What’s The Real Difference Between “Sell By”, “Best By”, and “Use By”?

We’ve all reached into the back of our fridge, pulled out a jar of something we forgot we bought a month ago, looked at the use-by date, and promptly chucked it in the trash. But how much faith should we put in the dates printed on our groceries?

Fun fact: food dating is not required by federal law. This means there aren’t standardized definitions of the phrases “sell by”, “best by”, and “use by”. These labels are voluntarily printed on products in our grocery stores.

Generally speaking:

• Best By refers to the length of time that a product will be the highest quality.
• Sell By tells retailers how long they should leave the product on the shelf for sale.
• Use By is the last date that manufacturers recommend you consume the product.

NONE of these dates are actually safety dates (unless they’re on infant formula, which is the only time they are legally required). What’s worse, the USDA estimates that a large percentage of food waste results from sellers and consumers who discard food only because the date on the package has passed.

What can you do?

Take the dates on food packaging as guidelines, not deadlines, and remember that you’re the best judge of whether something is okay to eat. If the food has been stored properly and doesn’t show signs of having gone bad, it should be fine to eat!

Further reading

• USDA Food Product Dating FAQ
• EatByDate food-specific safety information

Great news: Colorado’s own Woody Creek Distillers, our signature liquor provider at Fill A Plate for Hunger Presented by CoBank, has let us in on the secret to their oh-so-refreshing Colorado Mint Julep. It’s the perfect drink for a hot day, a shady porch, or this year’s annual fundraiser.

What You’ll Need

• 2oz Woody Creek Distillers Rye
• .5oz Mathilde Peach liqueur
• .5oz simple syrup
• 12 mint leaves, plus a sprig for garnish.
• Old fashioned glass or Julep cup

Directions

1. Muddle the mint in a glass with simple syrup and peach liqueur.
2. Add the rye.
3. Fill your glass halfway with crushed ice and stir.
4. Fill the rest of the glass with ice.
5. Garnish with a sprig of mint.
6. Sip, savor, and say “mmmm.”

You’ll have a chance to sample a variety of Woody Creek spirits at our 6th annual Fill a Plate for Hunger Presented by CoBank on September 14 at the Denver Botanic Gardens. Tickets go on sale soon–we hope you can join us!

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Food waste is a widespread problem throughout the world. It is not a problem one organization, person or even government can solve alone. It will take everyone becoming more aware of food waste and collaborating  to help. Let’s take a look at three food waste facts and learn what you can do to make a difference.

Food Waste Fact #1

Food waste in the home is a major contributor to the problem. Not only is waste avoidable but it will also save you money! Below are a few simple tips to help you save $ by wasting less food.

1. When putting groceries away, be sure to rotate the food in your refrigerator. Put the newest food in the back so you always see what needs to be used up first.
2. Learn how to store different fruits and veggies to keep them lasting the longest.
   • Avocados – Once ripe or almost ripe, place in refrigerator to add days onto their life span.
   • Leafy greens & fresh herbs – Place stems in a cup of water with a plastic bag placed loosely over it. Fresh herbs and greens can last for weeks in the refrigerator this way!
   • Bananas – Keep bananas on the counter and away from other produce. They produce ethylene gas, which speeds the ripening of everything around them.
   • Cheese – Store in wax or parchment paper. This allows it to breathe but also retain its moisture.
3. Food ‘expatiation’ & ‘best by’ dates are not currently regulated. Use these dates as guidelines and rely on visual inspection and smell to decide if your food is still fresh enough to eat.

Food Waste Fact #2

Food waste=water waste. We all know fresh water is a precious resource. When you throw away that leftover burger you are wasting food and water.  Learning more about the water it takes to produce your food will make you think twice about the impact of your waste.

Below you can see how much water to takes to produce 1 pound of your favorite foods:

• Tomatoes = 5 Minute shower
• Bananas = 42 Minute shower
• White rice = 60 Minute shower
• Cheese = 122 Minute shower

Learn about even more foods at Waterfootprint.org

Food Waste Fact #3

When organic matter such as food waste decomposes in the landfill it releases methane, a greenhouse gas roughly 23x more potent then carbon dioxide.

