By- Allie Wilson, Director of Operations: Northeast and California

Photo by Kyle Glenn on Unsplash

FoodRecovery.org works across the United States to prevent food from going to waste by increasing food donations, and we have been fortunate enough to collaborate with food recovery organizations across the world.

We wanted to take a trip and talk about how FoodRecovery.org has been able to share our mission and work with organizations fighting hunger across the globe!

Community Engagement Exchange

Our first international connection began through the IREX CEE Program. IREX’s Community Engagement Exchange program is a leadership development program for young professionals between the ages of 21-27. Young professionals all over the world come to the United States to spend 3 months collaborating with civil society organizations, developing their personal and professional skills. FoodRecovery.org, then MEANS Database, was fortunate enough to host two CEE Fellows. 

Our fantastic fellows were Jeffery and Espoir, from Ghana and the Democratic Republic of Congo, respectively. We were so fortunate to have Jeffery and Espoir join our team for 3 months. They taught us about their experiences creating innovative solutions to waste in their communities, shared their perspectives on issues surrounding food security, and introduced us to their cultures.

The Zambia Food Bank

CEE also connected us with Enock Mwewa, one of the founders of The Zambia Food Bank. Allie met Enock Mwewa through the CEE End of Program Workshop in Washington, DC back in 2022. Enock shared his idea to start a food bank and food recovery program in his home country of Zambia. 

Allie was able to spend 2 weeks in Zambia through the CEE’s Community Engagement Project (CEP) Exchange, where she collaborated with The Zambia Food Bank team on program structuring, identifying potential partners, and even visiting some inspirational projects like Organic Farm 7. Allie continues to collaborate with The Zambia Food Bank and we’re proud to watch them grow!

Banco de Alimentos de Viçosa- The Food Bank of Viçosa

Our most recent international collaborator has been the Banco de Alimentos de Viçosa in Viçosa, Minas Gerais, Brazil! Organized by researchers from the Federal University of Viçosa, the Banco de Alimentos de Viçosa (Food Bank of Viçosa in English) aims to provide nutritious food to community members facing food insecurity across Viçosa and the Zona da Mata of Minas Gerais.

FoodRecovery.org became involved with this project when Allie’s former professor at UFV, Silvia Eloisa Priore, learned about our organization’s work during a visit from Allie. Dr. Priore and her team of nutritionists and agroecologists at UFV have been working on food security initiatives across Brazil for years. After learning about a grant available for extension activities through the Brazilian Federal Agency for Support and Evaluation of Graduate Education, Dr. Priore invited Allie to participate in the formation of a project proposal that would kick-start the Banco de Alimentos de Viçosa. The project was approved and the work to build the food bank has begun!

FoodRecovery.org’s mission, process, and our experiences were shared to the Banco de Alimentos team through a presentation by Allie. Other partners from The Ohio State University and University of Maryland led a leadership course to help participants in the formation of the Banco de Alimentos de Viçosa. We at FoodRecovery.org are looking forward to further collaborating with the Banco de Alimentos de Viçosa team and our fellow American partners at Ohio State University and the University of Maryland, as well as encouraging food recovery and food security in the Zona da Mata of Minas Gerais, Brazil.

A Global Movement with Local Impact

As FoodRecovery.org continues to grow our mission of wasting less food and feeding more people, we hope to continue strengthening the global movement of individuals and organizations fighting food waste and food insecurity. We hope that our global reach can result in a local impact within communities across the world!

Interview By: Grace Hoening – Former Social Media Coordinator

Written By: Cassidy Blackwell, Social Media Coordinator

Allie Wilson, our Director of Northeast Operations is a loyal food recovery advocate and dedicated team member always looking for ways to expand our work and build partnerships. Allie started as a volunteer with us when we were still MEANS Database but transitioned to a full-time staff member in 2021. In this conversation, she shares meaningful experiences working with Brazilian restaurants in her Jersey Shore community and reflects on her career with FoodRecovery.org.

How did you start working with the Brazilian restaurants in your area?

I was on my way to volunteer with Food Not Bombs and I decided to stop into a newly opened Brazilian restaurant, Emporio Cafe e Restaurante. Interested in finding some good local eats, I sat down and began talking with a few employees. I asked what they typically did with their surplus food at the end of the night. The employee said they did have food at the end of the night that they had to throw out, but they wanted to find a way to donate it instead. Immediately I lit up because I knew we could help with that! Within the next few minutes, I was speaking with the owner of the restaurant and we completed our first recovery with Emporio Cafe e Restaurante in the next few days. 

How have these restaurants alongside FoodRecovery.org built partnerships within the community?

Emporio Cafe e Restaurante and Sabor do Brasil are women and immigrant-owned. Each of them built these restaurants from the ground up and now see donating excess food as a way to give back to a community that has given so much to them.

