2009
January 17, 2009

With only a couple of volunteers and a single backyard, Rick Nahmias leads the first “pick” and harvests 800+ pounds of oranges and tangerines. 100% of this fruit is donated to SOVA’s food pantry just miles away from where the fresh citrus was picked.

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March 8, 2009

4,826 pounds of valencia oranges are harvested and donated to SOVA. This marks the very first large-scale harvest for our budding organization.

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July 9, 2009

2,216 pounds of grapefruit were harvested in Ventura County and donated to MEND, just the first of many harvests that take place in VC that year. We end up harvesting over 44,000 pounds in Ventura in 2009.

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November 9, 2009

Food Forward is awarded its first grant ever: $25,000 from Jewish Venture Philanthropy Fund.

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December 1, 2009

Tangerines, navel and valencia oranges, pomegranates, tomatoes, lemons, persimmons, and grapefruit are harvested and donated to hunger relief agencies throughout 2009.

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December 15, 2009

SOVA, MEND, Valley Beth Shalom, West Hollywood Food Coalition, and San Fernando Valley Interfaith Council are the recipients of volunteer-picked fruit in the first year.

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2010
September 7, 2010

Food Foward volunteers hit a major milestone and pick 250,000 pounds of fresh produce—the equivalent of 1,000,000 servings for our neighbors in need.

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October 21, 2010

Rick Nahmias is awarded the Audience Favorite and Innovation Awards for his presentation. See the pitch here.

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December 31, 2010

A cargo van, The Fruitmobile, is the first of our fruit fleet! The purchase of the vehicle is made possible by a matching grant challenge from the Plum Foundation.

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2011
January 3, 2011

Part-time Managing Director, Meg Glasser, becomes the first staff person to join the organization.

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April 1, 2011

The fundraising event that will eventually be known as the Spring Melt is held at Clementine Bakery and features an array of grilled cheese sandwiches created by Annie Miler. We raise $6,450!

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July 5, 2011

Former volunteers Martha Penhall and Ryan Glatt head up the new VC Branch in Moorpark!

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July 16, 2011

Food Forward is officially granted 501(c)(3) status.

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December 31, 2011

Anti-hunger organizations in Los Angeles, Ventura, and Santa Barbara counties receive 650,000 pounds of fresh produce from our volunteer-powered picks in 2011.

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2012
February 1, 2012

20 volunteers harvested 4,600 pounds of white grapefruit in 90 minutes for MEND Poverty. Read a guest blog post by Rick Nahmias for KCRW’s Good Food radio show about the event here!

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April 14, 2012

Elysian in Silverlake holds our second anti-gala with Clementine returning for more grilled cheese goodness!

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July 17, 2012

And our first ever commemorative bandana is created to mark the occasion!

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August 15, 2012

We begin by collecting surplus produce at three markets: Hollywood, Studio City, and Santa Monica Wednesday. The first glean takes place at the Wednesday Santa Monica Farmers Market and we collect 1,313 pounds on that first day!

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August 17, 2012

The Glean Machine, a stakebed truck, is purchased from MEND.

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December 15, 2012

The new Farmers Market Recovery Program helps us to diversify what we can offer to partner agencies.

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December 31, 2012

Food Forward has a hugely successful year!

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2013
March 26, 2013

A 12-week food preservation and cottage arts certificate program taught by Chef Ernest Miller is offered in the spring and fall at Gourmandise School of Sweets & Savories.

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April 11, 2013

Food Forward is given exclusive permission to harvest oranges from Franklin Canyon orchard in Beverly Hills.

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April 17, 2013

400 volunteers harvest 20,000 pounds of oranges from the historic orange grove at Cal State University Northridge.

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July 17, 2013

By the end of 2013, Santa Monica Sunday, Mar Vista, West Hollywood, and Culver City Farmers Markets are added to our weekly roster of markets. The program recovers over 182,000 pounds in 2013 alone!

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November 10, 2013

Food recovery organizations from SoCal, the Pacific Northwest, and even Las Vegas are invited to an event to network, talk about best practices, and learn from each other.

