How do We do Good?
We connect local Farmers who have ugly and excess food, with Chefs who would like to buy this good food at reduced prices.
In December of 2012, our Founder, Naz Athina Kallel was diagnosed with stage IV Head and Neck Cancer and on the same day was laid off by her employer of eight years. During the following two years of cancer treatments and recovery time, Naz had plenty of time to think about how fragile and unpredictable life is. There was much motivation to think about how she was going to survive and support herself. Naz took a big leap, applied and got accepted as a Fellow into the prestigious StartUp Leadership Program in San Diego. There she began her new journey into the exciting world of start-ups.
Why did Naz choose the Food Industry?
Having survived with the use of her Feeding Tube during her Cancer treatments, she developed a complicated relationship with food, what used to be the center piece of all life's celebrations, food now became an anxiety-producing emotion. After her recovery, she faced the new challenge of celebrating life and food again.
How did Naz come up with this Collaborative model?
The idea of sharing food, reinvented through the wonders of technology, came to her when she was on the dating site Zoosk. Her “Aha!” moment was when she thought to apply matchmaking services to this space of Farmers and Chefs! Naz felt the passion to bring together the community that has a vested interest in one another: 1) to buy locally while saving good food from going to waste and 2) to expand the producer's (Farmer) earning potential and the user's (Chef) savings through collaboration... and SAVE GOOD FOOD was born!
How are we funded?
We are bootstrapping and shoestringing, living lean and green, and do most of the work ourselves to keep costs down. Save Good Food's first goal is to build a community.
Help us, help yourselves and help your local Farms and Chefs succeed by using the our Marketplace and spread the good food word.
Our Social Mission
* To Reduce Food Waste. Over 40% of food is thrown away every single day.
* To provide Farmers with a distribution channel for ugly and excess food, Chefs.
* To reduce food costs for Chefs, who already understand that good food is about taste and quality and not aesthetics. Bring them local food at reduced costs.
* To change the Food System to make imperfect food the rule rather than the exception.
* Use Locally Grown Food.