Earth Day Blanchet House sets model for reducing food waste

Blanchet House in Portland rescues 285 tons of food annually, equating to 628,317 pounds, to combat food waste. The organization serves 1,200 meals daily, relying on donations from local restaurants and food vendors. Executive Chef Shannon Chasteen oversees kitchen operations, creatively crafting meals from daily inventory. Leftover food is repurposed at Blanchet Farm, a therapeutic residential program for men in addiction recovery. Scott Kerman, executive director of Blanchet House, highlights the importance of providing high-quality meals to those in need.

The farm utilizes food scraps as feed for its animals, thereby closing the food loop. Kerman aims to reduce the organization’s carbon footprint while serving the community. The initiative exemplifies a sustainable model for addressing food waste and supporting vulnerable populations.