Develop collection and logistics plan with FRC
- Determine type/form of potential leftover food, if packaged, as in food show, if prepared, as in banqueting event, or if both, as in food festival, etc.
- Determine if boxes or aluminum pans/lids will be needed, estimate number and who will supply
- Print up brightly-colored stickers for "Food Rescue" to be applied to boxes, pans, etc.
- Determine if other equipment (e.g. Queen Mary, carts, pallets) is needed at venue to collect food
- Secure permission from facility for food rescue team to circulate event (security, catering, loading dock) and to stage truck (if required) at/near loading dock, service entrance.
- Plan communications with head chef/vendors/purveyors/other chefs advising procedure for leftovers, where they will go, who they will benefit, language on Bill Emerson Good Samaritan Act
- Please ensure that any necessary instructions/permissions are included in BEO
- FRC plans volunteer needs and develops recruitment plan; can charity provide volunteers?
- Plan for volunteers’ presence at event: i.e. parking, gathering point, dress requirements, credential requirements, name tags (suggest brightly-colored), meals or refreshments, if for an extended time
- EXECUTE!!