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Study Hall: ENTREPRENEUR STARTS BUSINESS FROM WASTED FOOD · Earn Your Leisure

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Speaker 2: You know before I start a good ahead company called
1:00
Speaker 2: Black Celebrity Giving, which I'm actually going to revamp, and
1:03
Speaker 2: I would work as you can guess with Black Celebrities
1:06
Speaker 2: worked with a host of celebrities, so I started Futures Foundation,
1:09
Speaker 2: Candy Burusts, so many more and I would help them
1:12
Speaker 2: do their community giving right, so defining their giving blueprint.
1:16
Speaker 2: And what I realized is I was extremely busy around Christmas,
1:20
Speaker 2: Thanksgiving and back to school, like that's when everybody wanted
1:22
Speaker 2: to do something, and then throughout the rest of the
1:24
Speaker 2: year I would kind of just be void of work.
1:27
Speaker 2: And so I started an initiative called Sunday Soul and
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Speaker 2: I started going out and feeding people right here in
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Speaker 2: downtown Atlanta every two weeks that were homeless, and started
1:37
Speaker 2: then taking it to senior homes and just feeding and
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Speaker 2: senior homes, and mind you, I was just taking donations
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Speaker 2: using my own money, coupon and price matching, cooking all
1:44
Speaker 2: the food, going out, feeding five hundred people every two weeks,
1:48
Speaker 2: you know, coming back, cleaning up my kitchen. So this
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Speaker 2: process would take me like forty hours every single every
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Speaker 2: week to do this. And so a video from one
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Speaker 2: of my pop up restaurants that I would host when
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Speaker 2: Vira on Facebook, and I woke up one morning thousands
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Speaker 2: of comments, friend request views and you know, millions of
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Speaker 2: views later. I'm reading through the comments one day and
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Speaker 2: people were saying, Oh, this is so amazing.
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Speaker 3: Who donates the food and the reality was like nobody.
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Speaker 2: And I'm like, dang, Like it would make a lot
2:14
Speaker 2: more sense if I could get this food donated so
2:17
Speaker 2: that I want to have to cook it and price
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Speaker 2: match and go to five and six different grocery stores.
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Speaker 2: And that's just a simple Google search. You know what
2:23
Speaker 2: happens to extra food at the end of the night
2:26
Speaker 2: from restaurants. I stumbled across food Ways and I'm like,
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Speaker 2: I really, quite honestly got upset because I'm like, dang,
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Speaker 2: like all this food, seventy two billion pounds of food
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Speaker 2: is going to waste. I'm you know, robing Peter to
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Speaker 2: pay Paul, taking fight all our donations here and there,
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Speaker 2: trying to feed you know, hundreds of people, and at
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Speaker 2: the same time, these businesses are throwing away all this food.
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Speaker 2: And I think that's really where that first initial idea
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Speaker 2: kind of came from.
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Speaker 4: So the Soul Sundays was an idea at first, and
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Speaker 4: then it moved into sold restaurants sold Sunday restaurant.
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Speaker 3: Yeah.
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Speaker 2: And you know the reason why I did that is
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Speaker 2: because people would sometimes be lined around the block, I
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Speaker 2: mean hours in line for like an hour and a
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Speaker 2: half two hours sometimes to eat, and I always used
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Speaker 2: to let women and children go first, and one time
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Speaker 2: this man, you know, there was a little argument. I
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Speaker 2: noticed kind of at the line. I think he was
3:11
Speaker 2: arguing with somebody. And I went back and I was like, no, sir,
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Speaker 2: you know I've been cooking for three days. I promise
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Speaker 2: you there's more than enough food for everybody. And he
3:18
Speaker 2: really checked me, and he said, you know, I've been
3:20
Speaker 2: waiting in line for almost an hour if I don't
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Speaker 2: eat today, and I don't know when I'm going to
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Speaker 2: eat again, because nobody ever comes out here during the week,
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Speaker 2: so you know, I was out there on Sundays, and
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Speaker 2: I just started thinking, like dang, Like how often do
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Speaker 2: I wait for like an hour and thirty minutes to
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Speaker 2: get food? Like never, right, Like, if it's I can't
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Speaker 2: get a reservation, I'll go to a different restaurant. Like
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Speaker 2: I really rarely would ever wait someplace and stand up
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Speaker 2: an hour and thirty minutes to get a plate. And
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Speaker 2: then I realized I wasn't giving them a place to
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Speaker 2: sit down. You know, I just wasn't doing it right.
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Speaker 2: I was doing it from the heart, but I could
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Speaker 2: do it better. And so then I started running tables
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Speaker 2: and chairs and linens, and I would make these little
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Speaker 2: menus and print it out and let people kind of
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Speaker 2: sit down and dine with dignity. So that restaurant and
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Speaker 2: then if we were on a way, you know, I
4:00
Speaker 2: feel like come back in thirty minutes. And the thing
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Speaker 2: is everything was ready, so the food came out really quickly,
4:06
Speaker 2: but it was a five course meal to start with
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Speaker 2: an appetizer super salad, I'm sorry, soup and salad, then
4:12
Speaker 2: an entree, two side items and desserts.
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Speaker 3: And I mean people loved.
4:15
Speaker 2: It, like I had to send you guys some pictures
4:17
Speaker 2: and videos. It just was huge, and so the first
4:19
Speaker 2: one I ever did went viral and the.
