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The Spoon

Daily news and analysis about the food tech revolution

Waste Reduction

TemperPack Raises $31M for Its Styrofoam-Free Thermal Packaging

Sustainable packaging company TemperPack has raised a $31 million Series C round, according to AgFunder News. The round was led by Wheatsheaf Group with participation from existing investors, and brings TemperPack’s total funding to roughly $78 million.

TemperPack’s main mission is to change the packaging industry by reducing our reliance on non-sustainable materials used to ship foods, medications, and other perishable items. To do that, the Richmond, VA-based company uses a patented material it calls ClimaCell, which it makes from “renewable plant-based components and paper.” The material acts as an insulating element in packaging materials. In essence, it does the job of Styrofoam but is made from plants and 100 percent curbside recyclable.

In the food world, TemperPack already works with meal kit company HelloFresh, as well as surplus produce companies Misfits Market and Imperfect Foods. 

The Series C round comes at a time when the world is sorely in need of more sustainable packaging options for food items. Thanks to the pandemic, record numbers of consumers are shopping online for groceries, restaurants have moved to mostly off-premises formats, and even the once-beleaguered meal kit category is making a comeback. All of those food options for consumers mean a lot more potential for packaging waste if more earth-friendly, easily recyclable alternatives aren’t found. 

TemperPack and planned to raise new funds closer to the end of 2020, but told Crunchbase that increased demand for its product allowed the company to do that sooner. That’s at least some encouragement if you’re worried about the amount of packaging piling up in landfills thanks to the pandemic. 

The company says it will use the new funds to buy more equipment to increase the manufacturing of its ClimaCell product. There is also a possible expansion to Europe. Currently, it operates facilities in Richmond and Las Vegas, NV.

Connected Compost: Vitamix Launches an At-Home Device to Turn Food Scraps Into Soil Nutrients

Vitamix is the latest appliance-maker to address the issue of food waste in the consumer kitchen. The company today announced the launch of its Vitamix FoodCycler FC-50, a device that turns food scraps into additives for soil consumers can then use in their gardens. 

The device itself is compact enough to fit on a kitchen countertop. As the explainer video below shows, food scraps go into a portable bucket, which, when full, goes into the FoodCycler device. The user then simply attached the lid and hits the power button, and the device agitates the scraps into a compound that can be used as soil additive:  

Introducing the Vitamix® FoodCycler® FC-50!

Vitamix says the entire process can be done in four to eight hours, and works on not just produce but also meat and dairy items. A carbon filter built into the device gets rid of methane gases and odors.

The device is available now for $399.95, including a three-year warranty. 

Vitamix is positioning the device as an alternative to composting, which remains challenging to a lot of consumers. At-home compost piles require quite a bit of time and maintenance. They can also attract rodents, and most guides tell you to avoid putting meat and fatty foods in your pile (see: rodents). Some cities provide bins for compost scraps that are picked up on a weekly basis just like trash or recycling, but that’s not yet a widespread practice outside major cities.

U.S. households waste roughly 76 billion pounds of food per year. And with more people now staying home to cook and eat, it wouldn’t be surprising if that number went up in the future.

The key is to help consumer break longstanding behaviors and habits around simply throwing scraps in the garbage bin or down the drain, and the painstaking nature of traditional composting is not likely to do that on a widespread basis. The seeming ease-of-use of Vitamix’s latest device could be instrumental in helping consumers change some of those behaviors.

Pepsi and Diageo Will Launch Paper Bottles in 2021

Spirits company Diageo, best known for the Johnnie Walker, Guinness, and Smirnoff brands, announced this week that it’s created the world’s first plastic-free, paper-based bottle. Along with Monday’s announcement, Diageo also said it has partnered with venture management firm Pilot Lite to launch a sustainable packaging tech company called Puplex Limited.

First, the bottle. Puplex Limited designed and developed a bottle made from what the press release calls “sustainably sourced pulp” that is 100 percent free of plastic and also food safe and recyclable. The bottle will debut in 2021 with Johnnie Walker scotch whiskey.  

