On Super Bowl Sunday, the Food Recovery Network delivered surplus food from the Players Tailgate party.
Just outside SoFi Stadium on Super Bowl Sunday, 2,500-plus guests strolled past row upon row of food stalls with freshly grilled octopus, cheese-oozing burgers, fried chicken, caviar-topped steak and carts brimming with mochi ice cream, while women wearing utility belts adorned with pails of oysters, hot sauce and mignonette wandered through the crowd, shucking and serving.
The goal is simple but the coordination is complex. The organization, which currently has 17 student chapters in California, has to recover excess prepared-but-unserved foods , tailor the surplus culinary donations to a food bank or other organization’s requirements and hours of operation, and then make the trip within the allotted window for food safety, monitoring the surplus-food tally and dwindling availability as the event plays out.
she had to return to the airport to rent a van, then load and unload it multiple times over two days and drive 5,000 pounds of food to the organization — by herself. This year she brought more resources: two colleagues, five volunteers and two rental vans. At the Players Tailgate, the goal was to split more than 1,000 pounds of food between two of L.A.'s many organizations that exist to feed the food-insecure and offer other forms of support.
“I think food insecurity has helped drive that,” he said. “I think as more people started looking at it, it drove the awareness and consciousness of the need. In better days it was just out of sight, out of mind, unfortunately.”is a noted proponent of redistributing unused, unexpired items; surplus items purchased for shows such as “Guy’s Grocery Games” are donated to local food banks.
As guests began to shuffle out of the Players Tailgate, toward the stadium or various viewing parties Sunday afternoon, one of FRN’s white rental vans backed into a makeshift spot next to the refrigerated truck keeping the crab legs, caviar, gallons of milk, produce and towering boxes of albacore cool throughout the day, along with anything else that went unused by the chefs.
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