In 2010, Dale Coppin, in his work with at-risk students in Bennington, made a valuable connection between unharvested produce at Clear Brook Farm and local food pantries. He and his students gleaned the fields and delivered the produce for distribution. This was the origin of Grateful Hearts. 

 Thanks to our volunteers, local farms, the Vt Foodbank and local producers we craft nourishing meals that are packaged and distributed thru food cupboards, medical providers and community organizations that serve the food insecure

All of us at GH celebrate our shared roots, proud to have grown and adapted from our beginning, grateful for each and every person who’s joined us, excited to show up and see how we can help an increasing need in our Brave Little State.

Cook

"Clean, colorful and close" is the philosophy that drives the work of Grateful Hearts. Local mostly organic produce goes from farm fields to our pot within days. Nutrients that normally dissipate in the transport of produce to supermarkets are retained. Both donated produce and purchased ingredients are as organic as possible to keep the food free of pesticides and authentic. Recipes are designed to be colorful and delicious, full of clean plant forward ingredients for complete one-bowl meals and servings. 

We gratefully acknowledge our dedicated Chop and Chat volunteers who join in for the weekly sessions to produce an average of over 1,100 meals per week.

Sustaining wellness for our recipients, the community, and the planet is a key tenet in our cooking practices.   

Nourish

Malnourishment is significant for many folks in our community. Eating abundant seasonal produce not only enriches and expands our enjoyment and palette literacy, it broadens our absorption of nutrients and phytonutrients for a stronger, more energetic, healthy mind and body.

Each dish is sealed into multi serving ready to eat packages for delivery to Food Cupboards, and an increasing diversity of organizations serving our hungry neighbors.

We employ sustainable practices throughout the operation. Less than 10% of the vegetables donated are wasted. All waste is either fed to livestock or composted. From the soil it comes, back to nourishing the soil it goes.