Small Farms Are Staying in Business Because of These (Crop)Mobsters

In the United States, 96 percent of farms are family-owned. And despite an increase in hunger worldwide, one-third of the food grown by farmers never makes it from farm to table.
Nick Papadopoulos, CropMobster’s CEO, uses technology to help eliminate food waste and empower local farmers.
An online platform called CropMobster allows farmers and buyers to exchange products that would otherwise end up in landfills. When a farmer has a surplus of food to sell or donate, an online network is notified, and a buyer can purchase goods directly from each farm.
This supports local farmers, who often can’t sell enough of their products to stay in business. To date, the organization has saved a million servings of food from ending up in a landfill.
To learn more about CropMobster, watch the video above.

Think Before You Toss: How Anyone Can Fight Food Waste

Each year, Americans throw out 1.3 billion tons of food. That’s a staggering amount of waste that ends up in the garbage heap instead of on the plates of hungry people who need it. 
But there are ways you can fight food waste — and with less effort than you might think. A few of the easiest can be done right at home (think composting and pickling or jamming produce before it goes bad). You also could sign up for a subscription service that delivers ugly or misshapen — but otherwise still delicious — produce that’s often bound for the landfill. Other ways to help: Consider donating to a food donation nonprofit and supporting policies that address food waste on a local and national level.
To learn more about how you can help, watch the video above.
More: Fighting Food Waste, One Sector at a Time

5 Ways to Stop Killing the Planet With Wasted Food

One-third of the food we grow is wasted every year. That adds up to 1.3 billion tons of food thrown in landfills around the world. And that food, instead of feeding hungry people, sits in landfills and slowly releases methane, a greenhouse gas 23 times as potent as carbon dioxide in trapping atmospheric heat.
And food is wasted at every level of the food-distribution pyramid: Farmers don’t harvest misshapen yet perfectly tasty vegetables; truckers’ loads are rejected by stores; and spoiled produce ends up in trash cans around the globe.
Some individuals and organizations are now fighting these trends. Here are five ways to combat food waste at every level.

Pick Up a New Hobby

Americans throw out about a pound of food every single day. And, somewhat surprisingly, the higher quality your diet, the more food you are likely to waste. That’s because health-promoting vegetables and fruits also require substantial resources to bring to the market.
Composting is a simple solution to fight food waste. Whether it’s apple peels or egg shells, composting offers a use for food scraps that would otherwise sit in a landfill. Composting speeds up the natural decay of organic waste and creates a nutrient-rich soil great for gardens. Cities across the country offer compost collectives where people can learn the basics of composting. Many composting organizations pick up scraps and offer drop-off locations for food waste. Cities like Seattle, Denver and San Francisco all have curbside compost pickup and other cities are following their lead.
Another easy hobby: making jam, pickles and preservatives. Jamming and pickling are simple strategies to use nearly spoiled produce. Cucumbers about to go bad? Try pickling them. Or maybe a few apples are past their prime — try turning them into apple sauce.
The National Center for Home Food Preservation is a good resource for how to make jams, jellies and preservatives.

Buy Ugly Foods

People tend to buy the prettiest peaches and the most vibrant peppers, leaving their “ugly” brethren behind. So companies like Imperfect Produce and Hungry Harvest are changing the norms about what food should look like.
Hungry Harvest is an “ugly” food subscription service. They purchase unsellable produce directly from farmers at low cost. The company then ships it to customers in a weekly subscription box. The customers save money, the food ends up in bellies and the farmers make a profit from what might have otherwise gone to waste.
Imperfect Produce offers its produce at a 30 percent markdown.
“Hopefully it’s a pipeline to get as much of that food as possible out of that field and into people’s fridges across the country,” says Imperfect Produce CEO, Ben Simon.

Support Food-Donation Nonprofits

Grocery stores have the final say when produce is dropped off. If the bananas are overripe or the tomatoes too small, then the produce might be rejected. Truckers are on tight schedules, so they don’t have many options on what to do with unwanted food. Sometimes the simplest solution is to drop it in a dump, but that’s usually associated with landfill fees, not to mention a terrible environmental impact.
Food Drop, a pilot initiative by the Indy Hunger Network, is intervening. Food Dump reaches truckers before the truckers reach the dump. By pairing truckers up with the nearest food banks, they save the truckers’ time and money, cut back on food waste and provide people in need with fresh food.
In the five-month pilot, the initiative saved 87,000 pounds of food. The programming is now expanding across the entire state of Indiana.
Other organizations have similar programs. Food Cowboy has a hotline where truckers, caterers and events can offer leftover food to charities in need.