 

With frequent donations–two drop-offs a day–to food pantries and shelters in Long Branch, Asbury Park, and Bradley Beach, the restaurants and these organizations have become close. At one point, an Emporio Cafe e Restaurante employee personally dropped off a food donation because they enjoyed seeing the impact of giving surplus food. The volunteers at the food pantries have also visited the Brazilian restaurants to try out some delicious food. It’s great seeing these community members who wouldn’t have otherwise interacted build strong ties. 

Can you share an impactful moment from working with these restaurants?

One of my favorite memories is a friendship that developed between one of our drivers, Nathy and a volunteer at the Bradley Food Pantry, Shannon. Nathy, who is Brazilian, and Shannon would communicate via Google Translate. Shannon eventually referred to Nathy as her “amiga,” and would give Nathy excess vegan food they had available. Nathy felt so grateful for this friendship, and It was beautiful seeing these two come together.

What has it felt like watching FoodRecovery.org grow to where we are today?

I started volunteering with FoodRecovery.org in 2015 when we were starting out. Seeing how big food recovery as a concept has become is really cool to me. Early on, no one was really talking about recovering surplus food and we frequently had to explain that “yes, you can donate excess food.” 

 

It’s been awesome to see us transform from getting excited over donating a few trays of food to now transporting truck loads and millions of pounds of excess food annually. 

What has been a rewarding moment from your time working with FoodRecovery.org?

It’s been very rewarding seeing food donated within my community. Early on I strived to build our presence in New Jersey , but it really wasn’t until we got Emporio Cafe e Restaurante and Sabor do Brasil on board that things started to pick up. It felt like a flip switched and suddenly we were able to grow these relationships into more and more partnerships and donations. Now, I get to work with event venues across the state, the Sea Hear Now festival, produce distributors and farmers markets in Montclair, Haddon Heights, and Holmdel. This goes to show the ripple effect just one donor can have on our organization and their community. 

By: Maggie Anderson, Intern

While food waste is commonly seen as just discarded food in landfills, it also represents wasted resources used throughout growing and selling processes, such as water to grow the food, transport to bring the food from farm to warehouse, and warehouse to grocery store. This creates significant monetary losses across the entire supply chain, imposing economic burdens at all levels. By understanding and addressing the issue of wasted food more fully, communities can see significant financial benefits while simultaneously improving public health outcomes.

The scale of food waste is staggering, with global annual costs estimated at $940 billion. In the United States alone, the average family of four discards approximately $1,600 a year in produce. This waste not only affects individual households but also has far-reaching economic implications:

Resource Costs:

The Food and Agriculture Organization of the United Nations (FAO) estimated annual losses of $1 trillion from resource costs from wasted resources in food production. It is estimated that around 14 percent of food produced is lost between the harvest and retail stages. Despite enough food being produced for all and a large percentage of it going to waste, some still do not have access to substantially nutritious food, leading to deficiencies, hunger and malnutrition. The resource cost amount considers the labor, material resources, time and energy used during the production process. 

Environmental Costs:

The environmental impact of food waste, including factors like carbon emissions, land use, and water costs, along with the semi-quantifiable cost factor of biodiversity, totaling to an estimated amount of $700 billion per year. The EPA reports that food is the primary component of U.S. landfills, making up about 22 percent of municipal solid waste. Managing these landfills comes with high costs, which are usually borne by municipalities and, therefore, taxpayers. Additionally, taxpayers bear the burden of the environmental cleanup and health consequences of food decomposition. As food decomposes, it releases methane, a greenhouse gas more potent than carbon dioxide. A study found that “emissions from food waste, such as hydrogen sulphide, ammonia, and volatile organic carbons, can affect human endocrine, respiratory, nervous, and olfactory systems”. An increase in health complications within a community may lead to higher healthcare costs for individuals and communities. Addressing these environmental challenges requires funding, which often comes from the affected communities themselves.

Social Costs:

Food waste contributes to higher food prices, disproportionately affecting lower-income individuals and potentially leading to nutritional deficiencies. Micronutrient deficiencies can lead to both visible and severe health conditions, as well as more subtle reductions in energy, mental clarity, and overall ability. These deficiencies can subsequently cause poorer educational performance, decreased work productivity, and an increased vulnerability to other health conditions and diseases. Only part of the population has sufficient access to food, some even surplus, while others do not have access to buy quality food. Studies have shown that the essence of a satisfying and fulfilled life lies not in the quantity of commodities possessed, but in rich social interactions, gratifying employment, and adequate time for oneself.

When combining these factors, the FAO projects a total annual cost of $2.6 trillion from America’s food waste.

