Gotham Grazer Blog

Baldor Specialty Foods Leads in Food Waste Elimination

Within two years, Baldor Specialty Foods has successfully diverted all of its organic food waste.

This Foodtank article highlights Baldor Specialty Foods, a major produce distributor in the Northeast with locations in NYC, Boston, and Washington, D.C.  Baldor's food waste program, "sparCs," redistributes edible food scraps to a variety of local organizations, where are they utilized in juices, soups, sauces, and other yummy dishes.  Meanwhile, scraps that are not necessarily meant for human consumption, such as cantaloupe rinds, are either composted or reprocessed for animal feed. Check out the article for more info on their success!

Tips For Having A Sustainable Thanksgiving

Thanksgiving is just around the corner, and there is no better time to start eating sustainably.

Photo by   Satya Murthy

Photo by Satya Murthy

According to the NRDC, about 200 million pounds of turkey will be wasted this Thanksgiving, totaling to a collective $239 million down the drain. We've compiled a list of some of the best ways to avoid contributing to these statistics and to have a healthier and more sustainable Thanksgiving. 

1. "Turkey Day" No More
The history of Thanksgiving is rooted in celebrating the harvest and the wonder of nature.  Although eating turkey has become an important tradition on Thanksgiving, it is clear that this way of eating leads to mass amounts of waste.  This year, have your main course be a creative, meat-free dish - it will certainly be a conversation starter, and you probably won't feel as comatose by the end of your meal.

2. Prepare Your Guests
If your guests are bringing dishes to add to the table, make sure they know how many people will be in attendance in order to avoid excess food. Also remind them to bring containers for leftovers!

3. Buy Organic, Local, And Seasonal
Decrease your carbon footprint and support local farms all at the same time! If you aren't ready to nix the turkey completely, try to buy an organic turkey that was locally and humanely raised.

4. The Freezer Is Your Friend
Who says Thanksgiving only has to last for one day? Sometimes, the best part is eating leftovers for days - and weeks - to come.  Store your leftover prepared meals and unused ingredients in the freezer; the meals can be quickly re-heated, while the ingredients can be used to make new dishes.

5. Donate Extra Food
Although many local food banks and shelters will not accept prepared meals, they will take extra non-perishable goods, such as canned vegetables or a box of stuffing.  Find and contact your local food bank to see what you can donate!

6. Compost Compost Compost
We can't say it enough on this blog.  If you have prepared food that you can't donate, give your thanks to mother earth and recycle that food into fertile soil.

7. Just Because You Eat Potatoes, Doesn't Mean You Have To Become One
As great as it is to settle into the couch for the football game, we challenge you to get outside and play a game of your own.  Whether you decide to play football or go for a family walk, your body and mind will thank you!

We hope that all of our readers will utilize at least one - if not all - of these tips. Have a happy and wonderfully sustainable Thanksgiving!

Spotlight: Hannah Dehradunwala of Transfernation

In our society, everything is about speed and convenience.  More people would be likely to compost their food scraps, or donate extra food to a shelter, if doing so was easy.   As we covered in a recent post, the DSNY has approached this fact of human nature by beginning a curbside collection program for food scraps.  Although composting is a win for the environment, it does not address the issue of hunger.  

That’s where Transfernation comes in.

Just shy of three years old, this organization is tackling food waste and hunger head on.  Acting as the middle-man, they connect corporations that have excess food to those who lack food resources. The delivery locations – usually churches and shelters – receive hundreds of pounds of food a week. Their mission statement, as posted on their website, says: 

“We aim to alleviate hunger by eliminating waste culture and enabling the transfer of food from those with extra to those in need.”


Last week, we sat down with Co-Founder Hannah Dehradunwala to learn more about her revolutionary organization.

Hannah Dehradunwala, Co-Founder of Transfernation

Hannah Dehradunwala, Co-Founder of Transfernation

Hannah is a recent graduate of the NYU Gallatin School of Individualized Study, with a self-made major in Politics of the Resource Gap.  In her words, her studies explored the “political reasons behind resource and inequity around the world.”  Although originally from the east coast, her family relocated to Pakistan for seven years, and then to Saudi Arabia for one.  Her experiences in these countries – and their differing governmental systems – caused her to question how politics can influence growth, and also made her more aware of global hunger problems.  When recalling Pakistan’s unspoken clean plate policy, Hannah said, “If you don’t finish what’s on your plate, you can literally step outside and give it to someone. It’s not waste, it’s extra.”


The idea for Transfernation arose her sophomore year, when she and co-founder Samir Goel pitched their concept to the Stern Social Impact Business Challenge.  “We lost – badly,” said Hannah.  But with a 35-page business plan ready to go, they were not about to give up just yet. 

In March of 2014, about four months after their first pitch, Hannah and Samir received a grant from the Clinton Global Initiative University (CGI U) and things took off from there.  On top of their studies at NYU, Hannah and Samir were running their organization - coordinating pick-ups and deliveries, building a volunteer base, and making a name for themselves.


Since Hannah graduated, Transfernation has grown immensely.  “In the beginning,” she explains, “it was a lot of outreach on our part; a lot of ‘Come work with us, please!’ But now its come to the point where they’ve started reaching out to us.”  In the last year and a half alone, they have collected 33,000 pounds of food; a partner church in Harlem recently told Hannah that they have expanded their food program from one day a week to five.

How does the “transfer” of food work? 

Volunteers are notified as to when a food pick-up is ready, and they transport the delivery from one party to another. Companies are partnered with a specific church or shelter, making the system much more personal. Hannah describes that the partnership actually goes both ways: “What’s good is that they establish a relationship with each other, to the point where some of the churches will tell the companies what to make.”

Transfernation currently only caters to Manhattan, but they are in the process of expanding to Brooklyn and the Bronx.  In fact, an entrepreneurial class at Fordham University is spearheading their Bronx expansion.  Hannah, who checks in with the class every Wednesday, said, “The students are getting in touch with the corporations and the shelters, and setting up a volunteer base.”

Additionally, the Transfernation app is being launched in about a month.  The app will streamline the pick up and delivery process, making it easier to bring the business to other cities.  When asked if she thinks this organization would ever move outside of New York, Hannah said, “We are working on trying to expand to Washington D.C., but I see this as something that could be in the whole of the U.S.” 

Not only does Hannah hope that Transfernation will one day be nationwide, but she is determined to make food waste a thing of the past.  “I think food waste is something that can be solved in our lifetime.  There will always be waste, but you can really cut it down if you have a process in place.”

We couldn’t agree more with Hannah, and we are looking forward to what Transfernation has in store for the future.  Lucky for us, Hannah will be featured as a guest lecturer in our partner high schools this fall.  We’ll be sure to update you on the conversations that are had in the classroom!


Waste Not, Want Not

There is a lot of talk about where our food comes from, but what about the food that gets left behind?

As this blog post from The Economist points out, wasted food does not only mean wasted calories; it means wasted resources, such as water, fossil fuels, and pesticides.  By not utilizing all of the food that is produced, we are unnecessarily contributing to climate change, soil depletion, and water pollution. Rather than throwing out unwanted food, compost it instead! Composting in New York City is much easier than it seems, as there are scheduled drop-off sites in most neighborhoods.