Welcome to Waste Hater Profiles -- the first in a series where we interview friends in the industry doing interesting and awesome work to reduce all kinds of waste, food or otherwise. We spoke to the Founder and CEO of ReGrained, Dan Kurzrock, about how the seeds of the business were sewn during his days as an underaged home brewer in college.
Read MoreThe shocking reality of how much food is wasted on a daily basis has sparked global action: people are dumpster diving, cities are implementing preventative waste policies, families are consuming imperfect produce, and startups like Replate are working to redistribute surplus food.
Read MoreWe spoke with the CEO of Factor 75 in Chicago, to learn why using a food rescue service for their surplus easily became a no-brainer business decision.
Read MoreWe broke this piece into two parts so that we could address both the difficulty of being a small-to-medium sized farm dealing with water policies that create challenges for them in carrying out their livelihood. But we also wanted to discuss the importance of restoring and maintaining the sources of this water that provide for agriculture.
Read MoreThis is the second installment of our series focusing on inputs that are wasted when food is - and we have broken down this one even further to cover water waste along the agricultural supply chain and farming communities who lack access to clean drinking water. Stay tuned next week for Part 2 of this piece that will cover the urgency of protecting our water sources for the environment and the future.
Read MoreToday is a holiday you have probably never heard of: National Farm Worker’s Day. But why have most of us never heard of it?
Read MoreWe spoke to the Young Women’s Freedom Center about how Replate’s food donations of hearty meals bolster their programming.
Read MoreEverything you need to know to convince your company that you should be donating your surplus food.
Read MoreReplate spoke with Urban Remedy’s CEO, Paul Coletta, to discuss the efforts his team is making to ensure that they create the least amount of food waste possible. Read about their work below in our latest Community Story.
Read MoreReplate’s Product Manager, Jack Rogers, shares about his experience changing careers to work for a mission driven nonprofit.
Read MoreReplate makes steady moves to serving 16 million donated meals by 2022
Read MoreReplate recently got insight from our recipient partner, Hack the Hood, on how nutritious food donations help support the youth programs they offer. Community Manager, Christine Cueto, shares more!
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