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.
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.
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 make 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.
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.
We recently spoke with Laura Madden, the West Coast Head of Market at Cater2Me, about her company’s commitment to fostering community ties.
We spoke to the Young Women’s Freedom Center about how Replate’s food donations of hearty meals bolster their programming.
Everything you need to know to convince your company that you should be donating your surplus food.
Replate 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.
Replate’s Product Manager, Jack Rogers, shares about his experience changing careers to work for a mission driven nonprofit.