Judy with Saving Grace driversImpact

Retiring Field Director Reflects on Her Career

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…

Peggy DunnImpact

Personal Experience Motivates Board Member

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…

Donated turkeysImpact

Nourishing People, Nurturing the Planet

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 operations teamImpact

Observations from the Field

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…

Randy HansenImpact

Reflecting on Saving Grace’s Impact

During six years with Saving Grace, Randy Hansen has been there to experience the organization’s growth. When he started, he was the only driver. Now, as field operations manager, he oversees a staff of four drivers. “It has grown in a good way,” he says of the organization. “The word has gotten out that Saving…


Education Is Key to Creating Sustainable Food System

Creating a sustainable food system is a challenging issue, and awareness about it needs to start at a younger age, according to panelists at a recent Food for Thought discussion. The event was hosted by Saving Grace Perishable Food Rescue and Creighton University. Panelists shared how they are learning about sustainability. “Four years ago, this…


Saving Grace Celebrates Eight Years of Operations

It’s hard to believe it was eight years ago today, Sept. 30, when Saving Grace began operations. At that time, we had one refrigerated truck and driver who picked up excess perishable food from three food donors and delivered it to three food pantries. It’s been gratifying to watch as community support for our mission…

Do Good Week logoEvents

Ways to Support Saving Grace during Do Good Week

While 2020 was the final year for Omaha Gives, Saving Grace is excited about a new opportunity through Share Omaha for our community to learn how we feed hungry bellies, rather than landfills, with excess perishable food. Support Saving Grace during Share Omaha’s Do Good Week April 19 to 24 and multiply the impact of…

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