Economic Benefits of Reducing Food Waste

Reducing food waste can lead to significant economic benefits for both households and communities. By minimizing food waste, families can save a substantial amount of money annually. The $1,600 saved by an average family of four could be redirected towards other essential needs or investments. Meal planning, taking inventory of your kitchen and creating grocery lists are a few ways to decrease the amount of money you spend on food waste. Taking these steps before going grocery shopping also helps you avoid buying things you don’t need. With the amount of food waste reduced and families spending less on food, it can stimulate local economies through increased spending or saving, boosting the community economy.The economy within the community can also improve as there is a possibility of employment opportunities arising. Initiatives focused on food waste reduction and redistribution can create new employment opportunities in areas such as food recovery, composting, and innovative food preservation technologies.

One way food waste can be reduced is through the Food Date Labeling Act (FDLA), this act aims to address confusion around date labels on food products and reduce unnecessary food waste. By establishing a standardized national system that uses only two clear labels: “BEST if used by” for quality and “USE by” for safety. By eliminating ambiguous “Sell By” dates and clarifying label meanings, the FDLA could significantly reduce food waste—potentially diverting 398,000 tons annually and providing an economic benefit of $2.41 billion. This initiative not only helps consumers save money by preventing premature food disposal but also encourages food donations and enhances overall food security.

By implementing these strategies, households and communities can significantly reduce food waste, leading to substantial economic savings and improved public health outcomes. The ripple effects of these actions can contribute to a more sustainable and equitable food system, benefiting both people and the planet.

By: Marie Adant, Summer 2024 Intern

Preface

As an intern this month [Summer 2024] at Foodrecovery.org, I wanted to dedicate a blog post on food policy implementation from both sides of the Atlantic. This interest dates back to the beginning of my internship, where my missions focused on conducting outreach in California and attending conferences on the advancements of its state food and environmental policies. Week by week, I
started gathering more facts and observations about food policies in the United States (US), extending to the Midwest. Having had some previous knowledge of the French food system and
currently taking political science courses, this blog post is thus a capstone project of bits and pieces I have gathered on the subject.

Introduction

It is commonly assumed that food waste from country to country depends on people’s cultural perception of food. This idea can mean differences from portion sizes, to the conception of food in an anthropological sense. When it comes to facts, French people indeed tend to waste less and this could be reattached to a more philosophical approach to food. Many French people indeed take a lot of pride in taking five-hour meals with their families on the weekends, so much so that they have demanded it to be enshrined as part of the UNESCO World Heritage in 2010 (Reinier, 2007). If you think that French people may have too much pride in their culinary culture, which explains why they waste less food, this assumption is a good place to start. On the other side of the Atlantic, the US, like many other countries whose culture has been influenced by Protestantism, holds a different approach to food.

In other words, while the French tend to live to eat, Americans tend to view food as a means to live. One can link this to the conclusion that Max Weber makes in The Protestant Ethic and the Spirit of Capitalism (1904), in which he argues among other things, that the protestant work ethic of early settlers (namely Puritans) contributed to the development of capitalism. Indeed, initially, Protestantism incentivized its followers to follow a modest lifestyle, centered on work, and put aside luxuries such as expensive clothes, entertainment, art and arguably—food, as feasts were framed as lavish (Weber, 1904). Although in the early stages of Protestantism in the US, materialism was discouraged, accumulation of capital certainly was encouraged. Progressively, some stances against materialism disappeared, as people started spending more of their capital and kept the same work culture. Nevertheless, contrary to people from countries that have been historically tied to Catholicism, namely France, Americans tend to value food differently and arguably less as underlined by their time spent eating daily, which is only half compared to the French (McCarthy, 2020). As food has started getting overproduced in abundance as an effect of capitalism, Americans gradually consumed more, but also wasted more of it, as it became seen as less significant of a resource.

Context

Today, the average American wastes 325 pounds per person per year while it is only 138 pounds of food for the French (Recycle Track Systems, 2024; Notreenvironnement, 2024). But what may cause this gap? Although we have seen that history and culture play a big role in explaining it, it can be easy to start guilt-tripping individuals for their lack of sensibility towards food waste rather than environments, as well as political and economic systems. Although individuals are supposed to be held accountable for their actions, it is crucial to remember that it may be shifting the focus elsewhere from the roots of the problem. Different cultural environments may make it difficult for some people to waste less food due to bigger portion sizes, or misleading expiration dates such as the US’ confusing distinction between “use by” and “best before” labels. Plus, it is counter-productive to guilt-trip individuals, especially when most of it can be put down by governments who control policy, as well as, firms who control food labels and packaging. Given that humans are generally not comfortable with change (and taking the blame, for that matter), it is further key for governments, hand-in-hand with firms to facilitate nudges that would de facto enable more collective change. One example could be France’s policy on the ban of single-use plastic tableware, namely in fast food restaurants passed in 2022. Given that an estimated 55% of the single-use plastic tableware was used while people were eating in, which meant that transitioning to reusable tableware and making it part of the law, made it gradually widespread and facilitated consumers to collectively waste less (Chrisafis, 2022).