According to the U.S. Environmental Protection Agency, landfills account for 34 percent of all methane emissions in the U.S.—meaning that the sandwich you made and then didn’t eat yesterday is increasing your personal—and our collective—carbon footprint.

– Scientific American

Food waste is finally getting the attention it deserves and rightfully so. Not only does food waste lead to wasted money, wasted water and rising green house gasses; we also have millions of families that go hungry every day. This problem can be solved but it will take everyone doing their part.

In 2016, We Don’t Waste prevented over 6.2 million pounds of food from entering the landfill. We collect food by the pallet and distribute it to those in need. The food we recover gets distributed up and down the front range through our food recovery network. You can help by only buying the food you need, storing it properly and supporting local organizations such as We Don’t Waste. Join the movement and do your part to tackle this problem!

Make a donation today: wedontwaste.org/donate

Angela, our office volunteer, spends a day on the truck.

As a Denver transplant, I was lucky to stumble upon We Don’t Waste. I had some free time every week, and wanted to find an organization where I could make a productive impact on the community. I signed up to be a volunteer and within a short time, I was helping the office with administrative work. I can confidently say; their impact doesn’t hit home until you see the amount We Don’t Waste re-distributes to the community first hand.

Our day began at the We Don’t Waste office in the RINO neighborhood. The team assembles and plans the route for the day. Since many of the products are fresh, their path can change that morning, and even during the day. If a donation is called into the office while the trucks are out, the message is passed to the appropriate truck driver to schedule a pick up.

We Don’t Waste has grown rapidly since its inception in 2009. Their fleet has grown from picking up and delivery in a Volvo station wagon to three refrigerated trucks. They now have a 10-foot truck, a 14-foot truck and an 18-foot truck, all refrigerated. The 14-foot truck is the first of their trucks to be standard warehouse dock height, so it makes the team even more efficient. I joined Dana Van Daele, Program Manager, and Tim Sanford, Director of Operations, on the 14-foot truck and we headed to our first stop, a major soup manufacturer. They provided a buffet-sized variety of soups, like split pea, tomato basil, and quinoa vegetable, as well as green, rice, and pasta salad kits.

Our next stop was an ARC Thrift Stores distribution center. We were called about several pallets worth of non-perishable food items. I had no idea how much food was donated to ARC, but unfortunately, they don’t have the capability to distribute food in addition to the massive quantity of other donations. However, their manager has been working with We Don’t Waste for years to apportion these non-perishables to numerous philanthropic organizations. When we arrived, we were given 3 Gaylord pallets packed to the brim. These pallets can safely transport over 1000 pounds! As we loaded them onto the truck with the pallet jack, I saw every preserved food item you can imagine: tea, coffee, drink mixes, crackers, cereal, pasta, canned vegetables, ready meals, protein bars, popcorn, etc.

Since the non-perishables pallets were added to the route that morning, we had to find non-profits able to accept such a large donation. While Tim drove, Dana started making calls. We found our first drop off location at Thrive Church in Federal Heights and our second at a maternal home in Wheat Ridge. Both organizations were able to accommodate one pallet each.

Our last pick up for the day was from the Denver Flea on Broadway. They had thousands of cans of soda left over from their recent flea market event. The natural sodas contained no high fructose corn syrup and the flavor varieties included: cola, root beer, cherry vanilla, and cream soda. The only hitch was there was more soda than estimated and we had to call in another truck to handle the weight. There was enough soda to load two maxed-out pallets onto each truck and require another trip the following day!

Our final drop off destination was City Harvest Food Bank that delivers to community pantries and food banks throughout the Denver area. We were able to donate two pallets of soda and several crates of soups and salad kits.

We Don’t Waste’s positive effect can be felt at over 75 non-profits and countless events along the Front Range, but it hits home when you see the sheer volume of food they save from the landfill. Not only do they keep millions of servings a year from becoming garbage, they also turn around and give back to non-profits that provide nutritious food to those under-served in the community. Watching the team diligently work, motivated by their altruistic spirit, makes you appreciate how significant societal changes can start with a small group. I couldn’t be happier to volunteer for such a commendable team!