Leverage Technology

Technology is becoming a popular tool in fighting food waste. Everything from mobile apps to software can be used to track and reduce waste.
Copia, a technology company focused on food recovery, works with cafeterias, caterers and other business to redistribute food to food banks. Copia redirects about 60,000 pounds of food each month.
“We’re a tech-enabled logistics company, like Uber, that matches people who have excess edible food with people who need it,” says Copia’s CEO, Komal Ahmad.
Copia’s software analytics can also help businesses understand where there’s consistent surplus, so that they can adjust their orders. So far Copia has recovered a million pounds of produce and served over 900,000 meals.

Push Policies

Several organizations are kick-starting movements to change policies around food distribution and waste on local and national levels.
For example, Food Policy Action tackles food waste on a national level. Its mission is “to promote positive policies, educate the public, and hold legislators accountable for their votes on food and farm policy.”
The Food Law and Policy Clinic at Harvard University is an opportunity for students to use legal and policy tools to interact and effect change within the environmental, economic and health sectors of our food systems. Students work with individuals and communities to help them understand and improve their food systems, as well as help shape food-waste legislation.
More: 6 High-Tech Innovations That Could Solve Our Food Waste Woes

Bringing the Good Stuff

Hannah Dehradunwala moved with her family from New Jersey to Pakistan when she was 11. “Almost nothing here goes to waste,” she thought.
At her grandmother’s house in Karachi, every item had an alternate purpose. Furniture, electronics and clothes were re-used or given away. Throwing out prepared food was unheard of, says Dehradunwala, now 24. “It wasn’t difficult to find someone who wanted your extra.”
When Dehradunwala moved back to the U.S. to attend New York University, she took that mentality with her. Seeing homeless people eating from trash cans shocked her. Compared to what she’d seen in Pakistan, throwing away excess edible food seemed “an insult to people who can’t afford to eat,” she says.
In 2013, Samir Goel, a classmate, asked Dehradunwala to help pitch a business idea for a school competition. Almost immediately, she thought of her time in Pakistan and knew the question she wanted to answer: How could people with extra food share with others who needed it?
“I thought, ‘What if I could pick it up for you? What if I could take it to a shelter for you? Would that incentivize you not to throw it away?’ Hunger isn’t a food problem, it’s a logistics problem,” says Dehradunwala, “and logistics can be solved for.”
Dehradunwala solved for the logistics issue by creating Transfernation (think Uber for food.) She and Goel didn’t win the contest, but kept pitching the idea at different competitions. A year later, they finally won their first round of funding from the Resolution Project (disclosure: The Resolution Project is a paid partner of NationSwell).
From there, Dehradunwala and Goel created an app that allows corporate cafeterias and caterers to schedule a pickup of leftover, unused food. Within an hour, a driver transfers the leftover food (Wagyu beef steak! Wedding cake!) to a homeless shelter or soup kitchen.
“The same food a corporate executive was eating less than an hour earlier is now being eaten by someone from a drastically different walk of life,” Dehradunwala says. “When the food reaches the shelter, it’s usually still hot.”
Transfernation first relied on volunteers. Now, they’re a fee-based service. Clients pay a small monthly or one-time cost per pickup. That’s used to compensate delivery people, who aren’t always behind the wheel of a car. They ride bikes. Sometimes, they walk.
“We’re looking to change the way that people view acts of ‘charity’ and attempting to create a model that benefits the people doing the actual transporting of the food instead of relying solely on their goodwill,” says Dehradunwala. “Volunteering is a privilege that many people can’t afford to partake in. With our model, the pickup becomes more than just an opportunity to do good, it becomes an opportunity for part-time employment.”
And yet, “it costs us under 20 cents to redistribute a pound of food and less than 25 cents to make a meal,” says Dehradunwala.
Since October 2016, Transfernation’s rescued over 210,000 pounds of food. It serves nine shelters in the NYC area, and its donations fill the bellies of 4,000 people each week. Three of these food programs rely completely on Transfernation’s deliveries.
While dropping off food at a shelter on a recent day, a woman waiting for the doors to open recognized Dehradunwala – and the Transfernation bounty in her arms. “You’re the people who bring the good stuff!” she exclaimed.
“It’s one of my favorite moments,” Dehradunwala admits.
The entrepreneur (who only graduated college in 2016) will have many more moments to come. Next up: Expanding Transfernation to communities outside the New York City area. “The way people view their extra food,” says Dehradunwala, “is changing.”

