Lunchtime Links: An app that helps you track down restaurant & grocery store leftovers and a Garden to Cafeteria program in Oakland

foodish things for today…

A new app is coming this fall that lets users buy surplus food from grocery stores and restaurants at a discount. Supermarkets and restaurants will put their excess food inventory into PareUp along with a price and time of availability. Then shoppers using PareUp can see what’s up for grabs and go pick it up.

This could be helpful for low income people who don’t qualify for SNAP. Depending on the food bank, some determine eligibility by whether or not you qualify for SNAP. So, if you don’t get SNAP, you can’t get help from a food bank in some places. This would open up a potential resource for a lot of low income people.

link: via @grist


From seed to tray in Oakland: the power of Garden to Cafeteria programs

Food Corps service member Danielle Nahal shares her story about how the Garden to Cafeteria program in an Oakland school was formed.

I love Garden to Cafeteria and Farm to School programs. I’m fortunate that both schools my children attend have these. When the one school was in the preliminary planning stages, I was SO excited to be a part of it. I went to that first meeting and was so disappointed. I was the ONLY parent from the district there. There were enthusiastic community members attending but mostly just because they love & have experience gardening. I was sure this was a sign that the program would never fly but it’s coming along nicely.

What Danielle says rings true.

I chose to share this story because I believe that there are times in any movement, in any service or work, when it seems that the obstacles in creating what you believe in seem insurmountable, and your faith and your passions seem misplaced. But for each of those, there are moments when you know that you’ve helped to create something positive, something that you know you can believe in. For me, this experience, from the uncertain steps of the first graders into the cafeteria kitchen to the shared stories of watermelon intersecting across cultures and professions, reminded me that there are deeper connections that are being fostered than I can see. This thought sustains my passion for my service, and my belief that the work that so many of us are doing is creating something better, one leaf at a time.”


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