Angela, We Don’t Waste Office Volunteer

I spent the day with We Don’t Waste and it was obvious from word one that my driver Matt was more passionate about his work than most of us are on our best days. He told me that he measures his day not by number of servings or dollar amounts (though, those stats are meticulously tracked), but rather by thinking about the number of hungry people fed.

Our day took us all over the metro area, from hospitals and catering companies to non-profits doing a variety of inspiring work, serving all kinds of populations.

One specific stop stood out above the rest, however, and served as a microcosm of the We Don’t Waste mission. It was a delivery to an organization that provides the tools and guidance necessary for formerly incarcerated men and women to successfully transition back into society. This was We Don’t Waste’s first delivery here, but you wouldn’t have known that based on the incredibly warm reception that we received and the rapport between Matt and the staff there. We were even treated to a tour of their facility and a run-down of their incredible work. Herein lies the true power and importance of We Don’t Waste: it’s not just about picking up and delivering food, it’s about building relationships, and this was the beginning of a wonderful new relationship.

Herein lies the true power and importance of We Don’t Waste: it’s not just about picking up and delivering food, it’s about building relationships, and this was the beginning of a wonderful new relationship.

When your life is a daily struggle, a meal means so much more than a full stomach. It can mean the strength to persevere, a rejuvenation, an inspiration. The collaborations, partnerships, and friendships that can be built with the simple act of distributing food is extraordinary. We Don’t Waste is able to alleviate some of the burden that these other organizations deal with, enabling them to more effectively carry out their work and serve those who need it most.

It was wonderful to be a part of that effort.

Kory Kolar

We Don’t Waste is a small organization with a huge footprint. In 2016, we recovered and redistributed over 23 million servings of nutritious food. Nearly half of it was fresh fruits and vegetables. Every single serving that we recover must be distributed in the same day which is quite the undertaking. We also recover all the food from each of the major sporting venues in Denver and the Convention Center. We deploy a team of volunteers after every Bronco game to sweep the suites and collect the catered food. Our food is redistributed throughout Colorado and reaches as far as South Dakota. This huge undertaking is accomplished with less than ten staff members. We are a small team with a big heart and we would love for you to get to know us a little better.

Tim Sanford—Director of Operations

We are fortunate to have Tim as our Director of Operations because of his extensive experience in the non-profit community and working with diverse populations. Tim has been with We Don’t Waste for over two years.
1. What I enjoy most about working at We Don’t Waste is it allows me to help people in need on a daily basis.

2. When I am not working, I enjoy reading, hiking and spending time with my family.

3. My most memorable moment at We Don’t Waste was seeing children run for apples we delivered to Adams County Food Distribution.

4. The two people who had the greatest influence on me were my mother and father.

5. The best advice I received, mmmmm. . . anything my wife tells me.

6. Three people I would like to have dinner with are Jesus Christ, Winston Churchill and Peter the Great.

7. Something that no one knows about me is that I love naval history.

8. In five years, I see myself continuing to alleviate hunger in Colorado.

Dana Van Daele—Program Manager

Dana has been with us for 9 months and we want you to know a little about her.

1. What I enjoy most about working for We Don’t Waste is seeing and hearing the JOY in all of our recipients when we either tell them we are on our way, or when we arrive with wholesome, delicious, fresh food for them and or their clients. From the excitement in their voices, and in their eyes, to knowing I am helping feed people who are in need. It makes me excited to get up everyday and keep doing what I’m doing.

2. When I’m not working for WDW, I spend my free time volunteering for other local non-profits, playing tennis, and spending time with my family and friends.

3. My most memorable moment (there have been many) at WDW was at this years Fill A Plate For Hunger event. When I got to step back and really see how this organization has grown from starting in 2009. Realizing that my hero of a big brother left his mark on this organization, and it is now my turn to do the same.

