Food Shift Vision and Mission

Our Team


Yuka Nagashima

Executive Director

Robert Mills

Food Recovery Manager

Rizwan Dhanani

Director of Operations and Senior Consultant

Colin Choy Kimzey


Francesca Soo Hodges

Operations and Communications Manager


Robert Egger

Founder, DC Central Kitchen & LA Kitchen

Suzy Medios

Emeritus Chef & Culinary Director,
Food Shift

Anthony Tansimore

President, Peninsula Humane Society & SPCA 


Lia Turk

Nonprofit communications & fundraising

Tina Choi

Founder, Travonde 

Kelli Stam

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

Jared Ginn

Product Development and Innovation Consultant

Kirsten Moy

Senior Fellow, Aspen Institute


Michelle Arguelles

Jess Beebe

Beth Bodner

Claire Chen-Carter

Gabriella Jew


Farina Khamsidi

Rilynn Misa

Laura Sanchez

Jane Tatum


  • 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

    - Began JEDI consulting efforts, helping other organizations establish practices that arise from values of justice, equity, diversity and inclusion (JEDI)

  • 2021

    - Expected launch of Food Shift SB 1383 Compliance Consulting services for organizations in need of food waste reduction guidance

    - Began production, marketing, and sales of our social enterprise product PAWsitive Bones, dog treats made from recovered upcycled food

  • 2022
    Short-Lived Climate Pollutant (SLCP) Reduction Strategy SB 1383 goes into effect

Learn More About Food Shift's Work

Our Supporters

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

Food Shift is a project of Earth Island Institute