Minimizing Food Waste

For those of us who worked in a restaurant, bakery, grocery store or any other food establishment, we know the exorbitant amount of food wasted each day. While some Americans live in a food desert — a region where a majority of the food is outsourced from elsewhere with little to no means of home-growing — others live in an overabundance of fresh food. Goodr believes it’s time to share the wealth.

With the motto Feed More, Waste Less, Goodr’s CEO and founder Jasmine Crowe believes, “Hunger isn’t a scarcity issue. It’s a logistics issue,” which you will see quite clearly at first glance of the website.

Food-selling and -producing businesses register with Goodr to work to solve our nation’s food supply issue, beginning with food-supplying businesses across the industry as a whole. Interested companies simply sign up online to donate surplus food to Goodr, they come pick it up and deliver it to non-profits in the area.

Businesses can keep up with the amount of food they’ve saved from waste, tax savings and community impact. Goodr compiles data to help businesses better measure food supply — all using the online profile, tracking pick-ups and deliveries.

One issue in surplus food and its subsequent waste has always been insurance. Due to poor logistics and bureaucratic hoops to jump through, many food-supply companies cannot insure the safety of the food they are donating and non-profits, in turn, cannot accept them — leaving untouched, excess, good food to waste. Goodr covers all client’s food supply and delivery, ensuring the spare meals, produce and beverages make it safely to those in need.

Reduce greenhouse gas emissions, give back to the community and save lives all while saving money in the process.

Getting food from waste bin, Nicaragua. Photo: Sjors737 | Dreamstime.com

Food waste, however, isn’t only a problem at home, we take it with us when we travel.

The Pacific Asia Travel Association partnered with The Travel Corporation to address harmful food waste in tourism.

In sponsoring BUFFET, the Building an Understanding for Food Excess in Tourism initiative, TTC commits to raising awareness of food waste in the tourism industry. By raising awareness, PATA and collaborative hospitality groups can work together to reduce food waste at the root of the problem.

On a smaller scale, travelers acknowledging their own faults in wasting valuable food sources is a great step. Guests can also travel with TTC partners and brands such as Trafalgar, AAT Kings, Insight Vacations, Contiki Holidays, Thompsons Africa, CostSaver and luxury brands including Uniworld Boutique River Cruise Collection, Inspiring Journeys, Luxury Gold and Red Carnation Boutique Hotel Collection.