082 -- Turning Geneseo-area Leftover into Sustainable Meals

This January, I began a community-based enterprise to promote food justice and climate action by making a space where people can communicate with food suppliers and get inspired to cook sustainably. In the U.S., 30-40% of food supplies go unconsumed every year. In New York State, 41.3 % of these come from residential areas and 15.4% from farms. Conducting interviews with local farmers around Geneseo, I found that small farms lack the labor force to sell their excess produce while consumers including students desire access to healthier meals. In order to address this gap, I am creating a social enterprise: making food packages from leftovers/extras generated by local farms and selling them at the farmers' market while educating customers about nutrition and sustainable recipes. Through four key elements of marketing - product, price, promotion, and place - I am creating a niche that differs from other food suppliers in a socially and environmentally responsible way. With a small but strong relationship with farmers, improving accessibility and affordability of healthy meals while reducing food waste in Geneseo. This Student Ambassadorship Project is made possible by generous funding from Edward Pettinella '73.