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…
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…
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…
Hunger and homelessness are realities in Omaha. Over 90,000 people in the metro area are food insecure, meaning they lack consistent access to enough food for an active, healthy life. More than 1,400 people are homeless. The Stephen Center and Saving Grace Perishable Food Rescue, along with presenting sponsor American National Bank, are shining a…
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 food label terms such as “best by,” “sell by,” “best if used by” and “use by” confuse you? If so, you’re not alone. “Most people really don’t know what those dates mean,” says Anna Curry, registered dietitian and director of culinary and nutrition programming at Whispering Roots. “There’s a lot of misinformation.” This confusion…
