Podcasts about food forward

A Sustainability Now Interview with Food Forward Founder, Rick Nahmias In a world where millions go hungry while billions of pounds of food go to waste, Food Forward is proving that abundance, not scarcity, is the problem—and the solution. Founded in 2009 by our guest, Rick Nahmias, what started as a backyard fruit-picking effort has grown into one of the most effective, large-scale food rescue operations in the country. With a laser focus on fresh, plant-based food, Food Forward moves an astonishing 100 million pounds of produce annually—more than even the LA Food Bank—directly into the hands of those who need it most. Their work isn't just about feeding people; it's about restoring dignity, health, and access to nutrient-rich foods while solving one of the most overlooked contributors to climate change: food waste. The key to their impact? Precision, partnerships, and logistics at scale. Food Forward operates at just 7 cents per pound—one-third the cost of a traditional food bank. By leveraging deep relationships with wholesalers, farmers, and volunteers they've made food donation seamless, cost-effective, and even financially beneficial for suppliers. Yet Food Forward is more than an organization—it's a movement built on the principle of shared abundance. Inspired by a gifting ethos, their work empowers individuals to become stewards of food justice in their own communities, whether through volunteering, replicating food rescue efforts locally, or supporting policy change. And for those wondering if this model could work elsewhere? Rick and his team have made their tools and expertise open-source, to help support the development of food recovery efforts nationwide. Tune in to hear how Food Forward is reshaping food access, reducing waste, and proving that a well-fed world is within reach.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Rick Nahmias, founder and CEO of Food Forward. The nonprofit recovers surplus produce that would go to waste and distributes it to agencies who feed the hungry.   “We're the Robin Hoods of produce,” Nahmias explains. “We recover it, we refrigerate it, and then we redistribute it.”    While Food Forward is based in Los Angeles, their work reaches the entire Southwest. It launched in 2009. Nahmias, who walked his dog around his neighborhood in San Fernando Valley, says that as his dog got older, the walks got slower, and he started to notice all this fruit on trees that was going to waste.   “Maybe a few went to someone's office or the family that had the tree, but for the most part, it was going to squirrels, rats and under car wheels,” he says. Nahmias organized volunteers to harvest the fruit and donated the first few harvests to SOVA.   “They took the produce and said, ‘Great, when's the next delivery?'” Nahmias recalls.    By the end of that first year they rescued and distributed 100,000 pounds of hand picked produce. By the second year, they rescued 250,000 pounds. Today, they move more than 250,000 pounds on a slow day.   What started by rescuing food from local fruit trees has turned into a bounty of abundance. Agencies get produce to give to those who are food insecure; volunteers get to participate in meaningful community service; farmers have less waste, which helps the environment. It's the ultimate win-win-win situation.    Rick Nahmias talks about Food Forward and its evolution, the joy of sharing abundance, and his grandmother's stuffed cabbage recipe, which you can get at JewishJournal.com/podcasts.     “I don't talk about a glass half-full or a glass half-empty,” Nahmias said. “When I talk about Food Forward, I come at it from a glass overflowing.”   Learn more at FoodForward.org. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

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In this episode of The Poultry Nutrition Blackbelt Podcast, Dr. Michelle Kromm, Principal at Food Forward, breaks down the challenges of managing Clostridial Dermatitis in turkeys and broilers. She covers its effects on flock health, the importance of responsible antimicrobial use, and the implications for the industry's long-term sustainability. Dr. Kromm also shares practical strategies to control the disease while keeping production efficiency and bird welfare in check. Listen now on all major platforms!"Gut barrier resilience is crucial for preventing systemic bacterial infections in poultry, especially in contaminated environments."Meet the guest: Dr. Michelle Kromm, DVM, MPH, MAM, Diplomate ACPV, is the Principal at Food Forward, LLC, with over 15 years of expertise in food safety, emergency disease management, and antimicrobial stewardship. She earned her veterinary and public health degrees at Iowa State and the University of Iowa, followed by a master's in poultry medicine at the University of Georgia.What you'll learn:(00:00) Highlight(01:32) Introduction(03:52) Clostridial Dermatitis(05:38) Age & production stage(06:57) Disease challenges(10:20) Antimicrobial use(12:47) Effective mitigation(16:40) Closing thoughtsThe Poultry Nutrition Blackbelt Podcast is trusted and supported by innovative companies like: Kemin* Kerry- BASF- Anitox- Poultry Science Association

State of the Bay shares last-minute voting tips to ensure your ballot counts, talks with experts on how to manage election stress, and interviews the author of a guide on creating a stylish edible garden at home.

Clarence Ford speaks to Mahbobah "Bobby" Jacobs Fund Development Manager at Food Forward SA.See omnystudio.com/listener for privacy information.

This week we hear from Christian Douglas, an award-winning garden and landscape designer who takes a food-forward approach to outdoor spaces. Christian is known for a luxury aesthetic that is also functional, bringing edible plants into the fold in a modern way, alongside traditional and timeless landscape design. We touch on how to replicate this food-centric plant strategy, his influence by permaculture and regenerative practices, as well as his time living in the UK. Christian touches on his favorite plants to use, and some tips for where to start in your own edible designs. Christian's Book Recommendations: Edible Landscaping by Rosalind Creasy Second Nature by Michael Pollan Show Recommendation: The Good Life For more information on Christian, visit https://www.christian-douglas.com/ or find him on IG HERE. For info on Backyard Farm Co, go HERE. For info on Bailey Van Tassel, visit www.baileyvantassel.com

Clarence Ford speaks to Andy Du plessis, Food Forward SA Managing Director.See omnystudio.com/listener for privacy information.

A daily non-partisan, conversational breakdown of today's top news and breaking news stories.  This Week's Sponsors:  – Boll & Branch Bedding & Sheets – 15% Off + Free Shipping | CODE: MONEWS – Athletic Greens – AG1 Powder + 1 year of free Vitamin D & 5 free travel packs – WeWork – 20% Off Your First 6 Months | CODE: MOWORKS20  Headlines: – Rep. Jim Jordan Wins Over Some GOP Skeptics Ahead Of Today's Speaker Vote – Hamas Says It Has About 250 Hostages (09:10) – Humanitarian Crisis In Gaza – In The Us, 6-Year-Old Palestinian Boy Stabbed In Apparent Hate Crime – Two Swedes Shot Dead In Brussels, Belgium By Alleged ISIS Follower  – New FBI Crime Stats (21:30) – LinkedIn Says It Will Lay Off 668 Employees (22:35) – Lab Leak Fight Casts Chill Over Virology Research (24:50) – An Absolut Vodka and Sprite Canned Cocktail Is Coming Next Year (28:30) – The Most ‘Food Forward' Cities (29:45) – On This Day In History (34:00) **Mo News Premium For Members-Only Instagram, Private Podcast: (Click To Join)** — Mosheh Oinounou (@mosheh) is an Emmy and Murrow award-winning journalist. He has 20 years of experience at networks including Fox News, Bloomberg Television and CBS News, where he was the executive producer of the CBS Evening News and launched the network's 24 hour news channel. He founded the @mosheh Instagram news account in 2020 and the Mo News podcast and newsletter in 2022. Jill Wagner (@jillrwagner) is an Emmy and Murrow award- winning journalist. She's currently the Managing Editor of the Mo News newsletter and previously worked as a reporter for CBS News, Cheddar News, and News 12. She also co-founded the Need2Know newsletter, and has made it a goal to drop a Seinfeld reference into every Mo News podcast. Follow Mo News on all platforms: Website: www.mo.news Instagram: https://www.instagram.com/mosheh/ Daily Newsletter: https://www.mo.news/newsletter Youtube: https://www.youtube.com/@monews Twitter: https://twitter.com/mosheh TikTok: https://www.tiktok.com/@mosheh Facebook: https://www.facebook.com/MoshehNews Snapchat: https://t.snapchat.com/pO9xpLY9 Learn more about your ad choices. Visit megaphone.fm/adchoices

The public is concerned about the accuracy of food marketing, particularly  antibiotic usage in animal products according to research by Food Forward. Promoting the illusion of exceptional animal treatment and practices while masking industrial conditions under which animals are raised and slaughtered, is called humane washing. Andrew DeCoriolis, Executive Direcror of Food Forum explores Americans' knowledge of and expectations for meat labeling, support for transparency and regulation of meat industry marketing around issues like antibiotic usage, and the extent to which marketing misleads the public. www.foodforward.com

Join Paul Ward as he learns about an incredible nonprofit that redistributes produce to food insecure people in Ventura and Los Angeles counties. Andrea Howry shares how she started volunteering with Food Forward and the logistics behind redistributing over 227 types of produce from backyard farms, wholesale and farmers' markets.  Food Forward rescues produce that would otherwise go to waste and works with many organizations to redistribute enough food to meet the nutritional needs of over 220,000 people.    Learn more about Food Forward, including how to volunteer at a picking event!    Watch the full episode complete with charts and guides on Paul's YouTube channel.    What you'll learn in this week's episode: 0:00 Introducing Andrea Howry from Food Forward, a non-profit organization dedicated to ending food insecurity in southern California 0:26 Thanks to our sponsor, Opus Escrow 0:27 What is a backyard harvest coordinator with Food Forward? 1:17 Is one tree enough to warrant a call from Food Forward? 1:45 Does Food Forward accept canned goods? 2:06 How does fresh produce get distributed by Food Forward? 2:47 What are the sources of fresh produce? 4:28 Where would the food go if hungry families weren't being served? 5:14 Food insecurity is a huge problem. 5:52 Where did the idea for Food Forward come from? 6:59 Is Food Forward a combination of employees and volunteers? 7:38 Are there repeat donors? 8:09 Is harvesting from just orchards or gardens, too? 8:33 What happens to crops that don't have a long shelf life? 9:33 What happens to donations like lemons? 10:18 How does Food Forward find volunteers? 11:59 How much food is prevented from going into the landfill? 13:06 How does food get distributed by Food Forward? 13:58 How big is Food Forward? 14:58 What is the role of a Farmers' Market Coordinator 15:16 Is a church a hunger relief organization? 15:28 Does Food Forward distribute directly to families? 15:34 What's in store for the future of Food Forward? 16:32 How can people get in touch with Food Forward to donate produce? 17:21 What does a picking event entail? 17:47 How Andrea Howry started volunteering with Food Forward. 18:51 Redistributing 227 different types of produce to food insecure people. 20:10 Thank you to Andrea for sharing her time and knowledge with the Farm Talk audience.   _   Have ideas for future episodes? We'd love to answer your questions - leave a comment! For any home buying or home selling needs in the Ventura County area of California, please reach out to Paul@HomeAndRanchTeam.com or visit www.HomeAndRanchTeam.com A special THANK YOU to our sponsor! Farm Talk with Paul Ward would not be possible without the support of our sponsor Opus Escrow. Supporting our sponsor ensures Farm Talk can provide listeners with the best possible episodes.  

