Digital Hospitality

How Copia Turns Food Waste into Meals (and Tax Savings)

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Kimberly Smith, CEO of Copia, is on a mission to turn surplus food into community impact. Copia’s technology connects restaurants with local nonprofits in real time, ensuring edible meals go to people who need them instead of landfills. For operators, the solution is simple and profitable. Businesses are protected from liability, earn enhanced tax deductions, and save on disposal costs. Employees gain pride knowing their workplace gives back. With coverage in 43 states, Canada, and Puerto Rico, Copia makes food donation a no brainer. As Kimberly says, “You do well by doing good,” and the industry is catching on.

Interview Takeaways:
  • Food Waste as Untapped Potential: Kimberly Smith highlights that the United States produces three times more food than it needs, and with food waste ranking as the third-largest global emitter of greenhouse gases, Copia turns this surplus into a powerful opportunity to feed communities and reduce environmental harm.
  • Doing Good as Good Business: Restaurants that partner with Copia gain more than goodwill, as operators benefit from double tax deductions, reduced disposal costs, and stronger employee morale, proving that food donation is both profitable and purposeful.
  • Simplicity as the Real Solution: Copia removes the friction of traditional donation programs by handling logistics and connecting restaurants directly with verified nonprofits, allowing operators to make an immediate impact without adding complexity to their operations.


    • Episode Links:
    • Kimberly Smith on LinkedIn: https://www.linkedin.com/in/kimberly-trouville-smith/
    • Copia Online: https://gocopia.com/
    • Copia on LinkedIn: linkedin.com/company/gocopia
    • Copia on Instagram: https://www.instagram.com/gocopia/
    • Copia on Twitter/X: https://x.com/gocopia
    • No Kid Hungry Online: https://secure.nokidhungry.org/


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      Digital HospitalityBy Shawn P. Walchef
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