Farm to Freezer - Preserving Fresh Food to Nourish the Hungry

submitted by Gina Angiola

Cheryl Kollin at TEDxManhattan 2013 - March 11, 2013

Cheryl Kollin is the founding principal of Full Plate Ventures, a consulting business that leverages the symbiotic relationship between business and social mission. She works with entrepreneurs, new businesses, and non-profits creating social enterprises that address interconnected issues of local food systems, environmental sustainability, and economic development. Cheryl is a founding member of the Montgomery County, Maryland Food Council and co-chairs the Food Access Working Group.

In 2012 she launched Farm to Freezer in partnership with Bethesda Cares, to address surplus fresh produce, hunger, and food waste. This social enterprise preserves surplus fresh, local food; provides more nutritious food for those who are food-insecure; supports local farmers; reduces food surplus; provides cooking skills' training and community service opportunities; and raises local awareness about homelessness, nutrition, and locally-grown food.

In her TEDxManhattan presentation, Cheryl tells us how a "wonderful problem" inspired the
launch of Farm to Freezer and how community synergies are tackling the twin problems of surplus fresh produce and food insecurity. She shares four insights on how this fledging project plans to grow into a self-supporting, social enterprise.

http://www.youtube.com/watch?v=jOmi1eE8wmw&list=SPsRNoUx8w3rML45hI0uxOMAviyMCvTKWE&index=14

For more information:
http://farmtofreezer.wordpress.com