Cambridge Sustainable Food CIC’s Post

"None of us ever say, let's just keep our trash. We are paying for this on a daily basis. So when I realized that, I realized that this was not going to be new-found spend for these businesses." - Jasmine Crowe-Houston, founder of Goodr Also from Crowe-Houston: "They're already paying waste management. Mind you, the waste industry is a trillion-dollar industry." Jasmine Crowe-Houston is a social entrepreneur and the founder of Goodr, a B Corp based in Atlanta, Georgia that collects surplus food from organizations and companies and redirects that food to nonprofits who distribute the food to people experiencing food insecurity. (from the program website) On why she chose to set up Goodr as a for-profit entity: "I think the nonprofit was going to be a much harder old guard to get past 'cause everybody always donates to the food bank. It's all we ever know. We've been doing canned food drives since we were 8. Our kids are still doing it in school now. And I felt like I was going to be spending a lot of time trying to gain respect. The biggest piece that I saw, though, was that businesses were already paying to throw this food away. So this was not new found spend." As part of her promotional messaging, Crowe-Houston reminds executives that using the Goodr service is a way they can meet their triple bottom-line commitments without significantly increasing expenses: "What I used to do is I would go to the websites of the big hotel groups, the big food groups and I would look at their sustainability reports. This is how I got the airport as a customer. And I went to them, and I said, hey, you know, 27% of - I'm looking at your waste tonnage, and 27% of this, according to the EPA, is food. You guys are sitting in College Park. Sixty-four percent of the children in this city are living in poverty, and all this food is going to waste. So I think so much - it was really about making people keep their promises. You know, like, hey - I won't say the hotel group. But I was, like, hey, you guys said you're going to cut food waste in half by 2025. This is in two months. Like, why have you guys not started?" (From Ted Radio Hour program website) Agency (主体性) + Purpose (志) + Growth (成長) + Connection (繋がり) + Contribution (貢献) = Meaning (意義)

𝗛𝗼𝘄 𝗶𝘁 𝘀𝘁𝗮𝗿𝘁𝗲𝗱: one fridge sharing surplus food in 2017 𝗛𝗼𝘄 𝗶𝘁'𝘀 𝗴𝗼𝗶𝗻𝗴: 18 million meals in 2023 🤯 A community fridge is a space that brings people together to share food, meet up, learn new skills and prevent fresh food from going to waste. 🍓 Since launching that first fridge in Swadlincote, Derbyshire in 2017, we've hugely scaled up the Community Fridge Network. In 2023 the network:   • Included over 650 fridges • Gave out over £1m of funding • Was visited by over 600,000 people • Saved 7,650 tonnes of surplus food going to waste ...and so much more! But the network can’t be captured in numbers alone. I'll drop the impact report in the comments so you can see some of the stories that really bring it to life. 📖 And if you’d like to find out more about how you can support the Community Fridge Network in 2024 and beyond, talk to our team 👋 ++ P.S. I'm CEO of environmental charity Hubbub. We create campaigns with business, government and civil society that inspire environmental action. Follow me - Alex Robinson - for insights on environmental change, leadership and more. #environment #sustainability #foodwaste #community  

If you’re curious about what We Don’t Waste does, this article offers a great explanation!

Local food businesses are stepping up and out, transforming surplus food into lifelines for families across our region. Launched last year, SBN’s Food Saver Challenge, funded by the NRDC Food Matters Initiative, supported nine businesses in a competition to reduce food waste and fight food insecurity. 🌱 With community partners like Sharing Excess, #PhillyFoodRescue, ClearCOGS, and more to support these businesses, the challenge was able to: ✅ Donate 5,856 pounds of food (worth $82,867!) ✅ Divert 79,043 pounds of organic waste — equal to the weight of 3 school buses ✅ Feed over 700 families using nearly 3,000 rescued meals We’re excited to share our most recent op-ed with the Office of Councilmember Jamie R. Gauthier on how these efforts can become permanent, sustainable solutions. 💡 Read more in The Philadelphia Citizen: https://lnkd.in/eDMb3dU7 #SBNGreaterPhiladelphia #FoodSaverChallenge #SustainablePhilly #SupportLocal

Meet Food Hubs: 100 reasons to love community climate action 💚 Food is at the heart of nearly everything that matters. ↳ Climate, culture, health, trade... you might as well start with food. Our Food Hubs were born out of Hubbub’s Community Fridge Network. The community fridges were created as social spaces where good spare food could be shared among the community. Then the amazing volunteers that run them extended them to be SO much more. For example: 🪴A community garden, where visitors can practice English as they learn to grow. 🥒Cooking workshops that combine produce grown from the garden with spare food from the community fridge. 🥣 Shared community meals from homemade and donated food. Food Hubs were tackling social isolation, food poverty, sharing skills, and reducing food waste. We wanted to support more fridges to become hubs. Last year, with the support of Starbucks, we introduced grant funding to extend 100 community fridges into official Food Hubs and help them do more. Swipe to see the 4 key benefits Food Hubs are offering. ⬇️ And if you want to talk about how Hubbub can help your food business make an impact, do get in touch. ✉️ ++ P.S. I'm CEO of environmental charity @Hubbub. We create campaigns with business, government and civil society that inspire environmental action. Follow me - Alex Robinson - for insights on environmental change, leadership and more. #environment #sustainability #food #foodwaste #community

