It’s no secret that the world is uncharted territory right now. Replate has been hard at work to ensure the continued fulfillment of two top priorities:
Continue to provide food to the clients of our recipient organizations.
Continue to utilize our fee-for-service model to pay our contracted Food Rescuers fair, living wages.
There is so much that we can all do right now to support others in our community. Working with Replate during this time allows you to have three powerful impacts: you’re keeping our food rescuers wages intact, you’re supporting local restaurants, and you’re providing meals for the most vulnerable among us.
Read MoreRecycling: it’s the answer to all of our waste problems…right? While the push for recycling in recent decades has been rampant, the industry of recycling has had major struggles with the resale market (or lack thereof), consumer behavior, and where to go next.
Read MoreWhat is composting and why should we do it? The invisible menace of the food we waste is what happens when it gets to landfill.
Read MoreSueli 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.
Read MoreAs 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.
Read MoreChef 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.
Read MoreNot 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.
Read MoreWe 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.
Read MoreThe importance and power of using food aid to evoke identity, dignity, and respect.
Read MoreWelcome 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.
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