4:22
Speaker 3: Rest was history.
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Speaker 4: When I was reading a story, it was like kind
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Speaker 4: of a line because that's kind of what we were
4:26
Speaker 4: doing in the summer with our kids. We would go
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Speaker 4: to my church because we had a homeless outreach and
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Speaker 4: we would feed the homeless every Saturday. And it was
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Speaker 4: like the feeling of giving is just like incredible, and
4:37
Speaker 4: like watching the kids be fulfilled by it made it
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Speaker 4: even better.
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Speaker 5: And that thing was like, yo, can we do this again?
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Speaker 5: Can we do this again?
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Speaker 4: And when you said that phrase done with dignity, it
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Speaker 4: was like, that's it, because nobody in that room ever
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Speaker 4: expects to be in that.
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Speaker 3: Room exactly, you know.
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Speaker 2: And one of the things I liked to I used
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Speaker 2: to always do with Sunday Souls is I always had options,
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Speaker 2: you know. And I've had to check my mom friends
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Speaker 2: because they'll say things like, oh, you know, they're homeless.
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Speaker 2: You could feed them anything, and I would be like, no,
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Speaker 2: you know, your homelessness is just something that you're going through,
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Speaker 2: just like hunger is something you're going through. You're not
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Speaker 2: always going to be homeless, You're not always going to
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Speaker 2: be hungry.
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Speaker 3: But you could lose your job, you know, businesses could close.
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Speaker 2: I mean, look what we're seeing happening right now with coronavirus.
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Speaker 2: And I always would have, you know, a beef option,
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Speaker 2: a pork option, a fish option. And I mean people
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Speaker 2: used to people have religious convictions, they had dietary restrictions,
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Speaker 2: and that level of just giving people dignity, like what
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Speaker 2: would you like? Not just here's a sandwich that I
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Speaker 2: made for you, but like what would you like? And
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Speaker 2: that is why I think. I mean people used to come.
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Speaker 2: I had a family I'll never forget. There was like
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Speaker 2: six kids. They had a house. But they used to
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Speaker 2: have to sell their food stamps to pay their rent
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Speaker 2: and they would get on the Martyr and they knew
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Speaker 2: I would be out there and they would come and
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Speaker 2: get food for the kids and get like extra to
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Speaker 2: go plates. Like that's how busy and how popular it
5:47
Speaker 2: had got that families were starting to come through. I
5:49
Speaker 2: mean maybe like a year or two after that, like
5:51
Speaker 2: two chains ended up getting them a house for the
5:53
Speaker 2: family to live in. So just like that, you know,
5:55
Speaker 2: just to see how it all kind of turned around.
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Speaker 2: But they used to sell their food stamps to pay
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Speaker 2: their rent on the bus with all their kids just
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Speaker 2: to come down because they had options for their kids.
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Speaker 5: The should never be a choice between food or bills
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Speaker 5: like that.
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Speaker 2: That's crazy and everybody that's what you said. I mean,
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Speaker 2: that's a critical choice that everybody makes going to pay
6:13
Speaker 2: and then what we find as food always goes first
6:15
Speaker 2: because people could say like, oh, I could go without food,
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Speaker 2: or what they do is the parents the adult will
6:21
Speaker 2: go without food.
6:22
Speaker 3: And I've had tons of friends.
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Speaker 2: I mean, I think Jeezi even was talking about it
6:26
Speaker 2: in an interview, like he used to see his mom
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Speaker 2: like split a cheeseburger between him and I think his
6:30
Speaker 2: sister whoever his other sibling was, And just like if
6:33
Speaker 2: you guys think back to that, Like I don't recall
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Speaker 2: being hungry, but you know, I'm pretty sure my parents,
6:37
Speaker 2: our parents could have been hungry just to see us
6:40
Speaker 2: have I think that happens a lot.
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Speaker 5: Yeah, we hear those stories all the time.
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Speaker 4: It made me think of the line like most when
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Speaker 4: was it see them said most nice ain't sleep for dinner.
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Speaker 5: Yeah, you know what I'm saying.
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Speaker 2: That's great you think of you know, meal talking about
6:51
Speaker 2: noodles and noodle kids. I mean, that's so many. I
6:53
Speaker 2: have a program right now in Atlanta. If you guys
6:55
Speaker 2: are still here, y'all should come out every weekend. I
6:57
Speaker 2: feed in this community is called Forrest COVID, probably one
7:01
Speaker 2: of the most destitute communities I've ever seen. And you know,
7:05
Speaker 2: I've been doing this work for over a decade. But
7:08
Speaker 2: a lot of the buildings, roofs are off and everything else.
7:10
Speaker 2: And we'll feed the kids, and you know, they will
7:13
Speaker 2: will have excess food for them to take home, and
7:15
Speaker 2: they just always want the noodles. They always want like
7:17
Speaker 2: you know, we try and give them green beans and
7:19
Speaker 2: like mashed potatoes. They don't ever like that. They don't
7:22
Speaker 2: like it because it's just they haven't had it. So
7:23
Speaker 2: like we're out there every single week really trying to
7:26
Speaker 2: push this on them for them to have like healthy
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Speaker 2: food and healthy access, but so many kids go without,
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Speaker 2: and for kids and children of color, which is why
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Speaker 2: it's super important for me to be in this position
7:36
Speaker 2: and trying to do what I'm doing with gooder. You know,
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Speaker 2: people like us have to solve the problems too long.