Scotch won’t be the only beverage available via these new bottles. Puplex Limited created a consortium of companies that includes PepsiCo and Unilever to further develop these bottles and launch their own branded versions in 2021, based on Puplex’s designs and tech.

More than 1 million plastic bottles are sold globally every single minute, and each of of those takes about 450 years to completely degrade. When it comes to recycling said bottles, the U.S., certainly wouldn’t win any prizes, unless they’re for not recycling: in 2017, just 8 percent of plastics were recycled, according to data from the EPA.

Given our broken recycling system, major beverage companies (among others) are now under pressure to reduce their overall reliance on plastic. For example, in 2019, PepsiCo teamed up with Coca-Cola and Keurig-Dr. Pepper for the Every Bottle Back program, which aims to reduce plastic use as well as invest in the improvement of the recycling of plastic bottles. 

So far, developing alt-packaging for the plastic bottles has proved challenging. It seems Diageo has made something of a breakthrough with its product announced this week. How scalable that breakthrough is across the entire beverage industry remains to be seen. 

GROW Accelerator Unveils the 12 Companies Picked for Its Singapore Food Bowl Program

Singapore Food Bowl, a food-focused startup program backed by AgFunder’s GROW accelerator, today announced the 12 startups chosen for its first-ever cohort. While those companies vary in terms of what they do and offer, all of them are working towards the same underlying goal: to build a more sustainable food system that’s more decentralized and able to stand up to unexpected, unprecedented crises like COVID-19. 

That’s an especially urgent goal in Singapore, a country that relies on imports for about 90 percent of its food. To address this, the Singapore government recently created the 30 by 30 initiative, where the city-state aims to have 30 percent of its food grown locally by 2030. Reaching that goal will require a substantial amount of food tech and alternative farming methods, since Singapore has very little in the way of arable land. 

Hence, programs like Singapore Food Bowl which is tied to the 30 by 30 initiative and also supported by Enterprise Singapore and Dole Packaged Foods. 

John Friedman, director at GROW and AgFunder Asia, said in today’s announcement that the program is “providing a platform not only to accelerate innovation in the local agrifood tech ecosystem, but also to raise awareness across broader society of the need for transformation and greater sustainability throughout our food system.”

AgFunder unveiled the 12 chosen startups this morning: 

  • Augmentus: A code-free robotics automation platform built for use in settings like urban farming
  • CocoPallet: Makes shipping pallets from byproducts of coconut farming for use in the global logistics industry
  • Crust Group: Uses leftover bread from hotels, restaurants, and cafes to create craft beers and other beverages
  • DiMuto: Uses internet-of-things and blockchain to digitize the supply chain for better visibility for both suppliers and customers
  • Fortuna Cools: Uses coconut husks to make a cheaper and biodegradable alternative to traditional iceboxes
  • Invertigro: A modular indoor farming system with specialized crop recipes companies can integrate into their existing business models
  • ListenField: An IoT-enabled app that gives farmers actionable data on crop and climate analysis
  • Lleaf: Developing a polymer film that can be applied to greenhouse panels to increase crop yields
  • Mi Terro: Turns spoiled milk into an odorless, temperature-regulating fabric that can be used for clothes, bedding, and food packaging.
  • Organic Technology Holdings: Repurposes organic waste for pet foods, aquafeed, flavor additives, and health supplements
  • SingCell: Provides biotech development and manufacturing services to help cultured meat companies get to market faster.
  • Smoocht: A “r’ice cream” maker that uses organic brown rice milk to make plant-based desserts

Given the state of the pandemic, the 12-week program is completely virtual. It’s in session right now and will run through mid-September.

