Timeline Post Type Description
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.
400 volunteers harvest 20,000 pounds of oranges from the historic orange grove at Cal State University Northridge.
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.
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!
And our first ever commemorative bandana is created to mark the occasion!
Food Forward is officially granted 501(c)(3) status.
Former volunteers Martha Penhall and Ryan Glatt head up the new VC Branch in Moorpark!
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!
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.
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.