Fighting Food Waste, One Sector at a Time

America is one of the largest offenders of food waste in the world, according to a recent survey. Every year, roughly 1.3 billion tons of food is thrown out worldwide, a considerable problem given that agriculture contributes about 22 percent of the planet’s greenhouse gas emissions and 12.7 million people go hungry in America alone. Entrepreneurs across several sectors have created ways to repurpose food. Their efforts are admirable and economical, but the biggest difference will be if you make food waste reduction a daily habit.

Recovered food from the University of Denver Food Recovery Network chapter.

On College Campuses

On average, a student who lives in university housing throws out 141 pounds of food per year. Multiply that by the number of residential colleges around the country, and it becomes a huge problem, says Regina Northouse, executive director for the Food Recovery Network, the only nonprofit dealing specifically with campus food waste.
WATCH: How Much Food Could Be Rescued If College Dining Halls Saved Their Leftovers?
Northouse’s group reduces waste by enlisting the help of student volunteers at 226 universities. This manpower shuttles still-edible food from dining halls that would otherwise be thrown out to local nonprofits fighting hunger. Northouse estimates that since 2011, Food Recovery Network has fed 150,000 food-insecure people.

Through the box-subscription company Hungry Harvest, farmers sell “ugly food” to consumers instead of tossing the unsightly produce out.

On Farms

If a carrot isn’t quite orange enough, odds are it’ll be tossed. Blemishes and unattractive produce make up nearly 40 percent of discarded food, according to a 2012 study by the Natural Resources Defense Council. Though some unused fruits and veggies can be sent to food manufacturers, farmers lose profits from about a quarter of their crops because of cosmetic imperfections. To put money back into their pockets, box subscriptions services, such as Hungry Harvest, have found their way into the ugly food market.
“We started out with 10 customers at a stand,” says Stacy Carroll, director of partnerships for Hungry Harvest. “We now have thousands of customers every week buying thousands of pounds of food that would, in the past, have been thrown away.”
Roughly 10,000 subscribers along the East Coast receive weekly boxes of recovered produce from the Baltimore-based company (which was started by the founders of Food Recovery Network). In addition, food insecure families who use SNAP benefits can purchase boxes at 10 Hungry Harvest sites. All in all, the organization redistributes between 60,000 and 80,000 pounds of food through its subscription service each week.

MealConnect provides a platform for retailers to redistribute unsold produce to those in need.

At Food Retailers

For merchants, food wasted is also money wasted. Across the U.S., the cost of tossing food runs upward of $165 billion annually.
MealConnect, a tech platform launched in April by Feeding America (a nationwide network of food banks), allows retailers to post surplus meals and unused produce on its app, which then notifies local food banks workers to pick it up and redistribute it to those in need. The company has recovered 333 million pounds of food by working with large retailers like Walmart and Starbucks. MealConnect also allows merchants to recoup some of their outlays (via tax deductions).

Chef Dan Barber’s wastED pop-ups challenged chefs to create innovate dishes using produce that otherwise would have been thrown out.

In Restaurants

In 2015, the aptly named food popup wastED found itself in the heart of a media frenzy because of what was on the menu: trashed food. 
Since then, a handful of other restaurants in urban areas across the world have used recovered produce in their meals.
“We’re offering our cooks the opportunity to be creative and come up with menus instead,” says Brooklyn, N.Y., chef Przemek Adolf, owner of Saucy By Nature, which uses leftovers from previous catering events to create daily lunch and dinner specials.

The USDA’s FoodKeeper app educates consumers on how to extend the shelf life of stored foods.

In Your Own Kitchen

Individual families throw away nearly $1,600 worth of food per year, according to the EPA, which has spurred the federal government to step in and help.
The U.S. Department of Agriculture created the app FoodKeeper, which informs consumers on how long an apple can last in the fridge, for example, and proper food storage techniques to extend shelf life. It also sends out reminder alerts to use up food that’s in danger of spoiling. The desired outcome? People changing their behaviors, ultimately buying less and consuming what they do purchase.
 

