Food Recovery – Outside2Inside

Food Waste Recovery Programs Revolutionizing Hunger Relief

Within our human nature, we often grapple with the age-old philosophical question: Can the actions of one person truly make a difference? When it comes to a single meal, the unequivocal answer is a resounding “yes.” In an age where hunger and food waste are widespread concerns, the solution lies within the innovative domain of food recovery programs. These initiatives underscore the impact of individual choices and represent a collective effort to address two pervasive global issues: the scourge of hunger and the unnecessary squandering of valuable food resources. Amidst these challenges, this discussion also sheds light on the importance of such efforts in poorer regions like Sudan, Yemen, and Palestine, where these problems are particularly acute, emphasizing the urgency of collective action and compassion in creating meaningful change.

In the battle against hunger, food recovery programs become our mighty sword. But what exactly are these programs? In essence, food recovery is the practice of rescuing perfectly good food that would otherwise meet an unfortunate fate in the trash bin and instead channeling it towards local food distribution agencies to nourish those in need. To grasp the urgency and significance of this mission, consider that a staggering 4.3 million people in California alone struggled to find enough to eat (CA gov). This edible rescue mission extends to various sources, including farms, schools, restaurants, grocery stores, and produce markets. For instance, The Florida Department of Agriculture and Consumer Services’ Food Recovery Program demonstrates this mission by collaborating with farmers and schools. Their method? A fascinating process known as “gleaning,” where volunteers visit farms to collect surplus produce, turning potential waste into a lifeline for the hungry. Similarly, Florida’s school system provides guidance on food waste audits, share tables, food donations, and composting to ensure that no edible treasure goes to waste (fdacs gov). These collective endeavors are a testament to the fact that food recovery programs act against hunger and serve as a beacon of hope for a world where edible resources are cherished, not squandered.

Food recovery programs have showcased their undeniable effectiveness through initiatives like the CalRecycle project, which has yielded impressive results, including the provision of 86 million meals, the creation of 345 local jobs, and the prevention of 103 million pounds of food from ending up in landfills (CA gov). Similarly, the Three Square Food Bank has demonstrated remarkable dedication in their mission to combat hunger. During the period from August 2016 to July 2017, they achieved a monumental feat by rescuing a staggering 24,703 kilograms of surplus conventional food, as meticulously documented in their warehouse records. According to the USDA’s estimation that a typical meal consists of approximately 0.544 kilograms of food, meaning a remarkable 45,383 meals were generated from these donated convention food items within a mere 12-month timeframe (Hecht). This truly underscores the transformative potential of collective action against food waste. So, let us remember that in the fight against hunger, each meal saved is an affirmation that the actions of one person can, indeed, make a world of difference.

By Maha Qureshi
O2I Volunteer

Works Cited

“Food Recovery in California.” CalRecycle Home Page, calrecycle.ca.gov/organics/slcp/foodrecovery/.
“Food Recovery Program / Nutrition Programs / Food & Nutrition / Home – Florida Department of Agriculture & Consumer Services.” www.fdacs.gov, www.fdacs.gov/Food-Nutrition/Nutrition-Programs/Food-Recovery-Program.
Hecht, Amelie A., and Roni A. Neff. “Food Rescue Intervention Evaluations: A Systematic Review.” Sustainability, vol. 11, no. 23, 27 Nov. 2019, p. 6718, https://doi.org/10.3390/su11236718.

Trash Talk: The Multimillion-Dollar Price Tag of Food Waste in Cities

Amidst every city’s hustle, glitz, and glamor lies a costly secret hidden in plain sight- food waste. According to the U.S. Department of Agriculture (USDA), food waste accounts for 30-40 percent of the nation’s food supply. To put that into perspective, this amounted to an astonishing 133 billion pounds of food, valued at nearly $161 billion, lost in 2010 alone. In relation to food waste costs within urban settings, dealing with issues ranging from spoilage to transportation and food processing has both indirect and direct impacts on a community’s economy. The costs associated with food waste in urban settings are both direct and indirect when it comes to spoilage, transportation, and the processing of food.

