FoodFWD: (336) 338-8393

Our Story

Our Story:

As a former commercial kitchen manager, I started FoodFWD after realizing that the biggest opportunity for a restaurant to reduce its waste was food. What if I didn’t have to throw away my inedible food? Could this save the planet and put more money to the bottom line? The answer is yes. The answer is compost.

I began looking into food waste diversion in the spring of 2012. However, no one was willing to bring my food scraps to composters for an economically feasible cost. I reached out to several food waste diversion companies operating in Missouri and South Carolina. I even attended a conference on food waste diversion in the fall of 2012. I came away from this conference knowing there was food waste to be diverted and knowing people wanted to compost it, but realizing not enough people were willing to haul it from the businesses to the composters.

Organic DiversionDuring the summer of 2013 I went to Peru and hiked the Inca Trail to Machu Piccu. That is when I took this photo. There, thousands of feet above sea level, accessible only by a dirt road or on foot, at a site thousands of years old and considered one of the seven wonders of the world they were diverting food waste. This is when I realized it was time to launch Food FWD. If they could do it in the mountains of Peru, I could divert food waste in the Triangle Area.

I created Food FWD as a food waste diversion program designed around the needs of a restaurant and the food service industry—not industrial and manufacturing levels of food production.

I also designed Food FWD as a triple bottom line company, always weighing our policies, actions, and decisions based on how they impact people, planet, and profit.