What started with a modest building, a handful of volunteers, and a mission rooted in faith has grown into a global operation feeding millions. Southman Gleaners in Reinfeld officially broke ground on a new facility expansion Thursday, October 9. Their aim: increase capacity, improve working conditions, and build infrastructure that matches the rapid pace of their impact. “In just over a year, we’ve gone from nothing to processing between four and five million servings of soup annually,” said George Wieler, secretary-treasurer of the board. That soup mix, made entirely from donated vegetables that would otherwise be discarded, is shipped across the globe to countries in need, including Ukraine, Guatemala, Mexico, Cuba, and parts of Africa, as well as to food banks in Winnipeg. New space to match growing impact Wieler and board chair Abe Janzen say the new space, at roughly 5,600 sq. ft., is being built because they’ve simply outgrown the original 3,600 sq. ft. building, which only opened in 2024. “We started too small … it’s not surprising we need more,” Janzen said. Related stories: Turning waste into hope: Southman Gleaners grand opening draws enthusiastic crowd Southman Gleaners nearing full operation, hosting grand opening and fundraiser While some might assume expansion means more soup production, the main driver is functionality. The current facility lacks proper cold storage, relying on temporary coolers. There’s also no designated lunchroom, forcing volunteers to clear the production space every day to sit down for coffee and meals. The group is now hoping to fundraise with a goal of half a million to support the new construction, which includes new cooling systems, lunch and break rooms, mezzanine storage and additional parking. They hope to have it operational by next fall. A mission that feeds bodies and spirits Southman Gleaners runs on faith, local generosity and a deep sense of purpose. “We don’t do it for ourselves. We do it to glorify God and to feed His people,” said Wieler. That sense of calling is what fuels volunteers to show up daily. Between 10 and 30 people volunteer each morning. Many are retirees or people looking for meaning and connection. “We have people that come here with a bit of a depression problem … and they go home encouraged,” said Janzen. “Some say, ‘I’m addicted,’ or ‘I’m hooked on coming here'," Wieler laughed. Janzen calls it a “mission within a mission.” While they may set out to feed others across the world, they’re also creating purpose, belonging, and even therapy for those in their own community. The "ribbon cutting" for the expansion included a squash and a couple of knives, to represent the 1000s of vegetables that come through the facility every day. The squash was cut by longtime volunteers Abe Wiebe, 87, and George Wall (also in his 80s), both of whom Janzen says are “here too early every morning.” He laughed, with gratefulness to their dedication. From the fields to the world The food Southman Gleaners processes isn’t just leftovers or spoiled goods. In fact, much of it is high-quality produce that doesn’t meet commercial grading standards. That includes potatoes, carrots, corn and cabbage. “We’re in the potato capital,” said Wieler. “Sometimes [the potato] is just a little too small, or a little too big... nothing wrong with it.” Winkler Mayor Henry Siemens called the project an example of how the region’s blessings come with responsibility. “They’re not just sharing the leftovers, they’re sharing the best of what comes off their fields,” said Siemens. “That doesn’t happen everywhere, but it does happen here.” He added that it’s “almost organic” how the region’s values of generosity, agriculture and faith are converging in places like Southman Gleaners. He also hinted that there may be plans underway to launch another gleaners operation elsewhere in Manitoba. Still need help — but not with volunteers Despite the ongoing need for donations and infrastructure, one area where Southman Gleaners is overflowing is volunteers. “We’ve got too many sometimes,” said Wieler. “We only have room for so many.” That’s a problem few non-profits face, and a testament to the wide appeal of the mission. Some groups travel from as far as Miami, Altona and Morden just to spend a morning processing vegetables, forming friendships, and building community. As Janzen put it: “It’s very interesting... the steady supply of volunteers we have... They are enjoying this.” The team’s hope for five years down the road? "Still being here, still doing the work, one bag of soup at a time," says Janzen. How to help Volunteers aged 12 and up are welcome. The facility is open Monday to Friday from 8:30 a.m. to noon. To donate or learn more about volunteering, visit their website or call 204-542-8988.