Although it may seem obvious to some it is important to highlight that instead of playing a never-ending blame game, the focus should be on cooperation in policy-making and implementation. Thus what other elements, other than culture, can play a role in the amount of food waste in a country? The implementation of the Californian policy of SB-1383 (2016) and the French policy of the “Loi Garot” (2016) can be interesting case studies.

A brief transatlantic comparison of policies

At first sight, these policies, which both tackle food waste, have a lot in common. The “Loi Garot” was first introduced in February 2016, as a result of wanting to be pioneers in the world on the matter of food waste generated by businesses and showcasing their environmental awareness to the world. In California, SB-1383 was passed in the California legislature in September 2016 and started getting implemented in January 2022. While the Loi Garot rather emphasizes the idea of preventing and repurposing, in addition to donating, California’s SB-1383 focuses mainly on donating, which has a more gradualist approach, by setting goals during the timeline of the policy’s full implementation. In both instances, food-generating businesses are supposed to collaborate with non-profits to prevent food waste. Although both policies are similar, since they started being implemented (2016 for France and 2022 for the US), the Loi Garot has been more efficiently implemented.

In France, it has been declared that 94% of businesses are complying with the law in 2021 with 23% of non-profits receiving more food than in the pre-Loi Garot period (Phenix, 2021). In addition, they have also decided to clarify expiration dates for consumers to better determine when to throw away their food. In the meantime, California has continued setting goal after goal, from having a “20% increase in food recovery for 2025” or having a “75% reduction in organics disposal” since 2021, and is combating food waste successes after another rather than quickly (Calcities, 2024).

The politics of food policy

It was over a Zoom meeting, at noon at the end of May. During the beginning of my time at Foodrecovery.org, I was encouraged to take part in the monthly Alameda County (CA) Food Recovery Stakeholder Network conference with a couple of other non-profits from California and the rest of the US. As I came to acquaintance with virtual Californian ice breakers and then, the StopWaste organization’s PowerPoint on the data of food donations in Alameda county, I thought to myself: why should volunteers still need to advocate for more food donations, cold emailing and calling business, when a bill on the matter has been passed by the California State Legislature? From my experience during the first week of my internship, I realized that it seemed as if non-profits were filling in the government’s work on the matter, making sure as many food-generating firms were complying with state law. Perhaps another hypothesis could be that because of France’s more general emphasis on social welfare, or government intervention to help causes such as poverty, their policy on food waste was being passed faster.

The financial incentive argument

What may also slow down the implementation of the policy may also be financial incentives. Indeed, in California, fines for not complying with SB-1383 remain a lot lower than the ones in France. While a business in California not complying risks $50-$500 (depending on how many violations occurred), in France a business risks from around $4282 to $11,429, in addition to removal of tax benefits in the future (FoodRecovery.org, 2024).

When the shape of the state comes into play

The shape of the state, or in other words, how a country geographically separates its powers, may also be what slows or accelerates the implementation of policy. Indeed, France organizes its state with Unitarianism, in which the government is centralized and where only one level of government is necessary for decision-making. In this organization which dates back to the French Revolution, the regions simply apply decisions from the centralized state. In other words, because it is one of the most centralized states in Europe, it is easier for France to apply its food policy nationwide, as attested by the data from above.

This reality is the case because the US uses federalism, a geographic separation of powers in which there are two levels of decision-making, the state and the federal level. With this system that dates back from the Philadelphia Constitutional Convention (1787), states simply have complementary powers to the federal state. The complementary powers include the categories of health, education, and environmental issues, to which SB-1383 belongs. This principle of federalism means that it may be trickier for governments to make changes at a state level because they need to conduct continuous legal reviews with federal law. In other words, for change to truly happen fast enough and at a wider scale, federal law should change first as it has supremacy over state law. Therefore, the goal of my argument is to prove that the US federalist system may explain why there is both a slower change at state and national levels.

Finally, regardless if a country is unitarian or federal, lobbies and even some disguised as non-profits are actively rooting against change. Sometimes creating monopolies, these entities are sabotaging small wins by advocating in political institutions, whether in Washington D.C. or in Paris. This observation that can be made both in France and the US can be an interesting starting point for future qualitative research and is an area I have not yet explored here.

Conclusion

The efficiency of food policy implementation is thus the result of long cultural and historical heritage. From France’s long culinary and Catholic tradition to the US’s heritage of overproduction partly originating from Protestantism, it is clear that unless systems change, policies have to be created around, and according to the political institution system in which they lie. Today systems are different and none is perfect which means different outcomes in terms of food recovery appear. Because of its highly centralized political institution system and more favourable cultural context towards food, France implements faster than the US food policy.