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Speaker 3: You know, people write.
7:43
Speaker 2: The statistics, they get all the money, they get all
7:45
Speaker 2: the grants, and they're solving problems that they never experienced before.
7:48
Speaker 2: Whereas I have friends, I have family members that have
7:50
Speaker 2: been hungry. I know, I mean, very few people that
7:53
Speaker 2: don't look like me are going to go into Forest Cove,
7:56
Speaker 2: you know, a Section eight housing community where you know
7:59
Speaker 2: they're drugs, there's crime, and really try and get to
8:02
Speaker 2: those children.
8:02
Speaker 3: But that's who gets all the money.
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Speaker 2: You know, that's I mean billions and billions of dollars
8:06
Speaker 2: is spending grants. You know, at the start of COVID,
8:09
Speaker 2: Jeff Bezos gave a hundred million dollars to Feed in America.
8:12
Speaker 2: And it's not to say that feeding America, you know,
8:15
Speaker 2: doesn't serve a purpose, but they've been around since the seventies.
8:18
Speaker 2: They've gotten billions and billions of dollars doing the same thing,
8:21
Speaker 2: you know, just get you know, having food bangs, giving
8:23
Speaker 2: food to nonprofits, and it's always just whatever is donated,
8:26
Speaker 2: and then they end up giving people, you know, peanut butter,
8:29
Speaker 2: no jelly, spaghetti noodles, no spaghetti sauce, and people can't make.
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Speaker 3: A meal from what it is that they receive.
8:34
Speaker 2: And so what I've tried to do with Gooder is
8:37
Speaker 2: actually get people meals or if nothing else, if I'm
8:40
Speaker 2: giving them groceries, everything that they're getting in that grocery
8:42
Speaker 2: bag is gonna make a meal. They're gonna get a
8:44
Speaker 2: taco kit, they're gonna get you know, peanut butter and
8:47
Speaker 2: jelly and bread like the things that they would actually need.
8:50
Speaker 2: And it's it's a hard, you know, curve to get
8:53
Speaker 2: around because unfortunately, I sometimes think people want to pacify
8:57
Speaker 2: hunger rather than solve it. Because if you saw of hunger,
9:00
Speaker 2: then there's no more hundred million dollar donations.
9:04
Speaker 6: Let me ask you this, because it was it was
9:06
Speaker 6: interesting as far as like I said, I don't think
9:08
Speaker 6: people realize how much food gets thrown away before you
9:11
Speaker 6: even ask that question. I just want to make that
9:12
Speaker 6: point because it's like in New York, Uh, there's two
9:15
Speaker 6: million rats.
9:19
Speaker 5: Yeah you know what we're speaking of, hunk. We'll get
9:21
Speaker 5: into that with.
9:23
Speaker 4: Yeah.
9:23
Speaker 5: So here's how that comes about. That's New York City.
9:26
Speaker 4: This came about we were at an establishment, well leave
9:28
Speaker 4: their name anonymous, and they were closing their doors and
9:30
Speaker 4: they were like, we're like, yo, y'all closing I know
9:33
Speaker 4: you're going to throw the food away. This is like
9:34
Speaker 4: before we knew that we were going to do this.
9:36
Speaker 4: And he was like, yeah, we're going to throw the food.
9:38
Speaker 4: He was like, yo, we'll just buy some of you
9:40
Speaker 4: right now. And the conversation got brought up like, yo,
9:43
Speaker 4: you know what's happening in the city since the restaurants
9:45
Speaker 4: are closed, Like the mice have nowhere it goes, they're
9:48
Speaker 4: just like doing all that out in the streets.
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Speaker 5: They're eating each other. And so I came up with
9:53
Speaker 5: a number that was wrong.
9:55
Speaker 4: I'm saying that on tapes that was wrong, and I
9:57
Speaker 4: was like, yeah, city has this many rats.
9:59
Speaker 5: So he looked it up and it was two million
10:01
Speaker 5: rats in New York city.
10:02
Speaker 7: Yeah, because he said it.
10:04
Speaker 3: Actually, I've seen quite a few rats in New York.
10:08
Speaker 7: Not expected. It was actually a bet because.
10:12
Speaker 3: There's sixteen million people.
10:13
Speaker 7: In New York eight so there's eight almost nine million.
10:15
Speaker 7: There's eight nine million.
10:16
Speaker 2: So there's almost like for every of the population. Okay,
10:21
Speaker 2: so for every rat, there's like four people.
10:23
Speaker 6: Yes, yeah, so so yeah, it was it was a
10:25
Speaker 6: wager that Troy. Troy told me that there was more
10:28
Speaker 6: rats than people in New York. So I just found
10:29
Speaker 6: that hard to believe. So we googled it and we
10:32
Speaker 6: realized that it was two million, but it's still a lot.
10:34
Speaker 7: That's a lot, so I said, have to say, So.
10:36
Speaker 5: That's more than the city of Boston.
10:37
Speaker 3: That's crazy.
10:38
Speaker 7: There's there's two million rats in New York.