Wrap It Up: Innovation in Edible Solutions to Extend Food Lifespans (a Spoon Plus Report)

Suppliers, especially large warehouse distributors, have several strategies they currently use to extend the lifespan of produce. One is refrigeration. Produce can be stored in cold warehouses to slow down the ripening process and make it last longer. Another is to install vents in the warehouses to remove ethylene, the gas that causes fruit to ripen, from storage. Some warehouses even use gases like nitrogen and sulphur to counteract the effects of ethylene, thus keeping fruit preserved in an unripe state until they’re ready to ship to retailers. Some fruits, like lemons and apples, are also coated in an artificial wax to keep them from rotting.

All of these solutions have their drawbacks. Vents are expensive to install, using gases to regulate ethylene is not proven to be effective, and artificial wax is unappetizing. Regulating produce freshness at warehouses also does not help once that fruit or vegetable has left the supplier and is sitting on a retail shelf or in a consumer kitchen.

However, over the past several years, innovators have begun experimenting with new ways to extend the lifespan of fresh produce. These solutions are meant to be a more sustainable, healthy, and versatile alternative to current practices used in warehouses.

This report is available to subscribers of Spoon Plus, includes analysis of key players Apeel, Sufresca, Stixfresh, and Hazel Technologies, a look at opportunities in this fast-changing space, the impact of COVID and a look forward at what’s next.

New subscribers to Spoon Plus can use discount code NEWMEMBER to get 15% off an annual plan today. Go here to learn more. 

Amazon to Fund Food Companies as Part of New $2B Climate Pledge Fund

Amazon announced today the launch of The Climate Pledge Fund, which will use an initial $2 billion in funding to back clean technology companies including those in the food and agriculture space.

The fund is part of the broader Climate Pledge, an initiative founded by Amazon and Global Optimism last year to achieve net zero carbon by 2040, 10 years earlier than the Paris Agreement deadline.

From Amazon’s Climate Pledge Fund page:

In order to meaningfully reduce the amount of net greenhouse gas emissions, low-carbon solutions need to be developed in all sectors of the global economy. The Climate Pledge Fund will invest in companies in multiple industries, with an initial focus on: transportation and logistics; energy generation, storage, and utilization; manufacturing and materials; circular economy; and food and agriculture. Companies of all sizes and stages will be considered, from pre-product startups to well-established enterprises looking to scale. The scope of The Climate Pledge Fund is global and will consider investments in companies developing products or services that reduce carbon emissions and help preserve the natural world.

The fund announcement comes while the world is still in the throes of a global pandemic, which has had both positive and negative impacts on the environment.

There are plenty of opportunities for Amazon to make a big impact when it comes to de-carbonizing the meal journey. We cover a ton of startups that are fighting food waste, developing tools for sustainable and precision agriculture, and creating alternative proteins that don’t require resource intensive livestock raising.

The Climate Pledge Fund is accepting “indications of interest” right now via email.

Clean Crop Technologies Zaps Up $2.75M to Prevent Food Waste and Crop Loss

Clean Crop Technologies announced this week that it has raised $2.75 million in Seed funding for its crop loss prevention tool. The round was led by Prime Impact Fund with participation from Factor[e] Ventures, Innova Memphis, the Syndicate Fund and the Alchemy Fund.

Clean Crop Technologies actually seems pretty cool. Dubbed High Voltage Atmospheric Cold Plasma (HVACP), it basically zaps the air around food after harvest with electricity to create ionized gases. According to the company website, these ionized gases:

  • Remove up to 83% of toxins from grains & nuts without harming food quality in the process.
  • Remove 99%+ of molds and pests.
  • Extend shelf-life for perishable foods for up to 7 days.

After processing, the reactive gases revert back to ambient air, leaving no harmful residues on the food product.

Dan White, Co-Founder and CEO of Clean Crop Technologies told AgFunder that his company’s approach to crop loss is safer than chemical applications and more effective than on-farm genetic modification approaches.

Clean Crop is part of an emerging cohort of companies looking to reduce food waste. Apeel and Sufresca both make coatings for produce to extend their shelf lives. StixFresh does the same by using a sticker. And TeleSense uses sensors and IoT services to monitor the storage conditions of grains.