Bibliography

Calcities. “SB 1383 Implementation.” Accessed June 25, 2024. https://www.calcities.org/advocacy/policy-areas-and-committees/environmental-quality/s b-1383-implementation

Chrisafis, Angelique. “Ban on Single-Use Restaurant Tableware Hailed as Fast-Food ‘Revolution’ in France.” The Guardian, 28 Dec. 2022. The Guardian, https://www.theguardian.com/world/2022/dec/28/france-ban-on-single-use-restaurant-tableware-hailed-as-fast-food-revolution.

McCarthy, Niall. “Infographic: Where People Spend The Most Time Eating & Drinking.” Statista Daily Data, 31 July 2020, https://www.statista.com/chart/13226/where-people-spend-the-most-time-eating-drinking

Notreenvironnement. “Parmi les déchets alimentaires, que gaspille-t-on vraiment ?” Notreenvironnement, June 24, 2024. https://www.notre-environnement.gouv.fr/

Phenix. “Loi anti-gaspillage en supermarché : qu’est ce que la Loi Garrot ?” Phenix pro (blog), September 9, 2021. https://www.wearephenix.com/pro/loi-garot-sur-le-gaspillage-alimentaire-quoi-de-neuf/

Recycle Track Systems. “Food Waste in America in 2024: Statistics & Facts | RTS.”, Accessed June 25, 2024. https://www.rts.com/resources/guides/food-waste-america/

Reinier, Damien. UNESCO – Gastronomic Meal of the French. 2007, https://ich.unesco.org/en/RL/gastronomic-meal-of-the-french-00437.

Foodrecovery.org. “SB-1383: California’s Short-Lived Climate Pollutant Reduction Strategy | FoodRecovery.Org.” Accessed July 17, 2024. https://foodrecovery.org/legislation/sb-1383-californias-short-lived-climate-pollutant-reduction-strategy/.

Weber, Max. The Protestant Ethic and the Spirit of Capitalism. Routledge | Taylor and Francis Group, 1904.

By: Grace Hoening – Former Social Media Coordinator

It’s not every day you meet someone who radiates passion and purpose, but that’s exactly what you’ll feel when you sit down with Emily, Director of Florida Operations.

As a driving force behind FoodRecovery.org’s efforts in Florida, Emily dedicates her time to ensuring that no meal goes to waste and that every possible resource is channeled toward those in need. In this interview, she offers a unique glimpse into the powerful impact of food recovery. 

Emily shares a story that’s deeply close to her heart—a story about the powerful, life-changing work FoodRecovery.org is doing with Orange County Public Schools in Florida.

What is it like working with a school district?

In 2021, we started working with Orange County Public Schools in Florida. Like most things, it began small as a pilot program, and has expanded to 30 schools that frequently donate. The impact has rippled through the community in ways we never imagined. I received a heartfelt message from Karima, who works with the Istiqaamah Foundation in Orlando. Her words captured the essence of why this work matters so much:

“I wanted to thank you so very much. You are amazing at what you do. Thank you so much. I’m so happy the children are going to get these drinks this weekend at our school. It is a school that teaches ethnic minority children the English language, those who are coming from different countries and to teach special needs children. And [we] also educate their mothers who are coming from different countries, so I know it will be used. Thank you so much.”

Reading this, I was overwhelmed with emotion. This is why we do what we do. To know that the food we help recover is nourishing children and their families—it’s everything.

What’s different about working with a school district compared to other food donors?

School districts are incredibly fast-paced, and it’s rewarding to get the kitchen staff on board and into the regular habit of donating. Watching schools embrace food recovery has been one of the greatest joys of my career. The kitchen staff at these schools work tirelessly to feed their students, yet they still find the time and energy to gather food from share tables and donate it through FoodRecovery.org. Their dedication is nothing short of inspiring.

Frank, the Food Service Manager at Avalon Middle School, was one of our first champions. He was hesitant at first but quickly became an advocate. He told me:

“While I was reluctant at first to try something new, I said, ‘Let me give it a try.’ As soon as I found out how easy and quick it was to use FoodRecovery.org and input the information, it took less than 5 minutes, and their response time was so quick on getting a pick-up for the items.”

Hearing this from Frank reassured me that we were on the right path—making it easy for people to do good.

What is it like having such a large group of people working together in Florida?

It’s inspiring, to say the least. Our network of reliable drivers is the backbone of our operation, ensuring that food reaches those in need swiftly. Sometimes, I watch a post go out and within minutes it’s claimed, all thanks to the incredible community we’ve built. Our drivers are not just employees—they’re partners in this mission, showing up every day, often sitting in traffic, all to ensure that no food goes to waste. Their commitment is a constant reminder that we’re in this together.

