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…
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…
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…
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…
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…
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…
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…