Food Forward SA works with a network of food donors, volunteers, and beneficiary organizations to collect surplus food from retailers, farmers, and manufacturers, and distribute it to vulnerable communities across the country. Their mission is to ensure that no one goes hungry, while also promoting sustainable food systems and reducing the environmental impact of food waste.In this episode, we will be discussing Andy's journey with Food Forward SA, the challenges they face in their work, and the impact they are making on communities in South Africa. Please rate and review this episode. Please rate and review this podcast episode.Email info@mbalinwoko.comSubscribe to The Mbali Nwoko Podcast today!

Food justice and climate change demand an end to good waste. Food Forward in Los Angeles is the most impressive food recovery program we've ever seen. Founder Rick Nahmias shares the story of how he and his team have delivered over 1 billion servings of food to 150,000 people per day.

Our guest this week on the Gardenerd Tip of the Week Podcast is Rick Nahmias, the founder and CEO of Food Forward. The post Podcast: Food Forward with Rick Nahmias appeared first on Gardenerd.

Our guest this week on the Gardenerd Tip of the Week Podcast is Rick Nahmias, the founder and CEO of Food Forward. The post Podcast: Food Forward with Rick Nahmias appeared first on Gardenerd.

Clarence speaks to Andy Du Plessis Managing Director Food Forward SA.See omnystudio.com/listener for privacy information.

Rick Nahmias is the founder and CEO of Food Forward, and an award winning photographer and writer who is focused on the faces and stories of marginalized communities. He is an internationally recognized speaker on food justice and social innovation issues and his work has been profiled in dozens of media outlets. Tune in to learn more about: The story on how Food Forward was born; How Food Forward recovers fruits and vegetables that would have been wasted from backyard fruit trees, public orchards, farmers markets, and the downtown Los Angeles Wholesale Produce Market and distributes them to marginalized communities; How 250,000 pounds of fresh produce a day is being collected and distributed; About “The Migrant Project”; Why eating healthy is a way out of poverty for marginalized and underserved communities.  To learn more about Rick Nahmias and Food Forward go to www.foodforward.org.

The Food Forward initiative has claimed that having food insecurity when government policy can address it is a crime. Food Forward's fund development manager, Deirdre Adams, claims that the organisation is optimistic that the national food banking model may help to alleviate South Africa's challenge of food insecurity. However, for this to happen, the government must implement a policy on food donations.

Rocco Gallelli who is a friend of the show, culinary genius, and Chef/Owner of Innovative Catering Concepts opened our latest show with a discussion of one of the most celebrated culinary traditions: the Feast of the Seven Fishes. Chef Gallelli joined our co-host Gene Blum to chat about the significance behind the celebratory meal, what would be eaten in the past and why, as well as where the Feast of the Seven Fishes originated. I'm sure that the discussion will pique your interest, not only with the history behind the Feast, but after hearing all the delicious foods that are eaten during the meal--you'll begin to get hungry for more. Which is why we also introduced Chef Joe Muldoon to all of our Food, Farms, & Chefs family. Chef Muldoon joined us from inside his boutique foodie haven, Haddon Culinary. The food-driven market offers a variety of prepared foods as well as numerous products that are locally and globally sourced, bringing you the best foods and culinary delights from all over the world. And rest assured, the boutique store has two locations that offer creative meals made from scratch--with no corners cut when the two chefs/owners designed their menus. I know I'll definitely be in line to pick up one of their devilishly tasty pies, sandwiches, or Revolution Coffee Roasters-based beverages. And speaking of beverages, we wanted you to be in-the-know with exactly what distinguishes the taste of those ice-cold beers we all love so much. So our very own culinary historian, and soon to be brew-master set aside some time to break down the various make-up of every beer-base. That's right--we're talking about beer basics 101. So if you've ever considered yourself a craft beer aficionado or wanted to get into home brewing, Chef Blum is breaking it all down for you and then inviting you to join him at Tranquility Brewing Company. Which if you listen till the very end--you'll learn about every last drop that they're brewing up at the FUGE's Tranquility Brewing! So we hope to see you tune in and indulge in some of the best foodie news (and wish list) around!

Guest: FoodForward SA has created a petition to change regulations governing food donations. Andy du Plessis is the managing director of FoodForward and he joins John to explain. See omnystudio.com/listener for privacy information.

Welcome to Wonderful Wednesday!This episode is dropping a little late, I am on the road again driving my in-laws back to FL after the crisis of Hurricane Ian. I love my next guest. I admire her strength & resilience. She is doing great things for women that might be caught in a difficult custody battle with an abusive partner. Please welcome PREMIERE "VIP" guest Renee Rodriguez!  "As someone who has been through my own forensics evaluation in a custody battle, I used my years of expertise and quick understanding and assessment to create a superbly organized body of evidence, using categorized templates to provide documentation which helped the court get a clear picture of the tenor of the co-parenting relationship I was in.These templates went on to become widely requested and used by others, and my advice and the story of my experience soon became of help to scared, hopeless parents…creating confident, prepared noble warriors!" If you are experiencing difficulty in a custody battle and need additional resources, please contact Renee and her team at the links ⬇️ :https://bestfootforwardllc.comhttps://twitter.com/custody_helpToday's episode is brought to you by Honeylove. Ladies,  let's talk about shapewear. We all know most shapewear makes you feel like you're suffocating. That sexy dress in the back of your closet is so freakin cute but the thought of having your insides squished by your shapewear is just not worth it. That's why Honeylove spent years researching and developing effective shapewear that's actually comfortable. Overly-tight cheap and sticky fabrics that roll up are a thing of the past. Thanks to Honeylove, you can finally feel confident and comfortable in your favorite outfits. We have an exclusive deal for our listeners. For a limited time only you can get Honeylove's best deal they offer! Get 20% Off your entire order with the code  LABELFREE20 at www.honeylove.comAs always thank you for the support, to contact me directly follow the link below:https://www.labelfreepodcast.com​ Stay Healthy, Stay Ready- Deanna Marie Radulescu#ad​​ #sponsor​ #honeylove  #honeylovepatrtner #podcastguest #labelfreepodcast #shapewear

Welcome to Wonderful Wednesday!This episode is dropping a little late, I am on the road again driving my in-laws back to FL after the crisis of Hurricane Ian. I love my next guest. I admire her strength & resilience. She is doing great things for women that might be caught in a difficult custody battle with an abusive partner. Please welcome PREMIERE "VIP" guest Renee Rodriguez!  "As someone who has been through my own forensics evaluation in a custody battle, I used my years of expertise and quick understanding and assessment to create a superbly organized body of evidence, using categorized templates to provide documentation which helped the court get a clear picture of the tenor of the co-parenting relationship I was in.These templates went on to become widely requested and used by others, and my advice and the story of my experience soon became of help to scared, hopeless parents…creating confident, prepared noble warriors!" If you are experiencing difficulty in a custody battle and need additional resources, please contact Renee and her team at the links ⬇️ :https://bestfootforwardllc.comhttps://twitter.com/custody_helpToday's episode is brought to you by Honeylove. Ladies,  let's talk about shapewear. We all know most shapewear makes you feel like you're suffocating. That sexy dress in the back of your closet is so freakin cute but the thought of having your insides squished by your shapewear is just not worth it. That's why Honeylove spent years researching and developing effective shapewear that's actually comfortable. Overly-tight cheap and sticky fabrics that roll up are a thing of the past. Thanks to Honeylove, you can finally feel confident and comfortable in your favorite outfits. We have an exclusive deal for our listeners. For a limited time only you can get Honeylove's best deal they offer! Get 20% Off your entire order with the code  LABELFREE20 at www.honeylove.comAs always thank you for the support, to contact me directly follow the link below:https://www.labelfreepodcast.com​ Stay Healthy, Stay Ready- Deanna Marie Radulescu#ad​​ #sponsor​ #honeylove  #honeylovepatrtner #podcastguest #labelfreepodcast #shapewear

Food Forward is a Southern California nonprofit organization that “rescues” fresh local produce. The organization's mission is to “harvest food, fight hunger and build community.” The volunteer-driven organization is dedicated to food justice and eliminating hunger in communities.  The Produce Moms caught up with Food Forward's founder and executive director, Rick Nahmias, and Communications Director, Nkemdilim Nwosu. To keep up with the latest in the produce industry, be sure to follow The Produce Moms on all of your favorite platforms, including our blog, Facebook, Instagram, and TikTok accounts. You can also watch The Produce Moms Podcast here.

Life can sure come into focus when you slow down. At least it did for Rick Nahmias on one of his strolls with his pup. No stranger to seeing the world from behind a lens, Rick wanted to connect need, in this case, hunger, with an abundant and ready supply of backyard fruit. Enter his brainchild, Food Forward, a B to B fresh-produce connector. They are more than that because Food forward rescues produce destined for landfills and rehomes it to food banks, pantries, and organizations in the business of feeding people in their communities. Todd would love to put Rick and his team out of business, but until that day, you can learn more about how to help them meet moments of need at  https://foodforward.org

Pippa speaks to CapeTalk presenter Abongile Nzelenzele about this event at Makers Landing.See omnystudio.com/listener for privacy information.

WBZ's Jordan Rich shares the work of Food Forward, serving fresh vegetables to those in need.

