In a large warehouse in north Denver, We Don’t Waste has packed pallets of tomatoes, spicy peppers, cookies and more into its storage facility. Last year, the organization helped to provide about …
This item is available in full to subscribers.
If you're a print subscriber, but do not yet have an online account, click here to create one.
Click here to see your options for becoming a subscriber.
If you made a voluntary contribution of $25 or more in Nov. 2018-2019, but do not yet have an online account, click here to create one at no additional charge. VIP Digital Access Includes access to all websites
In a large warehouse in north Denver, We Don’t Waste has packed pallets of tomatoes, spicy peppers, cookies and more into its storage facility. Last year, the organization helped to provide about 30 million meals throughout the Denver-metro area.
The company has come a long way since 2009 when founder and executive director Arlan Preblud brought leftover food to nonprofits out of his own car.
“I only had the car, and after about three months knowing the volume of food that I was picking up I knew that the next step had to be some other form of transportation,” he said. “One thing led to another, and that led to something else, and pretty soon we needed a truck.”
The nonprofit receives leftover food from professional sporting events and caterers or rejected food from grocery stores. We Don’t Waste then works with more than 60 organizations across the Denver-metro area to provide food to other nonprofits, churches and schools, keeping those items out of landfills.
At South High School it was determined many students came from food-insecure families. Food for Thought, another food-based nonprofit, brings in shelf-stable food to the food bank at the school. The organization works with 20 schools around the state to bring in sacks of non-perishable foods for kids to take home. Until recently, South High did not have a refrigerated space for dairy, produce or proteins.
Once a refrigerated space was added, We Don’t Waste started bringing perishable items to South on Fridays. The need for fresh food is growing in Denver schools, Preblud said. We Don’t Waste and Food for Thought are expanding their food bank program to West High School in the Lincoln Park neighborhood in September. He added that the nonprofit will follow Food for Thought to other schools.
“We’ll stop at South and then we’ll stop at West, and when they go to Manual we’ll stop at Manual, and when they go to East we’ll do the same,” he said. “People have this perception that it’s only the elementary and the middle schools that have this problem. It’s high school kids, it’s college kids that have problems with food insecurity.”
We Don’t Waste moved into its warehouse at 5971 Broadway in November last year. The warehouse has room for dozens of pallets of food and has a refrigerated area for perishable items. Before, the nonprofit had to take donated food to its partner nonprofits immediately since it didn’t have storage space. The nonprofit also has three trucks to deliver the food around the state.
At the end of June, the city of Denver announced a new Food Action Plan to tackle some of the food waste and insecurity issues here. The city’s Department of Public Health and Environment (DDPHE) worked with organizations like We Don’t Waste to help educate restaurants and other businesses on food donation.
The plan is focused on reducing food waste and finding ways to get unused foods into the hands of food-insecure populations within the city. The city is aiming to lower the number of food-insecure households by 55 percent and cut food waste by 57 percent by 2030.
Restaurant waste is one of the first areas the city wanted to tackle.
Tristan Sanders, the public health program manager with DDPHE, said the city created new pamphlets on food storage to help restaurants safely store leftover food that could be donated to organizations like We Don’t Waste.
“Many restaurants don’t donate food because they think they’re going to get in trouble,” he said.
To create the Food Action Plan, the city partnered with the National Resources Defense Council (NRDC) and Rockefeller Foundation. Studies from the NRDC showed that about 4.2 pounds of trash per person is thrown out in a week in Denver. Of that, more than three pounds is edible food.
Perishable items make up a majority of what people throw away.
Maddie Keating, Denver city lead with the NRDC Food Matters Project, said a majority of the items thrown out are perishable from people buying more than they need or can consume from the grocery store.
“We’re not talking about bread and products that aren’t going to provide nutritional benefits. We want to make sure that proteins and produce are being rescued,” she said. “We need to find ways to get these vast amounts of wasted food to our most vulnerable residents.”
The organization helped to provide Denver with statistics and expertise that helped inform the action plan. The NRDC also found that one in six adults are food insecure in Denver. For children, the ratio is slightly higher at one in five.
Population estimates from the U.S. Census Bureau said the city of Denver had more than 700,000 people in July 2017. This means more than 110,000 adults don’t know where their next meal may be coming from.
“It’s significant,” she said. “For people that might not be that invested in this issue, when you draw the connection between how much good food is ending up in our landfills … and then you equate that to the fact that your neighbors might not know where their next meal is coming from, that’s pretty significant.”
Other items that may interest you
We have noticed you are using an ad blocking plugin in your browser.
The revenue we receive from our advertisers helps make this site possible. We request you whitelist our site.