetpotato 5 Alejandrina Mendoza Manchay Alto, Pachacamac Leafy vegetables No information Sergio Quispe Valle de Lurín, Pachacamac Plot rental No information Celia Ramos Manchay Lote B, Pachacamac Latitude -12.168871, length -76.851337 Cassava, vegetables 0.5 Antonio Sáenz Manchay alto, Huaca Tendida, Pachacamac Latitude 12.162060, length 76.850363, Height 210 msnm Spinach, Celery, Lettuce 0.126 Frank Sáenz Manchay Bajo, Pachacamac Latitude 12.169796, length -76.858415 Spinach, Lettuce No information Arturo Villasana Tambo Inga, Pachacamac Latitude 12.1469926, length -76.836590 Lettuce, Spinach 6 Source: Saray Siura and Anny Gómez. 2024 Impact of the food rescue program in commercially discards carried out by community soup kitchens in the agricultural fields of the Lurín Valley 27 Appendix 3. Producers who participated in the food rescue study in cultivated fields of the Lurín Valley in the districts of Pachacamac and Lurín. Farmer's name Location Product Inocencio Janampa Manchay alto-Pachacamac Latitude 12.148532, length 76.839994, Height 224 msnm Cassava Maycol Cárdenas Rinconada Alta-Lurín Latitude 12.236661, length 76.854579, Height 73 msnm Celery Maycol Cárdenas Rinconada Alta-Lurín Celery Miguel Kochi, Fundo Santa Rosa-Lurín Latitude 12.25482, length 76.89175, Height 23 msnm Sweetpotato Herminio Lago Km 28 Pan Sur-Lurín Latitude 12.269045, length 76.903904, Height 6 msnm Sweetpotato Antonio Sáenz Manchay alto- Huaca Tendida Latitude 12.162060, length 76.850363, Height 210 msnm Spinach Flores, José Manchay alto-Lote B (Pozo 3) Latitude 12.168369, length 76.855789, Height 154 msnm Cabbage Antonio Sáenz Manchay alto- Huaca Tendida Latitude 12.162060, length 76.850363, Height 210 msnm Spinach Lettuce Lettuce Source: Saray Siura and Anny Gómez. 2024 Impact of the food rescue program in commercially discards carried out by community soup kitchens in the agricultural fields of the Lurín Valley 28 1 Abstract 2 Introduction 3 Objective of the Study 3.1 General Objective 3.2 Specific Objectives 4 Methodology 4.1 Formation of the rescue brigade 4.2 Identification of farms, producers, and crops 4.2.1 Location of the farming fields that participated in the study 4.2.2 Selection of the crops for the study 4.2.3 Selection of the producers who participated in the study 4.2.4 Data processing and evaluation 4.3 Nutritional evaluation of the recovered products 4.3.1 Calculation of the edible percentage of the most common culinary preparations made by the community soup kitchens. 4.3.2 Identification of the nutritional value of the recovered products 5 Results and discussions 5.1 The relevance of recovering fresh food from cultivated fields 5.2 Motivations for producers to participate on the rescue food program 5.3 Food rescue in numbers 5.3.1 Harvested Area and Total Recovered Products 5.3.2 Valuation of Recovered Products in Soles 5.3.3 Food and Nutritional Use of the Recovered Products 5.4 Impact of food security on community soup kitchen diets 5.5 Political Advocacy to Promote Enabling Regulatory Frameworks 6 Conclusion 7 References 8 Appendices