Garbage disposer: At Bay Area Bites, Stephanie Rosenbaum files a wide-ranging argument for a bit of off-the-grid food love: urban farming, composting, but also ― most interesting of all, maybe, and least known ― the 20-plus-year-old Food Runners. Cooking school owner Mary Risley founded the organization to expose the shocking amount of food waste that shadows restaurants and catering companies, schools and corporate lunch rooms. Rosenbaum:
Looking for a way to start giving back to the city that had nourished her and supported her business, Risley went first to the SF Food Bank, but realized she wanted to be doing a lot more than packing bags of canned goods. So the Food Bank got her in touch with Daily Bread, an organization in Berkeley run by Carolyn North, which picked up unused food and spread it around to the city's homeless shelters and crisis centers. She asked North if she could start a similar organization across the bay, and North agreed, so long as she changed the name. So in 1987, Risley started Food Runners, a nonprofit dedicated to feeding the hungry by reducing food waste.Read Rosenbaum's passion-filled essay here.