On World Environment Day we are delighted to officially launch the AIB Community Meals Programme. FoodCloud’s mission is to fight food waste and food insecurity in support of the UN Sustainable Development Goals on hunger and responsible production and consumption in order to help prevent further climate breakdown and alleviate poverty. This new service, which offers ready to eat meals to our community partners, will increase the amount of food we can rescue and reduce food waste within our own operations. It will be especially valuable to charities that are limited in terms of cooking facilities, resources and culinary skills. The meals will be prepared at the FoodCloud Kitchen in Clondalkin, Dublin, with support from AIB’s volunteers and it is a great opportunity for these individuals to be inspired to take practical action to reduce food waste in their own homes, and will enable them to share FoodCloud’s vision - a world where no good food goes to waste - with their families, friends and colleagues. The projected impact of the programme from 2024 - 2026 is the provision of more than 200,000 meals, which will prevent an additional 100 tonnes of surplus food from going to waste. Read the full article on the programme by Iseult Ward and myself on the FoodCloud website - https://lnkd.in/e---26yF #FoodCloud #Sustainability #FoodRescue #ZeroWaste #ZeroHunger #CommunityImpact #foodlossandwaste #sdg12.3 #sdg2 #WorldEnvironmentDay2024

🌍🍽️ Happy #WorldFoodDay! Today is about taking action to build a world where everyone has access to safe, nutritious food. Here are some ways YOU can get involved: 1️⃣ Reduce Food Waste: Plan meals, use leftovers, and compost food scraps. 2️⃣ Support Local Farmers: Buy seasonal and local produce to boost the local economy and lower your carbon footprint. 3️⃣ Grow Your Own: Whether it's a small herb garden or a vegetable patch, growing your own food is rewarding and sustainable. 4️⃣ Get Informed: Learn about the food systems and spread awareness about food security. 5️⃣ Donate: Help those in need by supporting food banks or community kitchens. Together, we can make a difference. Let’s work toward better food systems for a healthier, more sustainable future! 🌱🍎 #FoodSecurity #SustainableFarming #ZeroHunger #NoFussMealsForBusyParents

🌍 It’s #WorldFoodDay, a great opportunity to reflect on the importance of food resilience, food accessibility, and waste reduction. Globally, 733 million people are facing hunger, and this issue is becoming more pressing in Aotearoa. In Pōneke, we’re lucky to have an ecosystem of organisations that tackle food waste head-on while providing essential support to our vulnerable communities. These groups aren’t just feeding people – they’re contributing to a sustainable, resilient food system. We'd like to use today occasion to thank Wellington’s food heroes and celebrate their mahi. 🙌 Kaibosh Food Rescue partners with over 90 businesses, distributing surplus food to 150+ charities and community groups – providing 11.5 million meals and redistributing over 4 million kilograms of kai. 🌱 Kaicycle Incorporated turns food waste into rich compost, helping to grow nutrient-rich produce in the city. Their community composting and urban farm initiatives are transforming how we manage waste and grow kai in urban spaces. 🥕 Seeds To Feeds has facilitated 200+ community events, encouraging Wellingtonians to grow, share, and celebrate locally sourced food, fostering stronger neighbourhood connections through kai. 🍽️ Everybody Eats NZ serves more than 25,000 chef-prepared meals annually, all from food that would otherwise go to waste. Their inclusive koha dining model makes food accessible to everyone, while reducing food waste. 🍲 The Free Store on Willis Street ensures surplus food from local businesses reaches those in need, building a culture of generosity and inclusion. 🍜 Compassion Soup Kitchen has been serving the community for over a century, preparing over 6,500 meals a month for Wellington’s most vulnerable residents. The Council is proud to support many of these organisations, but they wouldn’t exist without the tireless work of volunteers. Do you know someone who is doing amazing work in food waste or volunteering at these organisations, or one like these? Give them a shout-out in the comments below, they deserve it. 💛 👉 Read more: https://lnkd.in/guWQuzss 📷 Jenn Hadley #WorkingforWellington #OurWellington #TōtātouPōneke

As the busiest time of year for the hospitality industry, Christmas also sees a dramatic increase in food waste. Natalie Pearson, Associate Lecturer in the Hospitality, Tourism and Events subject area in Oxford Brookes Business School, delves into the factors behind this issue and offers solutions for businesses and homeowners to reduce the waste. 🍗 Donating surplus food 📈 Managing stock more efficiently 🍽 Managing portion sizes Read more: https://bit.ly/4grxdil #Hospitality #Sustainability #FoodWaste #Christmas

Are you planning to host an event for your organization? Make sure to add an extra column on your checklist for food waste—a small step that can make a big difference. I’ve seen the impact firsthand of food waste in the hospitality industry. Take a look at the image below: 35 kg of fish curry—just one item—is going to waste from an small event. If this can happen at a small event, imagine the scale of waste at larger gatherings. It’s not just the responsibility of organizations like Zero Waste Scotland or WRAP —it’s all of ours. Together, we can raise awareness and make a difference. Here are some simple steps to help minimize food waste during an event: For Organizations Hosting Events: Set Waste-Reduction Goals: Partner with caterers who prioritize sustainability, and allocate part of your budget to reducing waste. Request Portion Samples: Ask caterers for sample platters to help estimate portions and prevent over-preparation. Encourage Mindful Portions: Use small reminders at food stations for guests to take only what they’ll eat. Plan for Donations: Work with local charities to ensure leftover food reaches those in need. For Venues & Caterers: Use Smaller Serving Trays: Refill smaller trays as needed to avoid over-serving and keep food fresh. Track Leftovers: Record uneaten quantities to improve planning for future events. Reducing food waste is everyone’s responsibility. Together, we can make a difference. #FoodWaste #HospitalityWaste #Sustainability #CircularLiving #CircularEconomy #NetZero #SocialResponsibility #WasteResearch