Halal food in federal’s food bank

For the first time, the federal government is required to purchase and provide food banks with emergency supplies of kosher or halal products, serving a population whose survival could otherwise be at odds with strictures of faith.

The void was revealed in the aftermath of Hurricane Sandy, which wreaked havoc on the East Coast in fall 2012 and led to food shortages for those most in need.

A Jewish philanthropic organization in New York alerted lawmakers to the rising number of people coming to its food banks and often finding shelves devoid of kosher offerings. That led to legislation aimed at boosting emergency supplies for food prepared in accordance with Jewish and Muslim dietary rules, and, after some unsuccessful attempts at passage, the measure was tucked into the federal farm bill signed into law in February.

Federal agriculture officials now must implement the law, which requires them to buy food prepared in accordance with the faiths’ dietary rules but isn’t more expensive than regularly produced food. Then, the food must be tracked through the distribution chain and properly labeled to ensure it gets to food bank operators and meets the needs of their clients.

The U.S. Agriculture Department’s challenges include gauging the demand and finding vendors that can supply the appropriate amount of food to keep it cost-neutral.