Every restaurant, no matter how hard they try to avoid it, ends up with food waste. Slow nights, weather impacted outdoor dining, pandemic surges and dips, and just the normal ebb and flow of running a restaurant can leave food on the table, literally. There have been options in the past, but how does a case of celery on the brink or an overstock of milk help by itself?

ReThink Food tackled this problem with a solution that puts ready-to-eat meals directly in the hands of those that need it. Starting in 2017, ReThink has distributed nearly 6.9M meals to communities impacted by food insecurity. 

Here with us today is ReThink’s founder and CEO, Matt Jozwiak. Matt has worked in restaurants nearly his entire life starting as a dishwasher and eventually landing as chef de partie at EMP.

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