10:40
Speaker 6: So what's happening is that, you know, there's a lot
10:42
Speaker 6: of restaurants in New York City obviously, so at the
10:45
Speaker 6: end of the night they throw they throw the food
10:47
Speaker 6: in like you know, the trash.
10:48
Speaker 7: They just throw them the alley ways and all that.
10:50
Speaker 6: So what happened is that it's created a whole ecosystem
10:53
Speaker 6: for rats to eat, Like they know what time the
10:56
Speaker 6: food is going to go, and they eat the food
10:57
Speaker 6: on the streets. But once over hit all the restaurants closed.
11:01
Speaker 6: So now they had videos of rats actually turning to
11:05
Speaker 6: cannibals and it was actually eating each other because there
11:07
Speaker 6: was no food for them to eat and it just
11:09
Speaker 6: got so desperate, like they was starving to death. And
11:12
Speaker 6: some of them actually like they showed like there's a
11:14
Speaker 6: videos online they actually eating each other.
11:16
Speaker 3: No, I gotta go watch these tonight. The craziest thing.
11:19
Speaker 6: So I say that to say, I mean, you got
11:21
Speaker 6: a whole like you know system that animals are actually something, you.
11:27
Speaker 2: Know, I'd rather the food go to an animal, even
11:29
Speaker 2: if it's a rat, right good Er. We take our
11:32
Speaker 2: number one thing is hunger first, right, so our goal
11:34
Speaker 2: is to get anything that's edible and give that to
11:37
Speaker 2: someone that can actually eat it before it ever makes
11:39
Speaker 2: it to landfill.
11:40
Speaker 6: You not only did you, you turn this into an
11:42
Speaker 6: actual business and even enlighten me that it's not a nonprofit.
11:45
Speaker 7: It's a decorp. All right.
11:47
Speaker 6: Can you just explain what a bee corp is for people?
11:49
Speaker 7: Yeah?
11:49
Speaker 2: So be court basically means for a profit for good.
11:52
Speaker 2: It's super hard to become a certified to be corporate.
11:54
Speaker 2: Took us over a year and basically it just they
11:57
Speaker 2: check everything so like who are vendors? Are kind of
12:00
Speaker 2: making sure that we're an ethical company. So for me,
12:04
Speaker 2: the reason why I turned this into and I have
12:06
Speaker 2: years of experience in nonprofits. I've started hundreds of nonprofits
12:09
Speaker 2: for some of the top celebrities, so it wasn't hard
12:12
Speaker 2: for me to think I could just turn this into
12:14
Speaker 2: a nonprofit. But why I chose to make it actually
12:17
Speaker 2: a business is because the business is these restaurants whoever,
12:21
Speaker 2: they were already paying a waste management bill, so they
12:24
Speaker 2: were already paying to throw the food away.
12:26
Speaker 3: So that was very easy.
12:27
Speaker 2: It was a clear distinction for me to understand, I
12:29
Speaker 2: don't caay, listen, they're paying somebody to throw the food away.
12:32
Speaker 2: Then I went and I started looking at the waste industry.
12:34
Speaker 2: It's a trillion trillion dollar industry. And then nobody ever,
12:37
Speaker 2: it never goes away like have us. All of us
12:39
Speaker 2: have been playing, our parents have been paying a trash
12:41
Speaker 2: bill for forever. Every restaurant, every business plays a trash bill.
12:45
Speaker 2: So my idea was we would essentially be a food
12:47
Speaker 2: waste management company. We would focus on the food waste
12:50
Speaker 2: and so we would help businesses come up with better
12:52
Speaker 2: uses for their excess food, and so you know, they
12:55
Speaker 2: didn't have to throw it in landfill, they didn't have
12:57
Speaker 2: to you know, let rats eat it.
12:59
Speaker 3: We could help them.
13:00
Speaker 2: And so we started with edible food and then we
13:01
Speaker 2: started composting.
13:03
Speaker 3: We have hog farms.
13:04
Speaker 2: We actually have on worms that we feed food waste
13:07
Speaker 2: to that produces fertilizer that makes the soil better, so
13:11
Speaker 2: as we grow more fruit and vegetables, it's healthier for
13:13
Speaker 2: all of us. And now we have a partnership with
13:16
Speaker 2: Southern Power, we're actually taking food waste and we could
13:19
Speaker 2: turn it into energy.
13:20
Speaker 3: We're trying to really get into to that more.
13:22
Speaker 2: So the idea is to keep it out of landfill
13:24
Speaker 2: because food waste is the number one is one of
13:28
Speaker 2: the leading causes number three cause of global climate change.
13:31
Speaker 4: I was just going to get into that because that's
13:33
Speaker 4: one of the things that you stress is like, this
13:35
Speaker 4: is not just a health issue, this is a social issue.
13:37
Speaker 4: It's economic issuance and environs. So when we wore and
13:41
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13:44
Speaker 4: one out of five go to bed hungry, how that
13:46
Speaker 4: affects their learning, and get into that little deal.
13:48
Speaker 3: Yeah, and I think you know I always have to
13:50
Speaker 3: as a black.
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Speaker 8: Coach, the energy out there felt different. What changed for
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Speaker 4: It was the new game day, scratches from the California
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Speaker 7: Those games sent the team's energy through the roof.