4. Both of my loving parent’s, and my big brother have had the greatest influence on me.

5. The best advice I’ve ever received was, “This too shall pass”, and “Lead with your heart”.

6. Three people I’d like to have dinner or coffee with are: 1. Princess Diana 2 .Eckhart Tolle 3. Elizabeth Gilbert

7. Something no one knows about me is: I could eat Mexican food for every single meal…every single day.

8. In 5 years I see myself happy, loving life, and in love

Sarah Martinez—Marketing and Social Media

Sarah is our Marketing & Social Media Manager. Sarah has been with us for over two years and we want you to know a little about her.

1. The thing I enjoy the most about my work at We Don’t Waste is that I get to make a real difference in people’s lives. I love that I get to be challenged and learn something new every day while helping those in need.
2. When I am not working, I love to go on hikes/snowshoe, camping, biking and general adventuring in and outside the city. I also enjoy sewing, cooking, baking, and crafting with and for my loved ones.
3. My most memorable moment at We Don’t Waste was the first time I went on a ride along. I was surprised to see the food we collected. I loved seeing what a strong rapport the staff has with the people they interact with every day.
4. My mother has the greatest influence on me. She is always patient, and is the most positive person you will ever meet. Her sense of adventure and constant wonder of the world truly shaped who I am and how I want to live.
5. The best advice I ever received was a quote from Aristotle, “It is the mark of an educated mind to be able to entertain a thought without accepting it.”
6. The three people I would have dinner or coffee with are: Ruth Bader Ginsburg, Beyoncé, & my niece.
7. Something about me no one would know is that I am a 6th generation Colorado native on both sides of my family.
8. In 5 years, I see myself figuring out what I want to be when I grow up.

Matthew Karm—Assistant Program Manager

Meet Matthew, our Assistant Program Manager. Matthew has been with We Don’t Waste for almost two years.

1. I enjoy most about working at We Don’t Waste is being able to interact with so many of our recipients and getting to know them helps me grow relationships with community members.

2. When I am not working, I enjoy spending time with my niece and nephew

3. My most memorable moment at We Don’t Waste is hearing how truly effective our work is not just for hunger but how it brings so many varieties of comfort to so many in need.

4. The greatest influence on me is my Nana who taught me compassion and showed me what a giving heart can do.

5. The best advice I received is look for the good, it is always there if you choose to see it.

6. Three people I would like to have dinner or coffee with are George Carlin, Robin Williams and Simon Le Bon.

7. Something that no one knows about me is that I enjoy creative writing, poems and muses.

8. In five years, I see more grey hair and more accomplishments in our community.

Maggie Brown—Broncos Game Volunteer Coordinator

Starting as an intern, Maggie continues to contribute to We Don’t Waste as she has joined our staff as Denver Broncos Game Volunteer Coordinator.

1. What do you enjoy most about your work at We Don’t Waste? Sharing the story of the organization’s roots and the impact that a small group of people can make on a big problem.

2. When you are not working, what do you enjoy doing? I enjoy being outdoors–reading, hiking, biking, exploring Colorado–and I truly love working in community health and helping people connect to their bodies and spirits through movement and wellness.

3. What has been your most memorable moment at We Don’t Waste? Hearing the sincere gratitude over the phone from so many of our recipient agency partners. It’s a beautiful thing to impact so many lives.

4. Who has had the greatest influence on you? My grandparents, my mom, and my best friend Laura.

5. What is the best advice you have ever received? “Nature never hurries, yet everything is accomplished.” – Lao Tzu, and “Keep smiling so people wonder what you’re up to.” – My grandma (:

6. Name three people you would like to have dinner or coffee with. Doris Lessing (favorite author, RIP), President Obama, and/or George Takei.

7. What is something about you no one would know? I am an uber-nerd. I was a marching band geek all through high school, I played Dungeons & Dragons, and I love all things Star Trek.

8. Where do you see yourself in 5 years? Hands in the dirt, teaching and growing food for a community I love.

Drew Sanford—Transportation Staff

Drew joined We Don’t Waste as a volunteer in November 2015 and soon after asked if there was a staff position available. In 2016 Drew became a member of our transportation team and continues as a vital member.

