I heard about the organization on an April 14 Food Tank You Tube presentation, in relation to the National Strategy on Hunger, Nutrition & Health.

The group picks up excess food from the cafeteria, bags it and distributes it to students.

Each Sunday, 20 volunteers, (the sign-up has been filled in 24 seconds) get together when the Chopped like event gets going. These now culinarians are creating meals from rescued produce from the Farmers Market. Produce that couldn’t be sold at the next market, so it was rescued by Emory students. They also secured a vendor to pay the farmers for their fruits and vegetables, and more.

Thirdly, they hold cooking lessons for students, some have never been in a kitchen.

WOW, Shout out to them from all of us Chefs!!!

https://dining.emory.edu/programs/sustainabilitiy/food-chain.html

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