Erecting Skyscrapers With Climate Change in Mind, Coping With Pain Through Virtual Reality and More

 
Building to the Sky, With a Plan for Rising Waters, The New York Times
As climate change becomes impossible to ignore, real estate developers are adjusting their plans for rising storms and sea levels. A new waterfront property in New York City features generators with the ability to power tenants’ refrigerators and power outlets for a week, because “if you have your phone and your refrigerator, you can survive,” as one designer put it. After devastating hurricanes Katrina and Sandy, “resilient design” has become the buzzword in architecture.
Virtually Painless — How VR Is Making Surgery Simpler, Science Focus
Could VR headsets replace painkillers? That’s what a handful of surgeons are betting on in regions where sedatives are expensive and hard to come by. Once a high-tech luxury, virtual reality is becoming ever more mainstream and affordable, and has proven to reduce patient pain by up to 50 percent.
First Class Meal: Could the Declining U.S. Postal Service Deliver Food to the Needy? The Guardian
A creative proposal from students at Washington University in St. Louis aims to turn the stagnant U.S. Postal Service into a thriving food delivery service for underserved communities. A number of organizations are working to curb food waste in a nation where, despite its wealth, one in seven residents experiences food insecurity. But most lack a sustainable transport system to get surplus food to those in need. With vehicles, routes and workers already in place, the declining postal service could be an invaluable resource in the fight against hunger.
Continue reading “Erecting Skyscrapers With Climate Change in Mind, Coping With Pain Through Virtual Reality and More”

6 High-Tech Innovations That Could Solve Our Food-Waste Woes

Americans can be a wasteful bunch. In 2014, the U.S. Department of Agriculture’s Economic Research Service estimates that our country threw away 38 million tons of food, the equivalent of every person in the country junking two-thirds of a pound every day. We dumped milk that had spoiled, vegetables that had turned brown and hamburger patties we were too full to eat. Not only did this excess cost us a collective $161 billion, it caused unnecessary environmental strain. Food waste, after all, is the most common material in landfills and incinerators, constituting 21.6 percent of all solid waste, according to the U.S.D.A. To fix the problem, there are some easy strategies each household should adopt (hint: buy less, freeze more, compost). But there are also some high-tech innovations that could revamp the entire food supply. Below, the most promising efforts at reducing waste, from the time food is first harvested all the way to its final destination in a Dumpster.

1. Diverting Unwanted Food

Because of the government’s health and safety regulations, supply counts or simply cosmetic issues, a warehouse manager might reject a food shipment before it even makes it to the retail stand. The app Food Cowboy redirects this ugly or unwanted surplus to food banks. A truck driver simply programs her route into the mobile app, along with what’s on offer, like a pallet of bruised bananas or knobby carrots. By the time she’s ready to hit the road, the driver might receive a message from a charity who will meet her at a rest stop to take the produce. The soup kitchen gets their week’s supply of produce, and the distributor can take a tax deduction for the donation: a win-win.

Recipients at a food bank in New York City pack up their groceries.

2. Rethinking Plastic Packaging

Beyond the tons of food that Americans discard, there’s also the problem of all the packaging in which it’s wrapped: the egg cartons, salsa jars and snack wrappers, not to mention shopping bags. Scientists at the U.S.D.A. are trying to replace the ubiquitous plastic in grocery aisles with a mixture of casein, an edible milk protein, and pectin, a citrus extract often used to thicken jams. As long as it’s kept dry, the biodegradable film is actually 250 times better than plastic at blocking oxygen, which helps prevent food from going stale. And, because it’s edible, a consumer could plunk the whole package into water for an extra protein boost. “Everything is in smaller and smaller packaging, which is great for grabbing for lunch [or] for school, but then it generates so much waste,” Laetitia Bonnaillie, a U.S.D.A. researcher who co-led the research, tells Bloomberg. “Edible packaging can be great for that.”

3. Looking Beyond the Sell-By Date

We tend to throw out massive quantities of food because it spoils before we can eat it. Or, more accurately, because we worry that it has. Often, though, food is perfectly safe to eat after the sell-by date, but a home cook won’t want to take the risk of poisoning his family. The FoodKeeper App, a collaboration by the U.S.D.A.’s Food Safety and Inspection Service and Cornell University, provides guidelines online about whether an ingredient has spoiled and how long it can be kept in a pantry, refrigerator or freezer. So far, the database contains over 400 different food and beverage items.

If that’s not technical enough to determine whether food’s still safe to eat, M.I.T. scientists have another device: chemically actuated resonant devices (or more simply, CARDs), which can tell if food has gone bad by the gases it releases. “The beauty of these sensors is that they are really cheap. You put them up, they sit there, and then you come around and read them [with a smartphone]. There’s no wiring involved. There’s no power,” says Timothy Swager, the chemistry professor whose lab built gas-detecting sensors. Pretty soon, this “smart packaging” could do a more reliable job than the old trick of taking a whiff.

Many Americans toss out produce because it’s browning or otherwise looks unsavory, even when it’s still safe to eat.

4. Bypassing the Landfill

Only 5.1 percent of the food Americans currently trash is diverted; the rest ends up in the dump. Over time, this refuse releases clouds of pollutants into the atmosphere: either smoky emissions as it burns in an incinerator or methane, a gas that’s 28 times more dangerous for global warming than carbon dioxide, as it decomposes in a landfill. To reduce the burden on dumps, a device known as the Eco-Safe Digester, produced by BioHiTech for commercial kitchens like The Cheesecake Factory and those inside Marriott hotels, can divert up to 2,500 pounds of waste elsewhere daily. Liquefied by hungry microorganisms, a sloshing smoothie of leftovers goes down the drain, reducing the burden on dumps. That is, as long as the municipal sewers can handle the extra wastewater.

5. Cutting Back in Commercial Kitchens

As chefs rush to meet diners’ demands, some waste is expected. For many restaurants and dining halls, the thinking goes that it’s better to have a surplus of entrées ready than to run out halfway through dinner. But what if these establishments are consistently overdoing it? LeanPath, an Oregon-based software company, analyzes what’s being trashed in commercial kitchens and creates actionable steps for managers, cooks and servers to reduce waste. “Our business is about culture and shaping behavior,” Andrew Shakman, the co-founder, tells Bloomberg. “It’s not rocket science to figure out how to make less mashed potatoes. It is hard to identify that it’s mashed potatoes [that are overproduced] and to change behavior.” After staff has inputted a night’s worth of waste, the algorithm might recommend eliminating the rhubarb no one ever orders, peeling less skin off the potatoes or adding one less bread roll in the basket. By following its advice, LeanPath estimates it can save up to 6 percent of a kitchen’s food costs.

Food scraps from The Slanted Door restaurant in San Francisco make their way to the compost bin.

6. Designing a Smarter Dumpster

Of course, some food will always make its way to the rubbish heap. And when it does, we might as well have garbage trucks pick it up in the most efficient way possible. Compology, a San Francisco waste-management startup, installs sensors on dumpsters to gauge volume. As the bins fill to capacity, an algorithm plans drivers’ most efficient route, eliminating the stop-and-go emissions from weekly garbage collection. The more infrequent pickups can also save haulers tons of cash, up to 40 percent of collection costs, according to the co-founders’ reports from Santa Cruz, Calif., where sensors already been installed.
Continue reading “6 High-Tech Innovations That Could Solve Our Food-Waste Woes”

10 Innovative Ideas That Propelled America Forward in 2016

The most contentious presidential election in modern history offered Americans abundant reasons to shut off the news. But if they looked past the front page’s daily jaw-droppers, our countrymen would see that there’s plenty of inspiring work being done. At NationSwell, we strive to find the nonprofit directors, the social entrepreneurs and the government officials testing new ways to solve America’s most intractable problems. In our reporting this year, we’ve found there’s no shortage of good being done. Here’s a look at our favorite solutions from 2016.

This Woman Has Collected 40,000 Feminine Products to Boost the Self-Esteem of Homeless Women
Already struggling to afford basic necessities, homeless women often forgo bras and menstrual hygiene products. Dana Marlowe, a mother of two in the Washington, D.C., area, restored these ladies’ dignity by distributing over 40,000 feminine products to the homeless before NationSwell met her in February. Since then, her organization Support the Girls has given out 212,000 more.
Why Sleeping in a Former Slave’s Home Will Make You Rethink Race Relations in America
Joseph McGill, a Civil War re-enactor and history consultant for Charleston’s Magnolia Plantation in South Carolina, believes we must not forget the history of slavery and its lasting impact to date. To remind us, he’s slept overnight in 80 dilapidated cabins — sometimes bringing along groups of people interested in the experience — that once held the enslaved.

This Is How You End the Foster Care to Prison Pipeline
Abandoned by an abusive dad and a mentally ill mom, Pamela Bolnick was placed into foster care at 6 years old. For a time, the system worked — that is, until she “aged out” of it. Bolnick sought help from First Place for Youth, an East Bay nonprofit that provides security deposits for emancipated children to transition into stable housing.