Right now, Clean Crop Technologies is focusing on nuts and grains, and is the in process of building its proprietary ionized air generator. It will begin field tests in the US later this year and plans commercial deployments in 2021. The company said it will use its new funding to expand its technical and product development teams.

Apeel Sciences Raises $250M to Extend Produce Shelf Life

Apeel, the startup that makes a natural coating to extend the shelf life of fruits and vegetables, announced today via a release emailed to The Spoon that it had raised $250 million in fresh financing. The round was led by GIC with participation from Viking Global Investors, Upfront Ventures, Tao Capital Partners and Rock Creek Group. Celebrities Oprah Winfrey and Katy Perry have also joined as minority, non-participatory investors.

Founded in 2015, Apeel is fighting the global fresh food waste problem by creating a foodsafe powder coating out of plant oils which, when applied to produce, can double or triple their lifespan. The “peel” functions as a barrier to keep water in and oxygen out, fighting the two main causes of produce rotting. Each fruit or vegetable has its own proprietary coating.

Currently, Apeel avocados are available in retailers in the U.S., including 1,110 Kroger stores. Last year the company launched its Apeel-treated avocados on store shelves in Denmark and Germany. In Germany it also offers coated mandarins and oranges.

Apeel’s CEO James Rogers also told me in an interview last week that, in addition to citrus and avocados, the company also has coatings for asparagus and cucumbers in the works.

Extending the lifespan of fresh produce can not only cut down on food waste but can also equate to major savings for retailers. So it’s no surprise that Apeel isn’t the only company working to make your fruit stay fresh for longer. StixFresh has a sticker that can extend produce shelf life by two weeks, and Hazel Technologies makes packaging inserts for bulk fruit and vegetable harvest boxes to slow ripening. Perhaps most similar to Apeel, Italian company Sufresca also makes an edible coating which it claims can extend produce shelf life by several weeks.

According to Rogers, Apeel distinguishes itself by using only edible, natural elements to “copy the way that Nature does it.” They also develop different coatings for each fruit or vegetable to optimize its lifespan. “Every piece of produce is a living, breathing thing, [and] it needs its own optimized little microclimate in order to survive optimally,” said Rogers.

Food waste is one of the leading contributors to global warming, and fresh foods — like fruit and vegetables — are one of the most common foods to go to waste. Of course, wasting food is also bad news for a grocery store’s bottom line — and consumers, for that matter.

Thus far, both consumers and grocery stores seem to be on board by Apeel’s products. Rogers told me that when markets put signs indicating that their produce has been coated with Apeel, they see double-digit increases in sales. “That starts to make sense when you realize that a lot of people are pricing waste into their purchase decisions.”

Today’s raise brings Apeel’s total funding to $360.1 million. With its new capital, Apeel will continue to focus on expansion in U.S. and Europe, but it will also allocate funds to support its initiatives in Sub-Saharan Africa, Central and South America.

Ecoinno Raises $6M for Compostable Food Packaging Made of Sugar Cane and Bamboo

Ecoinno, a Hong Kong-based company making sustainable packaging from plant fibers, has raised $6 million in Series A1 funding from Alibaba Hong Kong Entrepreneurs and Alibaba Taiwan Entrepreneurs Fund (h/t South China Morning Post). This brings the startup’s total funding to $8.8 million.

Founded in 2015, Ecoinno uses a patented technology to make a sustainable packaging material out of pulp from bamboo and sugar cane. Called green composite material (GCM), the product is compostable and will decompose in 75 days.

Thus far, GCM has been trialed chiefly in CPG applications like coffee capsules, as well as single-use takeaway food containers. South China Morning Post reports that it’s first customer will be an undisclosed Hong Kong airline… once the coronavirus pandemic passes and flights to and from Hong Kong resume in full. The airline will use Ecoinno’s biodegradable food and drink containers to serve passengers.

Ecoinno will use its new funding to scale up production of GCM and expand R&D for more applications of its biodegradable packaging. It’s also building a fully automated factory in Tai Po with robotic assembly lines.

