Former Eleven Madison Park Chef Starts Nonprofit to Feed the Hungry | Eater
"A chef-led nonprofit that transforms high-quality restaurant scraps and prepared leftovers into nutritionally balanced, ready-to-serve meals for shelters and missions. Operating out of an industrial kitchen, the program employs a small team of chefs to convert items like braised portobello, carved roasted chicken used in a chicken-and-rice entrée, stewed cabbage, green salad, and cream of mushroom soup into packaged meals for distribution. The operation handles logistics—providing refrigerated trucks, drivers, and replacement food tubs—offers donors full indemnification on handoff, and leverages partnerships with restaurants and farms to secure near-ready, seasonal ingredients. With an early tally in the low thousands of meals served and a goal of one million meals per year, the initiative also seeks to relieve restaurants’ disposal costs, create tax incentives for donors, and eventually hire and train people from the communities it serves." - Sarah Zorn
