The National Emergency Food Reserve Program is a forward-thinking and cost-neutral initiative designed to ensure food security in times of crisis by creating a strategic surplus of dehydrated, shelf-stable food made from surplus and imperfect produce. This program not only reduces food waste but also transforms underutilized resources into a vital national asset, ready to be deployed in the event of natural disasters, pandemics, or other emergencies. By leveraging modern dehydration technologies, the program guarantees that every American will have access to nutritious food during critical times, while also supporting farmers and reducing environmental impacts.  

Learn more about this policy below: