Information for New Volunteers

Thank you for registering as a volunteer with Senior Gleaners! We look forward to meeting you. By volunteering with our gleaning program, you are agreeing to the Terms of Participation.

First, registration

Everyone who participates in a glean must first be registered as a volunteer. Once you are registered, you are eligible to attend gleans, and you don't have to register again. You can go to the Volunteer page to renew or revise your registration.

Assignment to gleans

Your crew leader will send you an e-mail with details about gleans for your area. We sometimes find out about crop donations on very short notice OR need to cancel or change locations, so please check your email regularly.

How will I know where the glean is?

The crew leader message will provide  the address of the glean and helpful information, such as whether particular tools are needed. Please cancel if you can't make it!If your schedule changes, please contact your crew leader immediately.

When you arrive

When you arrive you will be shown where to park. We'll provide a brief orientation with helpful tips and information about the property.

Every adult who attends a glean must be a registered volunteer. However, we provide a Guest Waiver for people who want to accompany a registered volunteer or try out gleaning before making a commitment. We also require the waiver for ALL minor guests who must be at least 5 years old and accompanied by a parent or legal guardian if under the age of 18.

That is all the basic information! Please keep reading to find answers to questions that volunteers often have about Senior Gleaners.

We depend on you!

At each glean we depend on help from volunteers who are willing to volunteer any amount of their time. If you will need to arrive late or leave early, please notify your crew leader in advance.

Who runs Senior Gleaners?

Our mission is to connect people with food that would otherwise go to waste, reduce hunger throughout the area, and build a sense of community.

As a non-profit organization we rely on donations to support our efforts. If you share our mission and would like to help, click the 'Donate' button at the top of each web page.

What should I do if my contact information changes?

If you are changing contact information like your email address or phone number, go to the Volunteer page and click on 'Update.' If you need to make a name change, write to Dick Yates at

How are gleans planned?

We meet or speak with crop owners and discuss the property and glean logistics. The message from you crew leader will include any pertinent details..

We are indebted to property owners and commercial growers, who all share our mission. Commercial growers donate for a variety of reasons. Sometimes produce is left over because it wasn't sold or is about to be tilled in. These factors mean that we don't know which large-scale crops will be available each season, and often have only a few days' notice to plan gleans.

What should I bring to the glean?

  • Bring water to drink, and please take care of any bathroom needs before arriving. We usually will not have access to a restroom.
  • You may want to bring gloves for handling equipment or picking fruit and vegetables.

What should I wear?
We suggest sunblock, a long-sleeved T-shirt, long pants, comfortable closed-toe shoes and a hat.

Has the produce been sprayed with chemicals?

Our gleans take place at a wide variety of properties. We always ask the property owner whether or not their fruit has been sprayed with non-organic chemicals in the last three years

Do I have to stay for the entire time?

It is generally preferred, but not required, for volunteers to stay for the duration of the glean. Since space is limited at many of the glean sites, we ask that you register to glean only when you can arrive on time and stay for the majority of the time until the crop is picked. Most gleans last no more than about three hours.

Who should I contact if I have other questions?

Please check out the Contacts page. We are always happy to help.