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An AI model extracted this from the bill’s official record and can make mistakes. Check the official text ↗ (opens in new tab)

Emergency Food Assistance Act of 1983 (TEFAP)

A federal program that provides food to low-income Americans through food banks and other emergency feeding organizations, typically by distributing surplus agricultural products.

Emergency feeding organizations

Non-profit organizations, like food banks, food pantries, and soup kitchens, that distribute food directly to individuals and families in need.

Priority agricultural product

A type of food, such as fruits, vegetables, dairy, meat, seafood, or grains, that states determine is appropriate for distribution by food banks and is culturally or religiously relevant to local communities.

Eligible entity

A small agricultural business (like a grower, processor, or food-hub) that is underserved (e.g., owned by women or veterans) or sources from beginning, small, or mid-sized family farms, and can supply food to emergency feeding organizations.

Food hub

A business or organization that manages the aggregation, storage, processing, distribution, and marketing of locally or regionally produced food products, often connecting small and mid-sized farmers to larger markets.

Supply chain resiliency

The ability of a food supply system to withstand and recover from disruptions, such as natural disasters or economic downturns, ensuring that food remains available to consumers.