LSU students ended National Volunteer Week this Tuesday with the fifth annual Potato Drop. This event benefits the Greater Baton Rouge Food Bank, donating 25,000 pounds of sweet potatoes this year to help those in need.

LSU’s Kitchens on the Geaux organization works with the Society of St. Andrew to connect with farmers who are willing to donate healthy produce that cannot be used in particular markets due to the shapes and sizes.

“We have this excess food; the farmers have already grown it. There are hungry people next door. Why not find a way to donate it?” Andy Lemmon, regional program director for Society of St. Andrew, said.

Sweet potatoes are “dropped” on the Parade Ground at LSU, and volunteers work together to bag, load, and deliver the potatoes to the Greater Baton Rouge Food Bank.

“We’re able to get it out to the community and feed the hungry, and that’s our purpose. It’s a true blessing,” Yvonne Farwell, the food acquisitions coordinator at the Greater Baton Rouge Food Bank, said.
This event aims to help the entire Baton Rouge community, and all students are encouraged to volunteer.

“Their mission is to really try to advocate those who suffer or go through food insecurity and hunger,” LSU Campus Life Graduate Assistant Natacha Rivera-Ruiz said about the Kitchens on the Geaux students, whom she advises.

“This is my first year here, and if it’s here again next year I’ll definitely be here,” Tema Masters, LSU freshman volunteer, said.

To learn more about getting involved visit the Greater Baton Rouge Food Bank website at www.brfoodbank.org, or the Society for St. Andrew website www.endhunger.org.
“You could make a big difference with a little bit,” Lemmon said.