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Speaker 8: Are you saying it was the off field play that
15:54
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15:55
Speaker 6: Hey, little play makes your day, and today it made
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16:00
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Speaker 8: Peastly responsiblely must be eighteen years or older to purchase
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Speaker 8: plate or claim back.
16:13
Speaker 3: Women.
16:13
Speaker 2: I always have to say for black and brown children,
16:15
Speaker 2: so this is you know, mostly Hispanic even Native American
16:18
Speaker 2: as well, and black children we are like one in three,
16:23
Speaker 2: one and four. So it's it's a lot worse. And
16:25
Speaker 2: so what happens is it's this vicious cycle that never
16:28
Speaker 2: gets broken. And what we think is, you know, when
16:30
Speaker 2: we give children free breakfast and lunch at school, Now.
16:33
Speaker 3: Look at this, all these schools are closed, and so
16:35
Speaker 3: think of.
16:35
Speaker 2: How many children are like at home or we're at
16:37
Speaker 2: home during the summer, that were really dependent on free
16:39
Speaker 2: breakfast and lunch at school. That happens then we got
16:43
Speaker 2: to think that, you know, there are pearents that are working.
16:45
Speaker 2: And so even when these kids get home, sometimes they
16:47
Speaker 2: don't get a hot and know they have cereal for
16:49
Speaker 2: dinner or you know, they have cereal for all these meals.
16:52
Speaker 3: Now, and what ends up.
16:53
Speaker 2: Happening is in twenty seven states in the United States,
16:56
Speaker 2: they measured test scores of children in third, fifth, and
16:59
Speaker 2: tenth grade. And you know what they start to decide
17:02
Speaker 2: is if those kids are going to go to prison
17:04
Speaker 2: or not. So it's really a school to prison pipeline.
17:05
Speaker 2: And so they're like, oh, you know, Johnny's not reading well,
17:08
Speaker 2: he's more likely to go to prison, and we're going
17:10
Speaker 2: to get another prison bed for him. Or Susan is
17:12
Speaker 2: you know, not doing well in math. But what they
17:15
Speaker 2: never look at is hunger. Like you know, I always
17:17
Speaker 2: use the Snickers commercial like you're not yourself when you're hungry,
17:20
Speaker 2: and that is so true because so many kids they've
17:22
Speaker 2: never been their true selves and so you know, they
17:25
Speaker 2: are constantly hungry, and so they're always playing ketchup. They
17:28
Speaker 2: get free breakfast in school. Well, they didn't eat dinner
17:30
Speaker 2: last night, so then the breakfast is replacing the dinner. Okay,
17:33
Speaker 2: the lunch comes and replaces the breakfast, and so the
17:35
Speaker 2: kid is hungry. You know, they're sitting in class and
17:37
Speaker 2: they're hungry. They're wondering when their next mill is going
17:39
Speaker 2: to come from. And it's even worse for the older siblings.
17:41
Speaker 2: I know, you said you have children, right, so you
17:43
Speaker 2: know the older kid always is looking out for the
17:45
Speaker 2: younger ones. So now you're twelve and you've got like
17:47
Speaker 2: a five year old and a seven year old little brother,
17:49
Speaker 2: and you're wondering how you're gonna eat, how they're gonna eat,
17:51
Speaker 2: And no teacher could teach through hunger. And so what
17:53
Speaker 2: we have is this vicious cycle of kids not eating,
17:56
Speaker 2: but then people still expecting them to learn and sit
17:59
Speaker 2: in class and be quiet and to be still and
18:00
Speaker 2: just you know, you're not yourself when you're hungry. And
18:03
Speaker 2: that's the biggest thing is like, we've got to get
18:05
Speaker 2: kids food. So our program that I just launched, Neighborhood Eats,
18:08
Speaker 2: we do. We serve lunch on Saturday's, a hot lunch
18:11
Speaker 2: on Saturday, a hot meal to go. Then we give
18:14
Speaker 2: the kids a snack pack that has like three meals
18:17
Speaker 2: and twelve snacks and three drinks in it for Sunday,
18:20
Speaker 2: So even though we're not physically there on Sunday, they
18:22
Speaker 2: get this. It has like last week's it had a
18:25
Speaker 2: chicken biscuit, pop tarts, orange juice, a granola bar, and
18:29
Speaker 2: a gogurt. So that was like their breakfast.
18:31
Speaker 5: It sounds like my breakfast.
18:32
Speaker 2: Yeah, And then for lunch they had like a little
18:35
Speaker 2: cheeseburger that they have to microwave chips like cookies, goldfish,
18:40
Speaker 2: apple sauce. And then for dinner, I think it was
18:43
Speaker 2: like you know, like the little Chef boy r D
18:44
Speaker 2: cups of like lasagna, and then it has you know,
18:48
Speaker 2: like carrots and ran stressing, you know, fruit snacks, and
18:52
Speaker 2: then we give them like one piece of candy just
18:54
Speaker 2: because we want them to want the box and they'll
18:56
Speaker 2: really take it for the candy too, And then we
18:57
Speaker 2: give them a drinks so that kids will out and
19:00
Speaker 2: I mean they love those snack packs. We almost have
19:02
Speaker 2: to force them to eat the hot meal first, but
19:04
Speaker 2: that's what they want because it's like stuff that they know.
19:06
Speaker 2: But we are filling this gap for these kids where
19:09
Speaker 2: maybe they would never get a meal on the weekend.
