Food banks in Lethbridge are seeking assistance to cover the expenses of processing donated cattle into meat for distribution, despite the abundance of beef in southern Alberta. Counties in the region have endorsed a plea for the Alberta government to revive a previous pilot program from 2014 that funded the processing, inspecting, and packaging of ground beef for food bank clients.
During the initial pilot, Lethbridge-area ranchers provided 130 animals, resulting in approximately 17,700 kilograms of ground beef for four food banks in southwest Alberta. Following the conclusion of the pilot program, the Interfaith Food Bank Society of Lethbridge continued to receive cattle donations from ranchers through local butchers, using its own funds for the processing costs.
The organization aims to increase livestock donations to mitigate the impact of high beef prices. However, officials express concerns about the financial strain of additional expenses during a period of heightened demand. Corporate sponsors are being sought, and outreach efforts are being made to the farming community to raise awareness about the ongoing program.
Danielle McIntyre, the food bank’s manager, emphasized the success of the previous pilot and the need for continued support. The current program relies heavily on monetary donations to cover the processing costs, which range from $600 to $800 per cow. While this expense is more economical than purchasing equivalent meat wholesale, McIntyre acknowledged that it remains challenging.
In a similar initiative in Medicine Hat, the Kinsmen Club spent around $10,000 last year to process approximately $30,000 worth of ground beef for the Root Cellar Food and Wellness Hub.
Ranchers, such as Ryan Kasko, express willingness to donate livestock but emphasize the importance of broader support to offset processing costs. Donating livestock not only supports food banks but also benefits ranchers by managing herds, reducing feeding expenses, and preventing meat wastage.
Tamara Miyanaga, a volunteer with the Taber Food Bank, led efforts to request provincial funding to support the processing costs of donated beef. While the government currently lacks a specific program for this purpose, it highlights existing facility grants for food banks and ongoing food security funding.
Despite the financial challenges, stakeholders like McIntyre remain hopeful for a sustainable funding solution to ensure food banks can consistently process livestock donations for those in need.