1. I enjoy working at We Don’t Waste because I get to give back to my community. I also get to meet lots of new and interesting people around the city who I would otherwise not have met.

2. When I am not working, I enjoy rock climbing and hanging out with my friends.

3. My most memorable moment at We Don’t Waste was when a homeless man at one of the shelters came up to thank us and said we had given him the first fresh grape he had eaten in five years.

4. The greatest influence on me has been my parents who taught me an enjoyment of nature and have been great role models my entire life.

5. What is the best advice you have ever received? “it is more rewarding to have tried and failed, than to have never tried at all.”

6. Three people I would like to have dinner or coffee with are President Obama, my paternal grandfather whom I never met and the author Roald Dahl

7. People would be surprised to know that I am voracious reader of Japanese Mangi comics.

8. In five years, I see myself continuing to work in outdoor education and getting kids and adults stoked about being in the outdoors.

Arlan Preblud — Executive Director

Arlan Preblud, after volunteering at various non-profits in the community and observing their need for food for their clients founded We Don’t Waste in September of 2009 and serves as the Executive Director.

1. I enjoy working at We Don’t Waste because we have a passionate staff that reminds me daily of how important are work is in our community.
2. When I am not working I enjoy spending time with my wife, my children, my grandchildren, reading, walking my dog Finley and exploring new restaurants.
3. My most memorable moment was when I realized companies were so willing to provide excess food for distribution to community based agencies rather than throw it away.
4. The greatest influence on me has been my wife and my children who have taught me patience and how to listen with understanding.
5. What is the best advice you have ever received? “Your reach should exceed your grasp.”
6. Three people I would like to have dinner or coffee with are Franklin Roosevelt, President Obama and Winston Churchill.
7. People would be surprised to know that I enjoy classical music and reading historical non-fiction.
8. In five years, I hope that food insecurity is not the problem it is today. That would tell me we are making a difference.

Fall is the season we remember how much we love pumpkins. With the return of the pumpkin spice latte, pumpkin pie, pumpkin bread and pumpkin soup everywhere we turn there are pumpkins!  I notice the bright orange gourd sitting on decks and on tables as decoration. That is all I seem to see at the market, piles and piles of pumpkins in every variety you could imagine, all those pumpkins waiting to be turned into something foolish or festive.

Here lies the problem, I hate food waste. I strive to throw almost nothing away in my kitchen. I even turn my veggie scraps into a delicious broth. So when I see the abundance of pumpkins everywhere I worry about what is going to happen to them all. Are they all just going to end up in the landfill? I can’t stand the thought of that so I decided to do something about it. This year I learned how to cook an actual pumpkin instead of using the canned stuff. I discovered it is just as easy to cook up a pumpkin as my favorite winter squash. So here we go, whether you just want to do something with the seeds of your Jack O’ Lantern or have a pumpkin lying around as decoration, don’t let it go to waste.

This month in time for Halloween I bring you two recipes so you can use the entire pumpkin: Jack O’ Lantern Seeds and Pumpkin Soup.

Jack O’ Lantern Seeds

The great thing about this recipe is that even if you are carving a Jack O’ Lantern you can still use the seeds to make a tasty snack.

Ingredients

• Freshly scooped out Pumpkin Seeds
• Olive Oil, Coconut Oil or Butter
• Salt

See below for other flavor suggestions

Directions

1. Separate the seeds from the slimy guts of the pumpkin.
2. Put the seeds into a bowl of warm salty water and soak for at least 30 minutes.
3. Lay the seeds flat on a towel or paper bag to dry completely or overnight.
4. Toss seeds in oil or butter just enough to coat them. The amount will vary based on the amount of seeds, lets say 1 Tbsp give or take.
5. Sprinkle lightly with salt (or see below for other spice variations)
6. Bake at 350º for 15 minutes. Keep a close eye because depending on the oven it can go fast. You don’t want them to burn.
7. Enjoy!

