In 2020, local food advocate, Reggy Saint Fortcolin, and Kingdom Builders Impact Ministries, launched Fridgeport, a mutual aid food initiative, based in Bridgeport. Fridgeport is a free food fridge, or community fridge, located at at 219 James Street. It’s open 24/7, and is a way to get free resources to people in the Bridgeport community, at any level of need. These types of fridges have been popping up all over cities and towns, many of which were launched during the pandemic when food pantries were struggling to meet the needs of their recipients and donations were at a low point. Since opening, additional CT locations have been launched in New Haven (@fridgehaven) and Hartford (@fridgeford)..
Why is this different from a food pantry? Reggy states that while food pantries provide a useful resource, their assessment and allocation amounts will vary based on an equation of “need,” but sometimes that allocation simply isn’t enough to keep families fed. Fridgeport is a take what you need resource.
I often fantasize about waking up to a 6 pack of donuts and a warm bacon egg and cheese sandwich nestled on a freshly made biscuit. Seriously…all the time. I’ve got issues. Well, now there is a ghost kitchen in Westport, CT where such dreams can become a reality…and they did last weekend. Introducing Grammie’s. For those not familiar with the concept of a ghost kitchen, it just means there is no actual restaurant—not in the traditional sense. You can't come and cozy up to a table, but you can order Grammie's donuts, cronuts, flakey biscuits, croissants and breakfast sandwiches (made on ANY of the above freshly baked carbs) for curbside pickup and delivery through their website. Yup. Lay in bed and hit send…Voila!
We have all been there: the post-party cleanup. Whether it’s in our homes, at a community event or following a corporate function, once the party is over, we survey the stove and the table tops, assess all the uneaten food, open a large plastic trash bag and throw it all away: the extra pot of rice, the tray of untouched beans, the pan of roasted potatoes, and we think, “What a waste.”
This thought also bothered Jeff Schacher, the principal of a software company that designs web-based applications to help restaurants manage logistics, inventory and scheduling. Jeff knew, all too well, that as much as restaurants strive to eliminate waste, excess food is inevitable: diners either don’t walk through the door as planned or don’t order certain items as anticipated. Pounds of potatoes, rice and ribs that never see the outside of a pot are thrown away night after night, across the county. What a waste.
Jeff researched the idea of food rescue, saving perfectly good food from the trash and redistributing it to people in need,
