Podcast appearances and mentions of matt jozwiak

Founder and CEO Matt Jozwiak of Rethink Food, joins to discuss how he works with a variety of partners to re-purpose discarded food into wholesome, culturally appropriate meals for the underserved.Photo Courtesy of Clay Williams.Heritage Radio Network is a listener supported nonprofit podcast network. Support What Doesn't Kill You by becoming a member!What Doesn't Kill You is Powered by Simplecast.

Founder and CEO Matt Jozwiak of Rethink Food, joins to discuss how he works with a variety of partners to re-purpose discarded food into wholesome, culturally appropriate meals for the underserved.Photo Courtesy of Clay Williams.Heritage Radio Network is a listener supported nonprofit podcast network. Support What Doesn't Kill You by becoming a member!What Doesn't Kill You is Powered by Simplecast.

In this episode of "Let's Talk Farm to Fork," we're joined by Matt Jozwiak from Rethink Food, who we'll talk to about how his New York-based, Nonprofit organisation has been a valuable tool in locally creating a sustainable and equitable food system while also combating food insecurity.https://www.rethinkfood.org/

Matt Jozwiak is the Founder & CEO of Rethink Food, a New York-based non-profit that has built a unique system that empowers local restaurants to provide nutritious ready-to-eat meals to local communities. In this episode, we'll chat about how restaurants are donating surcharges from each check to feed local communities, how Rethink is building a marketplace to match local supply and demand for over 7mm meals, and how it's rescued 1.2 million pounds of perfectly good food waste from some of the city's best restaurants.

Every restaurant, no matter how hard they try to avoid it, ends up with food waste. Slow nights, weather impacted outdoor dining, pandemic surges and dips, and just the normal ebb and flow of running a restaurant can leave food on the table, literally. There have been options in the past, but how does a case of celery on the brink or an overstock of milk help by itself?ReThink Food tackled this problem with a solution that puts ready-to-eat meals directly in the hands of those that need it. Starting in 2017, ReThink has distributed nearly 6.9M meals to communities impacted by food insecurity. Here with us today is ReThink's founder and CEO, Matt Jozwiak. Matt has worked in restaurants nearly his entire life starting as a dishwasher and eventually landing as chef de partie at EMP.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

CNVRSTN with the Founder and CEO of Rethink Food, Matt Jozwiak! I knew Matt before he started Rethink Food and it's been so incredible watching his success and watching this company scale. They're tackling food insecurity and creating a more equitable + sustainable food system. Having started in NYC, they're now expanding all over the US. We talked about their new Rethink Certified program, the power of vulnerability, working in hospitality, NYC priced Bud Lights and more. If you want to get involved or donate, check out the links below, everything helps! Rethink Food Website Rethink Food InstagramVICE/Munchies on Rethink Food 

In this episode, Margaret Anadu, head of Goldman Sachs’ Urban Investment Group, talks about COVID-19’s impact on US small businesses and explains the firm’s recent announcement to commit $500 million in capital for emergency loans to small businesses. Then, three entrepreneurs and graduates of Goldman Sachs’ 10,000 Small Businesses program share their personal stories -- Erin Andrews of Indi Chocolate, a Seattle-based chocolate factory, Ellen McNulty-Brown of Lotuff Leather, a Rhode-Island based leather maker, and Matt Jozwiak of Rethink Food, a New York City-based nonprofit.

"How can we waste so much food while so many people in this country go hungry?" You've probably asked yourself this question before. This very frustrating disconnect between food waste and hunger is what motivated Matt Jozwiak to leave a career in some of the most prestigious kitchens in the world to start Rethink Food NYC, a nonprofit dedicated to taking restaurant leftovers and using a network of trucks and cooks to transport and transform them into nourishing meals for nearby nonprofits.Today, Rethink Food NYC is a shining example of how to build an effective, scalable solution to waste and hunger that has been eagerly embraced by chefs, business people, and activists alike. Matt explains how Rethink Food NYC got its start, why waste is such a pervasive problem in businesses even though no one is trying to waste food and explore the overlooked economic reason why restaurant food is usually trashed instead of donated by default. We also discuss some of the biggest misconceptions about food waste and hunger and explore how good solutions to both problems have to start with respect and thinking holistically. We close our episode sharing ways that everyone can help reduce food waste and hunger in their community.If you're looking for an informative shot of inspiration and knowledge, this is the podcast your week needs!Show NotesCheck out Rethink Food's WebsiteBe sure to follow them on their InstagramRethink's blog is also incredibly informativeWhile many people don't know about it, the Bill Emerson Good Samaritan Act protects businesses from liability when they donate food. Matt's go-to dish to make for loved ones is ratatouille. Here is a recipe! Matt recommended turning your lemon zest into lemon oil. Here's how to make some at home! Matt's go-to karaoke song is "My Heart Will Go On" by Celine Dion

Chris Hyzy, Chief Investment Officer at Bank of America Global Wealth & Investment Management, with his mid-year outlook and asset allocation changes to consider. Tad Rivelle, Chief Investment Officer for Fixed Income at TCW Group, on why more stimulus may be a bridge to nowhere. Tom Orlik, Chief Economist for Bloomberg Economics, on why we could expect more weakness out of China. Matt Jozwiak, former Eleven Madison Park chef and now head of the Brooklyn-based nonprofit Rethink on the economic cost of food waste. Hosted by Lisa Abramowicz and Paul Sweeney. 