What’s it like living in the community you’re serving?

Living in the state I’m serving allows me to connect with people face-to-face, not just through a screen. There’s something so fulfilling about meeting the people we’re helping and seeing the impact of our work firsthand. I helped start the Florida Food Recovery Coalition, which brings together partners from all across the state to collaborate and strengthen our food recovery network. It’s amazing to be a part of something so much bigger than myself.

How does your previous job connect with what you do today?

My time at the University of Florida/IFAS Extension, Family Nutrition Program, gave me the opportunity to build relationships with research farms, one of which is about an hour from my home. This farm gleans its harvest and donates it through us, even though they can’t sell their produce. I’ve had the privilege of going out to harvest the donated produce, alongside partners like the Society of St. Andrew. I’ll never forget picking strawberries—delicious, sun-ripened strawberries that I might have tasted a few too many of (but don’t tell!). It’s these experiences that fuel my passion for food recovery.

Is there anything new and exciting coming up?

I can’t wait for this upcoming school year. We’re planning to expand and support more organizations like the Istiqaamah Foundation. More schools are donating each year, and more nonprofits are signing up with us to claim these donations. It’s thrilling to see how quickly we can get food from schools to those who need it most.

By: Grace Hoening, former Social Media Coordinator

As a young female professional it is hard to go to conferences and get taken seriously. It’s hard to sit back and listen to people who “know more” tell you things that you already know. Now don’t get me wrong, every conference I go to, I do learn more but that doesn’t mean I don’t have to jump through hoops to get there. I have to make sure I’m dressing the part because otherwise I’m not being professional enough. That doesn’t just mean looking nice, that’s business casual leaning towards the side of business professional because what I lack in age I need to make up for in how I look. I also can’t be taking notes on my phone, because “Gen Z are glued to their phones and it’s the only thing they know.” It’s never impressive where I’m at in my career or that I get to attend conferences and represent my organization. It’s cute that they trust little ole me in this kind of setting. As a young professional woman, it is so easy to feel like I am not enough. That is so discouraging.

While I wish this was an incident that happened once, I have countless memories of conferences I’ve attended that have made me feel less than enough. I have sat in rooms where older generations have said “Gen Z are the most connected but least able to make relationships,” and there are so many more instances too. I struggle with people telling me “Gen Z are the future!” because we are not. Gen Z is the generation of people born between 1997 and 2012. That is an age range of 13 to 27 year olds, making over half of us adults.

While I do not have the same experience as people older than me, that doesn’t mean I don’t have anything to bring to the table. I sat in a room where everyone laughed when a presenter made a joke about how Gen Z doesn’t know what a Rolodex is. And yes, I didn’t know what that was, but with a quick google search I can learn what that is and teach you how to use LinkedIn. My lack of knowledge of a staple office supply in the 80s does not discredit all the abilities I do have.

At a conference I attended there was a presentation all about Gen Z. Some highlights of the presentation included how we are passionate about what we believe in and how when we find a cause or organization we want to support, we will be devoted to the mission. It might take us a little bit to get on board as we always do some digging before we go all in, but we know our way around the internet and know how to find something that both matches our beliefs and is credible. We were described as loud and proud. The presenters said we have a lot to say and good insight, people just need to listen. These are all great things, throughout the entire presentation, there was not a negative thing said about us. They were so close to nailing this presentation, yet so far. The youngest person on stage had “proud elder millennial” in their LinkedIn bio. This really screamed practice what you preach. I’m not saying Everyone in the panel had to be born before 1997, I’m just saying it would have been nice to see myself represented on stage.

If you want us to feel welcomed, think about the spaces you’re inviting us into (or excluding us from.) I love it when I feel empowered, but if it’s backhanded, I would argue it’s worse than if you would have just done nothing. We want authenticity, not some fake apology with a lack of empathy to cross it off your to-do list. As a 20 year old, there were places and spaces I legally couldn’t enter. That’s okay, just because I can’t drink doesn’t mean I can’t have fun whether that be going bowling, or spending time with people I care about. While I couldn’t drink, that doesn’t stop people around me from having alcohol. And again, there’s nothing wrong with that. The problem comes in when parts of a conference supposedly empowering Gen Z is held at a rooftop bar with a strictly 21+ policy. It’s an issue when before said event the hosts are describing the beautiful view and how “everyone is invited” when I know I’m not. And you have to bring it up more the next day because of how much fun it was. But don’t worry, I was told, you’ll have other time to network. Yes I did, from 8-9 in the morning as people are starting to drink their coffee and not ready to talk to people let alone network. And nobody did talk to us between 8-9 each morning, even when we tried networking and building connections. There was a little bit more time when we got to network, and when someone asked “not to be rude, but how old are you?” it was followed by “well it’s an open bar, so I don’t think they would check your ID if you wanted to get something to drink.” I don’t want a drink, I want a seat at the table.