19:11
Speaker 4: Those are the socioeconomic factors that most people in education,
19:14
Speaker 4: especially like I wasn't working in the city for years,
19:16
Speaker 4: people forget that part and cernificet all the factors and
19:19
Speaker 4: all the baggage that comes when the kids get to school.
19:22
Speaker 4: But from a social standpoint, I know, you talk about
19:24
Speaker 4: how hunger and the lack of food affects the crime rate.
19:28
Speaker 2: Yeah, it's I mean it's like, you know, one of
19:30
Speaker 2: the things I gave a whole Ted talk on this.
19:32
Speaker 2: You know so many people if you really start. I
19:35
Speaker 2: remember I was watching there was a show on BT
19:37
Speaker 2: and I think it's called Trap Queens, and I was
19:40
Speaker 2: watching the news about these young women that were in jail,
19:42
Speaker 2: and one of them she was saying, like, you guys,
19:44
Speaker 2: you know, you don't know, you know, she was like
19:45
Speaker 2: the way I grew up. She grew up in Tampa, Florida.
19:47
Speaker 2: And she was talking about her and her sisters them
19:50
Speaker 2: going and stealing change out of wishing wells and trying
19:53
Speaker 2: to put this money together just to go and get
19:55
Speaker 2: a burger or whoper from Burger King, like that level
19:57
Speaker 2: of like people doing whatever they got to do to eat.
20:00
Speaker 2: And one of my good friends Don, I'm from LA
20:02
Speaker 2: He's an older guy. I think Don might he might
20:03
Speaker 2: almost be sixty now, but he told me he was
20:06
Speaker 2: like Jazmin. You know, I used to have to snatch
20:07
Speaker 2: people's purses when I was eight in Ohio just to eat,
20:09
Speaker 2: like that level of just like I don't have like desperation.
20:13
Speaker 2: You know, what do people do when there when they're desperate?
20:16
Speaker 2: And that's you know, going back to Benie singu he
20:18
Speaker 2: raft about that, right, you know, pressure bust pipes. People
20:21
Speaker 2: when you're desperation and you want your kids to eat
20:22
Speaker 2: and you want people to have something, it's just like
20:25
Speaker 2: there's no telling what you're gonna do. There's no telling
20:29
Speaker 2: what you're going to do. So it does, you know,
20:31
Speaker 2: so much. So there were so many crimes committed. So
20:34
Speaker 2: many people were sealing food from Walmart that now Walmart
20:38
Speaker 2: has a rule that I think if you steal less
20:40
Speaker 2: than twenty five dollars, they just being you from this door.
20:42
Speaker 2: They don't even call the cops. But there was just
20:44
Speaker 2: so many people sealing meat and just like it was
20:46
Speaker 2: happening so much. You know, you give everybody those charges,
20:49
Speaker 2: it just becomes a lot of charges and just you know,
20:52
Speaker 2: the police are coming out all the time. So that
20:55
Speaker 2: hits a real, real crime. But people get desperate, you know,
20:57
Speaker 2: people a mom has twenty five dollars her name, she's
21:00
Speaker 2: got a kid, and she's got a baby you know
21:02
Speaker 2: what cost twenty five dollars infanmil And so it's like, gosh,
21:05
Speaker 2: can I get my kid infamil? And can I feed
21:07
Speaker 2: my other kid who doesn't drink infanmil? Like it's just
21:10
Speaker 2: so many crimes happen. Matting people being hungry.
21:12
Speaker 6: Let me ask you this on the business side, So
21:14
Speaker 6: you talked about BE corp, but can you just explain
21:17
Speaker 6: like what a B corp is for people, because you know,
21:19
Speaker 6: you said, like you said, Basket and Robbins.
21:22
Speaker 2: Mintagerry's, Patagonia, Shaye Moisture is one. So really it's just
21:27
Speaker 2: it's it's it's no different than a regular corporation. So
21:30
Speaker 2: you know, you still pay taxes, but it just means
21:32
Speaker 2: that you are certified that your business has ethical principles,
21:36
Speaker 2: so you're not using child labor, You're getting your supplies
21:39
Speaker 2: from the US, like that kind of level of just
21:42
Speaker 2: but it basically means for profit for good.
21:44
Speaker 3: So at the end of it, and what it means,
21:46
Speaker 3: what B means is benefit.
21:48
Speaker 2: So you're like a public benefit corporation, so that good
21:50
Speaker 2: or we operate for the benefit of public good. So
21:53
Speaker 2: we're not just for ourselves. If we get a customer
21:55
Speaker 2: and we get them to give us our give us
21:58
Speaker 2: their food, you know, we give that food back to
22:00
Speaker 2: the community, so we're benefiting the community in.
22:03
Speaker 7: Our But if the tax structure, everything is still tax.
22:05
Speaker 2: Structure is still the same, So like and it's in
22:07
Speaker 2: B corps are only recognized. I want to say, like
22:09
Speaker 2: seven states. Delaware is one of them. But Gooder is
22:12
Speaker 2: like a Delaware c corp. And we're a foreign entity
22:15
Speaker 2: in Georgia or we're a sea corp here as well,
22:17
Speaker 2: so we still pay corporate taxes. Okay, but we are
22:21
Speaker 2: recognized as a certificate.
22:22
Speaker 7: Are you incorporated in Delaware?
