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  • How LAUSD Handed Out 13 Million Free Meals In 6 Weeks

    Carla Javier Chava Sanchez

    April 28, 2020 |

    LAist |

    Multi-Media |

    3-5 Minutes

    Response Location: United States, Los Angeles, California

    Since closing schools due to the coronavirus pandemic, the Los Angeles Unified School District has been working to create an efficient and manageable food distribution program for students who rely on school meals. Although it's not without its limitations and challenges, especially in terms of long-term funding, the district's grab-and-go centers have been filling the need.

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  • The farmers bringing their fields indoors

    Dina Newman Tom Garmeson

    April 23, 2020 |

    BBC |

    Video |

    3-5 Minutes

    Response Location: France, Paris

    To "ease the strain" on the food supply chain, some restaurants in large cities, such as Berlin and Paris, are turning to their own crop production using in-house vertical farm systems. Although these farms have not yet yielded a profit, consumers have expressed that the produce grow in-house tastes better and investors have given billions in funding betting, "urbanites wanting this kind of food."

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  • The farmers moving their fields indoors

    Dina Newman

    April 21, 2020 |

    BBC |

    Podcast |

    Over 15 Minutes

    Response Location: France, Paris

    The COVID-19 pandemic has illuminated challenges in food supply at an international scale, and one way to make food more accessible is to grow it locally. From hydroponics and aeroponics, where plants are grown in the water and air respectively, to rooftop gardens, farmers have been building up the technology to bring farming closer to home.

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  • Tech startups want to reinvent the bulk aisle—grocery's most glorious, affordable, unwieldy section. That's going to be harder than it looks.

    Karine Vann

    April 18, 2020 |

    The Counter |

    Text |

    Over 3000 Words

    Response Location: United States, San Francisco, California

    The bulk food aisle in grocery stories - where dry goods are weighed and put in containers that consumers can bring from home - is getting more attention as tech solutions arise to revamp this shopping experience. From SmartBins to MIWA, solutions typically involve using technology to track weight more efficiently and cleanly while generating data on consumer habits. These solutions help consumers save money, have a higher profit margin for companies, and reduce waste in the process.

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  • Once-Struggling New Jersey Farm Offers Bounty of Vegetables and More to Social-Distancing Customers

    Brianna Baker

    April 16, 2020 |

    Next City |

    Text |

    1500-3000 Words

    Response Location: United States, Pennington, New Jersey

    With grocery stores at capacity with delivery services, and people not wanting to leave their homes during the COVID-19 pandemic, local farms like Honey Brook Organic Farm are seeing huge increases in business. The New Jersey farm had already started shifting from a CSA model to delivery, so they used that infrastructure to easily pivot. Collaboration with other local farms has been key, so beyond their produce, they’re partnering with their network to deliver meat, eggs, and even prepared meals from local restaurants.

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  • Turning A Bar Into A Grocery Store To Help Your City

    Tim Skoog Stefano Kotsonis

    April 12, 2020 |

    WBUR |

    Radio |

    3-5 Minutes

    Response Location: United States, New York, New York

    Local, New York City dive bar, Forgtmenot, had to pivot its business in the wake of COVID-19. Once a popular bar, now is a mini-mart, providing access to groceries for the community. With familial ties to a supermarket in Queens, the Lower East Side dive is able to access the supply chain and provide a less crowded, more community-driven alternative to the larger grocery stores.

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  • Minnesota Central Kitchen gives restaurant workers jobs while feeding those who are hungry

    Sharyn Jackson

    April 11, 2020 |

    Minnesota Star Tribune |

    Text |

    800-1500 Words

    Response Location: United States, Minneapolis, Minnesota

    With COVID-19 causing the shuttering of restaurants around the country, the Minnesota Central Kitchen collaboration brings together furloughed chefs – and their restaurants’ ingredients – to help feed those experiencing food insecurity. Participating restaurants and organizations pooled together their resources, spaces, and ingredients to make over 2,000 meals each week. Participants include volunteers and paid individuals, keeping 120 food service workers employed.

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  • Urban farm provides homeless shelter residents with good food and opportunities

    Sarah Donahue

    April 09, 2020 |

    Cronkite News - Arizona PBS |

    Text |

    800-1500 Words

    Response Location: United States, Los Angeles, California

    An innovative partnership between Bell Shelter, a homeless shelter, Grow Good, an urban farm, and the Salvation Army is bringing healthy food and cooking to a new audience in Los Angeles. People experiencing homelessness are able to get paid to learn culinary skills, and the food from the urban garden both feeds the homeless residents as well as earns income through a social enterprise model that helps fund the training and support programming. After shelter clients participate in the 12 week culinary training program, many are able to get full-time jobs at local culinary institutions.

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  • Detroit Gallery Packages Meals with Artist-Designed Coloring Book for Kids

    Melinda Clynes

    April 06, 2020 |

    Next City |

    Text |

    800-1500 Words

    Response Location: United States, Detroit, Michigan

    To help fill the gap for some 200 Detroit students who rely on school lunches, local artists and nonprofits are teaming up to distribute meals and provide creative inspiration. Library Street Collective, an art gallery in downtown Detroit, provides the students with sketchbooks developed by artists. Meanwhile, Standby, an acclaimed restaurant, prepares the meals. Partners from other Detroit organizations step in to help with additional logistics.

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  • What some West Coast brands are doing to keep sales flowing during stay-at-home orders

    Dawn Reiss

    April 06, 2020 |

    New Hope Network |

    Text |

    800-1500 Words

    Response Location: United States, Hayward, California

    During the COVID-19 pandemic, food industry leaders, specifically those in the organic and health food category, are trying to figure out how to keep their businesses afloat. Nature’s Path has increased hourly pay of its workers and donated thousands of cases of food to charitable organizations, while smaller organizations like Down to Cook have shifted to direct to consumer models.

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