Since most of us are relying on takeaway and delivery to get our food these days, packaging is definitely top of mind. Even before COVID, fast food chains like Taco Bell and Starbucks had outlined ambitious plans to cut packaging waste and switch to recyclable or compostable options.

But not all compostable packaging is actually, well, compostable. Some contain so-called “forever” chemicals which are harmful to humans and never break down. Sweetgreen and Chipotle have both taken big steps in 2020 to transition to truly compostable containers, though it’s tricky to find biodegradable food packaging that’s strong enough to hold food, especially liquid, without breaking. Ecoinno’s GCM is made of 100 percent plant fibers, so no pesky forever chemicals.

Of course, the GCM hasn’t been put to the test yet. But considering we’ll probably see more to-go orders for a long time yet, even after restaurants reopen dining rooms, now is certainly an opportune time to invest in green packaging innovation.

COVID-19 Summit: Coronavirus Could Actually Help us Reduce Food Waste (in Some Areas)

Unpopped popcorn kernels from movie theaters. Pre-wrapped cheese plates for airline passengers. These are just a few of the unexpected food resources that, due to social distancing recommendations, are going to waste during the coronavirus pandemic.

True, reducing food waste might not be one of the top-of-mind priorities right now for many of us, including airlines and movie theaters. But as Dana Gunders, Executive Director of ReFed, pointed out during yesterday’s COVID-19 Virtual Strategy Summit, as the coronavirus shakes up the food system from top to bottom, our food waste patterns are shifting too. “There’s enormous volatility in the system right now,” she said.

As we shutter restaurants, Gunders explained that we’ve cut off the supply chain to half of the food system. With that outlet closed, farms, processors, and distributors that typically work with foodservice are eyeing the grocery market and trying to establish new sales channels. Gunders walked us through how each sector of the food ecosystem is experiencing change — and what that means for food waste.

Farms
Farms, many of which rely on restaurant partners to sell their goods, are trying to pivot to find new retail channels. “But it’s not that instant,” Gunders said. She explained that instead, millions of pounds of green beans, tomatoes, and cabbage are getting tilled under because farmers can’t find outlets for them. So until farmers are able to forge new partnerships for e-commerce and D2C delivery, farm waste will increase. 

Processors and Manufacturers
With retail shopping on the rise, Gunders said that processors and manufacturers, such as CPG brands, are seeing up to triple the typical demand. But they’re also trying to navigate social distancing regulations and employee illnesses, which negatively affects their production capacity. This is bad news for upcyclers — companies that make goods out of traditional waste products, like spent grain from breweries — who are suddenly having difficulty sourcing their raw materials. 

Photo: ReFed

Distributors
When foodservice entities are forced to shut down and cancel their orders, distributors are the ones stuck with extra product. Distributors are seeking new retail channels to find an outlet for these leftover foods — but Gunders pointed out that the food is not often packaged for retail sales (e.g. the aforementioned popcorn kernels and cheese trays). 

Grocery and Retail
If you read The Spoon on the reg, or have gone shopping for toilet paper over the last month, you know that grocery stores and retailers have been experiencing a huge boom. At the same time, grocery stores are having difficulty forecasting how much to stock, since demand is so volatile right now. And as Gunders pointed out, volatility leads to challenges in purchasing, which could actually lead to more food waste on the grocery level. 

Restaurants and Foodservice
As we know, restaurants and foodservice establishments have been one of the hardest hit by the coronavirus epidemic. Forced closures over the past few weeks led to an initial spike in donations to food banks as restaurants tried to avoid throwing away food — the donations were too much for the system to handle in some cases, said Gunders. But as restaurants stay closed, these donations are now dropping off. There are also challenges around logistics; transporting food donations the last mile can be tricky when restaurants have laid off employees and volunteerism is down.