I went to my first conference as a professional when I was 16. Not only was I invited, but I was also one of the presenters. FoodRecovery.org saw my potential and gave me an internship. They saw my passion and valued my voice. FoodRecovery.org believed in me and gave me a seat at the table. They believe in young people. 

If you want Gen Z in your workspace and you want to empower them, take a good look at yourself. Are you giving them an environment where they are heard and listened to? Are you giving them the respect they deserve? Are you making them feel welcomed and not excluded?

I have come to a point where I never share my age or the fact that I’m still in school with people in professional settings unless they bring it up first. It sucks when people discredit me because I haven’t finished my undergrad or because I’m not qualified because I’m young. I’ve been working with FoodRecovery.org for 6 years. That’s longer than other participants have worked with their organization, but I’m “less than” simply because what I have in experience I lack in age. I’ve been a part of a team who in 2024 recovered over 81 million pounds of food. It was through young innovative minds that we were founded and thanks to young innovative minds that we can continue to grow and develop.

I didn’t get to where I am today because I knew how to behave and when to sit down and let the more important people talk. I’m here because I know when to advocate for myself and I know my entire team supports me. I know they have my back when I am treated less than and I know that they will encourage me to speak up. In fact, I wrote this blog post because they encouraged me to share my experience with the hopes that conference organizers and alike, will keep in mind that the drink does not matter as much as the seat. 

So yes, I don’t want a drink, I want a seat at the table. 

We, Gen Zers, want a seat at the table. 

By: Maggie Anderson, Intern

We are in an era of rapid urbanization and growing concerns about food security. Two innovative approaches are emerging as powerful allies in the fight against hunger and waste: urban farming and food recovery. As cities struggle with the challenges of feeding their populations sustainably, these initiatives are proving so they can work to create a more resilient and equitable food system.

The Rise of Urban Farming

Urban farming, also referred to as urban agriculture, has had a significant surge in popularity over the past few decades. Urban farming can be in various forms, ranging from community gardens tucked between buildings to advanced vertical farming systems. Initiatives such as these, bring food production closer to consumers, reducing transportation costs and carbon emissions while providing fresh, locally-grown produce. The benefits of urban farming extend beyond just food production. The green spaces foster community connections, educational opportunities, and contribute to improved air quality and urban biodiversity. 

Food Recovery Programs: Tackling Waste and Hunger

On the other hand, food recovery programs aim to address food waste alongside food insecurity. These programs aim to collect and redistribute surplus food that would otherwise go to landfills, channeling it to those in need. Food recovery can take many forms, from collecting excess produce from farms to rescuing unsold items from grocery stores and restaurants.

Diverting edible food from landfills, these programs not only feed individuals facing food insecurity  but also reduce greenhouse gas emissions associated with food waste decomposition. The impact is significant: in the United States alone, an estimated 40% of food goes to waste, while millions of Americans face food insecurity.

A Symbiotic Relationship

Urban farming and food recovery share common goals, improving food access and reducing waste. Urban farms can contribute to food recovery efforts by donating excess produce to local food banks or community organizations. This ensures that no food goes to waste and helps provide fresh, nutritious options to those who might otherwise lack access. In contrast, food recovery programs have the ability to support urban farming by providing compost from recovered food waste, helping to enrich soil and reduce the need for chemical fertilizers. When these initiatives collaborate, they create a strong synergy that boosts their individual impacts.

Case Study: Urban Symbiosis in Action

A prime example of this symbiotic relationship can be found in Aurora, Colorado, where James Grevious’ Urban Symbiosis project is “focused on building a fair ecosystem and food system  that cultivates long-lasting community relationships through a wide variety of resources, events, and healthy locally grown food”.

Challenges and Solutions

While urban farming and food recovery hold great potential, they also face significant challenges. In an article written by Sepehr Achard about the challenges and benefits of urban growing found that some of the unique challenges are present due to “factors like restricted space, poor soil quality, and increased pollution levels. Moreover, urban farming tends to be costlier due to the exorbitant prices of land and resources.”

However, July 2024 the U.S. Department of Agriculture (USDA) announced it is investing $5.2 million to create 17 new grants that support urban agriculture and innovative production. This will help community gardens and nonprofit farms to improve and flourish. It aims to reduce food insecurity by boosting production and accessibility in its community. Along with tackling food security, it aims to improve employment opportunities, education, and even help in navigating the complex world of business planning and zoning regulations. 

Community Impact and Social Benefits

By engaging community members in growing and recovering food, these programs foster food sovereignty and strengthen social ties. Grassroots involvement is key to creating sustainable change in urban food systems, empowering communities to take control of their nutritional future while building stronger, more resilient neighborhoods. 

