Pesia's Kitchen in Israel: Uses Rescued Food to Feed 1 Million Meals
Gideon Ben Ami, the founder of Pesia's Kitchen, discusses shares their unbelievable success of feeding 1 Million people in Israel with rescued food.  As an entrepreneur who ran hotels and chains of restaurants, Gideon saw first-hand how food was wasted.  Instead of retiring after his long and storied career, Gideon set his sights on ending hunger in Israel by rescuing unused food.   Pesia’s Kitchen feeds a million meals at the cost of .32 cents a meal. Partnering with large companies such as Google, Waze, and the like -- Gideon got these corporate kitchens to donate their unused meals.  Further, Pesia's Kitchen works with Leket Israel to use the 'ugly fruit' in the fields to donate that to the poor thereby saving from rotting food causing more greenhouse gases to harm our earth.    All this is seamlessly and inexpensively done through a simple network of volunteers.  This business model can end hunger in Israel and for sure the entire world.   The perfect opportunity: using a network of volunteers, rescue food that would have been tossed out and feed those who have none, and end hunger.  Period. Join me for this inspiring story; it’s the best almost twenty minutes you’ll spend today.

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In this episode we cover:

• I experienced food insecurity as a child. I know what it is to be hungry.   
• One-third of all food in western countries gets thrown away.
• The war on hunger certainly can be won.  We want to prove the point that rescue food is not costly. 
•  Rescued food in its most expensive form: the moving and the transportation from A to B. In other words where there is surplus food available to save it from trash is to pick it up and drive it by trucks to the community that can use it. And that's where a lot of the expense comes in.  
• Pesia’s Kitchen is considered to be a food bank. People come to the bank, the bank doesn't come to your house.  
• In hotels and catered events for 500 people and only 200 show up. All this excess food gets thrown out.   
• We do this cheaply because we have only four salaries, but 70 volunteers.  These people drive for us, help us pack, and distribute. The volunteer hours would accumulate to hundreds of thousands of dollars a year if we had to pay for it. 
• We hope to grow to three or four more locations in 2022 and double our output to 2 million meals. 
• We want to prove a point about rescue food -- it's not costly if you adopt a model that works.   We have proven success with our model.
•  There is a new law that says you cannot sue someone who's giving you food even if you have bad results from eating that food.   It's called the Good Samaritan Law. It basically says you're trying to help somebody. You cannot turn around and sue them because they helped you in a way that hurts you inadvertently.  
• It's been a joy to go to these corporate kitchens on a daily basis and see this fantastic food that's served to high salaried people.  And two hours later the poor are eating the same meals.  
  
  

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