Dear Saving Grace Friends, I hope this message finds you well. I am writing to inform you about a significant change inleadership at Saving Grace Perishable Food Rescue. After careful consideration, I have decided to step down from my role as the CEO and Presidentof Saving Grace. My last day in this position will be…
September 30, 2013 – the first day Saving Grace Perishable Food Rescue began operations. Fast forward 3,650 days and Saving Grace has reached a milestone in its history, celebrating ten years of operations. Founded by CEO/President Beth Ostdiek Smith, Saving Grace continues to reshape the conversation in the Omaha metro around wasted food and its…
It is our pleasure to announce Lenli Corbett has accepted the COO/Vice President position with Saving Grace. Lenli has been involved with Saving Grace in volunteer roles since its inception. She served on the Saving Grace Board 2017-2023 while serving as chair in 2019, and most recently until she stepped down to join our staff…
The Saving Grace model of reducing wasted food is built on community partnerships. We connect surplus perishable food from our network of food donors with nonprofit partner agencies that serve people experiencing food insecurity. These partnerships are essential to our work. This focus continues to grow our network of food business partners committed to reducing…
Saving Grace Perishable Food Rescue has experienced phenomenal growth during its nearly 10-year history, and Judy Rydberg, director of field and logistics, has been instrumental in this success. After nine-and-a-half years in her position, Rydberg is retiring at the end of the year. Rydberg said she is honored to have played a part in Saving…
Saving Grace Perishable Food Rescue has provided over 75,000 pounds of nutritious perishable food to Table Grace Café in downtown Omaha since 2014. Two days a week, Saving Grace’s drivers/food ambassadors deliver produce, dairy products, meats and other healthy foods to the community café. “To be able to use this fresh food is great, and the delivery…
Peggy Dunn has a passion for the work Saving Grace does that’s fueled by personal experience. Dunn, who is program manager-strategy enablement at Farm Credit Services of America, has served on Saving Grace’s board for the past six years, including two years as chair. “It really stems from my background as a child,” she says…
Raising money to help feed the hungry and keep excess food out of our landfills has never been easier. Simply plan your holiday shopping to take advantage of these opportunities to raise funds for Saving Grace: TAGG Your Purchases Shop and dine at a growing number of local businesses and TAGG your purchases to support…
As Saving Grace continues its work to nourish people while nurturing the planet, we are relying on the community’s continued support. Our focus this year is rescuing and redistributing nutritious, surplus perishable food to create a more equitable and sustainable food system. Specific goals for this year include: Keep 800,000 pounds of food out of…
Saving Grace’s professional drivers/food ambassadors are out in the field every weekday, picking up surplus perishable food and delivering it to nonprofit partner agencies for their clients. It’s more than a job for our drivers and the rest of the operations team: Judy RydbergDirector of field and logistics “The best parts of my job are…
