Saving Grace’s professional drivers/food ambassadors are out in the field every weekday, picking up surplus perishable food and delivering it to nonprofit partner agencies for their clients.
As the pandemic continued into a second year, Saving Grace stepped up efforts to nourish people with healthy surplus food, while nurturing the planet by keeping food waste out of our landfills where it creates harmful greenhouse gases.
The story of how Saving Grace’s work impacts our community is best articulated by our team. “I never knew what the extent of the food crisis was until I started working for Saving Grace,” says Randy Hansen, field operations manager. “It kind of puts your life in a different perspective knowing what other individuals are going through.”
“The impacts of wasting food on our environment and economy are enormous,” says Autumn Taddicken, deputy director.
