Rust Belt Riders, a Cleveland-based food waste management company focused on composting, has been named one of 18 finalists in the international Food+City Challenge Prize People’s Choice Award, according to a report on cleveland.com.
The award, with a grand prize of $50,000, encourages ingenuity in the urban food system. Winners are chosen by fan votes, which can be cast on the Food+City Facebook page.
Rust Belt Riders offers commercial food waste producers a logistics-based alternative to landfills. The company says it provides value-added products that feed people, not landfills.
Founded by Daniel Brennan Brown and Michael Robinson in 2013, cleveland.com reports that Rust Belt Riders composts more than 520,000 pounds of waste per year and projects to do more than 1.5 million pounds in 2017. The company services a number of Cleveland restaurants and cafes, such as Spice Kitchen and Phoenix Coffee, and extends to establishments like City Club of Cleveland, University Hospitals and Zagara’s. Rust Belt Riders added a third employee, Jesse Williams, in 2015 in response to the city’s high demand for composting services.
“More and more, the impact of food waste and composting is becoming part of our regular conversation,” Brown told cleveland.com. “It seems every day Cleveland is being recognized for its food scene. This award would give us the opportunity to push our services forward and become an integral solution to food waste in the region.”
“We like to think our service is impacting waste management as a whole, and food waste makes up a huge portion of all solid waste” says Brown. “So if we can keep food waste out that is boon for everyone; the city, the public and reducing the need for landfills. Not to mention all the compost being created to advance local food systems. It’s not just mitigating bad stuff, it’s creating good stuff!”
Launched in 2015, Food+City supports supply chain innovation to improve how America feeds its citizens. It serves as a platform for exploration of the global food system.
The 2016 Food+City Challenge Prize drew in more than 700 people from around the world looking to improve global food systems, Food+City says on its website, www.foodandcity.org. Twenty finalist teams who had been paired with mentors for three months convened in Texas to compete for $30,000 to improve the urban food system. The 2016 winner, True Made Foods, is a startup based out of New York City that makes vegetable-based, lower-sugar condiments, including ketchup and barbecue sauce.
No more results found. The award, with a grand prize of $50,000, encourages ingenuity in the urban food system. Winners are chosen by fan votes, which can be cast on the Food+City Facebook page.
Rust Belt Riders offers commercial food waste producers a logistics-based alternative to landfills. The company says it provides value-added products that feed people, not landfills.
Founded by Daniel Brennan Brown and Michael Robinson in 2013, cleveland.com reports that Rust Belt Riders composts more than 520,000 pounds of waste per year and projects to do more than 1.5 million pounds in 2017. The company services a number of Cleveland restaurants and cafes, such as Spice Kitchen and Phoenix Coffee, and extends to establishments like City Club of Cleveland, University Hospitals and Zagara’s. Rust Belt Riders added a third employee, Jesse Williams, in 2015 in response to the city’s high demand for composting services.
“More and more, the impact of food waste and composting is becoming part of our regular conversation,” Brown told cleveland.com. “It seems every day Cleveland is being recognized for its food scene. This award would give us the opportunity to push our services forward and become an integral solution to food waste in the region.”
“We like to think our service is impacting waste management as a whole, and food waste makes up a huge portion of all solid waste” says Brown. “So if we can keep food waste out that is boon for everyone; the city, the public and reducing the need for landfills. Not to mention all the compost being created to advance local food systems. It’s not just mitigating bad stuff, it’s creating good stuff!”
Launched in 2015, Food+City supports supply chain innovation to improve how America feeds its citizens. It serves as a platform for exploration of the global food system.
The 2016 Food+City Challenge Prize drew in more than 700 people from around the world looking to improve global food systems, Food+City says on its website, www.foodandcity.org. Twenty finalist teams who had been paired with mentors for three months convened in Texas to compete for $30,000 to improve the urban food system. The 2016 winner, True Made Foods, is a startup based out of New York City that makes vegetable-based, lower-sugar condiments, including ketchup and barbecue sauce.