Formation | 2020 |
---|---|
Type | Non-profit |
Purpose | Food rescue, food excess, food insecurity |
Region | United States |
Founders | James Kanoff, Aidan Reilly, Ben Collier, Will Collier, Max Goldman |
CEO | Ben Collier |
Staff | 20 |
Volunteers | 650 |
Website | https://www.farmlinkproject.org/ |
The Farmlink Project is a United States-based non-profit organization that combats food waste by collecting excess produce from farms and other food donors across America and delivering it to organizations that serve food insecure communities. [1] [2] Since its founding in 2020, the organization has rescued over 130 million pounds of food, distributed to over 400 communities, and grown to a network of over 600 volunteers nationwide. [3] [1]
The Farmlink Project has raised over $15 million in fundraising efforts, and has partnered with organizations such as Chipotle, Kroger, and Uber Freight. [4] [5] [1] [6]
The Farmlink Project was founded in Los Angeles in April 2020 by James Kanoff and Aidan Reilly, both juniors in college at the time. [7] Additional founding team members included Ben Collier, Will Collier, Owen Dubeck, Jordan Hartzell, Max Goldman, AJ Weaver and Stella Delp. [8] [9] [10] [11] [12]
At the time, due to the onset of the COVID-19 pandemic, the food banking system in America was experiencing extraordinary levels of demand while millions of pounds of fresh goods went to waste on farms due to factors such as supply chain disruptions and the closures of restaurants, hotels, and schools. [13] [14] [15] In reaction, Kanoff and Reilly—along with dozens of other college student volunteers—began cold calling farms around the state of California to inquire about their surplus produce and determine methods for food rescue and distribution. [3] [8] The organization's first operation consisted of renting a U-Haul truck and driving out to Trafficanda Egg Ranches to rescue a surplus of 10,800 eggs, which was delivered to Westside Food Bank in Los Angeles. [16] [7]
The Farmlink Project has since grown to a full-time team of over 20 employees and a network of over 600 volunteers nationwide. [1] [17] The organization's current model consists of sourcing surplus from food donors, matching it to local nonprofit food distribution centers, and coordinating the transportation logistics to deliver the produce. [18] The Farmlink Project focuses specifically on locating and collecting food that would otherwise go to waste due to factors such as limited shelf life or not meeting industry standards for the typical market. [18] The organization works with a turnaround time of 1-2 business days and has the capacity to rescue high quantities of produce, which saves farmers from unnecessary dump fees or having to coordinate a donation themselves. [18]
Since its founding, The Farmlink Project has moved more than 130 million pounds of surplus food from donors to food banks and other food distribution centers. [19] The organization estimates that it has mitigated more than 350 million pounds of carbon dioxide-equivalent emissions by diverting produce from landfills. [4] It has coordinated food rescue operations with more than 120 farms and more than 300 communities in 48 states, including the Navajo Nation. [20] [21] [22]
The Farmlink Project and its founders have gained widespread recognition for their efforts, receiving numerous awards and honors since 2020. Co-founders Kanoff and Reilly were awarded 2021 Congressional Medal of Honor Society Citizen Honors and included in the Forbes 30 Under 30 for Social Impact in 2022 list, while Kanoff, Reilly, and Ben Collier received a Jefferson Award for Public Service in November 2022. [23] [24] [25] [26] [27] Kanoff was also nominated for the 2021 Pritzker Emerging Environmental Genius Award. [28] The organization won the 2023 Goalkeepers Global Goals Award from the Bill & Melinda Gates Foundation. [29] The Farmlink Project's work has been featured in The New York Times, CNN, ABC World News Tonight, and major national television networks in the US. [30] [21] [12] [31]
Chipotle Mexican Grill, Inc., often known simply as Chipotle, is an international chain of fast casual restaurants specializing in Tex-Mex cuisine salads, tacos, and Mission burritos made to order in front of the customer. As of June 30, 2024, Chipotle has 3,500 restaurants. Its name derives from chipotle, the Nahuatl name for a smoked and dried jalapeño chili pepper.
Gleaning is the act of collecting leftover crops from farmers' fields after they have been commercially harvested or on fields where it is not economically profitable to harvest. It is a practice described in the Hebrew Bible that became a legally enforced entitlement of the poor in a number of Christian kingdoms. Modern day "dumpster diving", when done for food or culinary ingredients, is seen as a similar form of food recovery. Gleaning is also still used to provide nutritious harvested foods for those in need. In the United States, it is used due to the need for a national network to aid food recovery organizations. This is called the National Gleaning Project, which was started by the Center for Agriculture and Food Systems at Vermont Law and Graduate School to aid those less fortunate much like the old Christian Kingdoms.
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The Federal Surplus Commodities Corporation was one of the so-called alphabet agencies set up in the United States during the 1930s as part of President Franklin D. Roosevelt's New Deal. Created in 1933 as the Federal Surplus Relief Corporation, its name was changed by charter amendment on November 18, 1935. In 1937 its administration was placed within the United States Department of Agriculture. In 1940 it was combined with other USDA initiatives to form the Surplus Marketing Administration. It was abolished February 23, 1942, with the creation of the Agricultural Marketing Administration.
Food loss and waste is food that is not eaten. The causes of food waste or loss are numerous and occur throughout the food system, during production, processing, distribution, retail and food service sales, and consumption. Overall, about one-third of the world's food is thrown away. A similar amount is lost on top of that by feeding human-edible food to farm animals. A 2021 meta-analysis, that did not include food lost during production, by the United Nations Environment Programme found that food waste was a challenge in all countries at all levels of economic development. The analysis estimated that global food waste was 931 million tonnes of food waste across three sectors: 61 percent from households, 26 percent from food service and 13 percent from retail.
Food rescue, also called food recovery, food salvage or surplus food redistribution, is the practice of gleaning edible food that would otherwise go to waste from places such as farms, produce markets, grocery stores, restaurants, or dining facilities and distributing it to local emergency food programs.
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The Greater Chicago Food Depository (GCFD) is a nonprofit organization that fights hunger throughout Cook County, Illinois. The GCFD distributes donated and purchased food through a network of 700 food pantries, soup kitchens, shelters and community programs, serving more than 800,000 adults and children every year. In fiscal year 2016, the GCFD distributed more than 70 million pounds of nonperishable food, produce, dairy products, and meat - the equivalent of more than 160,000 meals every day. Of the $96,883,955 spent in 2016, over 90% went to direct food distribution programs.
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