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A red tomato, slightly green near the stem. To me, it may be a simple ingredient for my mom’s classic soup. To you, a staple ingredient for dinner. But for some, it is a lifeline, received from the local food bank.
When I learned that up to one in four Alameda County residents face food insecurity, I was shocked, as few seemed to talk about it and even less engaged to help. In Pleasanton, the invisible struggle of hunger often stays hidden behind closed doors, as many families carry shame and fear of judgment.
I was challenged to find a solution and seized the opportunity to lend a helping hand this past summer.
As part of the Systems Transformation Pathway in my International Baccalaureate diploma program at United World Colleges Atlantic in Wales, I was tasked to research the intricacies and relationships within the Bay Area’s food system. My capstone project, conducted in Livermore, aimed to bring youth-led change to the community.
To design my project, I interviewed multiple stakeholders. The farmers I interviewed at the Pleasanton Farmers’ Market described the steep challenges of becoming organic-certified, from soil testing to tracking fertilizer receipts.
Organizers from local NGOs Fertile Groundworks and Open Heart Kitchen highlighted their year-round shortage of volunteers, slowing their services to provide food and shelter. A UC Davis professor of biological engineering shared his experience in designing automated tools for farmers, struggling to create cheap products affordable for local farmers.
Despite the many resources fighting hunger in the Bay Area (food banks, hotlines, round-up options at cashiers to donate to food charities), residents remain largely unaware of how widespread the problem is.
To bridge this gap, I organized three volunteer days at Fertile Groundworks — a community garden in Livermore that donates produce to local food banks/organizations — for teens, adults and families to work in soil, learn about food insecurity and be a part of the process to grow produce.
My involvement in recruiting volunteers to garden with me in Livermore’s community garden included advertising the event on Nextdoor, in libraries, and at the farmers market. On the event days, volunteers joined me to weed, harvest and prepare produce for distribution. Together, we harvested over 500 pounds of vegetables, proving that community service makes a tangible difference.
The participants not only gained perspectives about food and health but also left feeling empowered to continue their service as a part of the solution to food insecurity.
Local organizations like Fertile Groundworks, Open Heart Kitchen, Culinary Angels, Tri-Valley Haven Food Pantry and more depend on volunteers like us for the greatest impact. Therefore, it is up to us — young people and older people alike — to give back to our community and volunteer, if not donate to local food charities and organizations to support those who are struggling behind the scenes.
Brenda, the program director at Fertile Groundworks, reminded me that “people are hungry all year-round” — meaning there is much more we can do in the summer, winter or on a long weekend to lend a helping hand.
I encourage you to bring your family, friends and coworkers to support local food banks, community gardens or service organizations. Your small actions can help ensure that everyone has access to the simple dignity of food.
Editor’s note: Katherine Chen (class of 2026) is a student studying abroad at United World Colleges Atlantic in Wales, U.K. A local resident of Pleasanton, she is an active participant in both communities, bridging her work at UWC Atlantic with the Tri-Valley community.
Nearly 40% of all food produced in the United States is wasted. That’s a staggering figure— amounting to around 60 million tons or 120 billion pounds of discarded food each year.
This waste is valued at approximately $218 billion annually, which is like throwing away 130 billion meals. Food is the single most common component in U.S. landfills, making up 22% of municipal solid waste. While this waste happens, over 35 million Americans, including 10 million children, face food insecurity.
Much of the waste happens due to:
Misunderstanding of expiration labels like “best by” or “sell by”.
Over-purchasing and poor meal planning.
Retail–level losses from spoilage or aesthetic standards.
The U.S. government has set a goal to cut food waste by 50% by 2023. It’s a big challenge, but also a huge opportunity to rethink how we value food.
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