Consumer
One of Gunders’ biggest takeaways from the summit is that COVID-19 is forcing us all to be a lot more conscious about what food we’re buying and how we’re using it. When going to the grocery store means standing in line for an hour, you’re forced to be more strategic about how to use up food you already have at home — and that means less food waste. At the same time, Gunders pointed out that hoarding behavior at the grocery store can lead to more food waste when people discover they didn’t actually need that 6-pack of brie cheese wheels.

As more people cook at home, we’re also gaining kitchen skills. These could serve us going forward; consumers will learn how to freeze, preserve, and make use of their food, instead of just throwing it away. Gunders also said that people might begin to eat food that’s past its “sell by” date, which is notorious for being confusing and overly conservative. It’s also an opportunity for the adoption of smart kitchen tech which helps use up food, like IoT-connected containers or meal planning resources.

The majority of food waste right now happens within the home. If we start being more conscious about our food, and how we consume and preserve it, the COVID-19 outbreak could actually be a significant opportunity to cut food waste. But only if we all do our part.

You can watch the full session with Dana Gunders below or check it out on Crowdcast.

The Spoon COVID-19 Summit: Dana Gunders on COVID-19's Impact on Food Waste.

When It Comes to Food, What Compromises Will We Make in the Age of COVID-19?

This weekend I went to my favorite neighborhood coffee shop and, just like always, reflexively brought along my takeaway mug. But when I got there I saw the signs that — duh — coffee shops aren’t using takeaway mugs anymore in an attempt to cut down on potential contamination. So I got my coffee in a paper cup and, once outside, poured it into my own mug so that it would be easier for travel.

That interaction got me thinking: with restaurants shifting from dine-in to all takeout and delivery, what will the toll be on packaging? Americans already throw out a staggering amount of food and beverage to-go containers, most of which ends up in a landfill. It’s too early to see any new data from the past few weeks, but I’m willing to bet that that number is increasing.

Really, we’re between a rock and a hard place: on one hand I want to support my local restaurants and cafés however I can, which, right now, means ordering takeout. At the same time I feel guilty when I end up throwing away a clamshell container, cutlery, napkins, and a cup and plastic straw every time I get a veggie taco meal with a drink to go.

This quandary brings up a bigger question that will only grow as we continue into the great unknown of post-COVID-19 life: what are we willing to sacrifice? The question applies to several sectors of the food world.

Grocery. Ordering groceries for delivery has the benefit of convenience and brings less risk of contamination. However, if you’re ordering from Instacart or Amazon, you’re supporting an enterprise that doesn’t necessarily take care of its workers the way it should.

On top of that, you might not be able to get exactly what you want, when you want it. Our own Chris Albrecht wrote about his not-entirely-pleasant experience with online grocery delivery, which was both “misleading” and “confusing.”

Food delivery. If you want to support local restaurants/eat delicious food that you don’t have to cook yourself but aren’t leaving the house, food delivery is an easy option. But as our resident restaurant expert Jenn Marston wrote, delivery is not without its fair share of compromise. Third-party delivery services often take large percentages of each sale from restaurants, despite deals that they’re implementing in the face of COVID-19. They’re also notorious for treating drivers poorly.

However, if you’re trying to really do the social distancing thing or are in quarantine, delivery might be one of your few viable options for feeding yourself.

Health. If you’re working from home right now, like most of us are, staying healthy might be a real struggle. Snacking is all too easy when your pantry is right there all the time and filled with dark chocolate peanut butter cups.

Admittedly, eating healthy is likely not the highest priority for a lot of folks right now. And there are tools that you can use to help stick to a balanced diet, if that’s a goal for you right now. But if this crisis lasts significantly longer and people are stuck eating canned foods and takeout with nary a fresh vegetable in sight, we could start having another health crisis on our hands.

Image via Blue Bottle.

