“We find value in taking what’s been pushed to the side, whether that’s food or people…” DC Central Kitchen CEO Mike Curtin*
Look around you. Imagine that one of every six of the people you see is actually struggling to have enough food. This is the case in Washington, DC, one of the most affluent cities in the world – and it’s one in eight across the U.S, the richest country in the world. At the same time, about 40 percent of the food produced in the U.S. is thrown away every day. What do we do?
Enter DC Central Kitchen. Listen to this engaging and inspiring interview with Amy Bachman, Director of Procurement and Sustainability at DC Central Kitchen on Green Connections Radio with host Joan Michelson about their creative solution – and what you can do to help.
Listen up and you’ll hear:
- How they make 8,500 meals per day with food that would have been thrown away – and feeding thousands, kids.
- How they’re training the cooks and food service managers of tomorrow in creative ways.
- Their amazing results with people who others deemed unemployable (working in the White House!).
- Tax incentives for your restaurant, market or food truck to donate unused food – or money!
What did Amy and Joan say that resonated with you? Post it to us on Twitter @joanmichelson or on our Facebook page – like the page while you’re there – and post it in a review when you subscribe on iTunes or iHeartRadio, TuneIn or Stitcher.
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*In an interview on the DCCK website.
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