It also has a health impact on the community. It creates a consistent supply of fresh local foods for residents. Additionally, promotion for fruits and vegetables increases. Those enrolled in gardening programs, especially the youth, are more willing to try new foods that they harvest. Gardening and farming activities also promote physical activity, time spent outdoors, and cognitive stimulation by engaging with nature. Studies have shown that the routine of farming and/or gardening and the goal-oriented tasks have shown to support positive outcomes in drug and alcohol rehabilitation programs. Community outdoor activities can improve mental health as they provide a relaxing, stress-reducing environment while also creating a sense of belonging. 

Conclusion

As we look to the future, it’s clear that the symbiotic relationship between urban farming and food recovery will play an increasingly important role in feeding our growing urban populations. By supporting these initiatives and implementing them in our own communities, we can all contribute to building more resilient, sustainable cities. Whether you’re a city planner, a community organizer, or simply an individual looking to make a difference, consider how you can support urban farming and food recovery in your area. Together, we can cultivate a future where no one goes hungry and no food goes to waste.

By: Allie Wilson – Director of Northeast Operations

Hello from Allie at FoodRecovery.org. I’m sure your inbox is filled with messages from organizations like ours describing the impact of recent federal decisions and before you scroll on, hear me out. 

We wanted to take this opportunity to have a frank conversation regarding hunger in the US.

Since 2020, food pantries and food banks across the country have seen a drastic increase in people needing food assistance. In meetings with our community partners in 2021, it seems like we were always hearing that local pantries were seeing more people in need of food than ever before. My own community of Monmouth County, NJ, has seen a 25% increase in people facing food insecurity between 2019 and 2022.

While we have been facing increased food insecurity since the COVID-19 pandemic, the issue has been further exacerbated by the current administration.

The rising cost of living, unexpected increase in interest, tariffs that will actively impact the everyday consumer, bird flu causing the price of eggs to increase, and other barriers, has made food insecurity a reality for many Americans who were previously food secure. 

Even farmers are facing challenges that will further food access barriers. Farmers are facing financial uncertainty due to the government funding freeze, making it even more difficult for them to produce food and maintain a livelihood for themselves and their families. Since about  half of farmworkers in the US are undocumented, farms are forced to meet demand while their workforce diminishes due to threats of mass deportation. These factors and others will further raise the price of food and, you guessed it, cause even more food insecurity.

On top of the issues mentioned above, organizations that have been fighting hunger are facing significant challenges as well.

Like many nonprofit organizations, FoodRecovery.org relies on grant funding to run our programs. Each year, we apply to many grants to raise enough money to continue and expand our food recovery work across the country. We have received funding from government grants through the Environmental Protection Agency (EPA) and previously received funding from the United States Department of Agriculture (USDA). According to a recent study by the Urban Institute, 2/3rds of nonprofits surveyed received at least one government grant or contract. Funding from government institutions allows nonprofits nationwide to function, allowing us to continue providing millions of pounds of food to communities in need across the country.

Unfortunately, due to the recent government funding freeze, we and our partners across the country are in a lurch. While a judge recently overturned this decision, we still cannot access the funding that was previously granted to us. The government website where we submit receipts and invoices to is not working. This creates a lot of uncertainty in our work, taking our attention away from providing food to our partners across the country and making us focus on fundraising and other grants while we wait for the governmental grant portal to work. It’s inefficient, stressful, and keeps us away from our mission.

As we continue to face these challenges, we at FoodRecovery.org are further leaning into our connections across the country to provide support where we can. Now every community is a community in need. Every community. 

And in moments like these, communities come together and collaborate to overcome their struggles. We’ve witnessed it during the COVID pandemic, and we see it today as we fight record breaking levels of food insecurity. 

FoodRecovery.org isn’t just about FoodRecovery.org. It is about individuals, families, households, shelters, food receiving partners, and so many more. Foodrecovery.org is an ecosystem of people who care for one another, and work relentlessly so that no child, no family, no one, lives in food insecurity, not today, not ever. 

Our work is even more crucial now. Providing food to organizations across the country, to community fridges, shelters and food pantries in our neighborhoods and yours, that serve people like you and me who may be facing food insecurity. Now more than ever, we are looking for support from our community.

If you would like to support FoodRecovery.org, please check out our general fundraising page. 

Financial donations go towards the transportation of food donations, logistic coordination of food donations across the country, and more. If you aren’t in a position to donate financially, you can help us by spreading the word about FoodRecovery.org via social media- you never know who can reach through a post! 

Lastly, if you’d like to donate your time and volunteer with us, reach out to us at hello@foodrecovery.org.

Let’s continue to confront food insecurity through collaboration and community!