Simon Loo is the founder and director of buyers agency House Finder, and is a buyer's agent himself. His property portfolio is now worth over $11 million, with $6 million in equity, affording him the ultimate goal of financial freedom. He has a wealth of knowledge to share about property investment in general, and while his main focus is on southeast Queensland, he also ventures further afield.Today's episode is one of those instances, where he takes us out west to an idyllic location south of Perth. He lets us in on some of the west coast's best kept secrets, including the ways in which it trumps our three biggest cities— and there's more than one! If you've ever thought Western Australia was too far away from anything, Loo is here to remind you just how close it really is, and just how quickly investing there could bring you closer to your financial freedom goal. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Simon Loo is the founder and director of buyers agency House Finder, and is a buyer's agent himself. His property portfolio is now worth over $11 million, with $6 million in equity, affording him the ultimate goal of financial freedom. He has a wealth of knowledge to share about property investment in general, and while his main focus is on southeast Queensland, he also ventures further afield.Today's episode is one of those instances, where he takes us out west to an idyllic location south of Perth. He lets us in on some of the west coast's best kept secrets, including the ways in which it trumps our three biggest cities— and there's more than one! If you've ever thought Western Australia was too far away from anything, Loo is here to remind you just how close it really is, and just how quickly investing there could bring you closer to your financial freedom goal. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Recent events have compelled nonprofit organizations to change the way they get work done, how they deliver their services, and what they do to achieve a more just and equitable society. So, The Business of Giving has connected with those organizations that are doing this exceptionally well in a segment we call: The Paths Forward. Because there is more than just one way. In this edition of The Paths Forward we'll speak with team members at Food Forward.. an organization that has distributed 250 million pounds of fresh fruits and vegetables recovered across Los Angeles, 11 more California counties, and six adjacent states and tribal lands. We'll start with their Founder & CEO, Rick Nahmias, on why they decided to be a nonprofit organization.

What have you done to mark Mandela Day this year? Our Cape Talk team has been putting time in at Century City where Food Forward SA and Pick n Pay are hosting a food drive today. Since early this morning they've been helping to collect food donations, sort and pack them into parcels which will be distributed into vulnerable communities. My colleague Abongile Ndzelenzele is thereSee omnystudio.com/listener for privacy information.

Dr. Laura Chiavaroli is a Clinical Trialist & a postdoctoral fellow at the University of Toronto and St. Michael's Hospital. Laura has 15 years of experience in the field of nutrition & cardiometabolic health. Alongside her MSc & PhD mentor, Dr. David Jenkins, Laura became skilled at conducting randomized controlled trials & working with dietary patterns, including the Portfolio Diet which is a cholesterol-lowering plant-based diet. Laura also has extensive experience in nutritional epidemiology, specifically in the conduct of systematic reviews and meta-analyses (SRMAs), from her work with Dr. John Sievenpiper. In the past few years of her postdoctoral fellowship, Laura has expanded her experience in knowledge translation strategies, including patient- & physician-facing resource development and web-based mobile app development. Laura also has a great interest in education & elucidating how important public health concerns regarding dietary patterns and cardiometabolic health interconnect with planetary health, while highlighting the importance of equity, diversity and inclusivity. Laura is a member of the Plant-Based Canada team, & we are all currently working on organizing the upcoming virtual conference. Tickets are now available for the upcoming virtual Canadian Plant Based Nutrition Conference on May 28-29, 2022. This annual conference provides evidence-based education by experts on plant-based nutrition for individual health, as well as highlighting the environmental and social concerns of our food system. Sign up to our newsletter on our website or stay tuned on our social media to be kept up to date on the content and ticket sales. In this episode Laura covers:What does “Plant-Based” mean?A sneak peek at a novel new research project A Portfolio Diet mHealth Application (Note: given the research on the mHealth Application is ongoing, details are not fully available at this time to ensure the trial is conducted without bias, but stay tuned to ClinicalTrials.gov, the Canadian Cardiovascular Society, & Toronto 3D Knowledge Synthesis and Clinical Trials Unit websites for future details.)Dietary Patterns in Health GuidelinesDietary Values & Needs of University StudentsUniversity of Guelph Plant-Based Nutrition CertificateProcess of Designing a Virtual CourseHow to Evaluate EvidenceBeing Eco-conscienceEpisode ResourcesPortfolio Diet InfographicCanadian Cardiovascular Society Research Trial Registration Site (ClinicalTrials.gov) Toronto 3D Knowledge Synthesis & Clinical Trials UnitPortfolio Dietary Pattern & Cardiovascular HealthDASH Dietary Pattern & Cardiometabolic HealthDietary Patterns & Cardiometabolic Health in DiabetesForward FoodUniversity of Guelph, Plant-Based Nutrition CertificatePlant-Based Canada's SocialsInstagramFacebookWebsite  This episode was hosted by Stephanie Nishi RD, PhDThank you for tuning in! 

Jocelyn Ramirez is a plant-based chef, cookbook author, yoga instructor, entrepreneur and advocate for healthy food access in her community. She is the founder of Todo Verde, one of LA's acclaimed plant-based Mexican food businesses. Jocelyn's background includes degrees in fine art, design and business and has also trained at the Matthew Kenney Culinary Institute. Her work has been featured in several press outlets including NY Times, LA Times, Food & Wine, Vice, Smithsonian, Bon Appetit, and more. She is currently a recipe contributor for NYT Cooking, and sits on the culinary advisory board for Food Forward and the Leadership Board for the Los Angeles Food Policy Council. 

The following is a conversation between Rick Nahmias, Founder and CEO of Food Forward, and Denver Frederick, the Host of The Business of Giving. Food Forward fights hunger and prevents food waste by rescuing fresh surplus produce, connecting this abundance with people experiencing food insecurity, and inspiring others to do the same. And here to tell us how they go about this work and the difference that it is making is Rick Nahmias, the Founder and CEO of Food Forward.

In this FOOD episode we talk about FILIPINO FOOD FORWARD. What was Filipino food was for all of us in the present how did it inspire us in the present and what can it be in the future. big shoutout  to PROJECT BARKADAFLIP EATS TITO BURGERS twitch.tv/Camilio_youtube.com/bdubeztvmusic by zespanishaussietwitch.tv/zesa_Support the show

Listen to Rick Nahmias, Founder & CEO, Food Forward, share his smart insights on the power of rescued produce, embracing a business model that values sharing, and more. #NothingWastedPodcast Like this episode? Make sure to leave it a ⭐⭐⭐⭐⭐ review and hit subscribe, so you never miss when a new episode drops!

    Rick Nahmias is the founder and CEO of Food Forward, an organization based in L.A. that addresses food waste and food insecurity. In July 2021 they had their biggest month on record with 7 million pounds of fresh fruit and vegetables recovered, helping to meet the food needs of 150,000 people.       Rick joins the show to talk about the growth of the organization over 9 years, how fresh fruit is recovered on such a large scale, and why Southern California and particularly L.A. is a hub for fresh fruit recovery.

Increasing the number of meatless menu options has been a priority in a variety of onsite dining venues, from colleges, where vegetarian and vegan students often form a powerful interest group, to healthcare facilities where the reported health benefits of eating less animal protein are putting more focus on plant-based dining. Meanwhile, K-12 schools already have a mandate to serve a certain amount of fruits, vegetables and whole grains while limiting the meat portion if they participate in federal school meal reimbursement programs like the National School Lunch Program and National School Breakfast Program. That being said, few if any schools have made as binding a commitment to plant-based dining as Richfield High School in the Richfield Public Schools ISD in Minnesota, as Richfield High recently became the first high school in the country to sign the Forward Food pledge that commits it to increasing its plant-based options by specific amounts by certain target dates. In this FM One on One With podcast segment, Michael Manning, director of food & nutrition for Richfield Public Schools, talks about this commitment, why it was made and how he plans to implement it.

How is it possible that the people who are feeding us cannot afford food? That is one of the questions that pushed this week's founder to tackle food insecurity and look for solutions. In today's episode of Finding Founders, join us and Rick Nahmias in exploring where our food comes from and who is responsible for the food on our tables. Rick Nahmias is an LA native who, after working as a documentary photographer, decided to pursue his interest in food and cooking. He soon recognized the abundance of waste around him. From working on “The Migrant Project,” a book which highlighted the poor treatment of migrant farmworkers, to bringing attention to excess produce in his neighborhood through Craigslist ads, Rick is at the forefront of social justice and fighting food insecurity. His organization Food Forward combats food insecurity, food wastefulness and climate change. We joined Rick early one morning in Glendale, harvested lemons off a tree, and came back to the roots of Food Forward. Links From the Episode Website: findingfounders.co Follow Sam: https://www.instagram.com/samueldonner/ Follow Finding Founders IG: https://www.instagram.com/findingfounderspodcast/ Rick's Linked-In: https://www.linkedin.com/in/rick-nahmias-95b0221/ Food Forward's Website: https://foodforward.org/ The Migrant Project: https://unmpress.com/books/migrant-project/9780826344076 Rick Nahmias TED Talk: https://www.youtube.com/watch?v=dtjmNdiPLLg Food Forward Results: https://foodforward.org/our-impact/our-results/ --- Support this podcast: https://anchor.fm/finding-founders/support

Guest: Andy Du Plessis | Managing Director at FoodForward SA |  See omnystudio.com/listener for privacy information.

Your best Foot Forward is being authentic. This segment started out with the distraction of changing songs...trying too hard to find the best song only to realize none was needed. Authentic. --- Support this podcast: https://anchor.fm/ramona-yvette/support