22:23
Speaker 3: Yeah?
22:24
Speaker 2: I incorporated in Delaware early on because I know tax
22:27
Speaker 2: benefits and I know I was going to be trying
22:28
Speaker 2: to get investors, and so that's just kind of the
22:31
Speaker 2: best way. Any I think anybody that's in venture capital
22:34
Speaker 2: will tell you to incorporate in Delaware. I mean I
22:37
Speaker 2: almost have heard people that were incorporated in other states
22:40
Speaker 2: and then they went out to raise venture capital and
22:42
Speaker 2: then they got incorporated in Delaware.
22:45
Speaker 7: You incorporated in Delaware, you have like a po box
22:46
Speaker 7: out there.
22:47
Speaker 3: I don't even have a.
22:48
Speaker 2: Bo box out there. Anybody can incorporate in Delaware. Then
22:51
Speaker 2: I'm a foreign entity in Georgia. I have an office
22:55
Speaker 2: out here.
22:56
Speaker 6: So it's a for profit business. But how do you
22:59
Speaker 6: make money if the restaurant's like giving you food? Can
23:02
Speaker 6: you explain the business model?
23:03
Speaker 3: Absolutely?
23:04
Speaker 2: So we charge a volume based feed for service on
23:06
Speaker 2: our composting or our renux recycling, as well as our
23:10
Speaker 2: surplus food recovery. Remember they're already paying to throw the
23:13
Speaker 2: food away, so they're already they're not paying us, they're
23:15
Speaker 2: paying waste management, they're paying Republic Solid. So we charge
23:18
Speaker 2: them based on how much food or recovering and how often,
23:21
Speaker 2: and we have a sliding scale, so Gooder is very asset.
23:23
Speaker 2: Like we don't own a lot of vehicles. We literally
23:25
Speaker 2: have one vehicle and all of hum we in the
23:27
Speaker 2: nine States now we have one vehicle. But our partners
23:30
Speaker 2: are like Roady, Omniy Logistics, Postmates, so these are our drivers.
23:33
Speaker 2: So depending on how much food is being picked up,
23:36
Speaker 2: that determines the customer's price. We've done a lot of
23:39
Speaker 2: case studies, so like on a low end and pick
23:41
Speaker 2: up for good or it could be fifty dollars.
23:43
Speaker 3: On a high end it could be a thousand.
23:44
Speaker 7: So you're not targeting restaurants.
23:47
Speaker 2: We target restaurants in a lot of locations. So we
23:49
Speaker 2: want to target like this one restaurant on this street.
23:52
Speaker 2: We like to target like an airport with one hundred restaurants.
23:55
Speaker 2: I'm all with thirty restaurants.
23:57
Speaker 6: Because I was going to say, like your regular mom
23:58
Speaker 6: and pop, they just throwing food in the garb.
24:00
Speaker 7: Yeah, but you're talking about.
24:01
Speaker 3: Like like franchises too.
24:03
Speaker 2: Like we've been doing some pilots with some pretty large franchises,
24:07
Speaker 2: and the goal is like all of you know, Wendy's
24:10
Speaker 2: for example, says, you know what, We're going to be
24:13
Speaker 2: zero waste. None of our stores are throwing away food.
24:15
Speaker 2: We're going to be committed to our communities across the country.
24:18
Speaker 2: And then now there's this gooder service is available to
24:20
Speaker 2: all Windy's owners and operators.
24:22
Speaker 6: Because it's like I used to go to school in Hawaii,
24:25
Speaker 6: and what happens with grocery stores people don't know is
24:27
Speaker 6: that you know, when you have like an expiration date,
24:30
Speaker 6: you got to throw the food away. But even before
24:32
Speaker 6: that expiration date, when the expiration date doesn't always mean
24:35
Speaker 6: the food is like not eatable.
24:36
Speaker 3: Usually the sell by day, Yeah.
24:39
Speaker 6: It sell by day. But so long story short, they
24:41
Speaker 6: got to get rid of that food. So like where
24:43
Speaker 6: I lived, it was like student housing, like like it
24:46
Speaker 6: was like apartments, but it was like mostly students. So
24:49
Speaker 6: they used to come like every Wednesday and they would
24:51
Speaker 6: just drop off like all of the food that that.
24:54
Speaker 3: That was great. They didn't throw it away.
24:56
Speaker 6: They didn't throw it away, they gave it to it.
24:57
Speaker 6: So it was like bread, yoga, milk, stuff like that.
25:00
Speaker 3: Did you gotta see Tiger king You want to see that?
25:03
Speaker 3: You see it was so it.
25:04
Speaker 7: Was I heard about it.
25:07
Speaker 5: I watched.
25:08
Speaker 3: You're one of the only people so I watched Tiger Kings.
25:10
Speaker 3: But you saw so you'll know.
25:12
Speaker 2: There was a There was a one of the episodes
25:14
Speaker 2: they showed like how Walmart was bringing all the food
25:17
Speaker 2: to them and his workers would go through the food
25:19
Speaker 2: first and kind of like pick out the food like that.
25:21
Speaker 2: So much of the food is just like you said,
25:23
Speaker 2: it's like it has to sell by date on it.
25:25
Speaker 2: For example, the power goes out, they throw everything out
25:28
Speaker 2: in the freezer and cool cooler.