Would Your Opinions of Criminals Change if One Cooked and Served You Dinner?
Café Momentum, one of Dallas’s most popular restaurants, is staffed by formerly incarcerated young men without prior culinary experience. Owner Chad Houser says the kitchen jobs have almost entirely eliminated recidivism among his restaurant’s ranks.

This Proven Method Is How You Prevent Sexual Assault on College Campuses
Nearly three decades before Rolling Stone published its incendiary (and factually inaccurate) description of sexual assault at the University of Virginia, a gang rape occurred at the University of New Hampshire in 1987. Choosing the right ways to respond to the crisis, the public college has since become the undisputed leader in ending sex crimes on campus.

This Sustainable ‘Farm of the Future’ Is Changing How Food Is Grown
Once a commercial fisherman, Bren Smith now employs a more sustainable way to draw food from the ocean. Underwater, near Thimble Island, Conn., he’s grown a vertical farm, layered with kelp, mussels, scallops and oysters.

This Former Inmate Fights for Others’ Freedom from Life Sentences
Jason Hernandez was never supposed to leave prison. At age 21, a federal judge sentenced him to life for selling crack cocaine in McKinney, Texas — Hernandez’s first criminal offense. After President Obama granted him clemency in 2013, he’s advocated on behalf of those still behind bars for first-time, nonviolent drug offenses.

Eliminating Food Waste, One Sandwich (and App) at a Time
In 2012, Raj Karmani, a Pakistani immigrant studying computer science at the University of Illinois, built an app to redistribute leftover food to local nonprofits. So far, the nonprofit Zero Percent has delivered 1 million meals from restaurants, bakeries and supermarkets to Chicago’s needy. In recognition of his work, Karmani was awarded a $10,000 grant as part of NationSwell’s and Comcast NBCUniversal’s AllStars program.

Baltimore Explores a Bold Solution to Fight Heroin Addiction
Last year, someone in Baltimore died from an overdose every day: 393 in total, more than the number killed by guns. Dr. Leana Wen, the city’s tireless public health commissioner, issued a blanket prescription for naloxone, which can reverse overdoses, to every citizen — the first step in her ambitious plan to wean 20,000 residents off heroin.

How a Fake Ad Campaign Led to the Real-Life Launch of a Massive Infrastructure Project
Up until 1974, a streetcar made daily trips from El Paso, Texas, across the Mexican border to Ciudad Juárez. Recently, a public art project depicting fake ads for the trolley inspired locals to call for the line’s comeback, and the artist behind the poster campaign now sits on the city council.

Continue reading “10 Innovative Ideas That Propelled America Forward in 2016”

Raj Karmani of Zero Percent

It started with a simple question. As a graduate student at the University of Illinois at Urbana-Champaign in 2012, Raj Karmani, the founder of Zero Percent, was a regular at a neighborhood bakery. The store was always fully stocked with more than a dozen different bagel flavors, and that got Karmani thinking. “I wondered, ‘When all those beautiful bagels are made fresh each day, what happens to the ones that don’t sell?’” So Karmani asked the bakery’s owner, and learned that he did his best to donate what he could to area nonprofits. Still, many of those bagels were thrown out at closing time. Karmani vowed to change that.
Then a computer science student, Karmani first built the app that would become Zero Percent during a hackathon. “Technology is going to be the core of this solution,” he says. Zero Percent’s app allows restaurants, schools and other institutions that sign on to easily note what kinds of food they have available and in what quantity, and when they would like to have it picked up. The system then notifies a local nonprofit, giving them the option to pick up the food. In Chicago, where the startup is based, Zero Percent also hires drivers to make daily, pre-scheduled pickup and drop-off runs.
That a city like Chicago would have such a need for surplus food initially surprised Karmani, who grew up in Pakistan. “Coming to the United States, I felt I came to a country that is the richest and most powerful country in the world, and that I had left poverty and hunger behind,” he says. But his conversation with the bakery owner opened his eyes to two huge problems in the U.S.: the dual issues of hunger and food waste. “Forty percent of the food produced in the United States goes to waste,” Karmani says. That translates to more than $22 billion worth of prepared and perishable food every year. “That’s why we named the company Zero Percent,” he explains. “We wanted to bring that statistic down to zero percent.”