Hunger affects all communities, but you may not know that 40% of single mothers struggle with food security. Women dominate our central workforce, yet they face persistent structural barriers to food security and economic stability. COVID-19 has only exacerbated these challenges. Today, Abby J. Leibman, President and CEO of MAZON: A Jewish Response to Hunger, discusses the urgent and unique needs single mothers face, and the work she's leading to advance the anti-hunger movement.   Interview Summary   So MAZON has recently started developing this area of work related to food insecurity amongst single mothers. Can you tell us more about it?   Yes, and I think one of the things that has always distinguished MAZON has been our ability to look around at the world of the American population struggling with food insecurity, and identify places where there are populations or communities or issues that have gone under-addressed by other large national anti-hunger advocacy organizations. And the number of people who struggle with poverty in America is, of course, in the millions. A significant portion of those are women who are struggling to take care of themselves and their children. Those single mothers constitute one of the most significant, yet under-addressed, communities in our country when it comes to all kinds of social services or social justice efforts. We felt that it was a moment in time when we could lift this up and we should lift it up. Contributing to that, of course, is that during the pandemic. We know that there are a lot of communities that have been more affected than others, and single mothers are among those. In large part because many of them are essential workers. So they're being pushed in a lot of different directions with little relief that is specifically designed to meet their unique needs.   That statistic that I mentioned in my introduction that 40% of single mothers suffer from food insecurity, boy, what a toll that must take.   Yes.   Can you explain that picture a little more?   I think that in large part, it really takes two incomes to adequately support a household. There's very few of us who can say that a single parent or a single salary in a two-parent household is adequate. And when you begin to look at what the lives of women are like when they are single parents, you can see why there are these pressures that fall on them in a way that's different. We know that in this country, if you are taking care of children, you cannot actually leave them alone when you go out into the paid workforce. So this notion of the relationship between work and care-taking is something that I think a lot of economic structures in this country pay lip service to and do very little to relieve. For better or for worse, the vast majority of those that are the primary caretakers of children are women. So even in a two-parent household, you can see that women are shouldering a lot of the responsibility around that care-taking, but they also have the flexibility and the freedom to be able to work either part-time or afford to have paid childcare for those children. When you're a single parent, you're it. You are the person who has got to provide both, that economic security and the parenting responsibilities. And then we look and we say where women are actually ghettoized in a lot of low-paying jobs, that now, we call essential. But I would say up until the pandemic, we dismissed those jobs as being something that were unskilled or unappreciated. We've suddenly awakened to the fact that these are very vital roles in our economy and in the way we live our lives in America.   So how do programs like SNAP help single mothers, and also, maybe more important, how do they fall short, particularly in the wake of COVID?   SNAP is an amazing program because it is flexible enough to meet the needs as they grow. This is what an entitlement program is, and it's one that has worked beautifully. Now it's underfunded because what we're talking about is not a lot of money. Even with the new increase that we've seen in the American Recovery Act, that number is actually another $28 per person a month, which is not that much money. But when you are trying to feed your family, it's really vital resources. But SNAP itself is not meant to be the full amount of money that anyone could live on. It's the Supplemental Nutrition Assistance Program meaning that the program itself is supplemental. You should have some other kind of financial resources here. So it's already designed to be a program that is not going to be fully funded to create that kind of full budget for your family. Women have these particular challenges about work and feeding families. And the way that the SNAP program has evolved over time is despite being an entitlement, Congress has layered into this requirements that people work outside the home as they struggle to get their footing. So there's something of an unfortunate irony here. I mean, SNAP was not designed to be a work program, but it's functioning that way because there are requirements on recipients that they work or be in some other training program in order to receive benefits. Some of that is waived for people who have very small children, who have dependents at home that they have to take care of, but those time limits don't completely go away. Nor is the requirement that you should be fully engaged in work or the idea that you are looking for work. So a big part of receiving SNAP is showing that you are continuing to look for work and you are trying to better yourself so you can get off of the program. And again, we run into this interesting dilemma of you cannot leave your house to seek work, let alone have work, if you do not have adequate childcare.   So one of the things that MAZON has been very concerned about and tried to lift up is that there is this undeniable relationship between the need for subsidized childcare and the need for SNAP, that these two things are very connected. And in trying to lift up that connection, we hope that we could actually make a real policy connection between the two.   Thank you, Abby. I know you're trained in law, and as a lawyer with a background in women's rights, how does this fit together with the work that you're doing now to end hunger?   So first of all, when you're an advocate, those skills never leave you. In fact, in my family, I was sort of infamously dubbed, even as a small child, to be a person who was very consumed by what was fair and what was not. And trying to argue vociferously for myself about staying up late and eating whatever I wanted. So I've seen myself as a person who had made a commitment a long time ago to working for justice for those who I felt were far more vulnerable in America than others. And there is certainly, as we've discussed, this very strong relationship between the work I did around women's rights, and those who are struggling with hunger in America. When we think about the feminization of poverty, this is not just a slogan. This is a description of what poverty looks like in America. It is dominated by women, and in many cases, women and their children. So it's not that I strayed that far, in my view. I have moved to a different set of issues that has a tighter focus, if you will.   I'm very impressed with the work that MAZON does. And this is actually a nice transition to the final question. So why don't we end on an optimistic note? So what are you most excited about or hopeful for in the coming year?   So this is what I see, which is that the pandemic did something that advocates have not been able to do for generations. And that is it put the issue of those struggling with food insecurity in America on the front page. This has never been a focus of this country. And the stunning images that we can see that dramatically demonstrated that the charitable network in this country is not equipped to respond to the tens of millions of people who need to eat three meals a day, every day. They're not set up for that. It wasn't what the design was. The purpose of government is to step in and be our community writ large in that respect, that we look at government in much the same way as we've now heard our President articulate it, that the government is there to serve, support, and help people.   At MAZON, because Jewish values tell us that very same thing, we've seen this moment where we have not only the need, this incredible challenge facing all of us, but we have opportunity in the administration that embraces the idea that, yes, we as a country are responsible for all of those in our country. And we have political and public will that is saying that, "Oh my God, this is truly an issue. "This is something that we can't pretend "happens in countries far away, it is happening here." And then sadly, I think that those numbers of people who now find themselves food insecure include people who never saw themselves in any way financially vulnerable, that they were people who gave to charity, they didn't have to rely on it. And at MAZON, we shy away from thinking about this as issues of charity for just those reasons because we think of it as justice, which is what the Hebrew word for charity, it's tzedakah and it is about justice. That word translates to being justice. So this is about recognizing that all of us are either in need or could be in need. And then as a community, as a country, our job is to respond without judgment, to give people dignity and respect, but also to treat them with compassion.   Bio:   Abby J. Leibman has been President & CEO at MAZON: A Jewish Response to Hunger since 2011. Prior to her current tenure, Ms. Leibman had a consulting practice to assist social justice organizations, businesses, and public institutions meet the challenges of growth and change, including leadership development, managing diversity, and implementing strategies to respond to discrimination. Among her clients, Ms. Leibman worked with some of California's most innovative organizations, including Jewish World Watch, Food Forward, L.A.'s BEST, UCLA Hillel, Valley Beth Shalom Synagogue, the Jewish Federation Council of Greater Los Angeles and the Progressive Jewish Alliance (now Bend the Arc).  

In het programma Rabo Food Forward worden allerlei betrokkenen uitgenodigd om samen nieuwe duurzame initiatieven te ontplooien voor de voedselketen. Twee van de initiatieven die inmiddels van start zijn gegaan, zijn “Lekker lupine” en “Boer aan tafel”. Marieke Laméris en Nina Hogeveen vertellen over hun concepten en hun ervaringen met Rabo Food Forward.

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality magazine, speaks with Dan Morrow, vice-president, Food & Beverage, Maple Leaf Sports & Entertainment to examine how the iconic sports and entertainment complex has dealt with the impacts of COVID-19 and how the MLSE team is navigating a new NHL season amidst a different world.