Food loss is a multifaceted issue rooted in various causes, encompassing distinct forms of loss, such as spoilage, that manifest throughout the entire production and supply chain. Spanning from the point of harvest to the retail stage, food loss can materialize due to challenges encountered during processes like drying, milling, transportation, and processing, which make food susceptible to damage inflicted by insects, rodents, birds, molds, and bacteria. Retail food loss may stem from equipment malfunctions, such as faulty cold storage facilities, excessive ordering practices, and the discarding of imperfect produce. Additionally, consumers play a role in contributing to food loss when they purchase or cook more than necessary and opt to dispose of surplus items.

Similarly, when we waste food, we are discarding edible resources and squandering the significant energy investments that go into its transportation. According to a study conducted by Columbia University, the journey from farms to consumers’ homes accounts for a significant portion of the overall energy consumption in the United States, nearly 10 percent of the nation’s energy budget. This staggering statistic underscores the interconnectedness of food production and energy consumption. Every scrap that ends up in the trash reflects a missed opportunity to nourish someone and embodies the vast amounts of fossil fuels, electricity, and human effort expended in cultivating, harvesting, processing, packaging, and delivering that food to our tables. Therefore, minimizing food waste isn’t just about reducing the environmental impact; it’s also a crucial step in conserving energy resources and mitigating the broader ecological footprint of our food system.

In addition, processing errors at the retail level significantly contribute to food loss, impacting both businesses and the environment. One error can be found in equipment malfunctions, such as when refrigeration units fail in cold storage facilities, causing perishable goods to spoil and resulting in significant food wastage. Moreover, over-ordering products in anticipation of customer demand can lead to excess inventory, which remains unused and ultimately discarded. Another contributing factor is the rejection of imperfect produce; retailers often discard fruits and vegetables that do not meet strict cosmetic standards. According to Columbia University, this facet of food waste constitutes nearly 40% of unconsumed food. Collectively, these practices underscore the pressing issue of food loss and emphasize the crucial need for the implementation of sustainable and efficient strategies within the retail sector to address this problem.

While the allure of cities is undeniable, behind the scenes, millions of dollars are silently slipping through the cracks due to food waste. To combat this, we must adopt a holistic approach. Educating consumers about responsible purchasing and portion control, encouraging retailers to revise strict cosmetic standards, and investing in better storage and transportation systems are essential. Additionally, supporting food recovery programs and embracing technology to track and manage inventory can make a substantial impact. By working together, we can transform our urban landscapes and build a more sustainable future.

By Maha Qureshi
O2I Volunteer

Zero Waste Kitchens: Sustainable Practices for Food Waste

It is disturbing how much food is wasted worldwide. 1.3 billion tons of food are wasted annually, according to the Food and Agriculture Organization of the United Nations (FAO). Along with wasting precious resources, this causes the release of methane gas from decaying food, which worsens climate change. The World Wildlife Fund (WWF) estimates that the financial impact of food waste is about $1 trillion annually, which is cause for concern. Zero waste kitchens are designed to produce as little trash as possible using the concepts of reducing, reusing, and recycling. Individuals may dramatically reduce their carbon footprint and help create a more sustainable future by implementing these practices.

1. Mindful Meal Planning

Conscious meal planning is a key component of zero waste kitchens. To avoid overspending, the Natural Resources Defense Council (NRDC) stresses the value of making shopping lists based on actual needs. This method not only saves money but also lessens food waste. Because less resources are used in the production, transportation, and disposal of food when there is less food waste. Households can also save money by forgoing pointless purchases and maximizing the value of the food they do purchase.

2. Recycling and Composting

Diverting food scraps from landfills is a powerful technique to use composting to treat organic waste. Composting improves soil, lowers methane emissions, and closes the nutrient loop, according to the United States Environmental Protection Agency (EPA). During the composting process, organic wastes such as food scraps, yard debris, and other biodegradable items break down. Compost that is rich in nutrients is created when these materials decompose. The soil’s structure, ability to retain water, and nutrient content can all be enhanced by adding this compost to it. Compost’s organic material improves soil fertility and encourages the development of helpful bacteria that support plant growth.

3. Leftovers and Creative Cooking

Kitchens that produce zero waste encourage inventive cooking to make the most of leftovers. Anne-Marie Bonneau, a cookbook author and proponent of zero waste, encourages “planned-overs,” where extra food is cooked with the intention of using it in later meals. Cooking leftovers reduces the likelihood that they will go to waste. It motivates people to plan ahead and find inventive ways to use leftover food, avoiding it from going to waste. The sustainable development and responsible consumption objectives of the zero-waste movement are supported by this strategy.