Crack Pies, CBD Burgers, and Charitable Chefs This week in food news is very drug-centric. Milk Bar has renamed its Crack Pie and Carls Jr. is releasing a 4/20 CBD Burger. Massimo Battura is working hard and feeding the homeless. After being slammed by critics for “Crack Pie” being offensive, Christina Tosi of Milk Bar has changed the foods name to Milk Bar Pie. Milk Bar is the second establishment this year to replace the phrase “crack” in their food, the first being HopCat, a large gastropub franchise in Michigan, they changed their “crack fries” to “galaxy fries”. The year is 2019, and even though the crack epidemic has softened up, there are still thousands of people addicted to crack, and it is not something to make light of. Source Fast Food Chain Carl’s Jr is releasing a CBD infused burger for one day to test it out and see if there is a demand. Tom predicted that a fast food chain would put a CBD infused item on their menu back in January. Carl’s Jr is only releasing the burger for 1 day(4/20, obviously) at one location(Denver, obviously) to see if it is something that they should pursue for the rest of the country. Source Massimo Battura was nominated as one of one Time Magazine’s 100 most influential people of 2019. He has started community kitchens all over the world that serve restaurant quality food and feed the homeless, refugees, and the food insecure. Feeding the food insecure is a big topic for this episode, as we interview Matt Jozwiak, the President of ReThink Food, an organization that dedicates themselves to feeding the food insecure. Source An Ode To The Red Sauce Joint This week Bon Appetit put together one of the most comprehensive pieces on Italian- American Cuisine. They titled their work Red Sauce America and put together over a dozen different articles addressing all sorts of Red Sauce culture from Six Degrees of Chicken Cutlets, to Everything You’ve Ever Wanted To Know about Rao’s, and even the History of Buca di Beppo Tom and I talk about our favorite Red Sauce joints, the difference between Italian and Italian-American food, and what how both of our death row meals are Red Sauce dishes. Tutto Bene translated to Everything Good, but more importantly, was the restaurant of my childhood. My father’s office was across the street from them and to this day is still probably where I’ve had the most meals of my life.  Chicken Parmigiana, Veal Scarparella, Veal Sorrentino, and of course the Baked Clams. Writing this has me salivating over the memories of dipping crunchy bread into the leftovers of the baked clam tray, the oil, lemon, butter, parsley, and breadcrumbs. This is a visceral experience that can only be replicated at Red Sauce joints In Italian Cuisine Pasta is not a side dish. It is its own course to be respected and appreciated. I think that this is something that Italian-American cuisine gets wrong. I understand how inexpensive pasta is, but to offer it as a complimentary side dish cheapens it.  Pasta’s potential is limitless and can go toe to toe with any type of dish. To quote The Big Night “Sometimes the spaghetti likes to be alone” Matt Jozwiak and Rethink Food Tackle The Problem of Food Waste in NYC Sign up to Subscribe and Donate to Rethink Food NYC According to Feeding America, there are 42 million people facing hunger in the United States, with 1.4 million being in New York City alone. Astonishingly, research shows about 40% of the food produced in America today goes to waste; this is equivalent to 70 billion tons. Our goal is to make sure the wholesome excess food gets to hungry mouths. Rethink Food NYC Inc is a non-profit organization working to recover nutritious excess food to provide low or no-cost meals to New York City families in need. They transform unused food from grocery stores, restaurants, events, and corporate offices into ready-to-eat, nutritiously dense meals that are delivered to local human service organizations in New York City. With the initiative to run a community kitchen, their top chefs can both serve their community while developing entrepreneurial and leadership skills to help students establish an education that they will carry with them into future careers. Rethink Food NYC Inc goes beyond meals by using food as the tool to promote poverty solutions, participate in nutrition education, and convene food policy events. After learning about the Rethink Food mission I reached out to its Founder and President Matt Jozwiak and asked if we could have him on for an interview. We lucked out and he came to visit us in Greenpoint to talk all about what Rethink Food is doing to help food insecurity in NYC. Besides being one of the most impressive people I have met, Matt is also one of the most impressive chefs. He has trained at Noma, Alinea, and most recently Eleven Madison Park. He and his team tackled all the issues of restaurant food waste and food insecurity one by one to develop Rethink Food. I asked Matt if he needs more volunteers, more restaurants to partner with, or anything else. He told me no, they just need more donations. So once again, support the end of food insecurity and donate to Rethink Food. Sign up to Subscribe and Donate to Rethink Food NYC

Matt Jozwiak is from nowhere particular. His upbringing, centered around travel and exploration, is a key element to his lifestyle to this day. Over the past five years, Matt has been sent around the world to document adventure travel through his company Hello America. From Iceland to Vietnam, Mexico, Guatemala and Thailand, he has been able to harness his love for the outdoors through photography and videography by shooting for clients like Eddie Bauer, Google Pixel, Sperry and more. He just bought a home in Destin FL where he now lives with his better half Kristen Blanton.

Matt Jozwiak is a chef by trade who knows the high quality ingredients left at the end of a restaurant dinner service often go to waste. It's part of the reason he launched Rethink Food, a non-profit that transforms food that would otherwise be thrown away into delicious meals for hungry people. He'll tell us about why this simple solution required long chats with lawyers and the FDA and how his solution could even be a boon to low-margin food businesses. He'll also explain how he's been able to innovate quickly -- and the important role that humility and listening to others played in making that innovation happen.