In today's episode, we're digging into the Good Food Zone Policy that will be implemented in Los Angeles, California. The goal is to expand access to healthy food in neighborhoods considered food deserts and to create economic opportunity and jobs for residents living on low incomes. If you follow food policy work, you'll be interested in the Good Food Zone, food entrepreneurship and Community Development Framework. Guests in this podcast include three people deeply engaged in developing this place based policy strategy: Ronnell Hampton, of the Los Angeles Food Policy Council, Samantha Salmon, of the Local Initiatives Support Corporation, and Community Organizer and Media Specialist, Matt Sanderson. Interview Summary Matt, let's start with you. Could you explain the Good Food Zone Policy to the listeners? Matt: Overall, we want to: increase access and demand for healthy food in food desert communities, which is increasing options for healthy food, especially in areas like South Los Angeles; as well as build demand for healthy food through culturally relevant practices. This also promotes economic development through food entrepreneurship, which is helping healthy food business owners develop strong business acumen, and scale micro and small healthy food business operations. The Los Angeles city council approved this policy earlier this year and we're working to get it implemented. This will be a three-year program that will provide targeted services to overcome challenges and barriers that micro and small businesses in LA, would experience when formalizing or growing their business. And this is in partnership with the city, private, nonprofit and community service providers. And business owner can get the specialized help they need. Receive help with filing permits, referral to funding programs, discounts on equipment and utilities, and assistance with business training, as well as resources for marketing and financial management. The program ambassador, would facilitate communication with these business owners. Do they need help with business training, or help navigating governmental departments or need help with management or leadership training, product development or even technology adoption? Those who buy into this program, in this pilot, are asked to provide evidence of their commitment to developing and growing a healthy food business through annual reporting, surveys, on-site visits, evaluation of business practices, and more. The Good Foods Zone, sits at this intersection of racial health and economic justice.   That's a very impressive suite of activities that I'd like to ask Samantha a question that came to mind as you were talking about that Matt. So is this program for businesses that are owned and staffed by people in the affected communities only, or could outside people who wish to run businesses in the community receive these services? Samantha: That's a brilliant question. I love it so much because the community that gathered to put this policy together, really were interested in the economic development peace within their community. So, the policy brief as it outlines right now, the business has to be in operation for at least three years, in order to qualify for this pilot. So, the business is already a part of that community. And within the pilot, the goal is to hire people from within that community. So it doesn't necessarily block someone from outside of that community from opening a business, but they would have had to been in operation for three years. That makes sense because then the wealth that might occur from this would remain in the community and not just be outside. So thanks for that answer. So Ronnell, let me turn to you. How did all this come about and what challenges were faced in researching and developing and ultimately getting this policy approve? Ronnell: The Los Angeles Food Policy Council uses the collective impact approach to developing policy, which makes sure that impacted people are leaders and collaborators in the policy changes that happen in the Los Angeles regional area. So through our working group spaces we're able to facilitate that collective impact. And the work around the Good Foods Zone, was developed by our Good Food Economy Working Group. And so they have been working on this policy and how to organize to get a champion who is Current Price Council District 9 who introduced the good foods on policy and with the organizing of the Good Food Economy Working Group, we were able to get the policy recommended from the Economic Workforce Development Subcommittee for approval to get approved at council. Which happened March 3rd, 2020. We celebrate a policy passing, but the hard work happens when you're trying to get the policy implemented and making sure that the intended demographic actually receives the resources of that policy and making sure that the programmatic framework for that policy actually has the intended outcome that we had from the beginning. You make an outstanding point about the importance of follow through. And I imagine when the history of this will be written, there'll be a lot to be said about what happens after the policy was passed. So I'm happy that you brought that point up. Samantha, I'd like to hear your thought on some other key issues. So the Good Foods Zone Policy, is a place-based strategy and recognizes that historic divestment in specific neighborhoods, now requires targeted investment in those same neighborhoods. Can you explain a little bit more about this and who is intended to benefit from the policy? Samantha: This policy benefits healthy food entrepreneurs throughout the entire food chain, and the community members who are looking for jobs and healthy foods in their neighborhoods. Folks like Celia and Joe Ward, who started South LA cafe because after decades of living a food desert, they wanted fresh affordable and healthy food options for themselves and their neighbors. So instead of waiting for it to arrive, they decided to take a leap of faith and provided themselves. Then you have women like Olympia, who started supermarket, which is a low cost organic pop-up grocers servicing low-income communities in LA. It operates weekly providing a hundred percent organic produce to make great health and healing available to the communities that need it most. And supermarket believes everyone deserves to eat well. Olympia, the founder believes fresh food access is not simply a nice idea. It's a right and a necessity. She said leaving our neighborhoods to get healthy ingredients and healthy meals is a challenge millions of Angelenos have to face. And so when she started supermarket, she felt like this subtle form of discrimination which leads to millions of deaths each year in the country, will hopefully cease to exist. And I wholeheartedly agree. That's the whole purpose of this policy. You're talking about some very admirable and inspiring stories of people that have started food businesses. Can you explain Samantha just a little bit about why this is necessary and the food place? I mean, we know about what food deserts are but not so much about how they came about and what are some of the divestment that have occurred. Samantha: Yes. And if I can, I would recommend everyone listening to read two very great books, that go into the details on it, because it definitely deserves more time than we have available on this podcast. The Color of Money by Mehrsa Baradaran, and the Color of Law, I forgot the name of the author, but they basically go into detail on the historic red lining and the holding of investment that was not available for black entrepreneurs and black landlords being able to buy a home and build equity. That way is also part of the piece and being able to get a loan to start a business, you know, have equity, to get appropriate financing. So, it's really intricate and those two books really go into that. Thanks for those resources. So let's get into some more specific. Ronnell what are you actually asking the city to do in this, and how will you measure success at the end of the day? Ronnell: In regards to the historic divestment, we have to be able to acknowledge how that looks in the landscape that our communities are living in. In South LA for example, there are more liquor stores than there are grocery stores. We're asking them to acknowledge the historic divestment that created the food deserts that community are dealing with right now. In regards to the Good Food Zone, we're asking our local government to take action by identifying a timeline, for the feasibility report, and pilot implementation, that reflects the urgency of the public health issues related to food insecurity. We're also asking them to identify budget line items to fund the proposed $3.6 million three year pilot program. We're asking them to prioritize the implementation of the Good Food Zone as a tactic for community and business resilience modeling during and post-COVID. Like we're saying, the Good Food Zone is to address historic impact of food divestment but COVID has exacerbated a lot of those realities. So it's important that we leverage policies like the Good Food Zone, as a way to address resiliency and recovery. And we're also hoping that they consider expanding the pilot to help more healthy food businesses during the pandemic. Thank you Ronnell. It's really inspiring to hear about these efforts and the passion behind them. Let me ask one final question of you Matt. What does it take to spread awareness of this community and those from there? Matt: Sure Kelly, thank you so much. I really have to pause first and give a ton of credit to Samantha Ronnell and our team on the working group or hitting the ground running earlier this year to identify potential businesses affected by the lack of investment in these communities in these target pilot zones, which are Council Districts in Los Angeles that we would like to get the Pilot Program off and running. And we began cold calling and cold emailing of business owners who we identified in these zones. And South LA Cafe, is one of the more prominent ones. And really had to just start off with surveys with these business owners and hear their story. And what became markedly clear from the start of our effort, which did begin after the pandemic started. But as the months went on from May to June, June to July, and making these calls and getting the interviews became abundantly clear that yes, these business owners already were having a tough time navigating say government systems, no city systems for just say permitting. Then, the interviews turned into: “I haven't heard back on my PPP loan.” “Or, one question a couple of months ago could have been how many employees do you have?” And this is a small market we're calling in South LA ‘they' might just be the business owner, they've been there for 20 plus years, might be family owned. A lot of them are, Mom-and-Pop. And they might just have a few other employees but as the calls kept going, and we were finding out that the business owner could only afford to be their own boss. They were there from open to close, and the questions were they were interested in the incentives that the Good Food Zone and a lot of them wanted to get involved with the awareness campaign. Some were on the fence. They wanted to engage in the interview and I still had some questions and a lot of them were just so busy, you know at the height of COVID-19 where they could only just focus on the day-to-day and it said, you know please keep in touch and that sort of thing. Through these interviews, we created awareness graphics of the business owners who we did interview. And when you scroll our Instagram page, you will see them. We told their story based on their interviews. And leading from the social media campaign, into the fall, we pivoted to media outreach. And media campaign as well as ask City Council and the Economic Development Workforce to reconvene, to finally implement this Pilot Program. And we've been doing, you know social media activism, getting all the social media posts out there. And I've created our media lists and targeted media outreach. And the efforts are ongoing. We're reaching out to the LA Area Media but also nationally and the Trade Media. Bios Ronnell Hampton is the Policy Manager for the Los Angeles Food Policy Council (LAFPC). He serves as the staff liaison to the Food Waste Rescue & Prevention, Good Food Economy, and Urban Agriculture Workgroups. He facilitates these efforts by using a collective impact approach to manage community organizing by cultivating relationships with people, community organizations, and government agencies at the local, state, and federal levels. By leveraging strategic approaches to policy development and implementation that centers racial, social, economic, and environmental justice, Ronnell moves the Good Food For All Agenda forward. Samantha Salmon is passionate about equitable food-oriented development in communities experiencing food apartheid. She supports the Local Initiatives Support Corporation's (LISC) economic development, health and housing initiatives alongside communications and public relations as a Program Assistant. Prior to LISC, she managed commercial property, owned and managed a raw vegan organic restaurant, and wrote a book on cultivating a healthy lifestyle on a budget. She holds a Bachelor's Degree from New York University in Economics and Africana Studies, which is the study of the diaspora of African people. Matt Sanderson is a communications specialist, media consultant and journalist. His passion for real food justice began when volunteering with Southern California fruit harvesting organization Food Forward in 2019 and the groundbreaking Food Leaders Lab of the Los Angeles Food Policy Council. From there, Matt joined the Good Food Economy Working Group of the L.A. Food Policy Council, spearheading social media marketing and media outreach for the Good Food Zones policy implementation. He also volunteers his time with L.A. Compost and grassroots non-profit Farm2People, which formed in 2020 in response to the COVID-19 disruption of the local food supply chain.   

In this episode, Karey and Justin talk with the owner of Food Forward Thinking, Jessica Williams, about the services her company offers, her experieces working in menu development around the world and what kind of a food she would be.foodforwardthinking.com@foodforwardjess on Instagram@foodserviceforthought on Insta

In this episode, Weis Dietitians Beth and Kathryn discuss food-forward ways to support your immune system and explain how and why to choose food as your first line of defense for staying well. Interested in learning more about food-forward ways to support your immune system through a one-on-one virtual meeting with a Weis Dietitian? Email weisdietitians@weismarkets.com. This service is currently available to Weis Markets club card holders in PA, NJ, and MD. We would love to connect with you! Join our ‘Weis HealthyBites: Nourish Your Life’ Facebook group where you can ask a question that may be answered in a future podcast episode or share podcast topic ideas. You can learn more about virtual nutrition counseling here too! https://www.facebook.com/groups/1928800280703712/ Or drop us an email at: weisdietitians@weismarkets.com View the current issue of HealthyBites Magazine at http://healthybites.weismarkets.com

In this episode, Weis Dietitians Beth and Kathryn discuss food-forward ways to support your immune system and explain how and why to choose food as your first line of defense for staying well. Interested in learning more about food-forward ways to support your immune system through a one-on-one virtual meeting with a Weis Dietitian? Email weisdietitians@weismarkets.com. This service is currently available to Weis Markets club card holders in PA, NJ, and MD. We would love to connect with you! Join our ‘Weis HealthyBites: Nourish Your Life’ Facebook group where you can ask a question that may be answered in a future podcast episode or share podcast topic ideas. You can learn more about virtual nutrition counseling here too! https://www.facebook.com/groups/1928800280703712/ Or drop us an email at: weisdietitians@weismarkets.com View the current issue of HealthyBites Magazine at http://healthybites.weismarkets.com

In this episode, Weis Dietitians Beth and Kathryn discuss food-forward ways to support your immune system and explain how and why to choose food as your first line of defense for staying well. Interested in learning more about food-forward ways to support your immune system through a one-on-one virtual meeting with a Weis Dietitian? Email weisdietitians@weismarkets.com. This service is currently available to Weis Markets club card holders in PA, NJ, and MD. We would love to connect with you! Join our ‘Weis HealthyBites: Nourish Your Life’ Facebook group where you can ask a question that may be answered in a

BizNews — In 2013, a study by the CSIR found that one third of food produced in South Africa ends up in waste. Perfectly edible food is dumped into landfills because of over-production, incorrect ordering, or it simply did not meet retail specifications. Besides being an unnecessary waste, it costs the economy around R70bn annually.  Food Forward, a non-profit organisation, has found a way to reduce this staggering amount and save the lives of the vulnerable. Their programme removes surplus food from the suppliers and distributes to the vulnerable and food insecure communities. The Covid-19 lockdown has put many people out of work and is creating an increasing need for food. Food Forward MD Andy du Plessis tells Biznews how they act as act as connector between a world of surplus and a world of need. - Vanessa Marks

BizNews — In 2013, a study by the CSIR found that one third of food produced in South Africa ends up in waste. Perfectly edible food is dumped into landfills because of over-production, incorrect ordering, or it simply did not meet retail specifications. Besides being an unnecessary waste, it costs the economy around R70bn annually.  Food Forward, a non-profit organisation, has found a way to reduce this staggering amount and save the lives of the vulnerable. Their programme removes surplus food from the suppliers and distributes to the vulnerable and food insecure communities. The Covid-19 lockdown has put many people out of work and is creating an increasing need for food. Food Forward MD Andy du Plessis tells Biznews how they act as act as connector between a world of surplus and a world of need. - Vanessa Marks

In a developed nation with massive food export operations, one in seven households with children were affected by food insecurity in 2018. Food deserts, high costs, and systematic food waste make it difficult for families to access nutritious and secure food sources. Pearson King of Food Forward and Riya Rahman of No Kid Hungry joins us to explain how these problems came to be, and what we can do to correct them. We wrap up with a touching story about the lasting effects of food insecurity from author and former educator, Nikki Kay.  www.seriouslyamericashow.comAbout this episode, and transcript. Follow us on Instagram, Twitter, and Facebook.

