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Large-Scale Efforts to Stop Food Waste

Mom's Pumpkin PieHow much food goes to waste each year? One source gives the global figure as 200,000 tons, another source claims the same amount is wasted each year in the United Kingdom alone. Obviously, we’re dealing with a lot of educated guesses. In the United States, a somewhere from 30 to 40 percent is wasted, depending on which authority is speaking. Allegedly, 30 million tons of food wind up in American landfills each year.

Komal Ahmad asks us to imagine a football stadium filled to the top like a gigantic bowl—because that’s how much food goes to waste in America in a single day. While a student at UC Berkeley in California, she forged a connection between the school’s dining halls and local homeless shelters, initiating a program that, within three years, spread to 140 colleges across the country.

Now, Ahmad is CEO of Feeding Forward, a nonprofit organization that uses a website and a mobile app to connect all kinds of businesses with shelters in their area. When a company hosts a big event, it can summon volunteers to come and package the leftovers, and deliver them to food banks and venues that feed people experiencing homelessness. Since its inception in 2013, Feeding Forward has recovered more than 600,000 pounds of food and provided almost that number of meals.

A similar program was started by Jean-François Archambault in Montreal, Canada back in 2005, and has spread to other Canadian cities and even taken a leap down to Mexico City. As a hotel management student, Archambault was appalled by the waste his classes generated, and told reporter Karon Liu:

We were preparing so much food and they threw away a lot of it because there were only 20 students, but we were practicing to cook for 80 to 100 people.

Later, working in major hotels, he observed that between a quarter and a third of the food prepared for banquets and buffets would be thrown away. Now, La Tablée Des Chefs matches the places that have food with the places that need it, and provides aluminum and plastic containers and bags. When the Montreal Canadiens play at the city’s Bell Centre, between 700 and 900 homeless people are fed the following day.

From one major hotel alone, as many as 10,000 meals can be recovered in a year. With more than 60 food distribution organizations and 50 hospitality establishments involved, La Tablée Des Chefs has been responsible for serving a total of about half a million meals.

Plan Zheroes, which feeds thousands of people experiencing homelessness in the United Kingdom, aims to expand into Wales and Portugal. Volunteers remember how it was in the old days, before Plan Zheroes was founded in 2009. Each potential donation triggered a confusing flurry of phone calls to discover the place where food was needed most and to gather people and vehicles to move it from Point A to Point B.

Determined to make better use of time, food, and all other resources, a consulting firm called Keytree developed the new social network as a pro bono project. In this case, the donors are not hotels but retail grocery outlets whose products have reached their mandated “sell-by” date.

Often, change is met with resistance, because people who are used to doing things a certain way rarely welcome change. But continuing advances in technology promise that such compassionate sharing systems will continue to improve and spread.


Source: “Surplus food for the homeless is just an app away.” CNET.com, 06/21/15
Source: “Your Uneaten Hotel Breakfast Is Now Feeding the Homeless,” vice.com, 05/12/15
Source: “This Homeless Charity Got Smart And Built Own Social Network,” forbes.com, 05/22/15
Image by Kurman Communications, Inc.