The award-winning New Roots Fresh Stop Market (FSM) initiative uses pop-up markets and cooperative economics to bring fresh, healthy food to food insecure neighborhoods around Louisville.
Blue Hill’s Dan Barber and Luke Saunders of Farmer’s Fridge are mobilizing food access efforts during the COVID-19 crisis, with help from regional farms.
Marc Zornes talks Winnow, artificial intelligence, and food waste. Devin De Wulfe discusses how Feed the Front Line NOLA and supports hospital workers with food from local restaurants
To respond to COVID-19, restaurants have gotten creative and transformed into community kitchens. Here’s a running list of restaurants around the U.S. that have begun donating meals, selling groceries, and assembling meal kits.
“If you break the food supply chain, you can imagine how that would affect supermarket shelves”
“Our waiters who at this time last year were at black tie galas, are now delivering food to a very different slice of New York”
“There are some similarities [to 9/11] in terms of displaced workers, in terms of need for help, but those workers actually got help after 9/11. And in this situation, I think we’re teetering on the brink of a real great depression very similar, if not worse to, what we saw in the 30’s in terms of people outside looking for food.”
“There’s no shortage of food. That has never been the case in America- we have so much food. We can throw most of it – almost all of it- away, and still have enough food to feed everybody. It’s just a distribution issue.”