Three Flavor Ideas

Curried Jack O’ Lantern Seeds
Coconut Oil, Red or traditional curry powder, salt, cumin powder

Cinnamon and Sugar Jack O’ Lantern Seeds
Butter, Cinnamon and Sugar

Spicy Jack O’ Lantern Seeds
Salt, Cayenne Pepper (to taste)

Pumpkin Soup

This simple soup is the perfect remedy for a chilly day. This is a great base soup recipe, but if you feel especially creative you can turn this into a curried soup or even add some sweet potatoes and brown sugar to make it more complex. I love to top mine with freshly roasted pumpkin seeds. Yummy!

Ingredients:

• ~2 1/4 cups pumpkin (cut into small chunks)
• ~1/4 cup shallots, diced
• 1 clove garlic
• 1 Tbsp oil (olive oil, coconut oil or butter)
• ~2 cups vegetable broth (learn to make your own from kitchen scraps here)
• 1 can of Coconut Milk
• 1/4 tsp each: Salt, Pepper, Nutmeg, Cinnamon
• Optional: 1 Tbsp Maple syrup or other sweetener

Directions

1. Put shallots, garlic and oil a pot to sauté. Stir for several minutes while they become fragrant.
2. Add the cubes of pumpkin, salt, pepper, nutmeg and cinnamon to the pot. Cook for several minutes, stirring occasionally.
3. Add Coconut milk, vegetable broth and the maple syrup (if you choose) to the pot.
4. Bring to a low boil over medium high heat (do not let get to a raging boil) and then turn to low to simmer. Let it simmer for about 20 minutes or until the pumpkin is tender enough to squish with a fork.
5. Then, using an immersion blender or in batches, use your upright blender to puree the mixture.
6. Add additional spices to taste.
7. Serve and enjoy!

Bullion Bag

On average, an American family wastes $2200 worth of food each year. That is a whole lot of green being thrown away and if you are anything like me, I hate to see my money and food go to waste. Recently I began to make my own broth and it turned out to be easy, fun and even saves me money. How you ask? Well, lettuce start with our veggies (get it?). During the summer months fresh vegetables are big and abundant, farmers markets at every corner, local produce floods your favorite market and we stock up on nutritious and delicious produce. While we are quite good at buying produce we are not always as good at using it all up before it begins to wilt. Once vegetables go bad, or start to look to soft to use, our tendency is to throw them away and that means you are throwing your money away.

With that in mind, I bring you the Freezer Bullion Bag. When you are cooking and you schlepp the top off of a bell pepper or onion, you cut the ends off a carrot or peal that eggplant. This is all good plant matter. Take all of those bits and pieces and throw them into a bag in your freezer. Then as you go through your week and notice a zucchini or bunch of kale that will surely go bad before you can use it. Chop it up and toss it into your bag. Keep frozen until it is full or you are ready to use it. When the time comes, put the contents into a pot or crock pot, add water and cook for a handful of hours until it forms a beautiful, fragrant broth. Once done, use immediately or freeze in muffin tins so you can have little usable broth cubes for any occasion.

Freezer Bullion Bag Recipe

Ingredients:

• Stems, leafs, and ends of veggies
• Cut up vegetables you won’t have time to cook
• Ends and pieces that look almost bad but aren’t yet.
• Wilted Leafy Greens or herbs
• Garlic and onion peels

Avoid:

• Starchy things such as potatoes
• Overly potent things such as beets
• If you want a bright clear broth also avoid using many stems or dark produce (like eggplant peels).

Directions:

• Put what every ingredients you have into a freezer bag. Add to it as you cook or realize something will go bad before you can use it.
• When your bag is full add to a pot or crock pot
• Add water
• Cook until fragrant (I normally cook mine in a crock pot on low for 5 hours)

You did it! You made your very own stock and saved yourself money. Go you!

We Don’t Waste helps feed Pine Ridge Indian Reservation

The Pine Ridge Indian Reservation, located in South Dakota, is home to the Oglala Sioux Tribe. The reservation is home to almost 40,000 Lakota people on over 2,000,000 acres of land. The Lakota people are in crippling poverty, unemployment is over 80% and many families go without food every day. We Don’t Waste first became involved with the Pine Ridge Indian Reservation when we were contacted by the local Nation to Nation group to see if we could help provide food for these marginalized peoples. Volunteers come to the office every week and load up more than 50,000 servings of food to help the Pine Ridge Indian Reservation.

