Evan Lutz from Baltimore got a deal to help launch a delivery service of so-called ugly produce. You may have seen this idea on ABC's "Shark Tank" last year. That's the idea behind a produce delivery service growing in Philadelphia. PHILADELPHIA (WPVI) - You've probably the expression "Don't judge a book by it's cover," but how about "Don't judge a fruit or vegetable by it's shape, or misshape?" If things go well we will begin home deliveries in Northern Virginia and plan on expanding to other areas of the state.Produce delivery service fights food waste and hunger: Ali Gorman reports during Action News at 5 p.m. In a couple of weeks we will be making our first deliveries in Virginia to our partners over at MedStar in Arlington. We are hoping to sign a deal with an investor, get our own warehouse and maybe buy some trucks or a van by the end of May. JOHN: There is a lot coming up in the near future. SPOON: What does the future hold for Hungry Harvest? If you’re interested in applying you can shoot me an email at The best and easiest way students can get involved is by helping spread the word! The internships and driving positions are PAID POSITIONS and there are postings on our website and Facebook Page.
#HUNGRY HARVEST DRIVERS#
JOHN: We are currently hiring about 7 summer interns, 10 part-time drivers and assembly volunteers. 11:00 am-4:00 pm: Drivers are out on their delivery routes.10:00am-11:00am: Drivers show up, load up and begin their route.9:00 am: Operations Coordinators show up and begin separating bags for drivers.2:00 pm-3:00 pm: Bags are refrigerated, everything is cleaned up and the warehouse is locked.10:00-11:00 am: The truck is unloaded and the assembly line is set up.10:00 am: Our suppliers arrive to the warehouse with the produce for that week’s delivery.9:30 am: Our team shows up to our shared warehouse space with Manna Food Center.
Once that list is all done, we are usually brainstorming, reaching out to potential business partners or throwing around a football. Our CEO, Evan, loves to show up to the office early and make a checklist of what has to absolutely get done that day. Our full-time team meets at our office in Columbia, MD about 3 times a week to work on any number of projects. JOHN: Well during the week we don’t have a typical day, which is nice. SPOON: What’s a typical day like working at Hungry Harvest? Hungry Harvest is sustainable in the sense that we are able to stop food waste, feed hungry people and create jobs all by selling “ugly” produce. Through this joint project we can provide these men with a well-paying job that they can feel good about. We have also been able to partner up with the Montgomery County Men’s Coalition for the Homeless to help out guys that are trying to get back on their feet. For every pound of food we sell, we also donate a pound to a community member in need. What Hungry Harvest does is that we recover food that may be going to waste for a number of reasons, and we sell it to paying members in the DC/MD area. So, we have this issue of food waste–6 billion pounds of produce goes to waste each year, and then we have this issue of hunger, which affects close to 50 million Americans each year. JOHN: At Hungry Harvest, sustainability is taking advantage of one problem to help solve another. SPOON: In your own words, can you explain sustainability? When we get to that point, we’ll be making a big difference in recovering food from going to waste, fighting hunger and creating jobs for those trying to get back on their feet. If I had to give an answer it would be to have operations set up in every major city in the country. For every pound sold, they would donate one to a family in need.I was originally a customer of theirs, then I began volunteering with them, and now I’m one of the co-founders. The Recovered Food CSA worked with the Mid-Atlantic Gleaning Network to take food and sell it outside Stamp for $1 per pound. Our CEO, Evan Lutz, and co-founder, Ben Simon, had the initial vision of recovering “surplus” and “ugly” produce, and collectively started the Recovered Food CSA during the Spring semester of 2014. JOHN: Hungry Harvest started out as the Recovered Food CSA. SPOON: How did Hungry Harvest begin? Did you know you wanted to start it up while you were still at UMD?
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