Packaging. As I mentioned at the beginning of this piece, single-use packaging for food is a humongous issue plaguing our planet. Before ish hit the fan with coronavirus, a crop of companies were stepping up to reduce their waste. Sweetgreen and Chipotle were rolling out fully compostable to-go containers with no “forever” chemicals. Pre-prepped meal delivery services like Daily Harvest were also transitioning to compostable packaging. These companies are hopefully still moving forward, but other initiatives, like Blue Bottle’s drive to transition to all-reusable cups by 2020, are likely put on pause.

What’s next?

For now, people are going to prioritize feeding themselves and their families — packaging and ethics are not necessarily the highest concern. Nor they should they be. But I have to wonder: will these questions start to factor in again once things go back to normal?

The truth is we don’t know when things will return to the way they were — or what parts of the meal journey will be permanently altered. Will we go back to our old balance of dining in and takeaway? Will we continue to order out more since many folks have struggled with unemployment and thus have less spending power? How many restaurants will even survive to reopen?

The scary answer is, we don’t know. But you can bet your bottom dollar we’ll be here to report on the shifting food space throughout the coronavirus pandemic — with a cup of to-go coffee in our hands.

Goodr Delivers Groceries and Surplus Food to Hungry Students, Seniors in Atlanta

“Hold on, I have to get my credit card.” Jasmine Crowe, CEO of Goodr, was grocery shopping in the middle of our call earlier today. She was at the store not stocking up her own pantry but buying grocery staples for one of the dozens of families that are using Goodr’s expanded program to get fresh food during this tumultuous time. 

Goodr is an Atlanta-based startup providing the logistics needed to redistribute surplus food from large businesses (think: Coca Cola, Chick-fil-A, etc) and to non-profits feeding the hungry. And with the coronavirus outbreak shutting down schools and, consequently, taking away free lunch from students, Goodr is stepping up to make sure that kids in the Atlanta area still have healthy food to eat.

To feed students, Goodr is working with school cafeterias which are still preparing packaged meals. The company picks up and delivers these meals to designated apartment drop-off zones in areas where many students live. They’re on track to deliver meals to over 40,000 students in the Atlanta school district.

Separately, Goodr is introducing another new service to drop off groceries to families who can’t afford to (or aren’t physically able to) shop themselves, or can’t make it to food pantries. “It’s like Instacart, but it’s free,” Crowe explained to me. Since the grocery delivery service doesn’t rely on surplus food, Goodr pays for the groceries through individual sponsorships (you can do it too, if you like).

In addition to grocery and student meal drop-off, Goodr is also delivering fully prepared meals cooked by partner chefs to seniors that might be hesitant to venture out and purchase food, or don’t have the financial ability to do so. Crowe said that the seniors have the option to ask that the food be dropped off outside their door to reduce the risk of contamination. Finally, the company is increasing the frequency of Goodr’s pop-up surplus food grocery stores.

These emergency initiatives are all happening on top of Goodr’s current surplus food deliveries from offices to nonprofits. “It’s still business as usual,” Crowe told me.

To increase their delivery capacity Crowe said that Goodr has hired 10 new drivers. They try to hire drivers that were recently laid off from their jobs and pay them $20 per hour. Crowe told me that Goodr uses the Google Maps Paperboy API to direct drivers through the most efficient routes. Currently, one driver can deliver groceries to six or seven families in an hour and a half. I’m from Atlanta and, knowing the traffic situation there, that’s pretty incredible.

Goodr typically gets a lot of its donations from offices and restaurants, many of which are closed or in the process of closing. Crowe told me that right now, they’re sourcing “a little bit from everywhere.” The company is still getting donations from some food partners, like Mercedes-Benz and Coca-Cola, and is also taking food from companies that are going out of business and clearing out their fridges and pantries. 

Crowe doesn’t know how long those donations will last, however, or how long Goodr will be able to keep the lights on. Like many other food companies, it is not immune to the struggles that come with our new COVID-19 reality.

Nonetheless, Crowe said they’ll keep doing what they can and paying their team for as long as they can. “I’m a believer in good Karma,” Crowe told me as she finished her grocery shop. Then she had to go deliver the food to an Atlanta family, or senior, or student, and do it all over again.