Good Food Recovery is
‘Uber’ for food
The goal of the Good Food Recovery is to improve the availability of healthy food alternatives to food banks, food pantries and kitchens through donated fresh vegetables, fruit and prepared meals. Recovering unsold, surplus food is easy with Good Food Recovery’s Web application called ChowMatch, which will match food donations with hunger relief organizations and volunteer food runners for transportation.
Good Food Recovery is powered by the application ChowMatch – a software technology that uses matching logic to connect agencies with surplus food donated by restaurants, grocery stores, caterers, farms, home growers and many others. The technology helps to streamline the distribution of untouched surplus food to agencies and organizations such as family shelters, homeless shelters, neighborhood feeding programs, food pantries, churches, schools, 100% affordable housing programs and many other outreach programs.
Donors can submit an online food pickup request. The application makes an automated match within seconds between recipient and donor based on a set of criteria such as location, facility capabilities, food type and hours of operation. After the match, an auto-generated email message is sent to our pool of volunteers. The first available runner claims the run and completes the food run. The success of this free food distribution service is possible for donors and recipients through the generosity of dedicated volunteers.
The project was featured in an article in PJ Star by Laura Nightengale. The article does a thorough job of explaining the system. Read More
This video was made for Community Food Rescue in Montgomery County, Maryland. The Good Food Recovery process is the same. It is a great and simple explanation.
Support Good Food Recovery by
ordering your Let’s Get Fresh Tee!
Comfy and lots of fun colors – just like your favorite food!
Consider a financial contribution
BE THE CHANGE…
Be a Food Runner! We welcome individuals, families, and groups (company, civic or faith-based groups…) to volunteer as food runners.
Drivers must be 18 years or older, have a good driving record and auto insurance, a clean vehicle, and a few extra hours. As a Food Runner, consider volunteering for an hour a week. You can choose to become a “regular runner” or an “on-call runner”. Consider sharing a routine delivery route with a friend.
To ensure that food runners handle food safely, volunteers are asked to review Good Food Recovery’s safe food handling guidelines and then score 80% or better on a short multiple choice quiz. The quiz may be repeated as needed. When completed, volunteers will receive food run requests.
Donor organizations must be a licensed food business by their County Health Department and include caterers, farmer markets, grocers, restaurants…
Good Food Recovery honors your existing relationships with food recipient organizations and you will continue to donate as before. The advantage of joining Good Food Recovery is that all food donations will be recorded, information aggregated, and you can request customized reports for promotion and tax reporting.
Your donation information will also be aggregated with all the other food donations to show the collective impact that the Tazewell, Woodford and Peoria counties areas making toward feeding more while wasting less.
Farmers and Home Growers
Farmers and home growers may also donate fresh produce. Do you have a garden that grows too many tomatoes, zucchini, peppers? Do your neighbors or co-workers avoid you when they see you coming with that bag of extras…again?
We challenge you to go ahead and let the extras grow. In fact, GROW A ROW for our community. Your donation is tax-deductible . You sign up as a DONOR and as a FOOD RUNNER to take the produce to a recipient organization and reap the tax deduction for your produce and mileage. The Tri County Fresh Food Hub is BOTH a recipient and a donor organization. If the Hub receives your produce, it will be distributed to local food pantries in the quantity and time they have determined is best in allowing them to serve their community.
To sign up, click on the DONOR button. You will also sign up as a FOOD RUNNER to transport your food – we don’t want to send ‘strangers’ to your home!
Good Food Recovery recipient organizations adhere to Food Safety Guidelines that include safe food handling training, videos, and resources that have been approved by 3 area health departments.
Participation saves money on your food budget, allows you to maintain relationships with your current food donors, receive summary reports totaling amount of food your organization is given and we reduce the amount of food scraps making their way to the landfill.
Reduce Food Waste
The announcement of the food waste reduction goal by the Environmental Protective Agency in 2015, calls for a 50% reduction of all organizational and institutional food waste going to landfills by the year 2030.
Reduced liability from lawsuits for individuals donating food thanks to the Bill Emerson Good Samaritan Food Donation Act. This act protects businesses and donors from liability when they donate to non-profit organizations.
The Path Act signed in December of 2015 allows for tax incentives to be allowed for all growers and retailers in donating produce to organizations in need. Up until now, farmers and growers could not account for donated produce in tax deduction
DID YOU KNOW…
According to Feeding America’s 2014 Report Map the Gap: 54,040 (13.3%) people in the Greater Peoria area (Logan and Mason, Peoria, Tazewell and Woodford Counties) are Food Insecure.
Food recipients are not merely hungry people, rather they are people experiencing hunger. They are in a state of being without reliable access to a sufficient quantity of affordable, nutritious food. Food insecurity and lack of fresh food access contributes to a poor diet and can lead to higher levels of obesity and other diet-related diseases, such as diabetes and heart disease.
One industry consultant estimates that up to 1 in 7 truckloads of perishables delivered to supermarkets is thrown away.
Source: Beswick, P. et al, “A Retailer’s Recipe for Fresher Food and Far Less Shrink,” Oliver Wyman, Boston. ergoeditorial.biz/worksamples/OW%20grocery%20shrinkage.pdf.
Food waste as a percentage of the total food used is 9.55% in fast food establishments and 3.11% in full service restaurants in the United States,
according to a 2005 study at the University of Arizona.
When looking at food consumed versus food loss
of FRUITS AND VEGETABLES, 52% is loss and 48% is consumed.
Source: Food and Agriculture Organization 2011
Approximately 40% of the food grown in the United States goes to waste.
In 2010, the Environmental Protection Agency estimated that Americans generated more than 34 million tons (68 billion pounds) of food waste, accounting for approximately 14% of the total municipal solid waste stream.
In 2010, 26,330 tons (9.3%) of Peoria County landfill solid waste was comprised of food scraps.