In Episode 85, Quinn asks: Is there a blueprint for fighting food waste in your city? Our guest is: Rick Nahmias. As Founder and Executive Director of Food Forward, Rick has spent more than a decade harvesting the bounty of LA’s fresh fruit and vegetables and getting them to the organizations feeding the many, many, many people in Southern California who cannot otherwise afford it. When you realize just how much food goes to waste in the United States, it’s a little sickening. And when you then consider how many people go hungry every day in the United States, it’s more than a little disheartening.  But the bright side — and, yes, we know that we wouldn’t need to talk about the bright side of every topic if we didn’t exclusively talk about how our world is going to hell — is that, wherever you might live, you can help get food out of the landfill and onto the plates of people who need it. Have feedback or questions? (http://www.twitter.com/importantnotimp) , or send a message to funtalk@importantnotimportant.com Trump’s Book Club: The Dalai Lama's Book of Love and Compassion by Dalai Lama https://www.amazon.com/registry/wishlist/3R5XF4WMZE0TV/ref=cm_sw_r_cp_ep_ws_2Gr8Ab6RS5WF3 Links: (https://foodforward.org/) Spring Melt (April 4th @ The Jim Henson Company Lot): (https://foodforward.org/about/spring-melt/) Instagram: (https://www.instagram.com/foodforward/) Facebook: (https://www.facebook.com/foodforwardla/) Twitter: www.twitter.com/foodforwardla Connect with us: Subscribe to our newsletter at (http://importantnotimportant.com/) ! Follow us on Twitter: (http://twitter.com/ImportantNotImp) Follow Quinn: (http://twitter.com/quinnemmett) Follow Brian: (http://twitter.com/briancolbertken) Like and share us on Facebook: (http://facebook.com/ImportantNotImportant) Intro/outro by Tim Blane: timblane.com Important, Not Important is produced by (http://crate.media/) Support this podcast

We’re starting 2020 with our favorite combo: Talmud and food. First, Adam Kirsch reflects on completing the seven-year cycle of Daf Yomi, the practice of reading one page of Talmud each day, which he chronicled in a column for Tablet. He tells us what he learned as a reader and literary critic from this intense textual undertaking, plus how his life has changed in the seven years since he started. He also makes the case that more Jews should take on Daf Yomi, if only to better understand what our ancestors were up to, and offers some tips for beginners. Then we sit down with the Seattle-based food writer and podcaster Rachel Belle, host of “Your Last Meal.” She tells us about asking people like Isaac Mizrahi, Rainn Wilson, and William Shatner what their last meal on earth would be, and dishes about how food ties into her Jewish identity. Then she asks the hosts what their last meals would be, in a beshert-cross-podcast segment airing on her show as well. Let us know what you think of the show: email us at Unorthodox@tabletmag.com or leave a message at 914-570-4869. Come see us on tour! Jan. 8, 2020 – Westport, Connecticut: Book talk with Mark and Liel Jan. 10, 2020 — Fountain Valley, CA: Book talk with Stephanie Feb. 6, 2020 – Scotch Plains, New Jersey: Book talk with Stephanie & Liel Feb. 9, 2020 – Wyomissing, Pennsylvania: Book talk with Mark and Liel Feb. 26, 2020 – Naples, Florida: Book talk with Stephanie and Mark March 12, 2020 – Boca Raton, Florida: Book talk with Stephanie and Liel Copies of The Newish Jewish Encyclopedia will be sold and signed at each event. Like the book? Leave us a review on Amazon or Goodreads. Subscribe to our weekly newsletter to get new episodes, photos, and more. Follow Unorthodox on Twitter and Instagram and join our Facebook group. Get your Unorthodox T-shirts, sweatshirts, and baby onesies here. Sponsors: Do you know a high school student who wants to deepen theirengagement with Judaism? Nominate them for the Maimonides Scholars Program, where they’ll debate and discuss Jewish thought, Zionism, philosophy, and politics at Yale University over two weeks in the summer of 2020. The application closes on January 27, so nominate a student today at maimonidesscholars.org/Unorthodox. Learn more about your ad choices. Visit megaphone.fm/adchoices

“We’ve been hurt, we’ve been disappointed, we’ve felt somewhat misled.” Feelings of distrust have damaged the relationship between consumers and food companies. According to Linda Eatherton, it’s time to “pull back the curtain.” Linda Eatherton is the Managing Director of global marketing communication and consultancy firm Ketchum. She thinks a lot about how companies can earn trust – and permission – from their customers. A “social license to operate” has become increasingly important for running a business in the 21st century. But this isn’t a license that can be bought or reached with good PR alone, Eatherton explains. “It’s a concept that’s old and yet new again. In many cases, it’s a very simple idea: the trust between parties and partners to do business and to trade.” Across the food and agricultural sectors, that trust has eroded, leaving the general public suspicious about where their food comes from. So what can companies do to earn a social license? Transparency is key, says Eatherton, even when there is still work to be done. Admitting you’ve made a mistake or that you are still improving earns businesses more credibility than keeping the doors shut. In this episode of Food Forward Eatherton explains what’s at the root of consumer distrust and how food and agriculture companies can rebuild their reputations and strengthen their relationships with their customers.

Nederlandse consumenten maken zich steeds drukker om duurzaamheid en gezondheid, maar hechten ook veel waarde aan beleving en gemak. Ze kopen standaardproducten zo goedkoop mogelijk in zodat ze meer kunnen uitgeven aan bijzondere producten. Met name de middenmoters in de voedingsmiddelenbranche betalen hiervoor het gelag. Martijn Rol, Sectorspecialist Food bij Rabobank, geeft bedrijven tips om het hoofd boven water te houden.

De Rabobank startte onlangs met Rabo Food Forward, een innovatieprogramma voor voedselvoorziening dat tot in alle uithoeken van Nederland reikt. Maar wat houdt dat programma precies in? Lambert van Horen, Research Analist bij Rabobank, legt het uit en vertolkt het enthousiasme dat hij voelde tijdens de eerste ‘keten-brede’ brainstormsessie in Friesland. Lees hier meer over Rabo Food Forward en hoe we samen voedseloplossingen versnellen: www.rabobank.com/foodforward

Zal innovatie in de food- en agri-sector eerder van duurzame start-ups komen of van grote multinationals? Het doet er niet toe, vinden Maarten Ooms en Saskia Hoebee van het Rabobank Food & Agri Innovatie Team. Waar het om gaat – en waar zij zich voor inzetten – is dat goede ideeën voor een duurzame voedselvoorziening overwinnen en niet uit de markt gedrukt worden.

Wereldwijd gaat een derde van alle voedsel dat we produceren verloren. Dat ondermijnt de mondiale voedselvoorziening en draagt significant bij aan klimaatverandering. In de Nederlandse horeca wordt er per jaar 51 duizend ton aan voedsel weggegooid: zo’n 83 miljoen bordjes eten!  Met de nieuwe Food Waste Challenge werkt de Rabobank er met verschillende partijen hard aan om hier iets aan te doen, vertellen Jos Klerx, Sectorspecialist Horeca en Recreatie bij Rabobank en Anna de Visser-Amundson, lector aan Hotelschool The Hague. Doe mee! De Food Waste Challenge begint op 29 augustus 2019. Restaurants en cateringbedrijven kunnen zich vóór 27 september aanmelden voor de Challenge. Werkt je in de horeca? Registreer je dan vandaag! www.horecafoodwastechallenge.nl  

The start-ups who pitch at FoodBytes! are driving some of the key developments in food and agriculture today. Nina Meijers, Start-up Relationship Manager at Rabobank, explains how supporting these companies fuels innovation across the food chain. FoodBytes! is best known as a pitch competition. But according to Meijers, that’s really only the beginning of the story. “The real lasting value for all participants – start-ups, corporate clients, and investors – is this continuous community and network.” Since launching in San Francisco in 2015, FoodBytes! has received over 2,000 applications and boasts a community of 265 alumni – and counting. And then there’s the network of large corporates and investors who have come on board to mentor and collaborate with start-ups. “Over the last four years large corporates lost 18 billion dollars in market share to emerging companies who are able to more nimbly adapt to changing consumer demands,” Meijers explains. “Corporates are increasingly looking for ways to engage in a meaningful way – ways to collaborate with these leading edge innovators to help them evolve their businesses. That’s the nexus where FoodBytes! sits.” ** Upcoming FoodBytes! events: Chicago | September 19, 2019 London | November 7, 2019 Visit: www.foodbytesworld.com  

http://traffic.libsyn.com/radiohealthjournal/RHJ_19-34A.mp3 Experts believe about 40 percent of the food available in America is thrown away. Solving this environmental problem also creates an opportunity to help with food insecurity. It starts with consumers. Experts explain where waste comes from and how people can cut down on its production. Guests: JoAnne Berkenkamp, Senior Advocate, Natural Resources Defense Council Michele Chase, Agency Relations Field Coordinator, Food Forward, Los Angeles Links for more information: NRDC.org website profile: JoAnne Berkenkamp Food Forward Website

45 years. 22 countries. 350 cooperatives. 4 million farmers. These are easy numbers to share, admits Pim Mol, Director of Rabo Foundation. But they don’t tell the whole story of how a corporate foundation is empowering farmers to become self-reliant. A resilient global food system starts with the smallholder farmers who grow a staggering percentage of the world’s food. “Rabo Foundation focuses on the economic, social, and ecological impact,” says Mol. “It’s easy to state the big numbers, but what is happening with the smallholder farmers?”

Spoiler alert! Meat isn’t going anywhere. But that doesn’t mean the animal protein industry isn’t changing. What will the sector – and our diets – look like in twenty years? Animal protein strategist Justin Sherrard carves into our meatiest questions.  

Interview with Joe Bobman, the Technology & Engagement Manager of Food Forward. Food Forward fights hunger and prevents food waste by rescuing fresh surplus produce, connecting this abundance with people in need and inspiring others to do the same. They do this with the help of thousands of volunteers that are carefully managed. 