25:30
Speaker 3: Section, like everything like right away.
25:32
Speaker 2: So as soon as even if the power goes out
25:33
Speaker 2: for like twenty minutes, now the food is all that
25:35
Speaker 2: they had to clear the shells and so it's not
25:38
Speaker 2: bad because you know you could it could take you
25:40
Speaker 2: twenty minutes to get home from the grocery store. So
25:42
Speaker 2: for us, we try and get the food fast. This
25:45
Speaker 2: is why we use these logistics partners. So the food
25:47
Speaker 2: gets picked up, say from this Walmart, and we will
25:50
Speaker 2: have a network of nonprofits in any city that were
25:53
Speaker 2: at thousands of nonprofits, and we would match. We built
25:56
Speaker 2: an algorithm that matches the donation with the closest nonprofit
26:00
Speaker 2: and so the food would get delivered really fast. So
26:02
Speaker 2: then if it can get to be frozen. And a
26:04
Speaker 2: lot of times, especially with meat, you go to any
26:07
Speaker 2: grocery store, Public's is notorious for it here in Atlanta,
26:10
Speaker 2: but you go to any grocery store, like around eight o'clock,
26:12
Speaker 2: you'll see like these meat managers just filling up these
26:14
Speaker 2: carts meat that they're gonna throw away. And I get
26:16
Speaker 2: mad at that because you know, you guys, our grandmothers
26:19
Speaker 2: would freeze anything right, freezer like I mean, just freeze
26:22
Speaker 2: something forever. And a lot of times if you look
26:24
Speaker 2: at the meat, they will say sell or freeze by.
26:26
Speaker 3: So when they throw it away, it makes no.
26:28
Speaker 2: Sense because they could also freeze it and just give
26:31
Speaker 2: it to a non profit the very next day, and
26:32
Speaker 2: then it's like it's perfectly good food, but they throw
26:35
Speaker 2: it away. All the rotisserie chickens, I feel like something
26:37
Speaker 2: like a one point five million rotisserie chickens are wasted
26:41
Speaker 2: a week in America. So you think of every grocery
26:43
Speaker 2: store you go to, they have all those chickens in
26:45
Speaker 2: the deli counter, like whatever is on that hot bar
26:48
Speaker 2: they throw away every night, every grocery store, whatever's on
26:50
Speaker 2: the hot bar. So publics, I'll use them again as
26:53
Speaker 2: an example. Or you know Kroger's, all that stuff, the wings,
26:57
Speaker 2: the fried chicken, whatever they make, all that gets throw away.
27:00
Speaker 2: Eurotistory chickens, all that gets thrown away. And that stuff
27:03
Speaker 2: upsets me because that's like somebody's meal right then and there,
27:06
Speaker 2: So good or needs to be in more places. The
27:10
Speaker 2: liability people always say like, oh, well, if they donated
27:12
Speaker 2: and someone gets sick, you know, could they sue us?
27:15
Speaker 2: In America, there's been a low since nineteen ninety six
27:18
Speaker 2: under President Bill Clinton called the Good Samaritan Act that
27:21
Speaker 2: really protects businesses from liability with donating something in good face,
27:25
Speaker 2: So businesses, that's not even an excuse anymore. And there's
27:28
Speaker 2: actually a lot of policy and stuff that's actually coming
27:30
Speaker 2: in into play in states like New York, in states
27:34
Speaker 2: like California, who you know, the carbon dioxide and all
27:38
Speaker 2: the methane gas that's leading in the environment because of
27:41
Speaker 2: so much food waste is becoming a problem. They are
27:45
Speaker 2: actually making businesses have to find other ways to divert
27:48
Speaker 2: their food waste that it just don't all.
27:50
Speaker 5: So the path Act I was going to get into that.
27:52
Speaker 5: The Path Act is that part of that initiative.
27:54
Speaker 2: Path Act is new that was under Obamas, that's twenty twelve.
27:57
Speaker 2: And so the Path Act actually gives these businesses in
27:59
Speaker 2: hand incentives for donating the food, so they can write
28:02
Speaker 2: off two times the cost. So if it costs them
28:05
Speaker 2: a dollar, they could write off two dollars if they
28:07
Speaker 2: donate it, so like the businesses could actually be essentially
28:10
Speaker 2: receiving money, and like forty billion dollars a year and
28:14
Speaker 2: tax credits just goes wasted from these businesses. So a
28:16
Speaker 2: lot of it is just educating them on it and
28:18
Speaker 2: then you know, just getting past all like the layers
28:21
Speaker 2: of like legal But other countries are doing it and
28:24
Speaker 2: they're very successful. In Denmark, there's a whole grocery store
28:27
Speaker 2: called Food for All where they get all this food
28:30
Speaker 2: from all these grocery stores and then they just people
28:32
Speaker 2: can pay what they can. So it's illegal to waste
28:35
Speaker 2: food France, businesses could be fined up to I want
28:38
Speaker 2: to say it's like ten thousand euro for each occurrence
28:40
Speaker 2: of wasting food, which is a lot of money. I
28:42
Speaker 2: think ten thousand euro is probably twelve thousand here almost
28:44
Speaker 2: eleven thousand.
28:47
Speaker 4: My graduates from my school being forced back drop bad
28:52
Speaker 4: drop might drop back drop drop.
28:57
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