Volunteers loading up around 50,000 servings of food to take to the Pine Ridge Indian Reservation

The results of these efforts are vast and inspirational. Food provided by We Don’t Waste is distributed through a few different channels focusing on the elderly and children first. Meals are provided after church services, during ceremonial events and there are organized food give-aways for those in need. Some people who attend these events sometimes have not eaten for up to three days. Every month about 1,000 people are helped through these efforts. People on the Pine Ridge Indian Reservation are very spread out on the vast area of the reservation, many cannot travel the large distances to receive food. Many efforts are being made to bring precious life giving resources closer to the people who need it. Even so, some walk three or four miles to get to food.

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Pastor Dennis from Loveland, Colorado, who works directly with Nation to Nation and the Pine Ridge Indian Reservation, summarized how the efforts have assisted the Lakota people.

“Here is the bottom line about We Don’t Waste. This statement is factual without embellishment or exaggeration — Hunger has been relieved for many, many people. Healthy foods have been provided.  Diabetics specifically have received foods to promote better health. Children have not gone hungry. Elderly persons specifically have received meals within their district of Kyle and Allen Monday through Friday once per day, otherwise they wouldn’t have eaten.  The direct healing of this Lakota Nation has begun to take hold. People have received hope.”

– Pastor Dennis Carlin of Loveland Bible Church

No one should go hungry. Native Americans have suffered so much and deserve our help – they deserve hope. We are extremely proud of the partnership and the dedication of Nation to Nation in helping an all-too-marginalized people.

Source: http://friendsofpineridgereservation.org

More information about Nation to Nation on their website – http://www.pineridgenationtonation.org/

Sarah Spelts Loebl, WDW Treasurer, Blogs About Ride Along

I recently spent a day with the We Don’t Waste crew to get a better idea of what being an innovative provider of food for the hungry is really all about.

I started out thinking that my board service gave me a good idea of what the day would be like. But, as I stood on a loading dock staring down a mountain of milk (okay, a few pallets) that needed to be distributed before the end of the day, I realized I would be ending my day with a different perspective than I had started with.

We began the day by cleaning the truck – making sure that the refrigerated chasse and the interior were spotless and in good working order. Then we set out to collect food from the Denver Botanic Gardens (left overs from a concert the night before) and a King Soopers. Scott and Tim (the WDW crew) have developed great relationships with the food providers – these first two stops were a small preview of what I would witness all day – Scott and Tim talking with our partners, getting a feel for what they have going on and how we can better serve them. Next up was Catering by Design. They gave us a bunch of prepared food, and two huge (HUGE) bags of white chocolate covered pretzels. The chefs were enthusiastic about us picking up their leftover food and were so happy it wasn’t going to waste. We also picked up from a company that supplies places like Whole Foods with soups, and from the Anschutz Medical Campus – the kitchen staff there were friendly, and I confirmed that they have the coldest walk-in freezer in town!

A quick note about the crew: Scott is WDW’s Director of Operations and was crucial in the formation and development of the organization. Tim is Director of Food Resources – he helps WDW develop relationships with new food donors and program recipients. Tim introduced me to each of our partners and talked with me about WDW’s daily challenges as well as the crew’s hopes for WDW. Not only are Scott and Tim knowledgeable and passionate about WDW’s mission, they are smart, industrious and funny!

Next, we delivered food to Street Frat and The Crossing. Street Frat is a place of brotherhood and personal growth for urban young men. The Crossing is a residential community providing long-term rehabilitation and transitional housing to people who desire to achieve a life of self-sufficiency and community contribution. One of the chefs at the Crossing was excited about making a piecrust out of those white chocolate pretzels we had picked up earlier. That white chocolate pretzel piecrust is a component of We Don’t Waste’s mission I connected with that day – not only do we provide food – we provide food with dignity. The partners we deliver food to are devoted to creating healthy, interesting and delicious food and to serving that food with dignity and compassion.