Join the cause! Commit to reducing food waste in your community. See how to donate unspoiled food here.


Restaurants and other businesses pay a fee to participate in the program. In return, Zero Percent streamlines the process of donating excess food. “It’s just a great way to know that we’re feeding others who need it,” says Jon Naylor, a managing partner at Blackwood BBQ in Chicago. It’s a morale-booster for staff, and they mention it during interviews with new potential hires, Naylor says. Customers also like to hear that the restaurant is giving back to the community, he adds.
The participating institutions can also gain financial benefits. Zero Percent’s functionality includes a dashboard that shows them exactly what they’ve donated and where their donations have gone. This makes it easy for them to document donations for tax purposes. It also helps them track how much excess food they’re ordering and making, so they can make their operations more efficient. “We had a lot of lettuce leftover at the beginning,” says Timothy Muellemann, a manager at Sopraffina in Chicago. “Since we began using Zero Percent, we’ve been able to see the items that we had been ordering too much of, and it’s helped us keep that in check,” he says.
The benefits for local nonprofits are obvious — fresh, healthy, prepared food they can serve to those who need it most. Besides going to soup kitchens and food pantries, Zero Percent provides surplus food to after-school programs and organizations that serve underprivileged populations. “What’s amazing is that we get so much fresh, nutritious food from Zero Percent,” says Kylon Hooks, a program manager at Chicago’s Broadway Youth Center, which primarily serves homeless LGBTQ youth. Hooks says that getting healthy food from a high-quality source has an emotional benefit too. “It gets young people to think, ‘I’m worth eating this way,’” he says. “Zero Percent is an invaluable resource.”
Since its launch in 2013, Zero Percent has distributed more than 1 million meals to almost 150 nonprofits in the Chicago area. But Karmani has his sights set on bigger goals. “I firmly believe that food waste can be entirely eliminated,” he says. “I’m still striving to reach that utopia of zero food waste. I’m not going to congratulate myself until we have, step by step, shown that we can move the needle on food waste, first in Chicago, and then elsewhere.”

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The 2016 AllStars program is produced in partnership with Comcast NBCUniversal and celebrates social entrepreneurs who are powering solutions with innovative technology. Visit NationSwell.com/AllStars from November 1 to 15 to vote for your favorite AllStar. The winner will receive the AllStar Award, a $10,000 grant to help further his or her work advocating for change.

In Cities, This Surprising Clean Up Crew Makes an Impressive Dent

They often show up as uninvited guests at picnics, but ants deserve more than being on the receiving end of aerosol spray.
Ants are known for their big appetites, and now, these common critters are being touted as topnotch cleaning crews. In a study published in Global Change Biology, North Carolina State University researchers have found that arthropods such as beetles, mites, and especially pavement ants can take an impressive chunk out of New York City’s food litter.
As CBS News reports, the team set up testing sites with hot dogs, cookies and potato chips in 24 medians (a grassy strip in the middle or side of the road) along West Street, Broadway and 11th and 12th Avenues in west Manhattan, and at 21 sites in city parks. Each site had two samples of junk food: one was caged so only arthropods could access it; the other was cage-free to allow arthropods, as well as larger animals such as rats and pigeons, to feast.
The result? Fast Company notes that after 24 hours, the team found that the arthropods alone guzzled 32 percent of the caged food. Animals, including arthropods, ate 80 percent of the non-caged food.
MORE: Litterati: Tapping the Power of Instagram for a Litter-Free World
“We calculate that the arthropods on medians down the Broadway/West St. corridor alone could consume more than 2,100 pounds of discarded junk food every year, assuming they take a break in the winter,” says Elsa Youngsteadt, a research associate at North Carolina State and the study’s lead author. That’s the equivalent of 60,000 hot dogs, 200,000 cookies and 600,000 potato chips — and that’s just on Broadway.
If used effectively, ants might be able to take a bite out of the country’s cleaning bill. It costs $11.5 billion each year to clean up America’s litter, with food remnants making up 20 percent of the trash.
Not only that, Youngsteadt adds that the little scavengers can help starve out the populations of larger, disease carrying vermin. “This means that ants and rats are competing to eat human garbage, and whatever the ants eat isn’t available for the rats,” she said. “The ants aren’t just helping to clean up our cities, but to limit populations of rats and other pests.”
And for you litterbugs out there, the researcher points out that this doesn’t mean we should “feed ants on purpose.”
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