𝙀𝙫𝙚𝙧𝙮 𝙮𝙚𝙖𝙧, 𝙩𝙝𝙚 𝙐.𝙎. 𝙩𝙝𝙧𝙤𝙬𝙨 𝙖𝙬𝙖𝙮 120 𝙗𝙞𝙡𝙡𝙞𝙤𝙣 𝙥𝙤𝙪𝙣𝙙𝙨 𝙤𝙛 𝙛𝙤𝙤𝙙—while millions of people go hungry. What if more of that food could be redirected to feed people, not landfills?

In this epsiode, Tracy talks with Jim Larson, Vice President of Development at Food Donation Connection (FDC), the global organization linking restaurants, hotels, grocery stores, and other food service providers with local charities to turn surplus food into meals for those in need.

Since 1992, FDC has coordinated the donation of over 1 billion pounds of prepared food from partners like KFC, Red Lobster, Whole Foods, and countless local businesses. Their work supports nonprofits such as Meals on Wheels and campus programs like UCLA's 580 Café—ensuring fresh, safe, quality food reaches people who need it most.

Jim will share: ✅ How FDC's model connects donors to nearby charities for regular, reliable pickups ✅ The food safety practices that protect every donation ✅ Inspiring examples—from bagels that would've been tossed to produce powering student markets ✅ Why food donations strengthen communities, reduce waste, and create dignity around receiving food

Whether you plan events, run a kitchen, or simply care about where our surplus food goes, this conversation will change the way you think about "leftovers."

Because every meal matters—and no good food should go to waste.