In Episode 69, Quinn & Brian discuss: Rebuilding Los Angeles and L.A.’s Green New Deal. Our guest is Jeanalee Obergfell, who works just down the street from Important, Not Important HQ as a City Planning Associate for Los Angeles. When it comes to making L.A. greener and more equitable, you know Jeanalee is either helping someone’s cause or leading the charge. Really, if the Game of Thrones were the game of creating more equitable housing and transportation options in a less hot and more breathable city (as opposed to literally burning all of the infrastructure and citizens, like some people), Jeanalee would be sitting on the Iron Throne. But, will real life end better than the show? For our sake, we sure hope so.  Want to send us feedback? Tweet us, email us, or leave us a voice message! Trump’s Book Club: Laudato Si’—On Care For Our Common Home by Pope Francis: https://www.amazon.com/registry/wishlist/3R5XF4WMZE0TV/ref=cm_sw_r_cp_ep_ws_2Gr8Ab6RS5WF3 Links: Have feedback or questions? Send a message to funtalk@importantnotimportant.com L.A.’s Green New Deal: http://plan.lamayor.org/ Food Forward: https://foodforward.org/ SEE-LA: https://seela.org/ S T A N D - L.A.: https://www.stand.la/ Los Angeles Food Policy Council: https://www.goodfoodla.org League of Conservation Voters: http://lalcv.org/ Sierra Club: https://angeles.sierraclub.org/ LinkedIn: https://www.linkedin.com/in/jeanalee-obergfell/ Connect with us: Subscribe to our newsletter at ImportantNotImportant.com! Check out our Morning Show and other daily bite-size content on Instagram: instagram.com/ImportantNotImportant Leave us a voice message: anchor.fm/important-not-important/message Follow Quinn: twitter.com/quinnemmett Follow Brian: twitter.com/briancolbertken Follow us on Twitter: twitter.com/ImportantNotImp Like and share us on Facebook: facebook.com/ImportantNotImportant Pin us on Pinterest: pinterest.com/ImportantNotImportant Tumble us or whatever the hell you do on Tumblr: importantnotimportant.tumblr.com Intro/outro by Tim Blane: timblane.com Important, Not Important is produced by Crate Media Support this podcast

“When the consumer makes its mind up about something, it can have profound implications, all the way back to the farmer.” Who’s really driving the future of food? Product developers? The hottest new chef? Tech-savvy farmers? Or is it each of us, every time we decide what to eat next? Nick Fereday, Executive Director of Food and Consumer Trends at Rabobank, has the outlook on consumer trends. But can the industry keep up?

Farm robotics and online restaurants are already a reality. But there’s much more to come in food and agtech innovation. What ideas are making it off the drawing board and onto our plates? AgFunder’s Louisa Burwood-Taylor sheds some light.

Recente cijfers wijzen uit dat onze toekomstige voedselproductie gedragen wordt door de schouders van een continu krimpend aantal jonge boeren. Iris Bouwers (25), mede-eigenaar van een boerenbedrijf in Drenthe, beschrijft de uitdagingen waar de nieuwe lichting boeren mee geconfronteerd wordt en schetst de steun die overheden, banken en consumenten hen kunnen bieden.

Nederland is de tweede landbouwexporteur ter wereld. Dat hebben we te danken aan de innovatieve kracht van onze agrisector. Carin van Huët, hoofd Sectormanagement en directeur Food & Agri bij de Rabobank, denkt dat diezelfde kracht nu nodig is om te verduurzamen. Dankzij haar boerenachtergrond (en boerenverstand) kan zij ook gemakkelijk een brug slaan tussen boer en bank. 

Er zit weinig leven meer in Nederlandse akkers en weilanden. En intussen neemt de biodiversiteit ook nog eens steeds verder af. In het Deltaplan Biodiversiteit werken melkveehouders, onderwijsinstellingen, zuivelbedrijven, Agrifirm en de Rabobank samen om het tij te keren. De eerste stap is het monitoren van de biodiversiteit, de tweede stap een andere manier van boeren bedenken zodat insecten, vogels en andere nuttige dieren in en op het boerenland weer terugkeren. Want dat is beter voor het weiland en de koeien, maar zeker ook voor de boer. En wie oog heeft voor biodiversiteit mag straks van de Rabobank een rentevoordeel verwachten. Harm Edens/BNR interviewt Alex Datema, melkveehouder in Groningen, en Jeen Nijboer, projectmanager Food & Agri bij de Rabobank, over insecten en weidevogels die íédereen blij gaan maken.

Harm Edens/BNR interviewt experts met de vraag hoe een bank kan bijdragen aan een betere wereld. Dit keer Harry Smit, senior analyst van het Farm Input Team. Over hoe de Bodemcoalitie de toekomst van boeren helpt veiligstellen.

This week’s Dairy Dialog podcast features a preview of the ProFood Tech event taking place in Chicago in March, with Laura Thomson senior director of expositions, PMMI, and Neil Moran, senior vice president, finance, administration & trade show, IDFA; and an interview with Conrad Young, managing director, at UK company Food Forward, about its data platform for the UK dairy industry.

​ It's back - it's science time! But first... we hit the feedback back, talk about some elections and other beer news - including Sierra Nevada's throwback beer move and the new beer style that's got people up in arms. In the library we discuss whether or not Prohibition was a good thing for beer and why American versions of British beers seem to fall short - according to the Brits. In the brewery, Drew discusses a very cool charity he just worked with and YCHops sets the record straight on the hop glut. In the lab, we look at the hot hop topic of BioTransform from the results of our IGORs. In the lounge, we sit down with Brad Ring from BYO to discuss their boot camp format before we close out with the Q's & the A's, quick tip and say goodbye to one of the best actors Denny ever got to work with. Episode Links: BrewSwag.com - Use Code "Experimental" and save 7.5% and give 7.5% to our charity fund! AHA Governing Committee Elections: https://www.homebrewersassociation.org/membership/aha-governing-committe... HomeBrewCon: https://www.homebrewcon.org/ Sierra Nevada's Refocus: https://www.brewbound.com/news/eyeing-return-growth-sierra-nevada-refocu... NAGBW Diversity Grant: http://nagbw.org/page-1178893/5888883 Glitter Beer: https://munchies.vice.com/en_us/article/437pnq/glitter-beer-lisa-frank Zymurgy Live with Theresa McCulla - https://www.homebrewersassociation.org/category/archived-zymurgy-live/ British Water Tables: https://www.murphyandson.co.uk/water-water-everywhere/ Food Forward: https://foodforward.org/ YCHHops response to the hop glut: https://ychhops.com/connect/news/blog/false-ych-has-a-critical-oversuppl... BioTransform Experiment: https://www.experimentalbrew.com/experiments/biotransformation-dry-hop-k... BYO Subscribe! https://subscribe.pcspublink.com/sub/subscribe.aspx?guid=cc79fade-90d7-4... David Ogden Stiers: http://www.imdb.com/name/nm0001773/ Habitat for Humanity - https://www.habitat.org/ Patreon Remember even a buck is good for charity: http://www.patreon.com/experimentalbrewing Experimental Brew Store - https://www.experimentalbrew.com/store Episode Contents: 00:00:00 Opening & Our Sponsors 00:05:06 Announcements & Feedback 00:11:16 The Pub 00:25:55 The Library - Zymurgy Live & British Water Tables 00:34:19 The Brewery - Food Forward & YCHHops 00:41:11 The Lab - BioTransform Results 00:50:26 The Lounge - BYO's Brad Ring 01:17:36 Q&A 01:29:17 Quick Tip & Something Other Than Beer This episode is brought to you by: American Homebrewers Association BrewCraft USA Craftmeister Jaded Brewing Mecca Grade Estate Malt PicoBrew Wyeast Labs YCH Hops Interested in helping Denny and Drew with the IGOR program (aka help us run experiments!) - contact them at igor@experimentalbrew.com. We want more Citizen Science! In the meanwhile, subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalHomebrewing) or Twitter (@ExpBrewing). If you have questions you'd like answered in our Q&A segment, send an email to questions@experimentalbrew.com! Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at https://www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

​ It's back - it's science time! But first... we hit the feedback back, talk about some elections and other beer news - including Sierra Nevada's throwback beer move and the new beer style that's got people up in arms. In the library we discuss whether or not Prohibition was a good thing for beer and why American versions of British beers seem to fall short - according to the Brits. In the brewery, Drew discusses a very cool charity he just worked with and YCHops sets the record straight on the hop glut. In the lab, we look at the hot hop topic of BioTransform from the results of our IGORs. In the lounge, we sit down with Brad Ring from BYO to discuss their boot camp format before we close out with the Q's & the A's, quick tip and say goodbye to one of the best actors Denny ever got to work with. Episode Links: BrewSwag.com - Use Code "Experimental" and save 7.5% and give 7.5% to our charity fund! AHA Governing Committee Elections: https://www.homebrewersassociation.org/membership/aha-governing-committe... HomeBrewCon: https://www.homebrewcon.org/ Sierra Nevada's Refocus: https://www.brewbound.com/news/eyeing-return-growth-sierra-nevada-refocu... NAGBW Diversity Grant: http://nagbw.org/page-1178893/5888883 Glitter Beer: https://munchies.vice.com/en_us/article/437pnq/glitter-beer-lisa-frank Zymurgy Live with Theresa McCulla - https://www.homebrewersassociation.org/category/archived-zymurgy-live/ British Water Tables: https://www.murphyandson.co.uk/water-water-everywhere/ Food Forward: https://foodforward.org/ YCHHops response to the hop glut: https://ychhops.com/connect/news/blog/false-ych-has-a-critical-oversuppl... BioTransform Experiment: https://www.experimentalbrew.com/experiments/biotransformation-dry-hop-k... BYO Subscribe! https://subscribe.pcspublink.com/sub/subscribe.aspx?guid=cc79fade-90d7-4... David Ogden Stiers: http://www.imdb.com/name/nm0001773/ Habitat for Humanity - https://www.habitat.org/ Patreon Remember even a buck is good for charity: http://www.patreon.com/experimentalbrewing Experimental Brew Store - https://www.experimentalbrew.com/store Episode Contents: 00:00:00 Opening & Our Sponsors 00:05:06 Announcements & Feedback 00:11:16 The Pub 00:25:55 The Library - Zymurgy Live & British Water Tables 00:34:19 The Brewery - Food Forward & YCHHops 00:41:11 The Lab - BioTransform Results 00:50:26 The Lounge - BYO's Brad Ring 01:17:36 Q&A 01:29:17 Quick Tip & Something Other Than Beer This episode is brought to you by: American Homebrewers Association BrewCraft USA Craftmeister Jaded Brewing Mecca Grade Estate Malt PicoBrew Wyeast Labs YCH Hops Interested in helping Denny and Drew with the IGOR program (aka help us run experiments!) - contact them at igor@experimentalbrew.com. We want more Citizen Science! In the meanwhile, subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalHomebrewing) or Twitter (@ExpBrewing). If you have questions you'd like answered in our Q&A segment, send an email to questions@experimentalbrew.com! Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at http://www.podtrac.com/pts/redirect.mp3/www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

