On Carversville Farm, some produce and livestock are raised to go to market. But most of it, in a highly unusual business model, goes to needy residents in the area. Rachel Wharton covered this story of sacrifice for the greater good for The New York Times.

Linking crops and meats with those who need them is the work of Tony and Amy D’Orazio. The two entrepreneurs founded Carversville Farm Foundation, a nonprofit (associated with the farm) that tackles food insecurity.

Using funds from their successful employee background screening business, the D’Orazios launched the outreach.

They turned the traditional donor-recipient relationship sideways.

Rather than just receiving overages and unsold stock, emergency food providers provide input into the crops grown at the farm. They can request specific ingredients, thereby lessening reliance on canned and processed foods, while providing fresh, healthy alternatives.

At present, thanks to the financial backing from the D’Orazios, 90 percent of crops gathered from growers like Carverville Farms are donated.

It’s not exactly farm to table; it’s more farm to tender-heartedness.

For Tony, the idea that people still starve in Philadelphia and its environs is just unacceptable. “We’re just trying to do one little thing,” he concluded.

More on Carversville Farm Foundation is at The New York Times.