4. Food Preserving Techniques

The shelf life of ingredients can be increased by using food preservation procedures like canning, pickling, and freezing. The Zero Waste Chef, Anne-Marie Bonneau, underscores the importance of these techniques in reducing food waste and promoting a circular economy. Communities can start composting initiatives and instruct locals on how to get involved. Businesses can use methods like giving extra food to those in need or recycling scraps into new goods to reduce food waste in their operations. Governments can also contribute by putting in place laws that promote sustainable lifestyles and forbid excessive consumption.

Adopting zero waste practices in our kitchens is not just a moral decision in the quest for a sustainable future, but also a sensible one. Through thoughtful meal planning, appropriate storage, composting, and other methods, people can lessen food waste and lessen the demand on the world’s resources. We move closer to living an environmentally conscious lifestyle as we adopt the zero waste kitchen principles, benefiting both the present and the next generation. It’s important to remember that even small changes in the kitchen can lead to significant global impact.

By Gaura Jha
Student Volunteer @ O2I

Food Waste Auditing: How to drastically reduce food waste within our public educational institutions

According to FeedingAmerica.org, each year, Americans throw away up to 119 billion pounds of food. Coincidently, food waste reduction has recently become a major part of American’s lives now, and schools have a big part to play in developing a sustainable food system. Food waste audits is a practical strategy for reducing food waste in educational institutions – it is a methodical procedure that involves monitoring, measuring, and evaluating food waste in order to pinpoint areas that may be improved upon and put waste-reduction plans into action.

First and foremost, while performing food waste audits in schools, it’s crucial to rely on reliable sources and organizations. Guidelines and tools for performing food waste audits in schools are provided by reputable organizations including the United States Department of Agriculture (USDA), Environmental Protection Agency (EPA), and National tools Defense Council (NRDC).

Setting up a baseline is the first stage in performing a food waste audit. This entails counting the amount of food that is wasted in the canteen or other eating establishments. Clear instructions on how to measure and manage food waste are provided by trustworthy sources like the EPA’s “Food Recovery Hierarchy”. Schools may make sure that their findings are reliable and comparable to local or national statistics by employing standardized procedures.

The classification of the many food waste kinds produced is a crucial component of food waste audits. Food waste may be divided into categories such as plate waste, spoilage, preparation waste, and leftovers to achieve this. Consistency and dependability in the audit process are guaranteed by using recognized definitions and categories from reliable sources, such as the USDA’s “School Food Waste Assessment Guide”.

After the food waste has been categorized, it’s critical to conduct an analysis of the information to spot trends and patterns. Schools may use this to better understand the causes of food waste production and pinpoint areas for development. NRDC’s “Wasted: How America Is Losing Up to 40% of Its Food from Farm to Fork to Landfill” and other reputable sources offer information on the main reasons why food loss occurs in schools, including overproduction, poor meal planning, and student food preferences.

Schools can create initiatives to cut back on food waste based on the auditor’s results. Implementing portion control measures, enhancing meal preparation and planning, supporting food recovery programs, and informing students and staff about the value of preventing food waste are some examples of these techniques. To make sure that the plans are supported by data and efficient at minimizing food waste, it’s crucial to consult reputable institutions and sources while establishing them. In order to maintain efforts to reduce food waste, monitoring and analyzing the success of the solutions put into practice is essential. The “Food Recovery Hierarchy” by the EPA is one trustworthy resource that offers advice on how to monitor and assess development over time. Schools can identify accomplishments and areas for development by tracking and analyzing the results of the initiatives, then making modifications as necessary.

As a result, food waste auditing is a useful tool for schools to recognize and manage the problem of food waste. Schools may make sure that their food waste audits are founded on correct information and best practices by relying on trustworthy sources and institutions. Schools may establish research-based initiatives to minimize food loss and build a more sustainable food system in their communities by recording, measuring, and evaluating food waste. Schools may reduce food waste by continually improving their efforts via monitoring and assessment, which will ultimately help create a more sustainable future.

