John Knapp, president of the Food Bank of Southern California, is frustrated by both the growing ranks of hungry families that need his organization’s services and the tons of prepared restaurant foods regularly sent to landfills instead of the needy.As the lingering recession continues to take its toll, demand for the food bank’s services were up more than 40 percent in June from a year ago, he said, noting that those who don’t know where their next meal is coming from include more ...
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Contact: Desiree Torres Desiree.Torres@penton.com