Food Shift Vision and Mission

As part of the holistic vision for a healthy and sustainable future, it is Food Shift’s mission to ensure that nutritious food does not go to waste and to involve our community as part of the solution.

Food Shift develops practical solutions to reduce food waste, feed communities, and provide jobs. Our model focuses on rescuing surplus food that would otherwise waste away in landfills and utilize it to fuel our social enterprise kitchen. We address food insecurity and joblessness in our community through our catering program and job training program, which is designed for those facing high barriers to employment including homelessness, unemployment, disability, domestic violence, addiction and incarceration. Apprentices earn a livable wage while learning how to work in a professional kitchen, allowing for growing room before stepping into the next role of their careers. 

Creating and implementing solutions for the people, by the people, and with the people is the focus of Food Shift’s holistic vision for healthy individuals and sustainable communities. Food alone cannot solve hunger, and Food Shift is utilizing opportunities in the food system to address the intersecting issues of climate change, job and economic security, and community health. 

History

  • 2012
    Food Shift founded by Dana Frasz, as a project of Earth Island Institute
  • 2014
    Co-hosted Zero Food Waste Forum
  • 2015
    Developed Santa Clara County Final Report
  • 2016
    Launched joint food recovery and social enterprise model
  • 2017
    Executed kitchen curriculum, with guidance from DC Central Kitchen and LA Kitchen, graduating seven apprentices in the first year
  • 2018

    - Recovered over 70,000 lbs of food

    - Signed Google as a regular weekly catering client

    - Scaled up our catering capacity to take on two full-day, 150 attendee conference, serving breakfast, lunch, happy hour, and dinner

    -Began hiring graduates as Food Shift Kitchen Assistants for kitchen production and mentoring new students

  • 2019

    - Generated approximately $100,000 from The Food Shift Kitchen catering enterprise, representing one third of our overall revenue from project income

    - Recovered more than 120,000 lbs - that’s 60 tons! - of food

    - Welcomed new leadership - Yuka Nagashima hired as Executive Director

  • 2020
    Launched Operation Together in response to COVID-19, with the goal to raise $100,000 to fund food recovery operations (~3000 lbs per week), supplying produce for more than ten partner organizations working on the front lines
  • 2021
    Expected launch of Food Shift SB 1383 Compliance Consulting services for organizations in need of food waste reduction guidance
  • 2022
    Short-Lived Climate Pollutant (SLCP) Reduction Strategy SB 1383 goes into effect

Learn More About Food Shift's Work

Our Team

CORE TEAM MEMBERS

Yuka Nagashima

Executive Director

Jen Franco

Culinary Director

Audrey Brown

Operations Manager

Chandler Henry

Catering and Office Manager

Robert Mills

Food Recovery Specialist

Carolyn Young

Chef Assistant 

Rizwan Dhanani

Chief Technical Consultant, Executive in Residence 

VOLUNTEERS

Celena Chang 

Gabriella Jew

Haelin Kim 

Sabina Mahavni

Linda Retta 

Jane Tatum 

Martin Webb

FOOD SHIFT ADVISORY BOARD MEMBERS

Robert Egger
Founder, DC Central Kitchen & LA Kitchen

Suzy Medios
Emeritus Chef & Culinary Director, Food Shift

Anthony Tansimore
Founder & Managing Director, Blueridge Advisors 

ADVISORS

John Sayres
Former Managing Director and Senior Advisor, Morgan Stanley
 

Lia Turk
Nonprofit communications & fundraising

Tina Choi
Founder, Travonde 

Kelli Stam
Vice President, Head of Marketing & Partnerships, Human Rights Campaign

Our Supporters

Our work would not be possible without the support of our partner organizations and financial sponsors.