References:

https://www.epa.gov/sites/default/files/2017-12/documents/guide_to_conducting_student_food_waste_audit_-_nov_20_2017.pdf
https://www.usda.gov/sites/default/files/documents/Student_Food_Waste_Audit_FINAL_4-6-2017.pdf
https://www.nrdc.org/sites/default/files/wasted-food-IP.pdf
https://www.epa.gov/sustainable-management-food/food-recovery-hierarchy

By Gaura Jha
Student Volunteer @ O2I

How Community Gardens reduce Food Waste?

The journey a vegetable takes from being planted on the farm to the grocery store can be long and complicated. First off, not all vegetables meet the standards to make the trip. Then, the vegetables that do get shipped face a variety of challenges.

The biggest waste happens when the vegetables are harvested and being prepared for shipping. Grocery stores only purchase vegetables and fruits that look good. There are no exceptions made for oddly shaped vegetables and these get discarded or set aside as livestock feed. In a community garden, all the produce is used. Even the weird-looking vegetables, the too-small carrots, the lopsided beets, the slightly bug-eaten cabbage. These are still perfectly good to eat even if they don’t look perfect.

The process of shipping fruits and vegetables thousands of miles from the farm to the grocery store is another area where lots of waste happens. The vegetables may rot on the long drive or show up in less than ideal conditions and get discarded before they make it to the shelf. Community gardens eliminate the whole transport issue because, of course, the gardens are local. They aren’t going to sit in a tractor-trailer on the highway spoiling and losing value. Freshly picked vegetables are always best taste-wise and nutritionally. The less a vegetable has to travel, the less likely it will become waste.

Additionally, community gardens can tailor what they grow to suit the specific desires of the community. If the gardens are growing what the local people want, then it will be eaten and not wasted. Community gardens thus are an excellent resource and strategy for reducing food waste.

O2I Earth Day Celebrations at Advantest

Earth Day is observed every year around the world on April 22^nd to demonstrate support for environmental protection. As a part of the community and corporate awareness, Outside2Inside was invited to participate in the Earth Day celebrations of Advantest Corporation that were held on April 22^nd, 2019. Advantest Corporation is a leading manufacturer of automatic test equipment for the semiconductor industry, and a manufacturer of measuring instruments used in the design, production, and maintenance of electronic systems.

Outside2Inside was one among the 15 vendors participated in the event. We had set up a stall and displayed Food waste statistics in the US, Wonky produce, and Wonky fruit salads. Our goal for this Earth Day Event was to bring awareness to the employees of the Advantest about “Wonky produce” and how it contributes to the massive food waste in the US. “Wonky produce” are fruits or vegetables that are odd-shaped, discolored, asymmetrical but equally nutritious. One may think what Earth Day has to do with food waste reduction. Food waste ends up in landfills which emits methane, a greenhouse gas that affects our environment. And moreover, when food gets wasted, precious resources like water, soil, and human effort are also going to waste. Many don’t know about these facts and we at Outside2Inside wanted to bring awareness to the corporate citizens through this event.

Outside2Inside had recovered some wonky fruits and vegetables like apple, orange, squash, and carrot which would have been otherwise thrown away from the farms. This recovered produce was displayed in our stall. We also made a free giveaway fruit salad of apple and orange. When the employees visited our stall, we made them taste the “Wonky Fruit” salad and when asked about the taste, they said it was delicious. When the employees were informed that the salad was made from wonky apples and orange which would otherwise be thrown away, it shocked them. This brought awareness that even though some produce looks odd-shaped, it is as nutritious as the normal ones and made them realize that its the looks that make one not pick these “Wonky Produce” from the grocery stores. Many employees were interested in our stall and brought their friends as well to know more about wonky produce. We made ~150+ people aware of the wonky produce and made them as change agents to spread this awareness to their family by giving away the recovered wonky produce.

The event was a huge success and O2I accomplished the following:

~4 hours of volunteer involvement
~150+ people made self-aware about food waste
~70+ lbs. of wonky produce recovered from getting wasted
~100+ people fed with “Wonky Fruit” salad

This wouldn’t have been possible without the support of our volunteers and we thank Advantest for giving us this opportunity to be a part of this good cause. Outside2Inside wishes to have many more partnerships with Advantest in the future.

