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These are the teaching, partnership and volunteer activities that we carry out in our foundation
- Food rescue
- Training of community leaders
- Promotion of sustainable communities
- Hunger mitigation and awareness of proper food use
- Food safety.
2 technically trained instructors
1 hour
30 people.
- Food preservation and shelf life extension techniques
- Underutilized food processing
4 technically trained instructors
4 hours
20 people.
We establish alliances with farms, distributors, food suppliers, restaurants and other related businesses, so that they contact us when the food is close to its suggested use-by date. Instead of discarding them, they are handed over to us and we take care of their proper use, channeling them to the places and people who need them. This collaboration eliminates costs for companies and businesses by avoiding waste or eliminating shrinkage and leftovers. In addition, we offer our partners a tax-deductible donation receipt and integrate them into the eco-social circular gear of the rescue, which gives them a socially responsible image.
We establish partnerships with temporary storage facilities that have facilities for the preservation, freezing and storage of dry foods. These spaces receive the food rescued from our rescue partners while we activate the distribution networks. By being part of these collection alliances, employees are also integrated into the eco-social circular gear of the rescue, which gives them a socially responsible image.
We work together with community kitchens, non-governmental organizations (NGO's), homes, shelters and other establishments that have the necessary structure for the storage, preparation and distribution of food to communities with food needs. These alliances allow us to effectively reach people who require a balanced and nutritious diet.
We have all the requirements to be part of the group of non-profit organizations that can recognize social work hours.