Sueli Shaw leads Social Impact at DoorDash, the nation’s leading on-demand food platform founded in 2013. Project DASH is a strong logistical partner of Replate, so we wanted to speak with the woman behind it all about her connection to food, and how she ended up spearheading community initiatives for DoorDash.
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As 2019 winds down to a close, we find ourselves reflecting on all of the growth and change Replate has been through in our almost four years of operations. We’ve gone from one man with a cart to contracted Food Rescuers in cities all over North America.
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Chef Nick Balla wasn’t even introduced to the concept of food waste until his first job in the restaurant industry. Since then he’s spent his career trying to work waste out of restaurant culture and practices.
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Not only does soil support so much life under the ground, but also all of our life above ground by growing and enriching our food. Its health is crucial to our planet’s health, to our health, to the future viability of life in all its splendid forms. And this life force is disappearing.
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We spoke with Laura Hackney, CTO and Cofounder of AnnieCannons, about what led her to start the organization, why she loves the work that she does, and how food donations support their programming.
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The importance and power of using food aid to evoke identity, dignity, and respect.
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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.
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The 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.
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We 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.
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We 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.
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This 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.
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Today is a holiday you have probably never heard of: National Farm Worker’s Day. But why have most of us never heard of it?
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We spoke to the Young Women’s Freedom Center about how Replate’s food donations of hearty meals bolster their programming.
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Everything you need to know to convince your company that you should be donating your surplus food.
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