Appalachian Community Meal Project installs first no-barrier dry pantry in Berea

Oct. 31—Appalachian Community Meal Project (ACMP) has made another stride in its mission by opening its first no-obstacle dry food pantry in Berea, with the objective being to provide necessary food to anyone and everyone who needs it.

The dry pantry was funded in collaboration with the Humanist Mutual Aid Network and sits in front of Gaia's Food, an urban farm owned and operated by Ruwen Chang.

Since beginning the small farm in her yard, Chang and her spouse, Chris Preece, have been actively working with local initiatives, including ACMP and Berea Kids Eat, to alleviate barriers locals face to quality food.

For the pair, hosting the pilot dry pantry was a no-brainer that led them to a simple outcome. Plus, their location offers some benefits, noted Chang, whose farm is located in an easy-to-reach location next to the Dairy Queen in Berea.

"If we have more people contributing and giving to the community however they can, then those who are feed insecure can have more security and have more ability to have food, be nourished, and do the things that that they want to do in their lives instead of worrying about where their next meal is gonna come from," commented Preece.

"Food is important for me, and for every human being," Chang said. "That's really it. I work closely with the Appalachian Community Meal Project, and I really liked their mission. I want people to be able to eat."

Chang added, "I would love to see one of these in every neighborhood, every school, every Walmart. I'm calling out all the big stores to put in a box like this because they throw out some of these things."

According to ACMP Co-Founder/Director Amanda Smith, the project is an exemplification of mutual aid: a community-first initiative run by the community.

This means that the community can go to the pantry — and any future pantries — to drop off food, update neighbors via social media about the status of the pantry (empty, filled, etc.), and keep it clean, all while knowing that the local community is being fed by their efforts.

Every new pantry installation will receive beautification according to its surroundings and the property owners' preferences.

"We feel the process of painting the pantries as a community activity will lend an element of both responsibility and appreciation for one another," remarked Smith.

The emphasis that organizers have repeatedly placed on the project is that all of the pantries are open to the public. Anyone can pick up food as often as they want to, whether they are chronically food insecure or having a rough week, with no strings attached.

This differs in traditional supplemental programs, like SNAP and food banks. While the organizers acknowledge those are helpful resources, there are some who require fewer barriers to access food due to situations such as loss of personal identification, fear of discrimination, abusive partners, or disability.

Smith explained, "The dry pantry cuts out every single step to access except for the action of accessing the pantry. If you or someone on your behalf can arrive at a dry pantry, that's it — you're done. No qualifying is necessary! With food banks, food stamps, church based-charities, and most institutional public services, before you can access the help/food you seek, you have to present proof of need or identifying credentials... Food is a human right and should not be restricted or used to discriminate against folks, which happens all too often."

An additional sentiment shared by the director was, "To care for others in your community is to ensure your own well-being. Working together to share resources and meet your own needs and the needs of others will raise the tide for all of our boats, leaving no one behind."

Chang's desire to host multiple dry pantries may be met soon, as organizers have confirmed that the goal is to implement more dry food pantries around town.

The endeavor is meant to be sustainable. The original dry pantry, which was built and installed by Geoff Earl, cost less than $50 to build and utilized a "fairly simple" design that used many plentiful and reusable materials, like pallets.

Earl said, "As part of the Appalachian Community Meal Project, we decided a pantry would be a good way to reach out to the community and help people that maybe are food insecure. So, I'm pretty handy with wood and that kind of thing, and I like to do anything I can to help in the community. So when they asked, I said, 'Sure, I can build it, no problem.' Really, the cost of the entire box is less than $50. I'm pretty happy about that."

Patrons are welcome to leave non-perishable, shelf-stable food items, such as canned soup, broth, vegetables, tuna, and fruit, in the pantry.

What should not be left, however, include drugs, alcohol, meat, prepared food, fast food, quickly perishable produce, and non-food items.

If there is ever a question about the dry pantries, Smith encourages people to reach out via the Appalachian Community Meal Project Facebook page or email contact@moneylesssociety.com.