Building processing infrastructure equipment and facilities to freeze or convert donated or excess food into products such as soups, sauces, and jams
The Alameda Kitchen, utilizing an available kitchen at the Alameda Point Collaborative, transforms fruits and vegetables that would otherwise be wasted into affordable food products and meals for low-income populations.
While the Roadmap focused on more mature nonprofit efforts to preserve the lifespan of donated food through processing, several social enterprises have emerged recently to sell value-added product from food waste at a profit. These include Barnana (snack bites from bananas rejected for export/import), Misfit Juicery (a juice company repurposing wasted food), and MM Local Foods (which buys seconds from farmers and makes value-added products to sell).
Using technology platforms to connect individual food donors with recipient organizations to reach smaller-scale food donations
Expanding temperature-controlled food distribution infrastructure (e.g. refrigeration, warehouses) and labor availability to handle (e.g. process, package) additional food donation volume
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