Indiana Drawdown Solutions #3 – Reduced Food Waste – How Cultivate Culinary is “Renewing Hope One Meal at a Time”

Did you know we throw away 30-40% of our food? And that:

The food we waste is responsible for roughly 8 percent of global emissions.

Project Drawdown – #3 Reduced Food Waste

Imagine you’re at a catered event. Maybe it’s a wedding, awards ceremony, or conference.

Now imagine 40% of that delicious food being dumped into trash cans.

Instead of throwing it away, what if someone repackaged it into small boxed meals, froze them, and distributed them to those who need it?

That’s exactly what Cultivate Culinary does in northern Indiana.

For example, they’ve partnered with organizations like Notre Dame. “Last year, 2,500 pounds of food prepared for Notre Dame home games ended up with Cultivate. Leftovers from the football team’s training table have provided 20,000 pounds in two years.” (South Bend Tribune)

“I think there’s a ton of potential to feed a lot of people with rescued food.”

Jim Conklin, Co-founder with Randy Ziolkowski of Cultivate Culinary


South Bend Tribune – Dining A La King: Food rescue nonprofit, Cultivate Culinary, grows student program in St. Joseph, Elkhart and Marshall counties

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