By the time we left The Crossing it was nearly 2:00 and I thought we were winding down for the day. Wow – I was wrong! Our last stop was at a company that supplies major convenience stores along the Front Range. The WDW crew told me that we started collecting food from this company because someone at the company had seen our truck in a nearby parking lot and called in – how cool is that! We pulled the truck up to the loading dock, waited for the doors to open… and saw three pallets piled high with food. As we loaded the food into our truck, they brought even more! We ended up collecting over four pallets of food – from premium Greek yogurt to gallons and gallons of milk to all beef hot dogs. A note on the loading here, and why our new dock height truck is so important – our only truck right now is lower than loading docks. So instead of rolling all of those pallets right into the truck, we had to take items off each of the pallets, put them into milk crates, and stack them in our truck. Talk about backbreaking work!

Now it’s 3:00 and we have a truck full of food and the clock is ticking… We have only a few hours to figure out to whom to deliver this large quantity of food before the agencies we work with started closing for the day. We ended up taking a second delivery to The Crossing – they were so happy to see us again – I think I heard thank you 20 times in the span of a few minutes! Then, we drove across town to the Arvada Food Pantry, where we unloaded crates and crates of dairy and other goodies. Tim gave me a tour of the facility. I saw families and individuals shopping in their pantry. I talked with the director about the challenges of running a food pantry that serves a 36 square mile radius. Their dairy budget each month is staggering, the director told me, and when WDW brings a significant amount of dairy like we did that day, we create significant space in their budget to buy something else they need. This is yet another crucial component of WDW’s operations I connected with that day – we expand and supplement the capacity and budgets of our partners by providing them with free food that they would otherwise be required to buy. Our last stop was at Metro Caring – wow, their new facility in Uptown is incredible.

At around 5:30 we pull back into the WDW parking lot. I had started the day planning to work when I got home. As I helped Scott and Tim clean the truck, all I could think about was air conditioning, a shower, and sleep! The amount of physical and mental effort required to do the work that our crew does every day is beyond impressive! I asked Scott if he could quickly tally the total servings we had collected that day. We collected nearly 30,000 servings of food in one day alone, with a dollar value of more than $100,000! In one day! Scott told me they had collected more than 50,000 servings within the last two days. Picture this – 50,000 servings is more than 1 serving sitting in every single seat at Coors Field! All this done by two people and one truck! We delivered that $100,000 of food at no cost to any of the recipients!

I follow WDW on social media. The photos of large food pickups, of fresh veggies galore, and of gratitude on the recipients’ faces always make me thankful that WDW exists. After seeing those things in person, I am filled with a sense of urgency to do more. A picture cannot do justice to the reality of what the food we deliver means to a shelter or a food pantry. A picture cannot do justice to the gratitude of a caterer who is relieved the extra food they prepared the night before won’t be going into a dumpster; or of what ten platters of frozen prepared food means to a small organization creating a place for young people to feel safe and eat a meal every evening. A picture cannot do justice to the backbreaking work of collecting and delivering all of that food, nor can a picture do justice to the relationships WDW has built with their providers and recipients over the years. Now I know that every dollar I give to We Don’t Waste, every hour of volunteer service, is leveraged to do so much more good than I could have imagined.

Seeing the impact we have on organizations throughout the metro area both big and small, and knowing that beyond helping those organizations we are helping thousands of people – folks whose only family meals are sourced through a food pantry, volunteers working hard every day to heal and reverse the cycle of homelessness and drug addiction, or teens dropping into a youth center to have a meal and feel a sense of belonging – We Don’t Waste’s mission goes far beyond what anyone could quantify in numbers or show in pictures. As I was finishing this blog I was reminded of a quote I ripped out of a magazine a few years ago:

It’s amazing what we can do to help thousands and thousand of people that we will never know or see.

This quote sums up the impact I felt after my ride along with We Don’t Waste. Thanks for joining me on my journey. I hope reading this has helped you understand more about how We Don’t Waste lives up to our name of being an innovative provider of food for the hungry!