Wonky Fried Cauliflower Rice

Ingredients:

1 head of wonky cauliflower
1 wonky red onion, finely chopped
1 wonky pepper, finely sliced
8 button wonky mushrooms, finely sliced
2 cloves of wonky garlic
Sesame oil
Olive oil
Salt & Pepper to taste
2 tbsp toasted sesame seeds
4 wonky spring onions finely chopped

Instructions:

Preheat your oven to 220°c/428°F.
Taking the whole wonky cauliflower, chop it into small rice-like pieces.
In a large bowl add 2 tbsp olive oil.
Add in the cauliflower and mix until nicely coated.
Lay the cauliflower out on a baking tray and place in the oven for 25-30 minutes until golden, cooked through and slightly crispy.
In the meantime heat your wok with a splash of sesame oil.
Add the wonky onion, garlic and sprinkle salt & pepper and saute for 3-4 minutes until it starts to soften before adding in the wonky peppers.
Finally, add the mushrooms and saute for 1-2 minutes.
Add 1 tbsp of sesame oil, and 2 of the spring onions.
Remove the cauliflower from the oven and combine with the vegetables.
Serve and enjoy with some toasted sesame seeds and some more finely chopped spring onions!

Credits: Adapted from Wonky Spatula

Wonky Roasted Carrots

Ingredients:

2 lbs wonky carrots
¼ c maple syrup
½ tsp salt
3 Tbsp olive oil
½ tsp black pepper

Instructions:

Preheat oven to 425 degrees Fahrenheit.
Wash and trim ends of carrots, cut on a bias making ¼ inch wide slice.
Measure the rest of the ingredients and mix with the carrots in a bowl tossing to coat evenly. Line a sheet pan with parchment or foil. Evenly spread carrot mixture on lined sheet trays. Place in oven.
Set a timer for 10 minutes and then stir them, place back in oven set timer for another 10 minutes and then again stir them.
Set timer for the last 10 minutes and the wonky carrots should be tender and roasted golden brown around the edges. Plate and enjoy!

Credits: Adapted from Imperfect Produce Recipe

Wonky Carrot Apple Ginger Soup

Ingredients:

1 tbsp extra virgin olive oil + more for garnish
1 small wonky onion, diced (1 cup diced onion)
2 wonky garlic cloves, minced
2 tbsp fresh grated wonky ginger
1 large wonky apple
1 pound wonky carrots, peeled and chopped (~5 cups)
4 cups vegetable broth made from wonky produce
Salt, freshly ground black pepper to taste

Directions:

1. In a large pot, add 1 tbsp olive oil over low-medium heat.

2. Add chopped wonky onion and cook for about 5 minutes until translucent.

3. Add minced wonky garlic and ginger and cook for another couple minutes on low.

4. Add chopped wonky apple and carrots and cook for a few minutes more.

5. Add the wonky produce vegetable broth, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes, or until tender.

6. Carefully transfer this mixture into a blender and blend until smooth.

7. Add salt and pepper to taste.

8. Serve and garnish with freshly ground pepper and a drizzle of olive oil.

Goes with bread and makes 5 delicious cups!

Credits: Adapted from Joy The Baker.

A wonderful journey with the Farm2School event!

The Farm2School is one of the premier programs of Outside2Inside in reducing food waste. In this program, a low cost Wonky Produce Farmer’s Market is setup at local low income schools by recovering the “cosmetically-challenged” fruit & veggies—food that is perfectly good, but not aesthetically suitable for retail. The school students are involved & equipped with knowledge about food waste, thereby enabling them to be advocates of food waste reduction and to run the farmer’s market. The goal of this program is to recover wonky produce and to create awareness about food waste among the local community.

On July 2018, the Farm2School program won the grant award from Intel Corporation for conducting one such event by the end of 2018. That was a significant achievement in itself but we cannot just stop there. We had to do an amazing event to justify the award. We didn’t even had the school available at the time of award. But at the time of writing this post, we have successfully completed the 2nd Farm2school event and it was a great success.

How did we do it?

After we got the funding from Intel Corporation, the first task was to reach out to local schools in Santa Clara County. We went about the task by visiting the schools in bay area and pitching about the program to them. The Ponderosa Elementary School in Sunnyvale bought into the idea and agreed to participate in the program. The Ponderosa Elementary School is a public school and is part of the Santa Clara Unified School District. The school has ~570 students with ~30% of the students & families in a low income environment.

We finalized to do the Farm2School event on Dec 19, 2018 between 1.15pm – 3.15pm. But to pull this off successfully, there were 2 months of preparation work and 4 other major sessions we had to do before the event. Once date was finalized, we advertised the event through flyers, social media posts, and email notification within the school community, family and friends. Then we started with the 4 major sessions.