Even though he wasn’t anticipating it, my guest, Rick Nahmias, managed to build a thriving, sustainable non-profit over the past 9 years by simply providing fresh produce to those in need. He noticed that food waste and hunger were huge issues for many living in Los Angeles and he also noticed that many houses had an abundance of fresh produce. So he decided to launch Food Forward in an effort to recover surplus produce that would otherwise go to waste. What We Cover Today: How Rick turned an experiment with harvesting food from people’s backyards into a highly successful non-profit Why focusing on the three tenets of Food Forward - supply chain, leadership, and need – allowed the company to grow Why he compares building his non-profit to building a sandbox and how that affects who he invites to play with him What “food justice” means What type of activity Rick requires of all candidates before he hires them and brings them into the Food Forward family Why you should include your staff in the hiring process but make sure, as the CEO, you’re keeping your pulse on the process How to handle a situation when you don’t make the right hire Contact Information: www.foodforward.org Annual Spring Melt (Anti-Gala) March 24th Thanks for Checking Out the Show Notes and for Listening! I really hope you enjoyed this episode. I would really appreciate it if you shared this show with a friend who could benefit from listening to this particular episode. Please don't forget to SUBSCRIBE so you can get each new episode delivered directly to you when it’s ready. You can find the show in Apple Podcasts, Stitcher Radio, and Google Play.  Leaders sure do love company so be sure to get social with me:  Instagram: https://www.instagram.com/nic_abboud/ Twitter: https://twitter.com/nicoleabboud Or email me at nicole[at]nicoleabboud[dot]com   

What is going on? Why all  that wasted food? One in six people in Los Angeles copes with food insecurity, the state of being without reliable access to a sufficient quantity of affordable, nutritious food. Why is the food they need tossed away?There are a lot of reasons. In this podcast episode, you'll meet two people are working on solutions.Luis Yepiz is the wholesale food recovery manager for an organization called Food Forward. Food Forward started by collecting unharvested fruit from backyard orchards and distributing it to community centers. The organization has since expanded to large-scale programs to recover food at farmers markets and wholesale markets. This is food that might be blemished or hard to sell and that might be thrown away. That’s where Luis steps in. Each year, the program he runs at the Los Angeles Wholesale Market collects food valued at $13 - 15 million and distributes the produce to neighborhood residents who don’t have ready access to fresh food.At the time of our interivew, Eva Goulbourne was the director of business and multi-stakeholder programs for ReFED, a nonprofit committed to reducing U.S. food waste. She was working on a roadmap toward behavior change — change needed from you and me, from restaurants, and food distributors.A large social engineering project is needed, a way to convince us to buy food more responsibly, use the food we have and don't throw away food that is perfectly good. Restaurants and distributors need a similar reframing of their supply chain.Eva comes at this problem from the policy side, Luis from the activist side. They tell their stories in the podcast, and you'll find out what simple things you can do every day to save food.Get show notes and more at futurefood.fm. Subscribe to our newsletter and never miss a podcast. 

Colleen and Neil discuss two restaurants with two great ideas about how to get food to those who need it most.

A decade ago Rick was an award-winning photographer and writer who focused on the faces and stories of marginalized communities. One day in 2009, while walking his dog, Rick literally stumbled across the idea that wasted fruit in backyards and farmer's markets across our community could become a sustainable source of nutrition for the food insecure. Now, over 8 years later, Food Forward delivers over 400,000 pounds of fruits and veggies each week to organizations that feed families and individuals in need in the LA Metro area.

On paper it doesn’t make any sense. One out of every six people in the United States lack access to sufficient food, yet 40 percent of the food produced in this country goes to waste. These statistics may be staggering, but they aren’t unique to the U.S. According to the new documentary WASTED: The Story of Food Waste, more than 1.3 billion pounds of food gets thrown away across the globe each year, while 800 million people worldwide go hungry. But Rick Nahmias wasn’t thinking about these stunning figures while walking through his neighborhood in Valley Glen, California in January 2009. He was a photographer who’d worked extensively with the state’s migrant workers, but on that day he was just trying to get some exercise for his dog, Scout. Glancing at the citrus trees in the yards around him, he realized that most of the fruit — food that could feed otherwise hungry people — would fall to the ground and go to waste unless someone did something. So he did. With the help of just one other person, Nahmias set to work picking tangerines from a single backyard. By the end of the day, they’d harvested more than 100 pounds of fruit. And Nahmias knew he’d stumbled onto an idea with enormous potential. Nahmias used that idea to launch Food Forward. During the past 8 years, Food Forward has rescued more than 42 million pounds (over 140 million servings) of produce. The organization has moved beyond just harvesting backyard fruit trees and today works with public orchards and farmers markets to take food that would otherwise be wasted and use it to help hunger relief agencies across eight Southern California counties. Each month, food recovered by Food Forward feeds more than 100,000 people. And Nahmias says it’s just the beginning. Tune in and learn more about his two-birds-one-stone solution for fighting hunger and food waste.  

Our Feature Interview is with John Greathouse, Angel Investor, Contributor to Forbes magazine, on Faculty at UCSB technology management program, Partner at Rincon Venture Partners.   Get the insider's perspective to angel investing here in the 805. How vibrant is Santa Barbara in the start-up space? What can be done to bolster up this sector? Is the TV program Shark Tank a true depiction of angel investing? What should kids be learning for tomorrow's careers (hint: it's not coding) What is the role of an advisor for a start-up and what value can they bring? What is the hummingbird effect and a current example in technology? Learn more about John online:  Johngreathouse.com  Twitter:@johngreathouse Forbes:Link to John's Articles Non-Profit Spotlight –  Food Forward Ventura County is #11 is the Nation with agriculture production. The staggering statistic is that 40% of food goes to waste. Food Forward recovers food that might not be used and delivers it to 300 different agencies in 8 counties within Southern California.  Learn more about Food Forward online: Foodforward.org   2-Minute Drill Michael talks about “Guidance” with your personal finances. where do you go when you are looking for guidance with financial matters?   Wherever you get your advice from, it is only good if it meets 3 criteria. It has to be consistent with your values. It has to be in-line and appropriate for the goals you are working toward. It has to provoke action   Where ever you get your financial guidance from, make sure passes these 3 criteria. it's consistent with your values, in-line & appropriate with your goals and it provokes you to take action.  You can get financial planning help at Maranantha.com The Mailbag Today Michael talks about 3 questions dealing with rolling over a 401k into an IRA and considerations for doing that. He also shares the importance of having a trust for estate planning purposes. He mentions that his site allocationlink.com is a simple place to open an IRA online and get the process of consolidating retirement accounts started. You can contact Michael at michael@allocationlink.com Enjoy the show and please join us again soon! Mike Sponsors: Geico Local Office – Greg Mauk Serving the 805 American Pacific Mortgage, -- Greg Abrams. Serving the 805. Spanish Hills Country Club  Previews Memberships available. Matt's All Haul -- For all of your junk removal and hauling needs. Allocationlink.com – Investment Management that is smart, low cost & automatic. Maranantha.com – The way financial planning should be. Contact us  Allocationlink.com  or Maranantha.com also via email. Michael@allocationlink.com  805-667-3767 .fusion-widget-area-145 .widget h4 {color:#333c4e;}.fusion-widget-area-145 .widget .heading h4 {color:#333c4e;}.fusion-widget-area-145 .widget h4 {font-size:18px;}.fusion-widget-area-145 .widget .heading h4 {font-size:18px;}Subscribe to PodcastApple PodcastsGoogle PodcastsAndroidby EmailRSS

The beginning of a new life is an amazing time, when your child's future is before them. You may not realise how much positive impact you can have on their long term health, from conception to toddlerhood. Join Gorgi Coghlan as she interviews mums and experts on navigating nutrition through life's first 1,000 days.

First up on this week's Food Talk, Mike speaks with Nick Kovacevich, co-founder & CEO of Kush Bottles. Founded in 2010, their mission is to provide innovative packaging solutions for dispensaries, growers, retail shops, and consumers throughout the legal cannabis industry. After a break, we return with Kamal Kouiri, the general manager and wine director of Molyvos in Manhattan's Midtown West. One of New York’s most beloved Greek restaurants since its opening in 1997, Molyvos has won numerous awards, including Wine Enthusiast’s “100 Best Wine Restaurants” in 2015 and 2016 as well as making their “Five Best Wine Bars in New York City.” Finally, Mike is joined by Stett Holbrook, editor of Bohemian, an alternative weekly in Santa Rosa, California. He is also a contributor to the Food & Environment Reporting Network (FERN), and has written a piece on new resorts and vineyards in the Napa Valley that are threatening the region's water supplies.

What Andrew learned at South By Southwest, why great chefs go under the radar, and why not all restaurants are created equal when it comes to restaurant reviews.

Show Starts with Brad Zarnett, organizer of the Toronto Sustainability Speaker Series (TSSS) about an upcoming Wall St/Bay St and Sustainability event in TO. Main interview is with Darcy Higgins - Founder of Food Forward about urban agriculture and food access in Canada. Show closes with the discussion of a few news items, including an update on the ongoing CBC - speaking fees issue from last week. Please consider support our work - We are 100% Patreon supported: www.patreon.com/greenmajority For full listings and more info about this episode with links etc visit: https://greenmajoritymedia.wordpress.com/2015/01/23/436-feeding-frenzy/

This weeks interview is with Vanessa Ling Yu, Director of Food Forward. Food Forward is a not-for-profit that educates and advocates for smart food policy in Toronto, particularly with relation to poverty and access to healthy food for all. Vanessa is a passionate food advocate, and talks to us about food access, poverty and public policy as well as helping us understand the CaterToronto initiative they offer in particular. Stefan, Kevin and I spend the rest of the show digging into the recent "blockbuster" announcement of a non-binding agreement with China to curb carbon in the near future. The internet and environmentalists are abuzz with the news, but does it really mean anything? Our team of crack pundits takes a stab at this question. We do this all this and more for basically nothing, learn more and support us here: www.patreon.com/greenmajority For full listings and more info visit: http://greenmajoritymedia.wordpress.com/2014/11/14/catertoronto-and-chinaus-climate-deal/

Watch some food rebels take positive routes to make a difference in food and agriculture The post Food Forward appeared first on Gardenerd.

This week on 'Singin' in the Rain' with Sunny Chayes meet the volunteer heros from FOOD FORWARD. This organization rescues fresh local produce, connecting this abundance with people in need. We'll discuss how they harvested over a million pounds of pro

Nicole gets all the details on today's suprise strike by NYC fast food workers. Guests are Camille Rivera of United NY. Plus Russ Baker of whowhatwhy.com and comedian/actress Maysoon Zayid