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2014
January 17, 2014

We celebrate our 5th anniversary and the recovery of 650,000 pounds of fresh fruits and vegetables!

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February 1, 2014

Food Forward begins regular produce recovery from the Wholesale Produce Market in Downtown Los Angeles and, using borrowed vehicles, recovers over 3 million pounds of fruits and vegetables in 8 months.

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April 3, 2014

We hit 2 million pounds of produce recovered and donated!

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July 31, 2014

A successful crowdfunding campaign helps us raise $45,000 for our own vehicle to recover fruits and vegetables from the Wholesale Produce Market. See the video here.

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November 8, 2014

The Farmers Market Recovery Program starts collection at market number thirteen, the Calabasas Farmers Market, with cumulative produce recovery of over 500,000 lbs.

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December 31, 2014

Food Forward provides free, fresh fruits and vegetables to more agencies due to the Wholesale Recovery Program’s growth in 2014.

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2015
April 22, 2015

The Torrance-based brewery releases Kumquat Saison—a tart beer that benefit’s Food Forward’s food recovery work, and is created with kumquats harvested by our volunteers. Read the first blog post about it!

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July 1, 2015

With only one truck and two staff people!

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December 1, 2015

Fruits and vegetables reach 350 Southern California agencies directly and indirectly through our three produce recovery programs.

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December 31, 2015

Food Forward is named a regional winner for wasted food prevention. Learn more on the EPA website.

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2016
February 1, 2016

An interdisciplinary, standards-aligned program that encourages 5th graders to reduce waste and address food insecurity is launched in 4 LAUSD fifth grade classes.

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June 15, 2016

A long-form article, “Can Fruit Save Our Food Waste Problem?”, by Patric Kuh is published in Los Angeles Magazine. See the piece here.

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November 1, 2016

The North Hollywood office undergoes a major renovation to accommodate our growing staff!

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December 1, 2016

Los Angeles, Ventura, Orange, San Bernardino, San Diego, Santa Barbara, Riverside, and Imperial counties receive recovered produce from Food Forward’s programs.

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December 31, 2016

9,000 volunteer shifts are filled at backyard fruit picks and farmers market recovery events in 2016.

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2017
May 1, 2017

Food Forward participates in this month-long festival which celebrates LA’s food scene and promotes awareness about food waste and hunger by co-hosting fruit picks, food distributions, and movie screenings.

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June 1, 2017

Food Forward sources backyard citrus, beet greens, and strawberries for three innovative ice cream flavors that benefit our work.

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June 12, 2017

An innovative partnership model supplies produce recovered by the Wholesale Recovery Program to the South Los Angeles community through a market-style distribution. The distributions happen twice a month and generally provide 12-15K pounds of fresh, free fruits and vegetables to community members and local hunger relief agencies. Read the blog post here.

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December 24, 2017

Food Forward staff help Creek Fire victims by holding an on-site Produce Pick-Up to make sure fire and flood victims of the 2017-18 season have access to fruits and vegetables for the holidays.

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December 31, 2017

Through our three programs, we recover over 200 varieties of fruits and vegetables for our partner agencies.

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2018
February 23, 2018

A ceremony at Franklin Canyon in Beverly Hills marks the occasion.

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October 1, 2018

This program is recovering over 375,000 pounds of fresh produce each week!

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December 1, 2018

Now, 1,800 partner agencies across Southern California receive Food Forward recovered produce.

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December 31, 2018

4,050 individuals volunteer with Food Forward in 2018, and give 23,240 hours of their time to help us fight hunger and food waste.

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2019
January 17, 2019

We mark the anniversary by signing the lease for our Produce Depot near DTLA. This new warehouse space will enable Food Forward to recover and donate 40 million pounds of produce each year, doubling its current produce recovery efforts. The 6,000 square foot Produce Depot will expand our capacity with refrigeration, dry storage, workspace for staff, a new software system to track produce, food recovery equipment, and two new box trucks

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