Farm2School Information Session

A few weeks before the event on Nov 30, 2018, we went to the Ponderosa Elementary school and did an Information Session for the students. This session was to introduce the concept of Food Waste, Wonky Produce and to encourage the students to volunteer for the Farm2School – Wonky Produce Farmer’s Market event. This is the program’s first step in enabling the students to be advocates of food waste awareness. So we need to make the best impression on the kids. We made it very kids friendly with some games, trivia questions about food waste and some sample wonky produce for each of the kids to take home. The Students were very excited to know about wonky produce and many of them signed up to volunteer for the event.

Outside2Inside – Farm2School Information Session with the Ponderosa School Students

Farm2School Student Volunteer Training Session

We worked with the school to get the final list of student volunteers and arranged for a training session with them. There were totally 15 students who signed up as volunteers. We had roles & responsibilities defined for the student volunteers to run the farmer’s market. There were roles like Greeter, Food Waste Stats Guide, Stamper, Finger Counter, Survey Guide etc. But the Stamper and Finger Counter were the favorite among the kids. We explained the roles and identified the students for each role. All the student volunteers were also given an Outside2Inside T-shirt.

Farm2School Adult Volunteer Identification & Orientation

Any parent would agree that managing 15 inquisitive kids is itself a difficult task. And running an event with the kids is impossible without adult supervision and guidance. This is where the volunteers from Intel helped us make it smooth and seamless. There was great interest among the Intel folks about this volunteer event and we got 13 volunteers signing up for this event. We had a volunteer orientation session with Intel volunteers and explained the roles & responsibilities required for the event. The roles were classified into 3 categories Pre Event Setup, Farmer’s market event, Post event cleanup. The main responsibility for most of them was to manage and guide the kids 🙂

Farm2School – Wonky Produce Sorting & Recovery Event

The Wonky produce are fruits and veggies that are odd shaped, irregular sized, having minor scars or discolored due to heat but perfectly good & nutritious as any other produce we buy in the market. Just because they are wonky, there is no demand and farms end up trashing them. Outside2Inside has partnered with many local farms and produce warehouses to recover such wonky produce from them. In this event, we went to a produce warehouse in San Francisco and recovered ~300lbs of produce on Dec 17, 2018.

Wonky Persimmon – If not for us, this would have been in trash just because it is odd shaped!

Outside2Inside & Intel Volunteers recovering Wonky Produce.

Farm2School – Wonky Produce Farmer’s Market Event

With the help of Schools, farms and volunteers we were prepared for the event on Dec 19. 2018. But there was some anxiety before the event. The volunteers came by 12noon to the Outside2Inside office and after a short briefing we all got into the action. We started packing the wonky produce and other things like canopy, produce baskets, banners etc into the car and reached the school by 12.30pm. The volunteers were super enthusiastic and had the Wonky Produce Farmer’s market being setup within 30mins by 1pm. The adult volunteers took responsibility of the kids they manage and formed a great partnership. At 1.15pm, we opened the Wonky Produce Farmer’s market to the people and the crowd kept pouring in making the event a great success.

Through this Farm2School – Wonky Produce Farmers Market, we achieved the following:

Recovered ~600lbs of wonky produce from getting wasted.
Indirectly, this helped prevent ~225lbs of Green House Gas emissions and saved ~47K gallons of water from being wasted.
Donated the produce to ~150 students and their families.
Raised awareness about reducing food waste to ~600 people.
Engaged 15 students as volunteers in bringing awareness about food waste. The student volunteers learnt food waste reduction advocacy, leadership skills, artful communication & public presentation skills and community engagement.
From our feedback survey, 100% of the participants liked the fruits and veggies provided in the Farm2School program and would like to visit such future events from Outside2Inside.

Farm2School – Wonky Produce Farmer’s Market with volunteers from Outside2Inside, Intel and Ponderosa School

These amazing achievements wouldn’t have been possible without the contributions of our partners, donors and importantly the volunteers. We thank Ponderosa School for participating in the event, Intel Corporation for funding this event and the volunteers who gave their valuable time in making this event a big success. We wish to have more such partnerships with Intel and Ponderosa School in future.

– Sriram Natarajan, Director of Food Recovery, O2I.