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Follow Kelly on Twitter \u003ca href=\"https://twitter.com/kellydomara\">@kellydomara\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"news","roles":["editor"]},{"site":"futureofyou","roles":["editor"]},{"site":"bayareabites","roles":["administrator"]},{"site":"stateofhealth","roles":["editor"]},{"site":"science","roles":["editor"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["administrator"]},{"site":"forum","roles":["editor"]},{"site":"liveblog","roles":["editor"]}],"headData":{"title":"Kelly O'Mara | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kdomara"},"nprfood":{"type":"authors","id":"5403","meta":{"index":"authors_1591205172","id":"5403","found":true},"name":"NPR Food","firstName":"NPR Food","lastName":null,"slug":"nprfood","email":"nprfood@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Food and Health-related stories from NPR including NPR Radio; NPR's food blog, \"The Salt\"; NPR's Health News blog, \"Shots\"; NPR's Breaking News blog \"The Two-Way\"; NPR's global stories blog \"Goats and Soda,\" NPR's economy explainer \"Planet Money\"; food-related technology news from NPR's \"All Tech Considered\"; and food series \"Kitchen Window.\"","avatar":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g","twitter":"nprfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"NPR Food | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/nprfood"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_113737":{"type":"posts","id":"bayareabites_113737","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113737","score":null,"sort":[1479847695000]},"guestAuthors":[],"slug":"eat-it-dont-leave-it-how-london-became-a-leader-in-anti-food-waste","title":"Eat It, Don't Leave It: How London Became A Leader In Anti-Food Waste","publishDate":1479847695,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>It's around 6 o'clock on a Sunday evening, and Anne-Charlotte Mornington is running around the food market in London's super-hip Camden neighborhood with a rolling suitcase and a giant tarp bag filled with empty tupperware boxes. She's going around from stall to stalll, asking for leftovers.\u003c/p>\n\u003cp>Mornington works for the food-sharing app \u003ca href=\"https://olioex.com/\">Olio\u003c/a>. \"If ever you have anything that you can't sell tomorrow but it's still edible,\" she explains to the vendors, \"I'll take it and make sure that it's eaten.\"\u003c/p>\n\u003cp>Olio wants to make it easy for busy food sellers to avoid wasting food. \"These vendors usually don't have enough surplus to donate to a charity or something, but they still end up having to throw away quite a lot at the end of the day,\" Mornington explains. \"So either I or some volunteers will come everyday to collect any scraps and put it on the app.\"\u003c/p>\n\u003cp>In fact, anybody in London with a smartphone — be it a restaurant, grocer or just a regular Joe — can upload pictures of their leftover lunches and dinners, spare ingredients or unwanted produce onto the app. Those hankering for a free meal can then peruse the offerings, message those who've got food to spare and then go collect it — for free.\u003c/p>\n\u003cp>Olio is just one of many start-ups and small enterprises working to reduce food waste in London. When researchers at Trinity College Dublin recently launched \u003ca href=\"http://sharecity.ie/research/sharecity100-database/\">a database\u003c/a> identifying more than 4,000 food-sharing and waste-reducing enterprises in 100 cities around the world, they found that London — with 198 such enterprises — had more than any other city.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We decided to focus on cities, because more than half of the world's population now lives in cities,\" explains \u003ca href=\"https://www.tcd.ie/Geography/research/gradprojects/AD.php\">Anna Davies\u003c/a>, a professor of geography and environment at Trinity who led the research. City dwellers produce more than a billion tons of solid waste annually — and about half of that is food waste. But cities are also centers of innovation, Davies says. \"So we were curious — what difference is technology making to the way we share food in cities?\"\u003c/p>\n\u003cp>Quite a lot, it turns out.\u003c/p>\n\u003cp>Over the past three years, technology has transformed the way Londoners are approaching food waste, says Laura Hopper, the CEO of Plan Zheroes, a social network that connects charities that need food with local businesses that have a surplus. \"We have so many organizations in London doing good work.\"\u003c/p>\n\u003cp>Initially, the idea for Plan Zheroes came from Lottie Henley, a nonagenarian whose experiences as a refugee during World War II motivated her to do something about food poverty in London. Back in 2011, through a city-wide program designed to encourage green entrepreneurship, Henley got some seed money and teamed up with some techie types to design Plan Zheroes.\u003c/p>\n\u003cp>Now restaurants, coffee shops and small grocers that have just a little bit extra can use the platform to find nearby homeless shelters and food banks in need. The organization also recruits a small army of volunteers who help run food between the businesses and the charities.\u003c/p>\n\u003cp>\"This isn't a large-scale thing. It\"s really about helping communities connect,\" Hopper says. \"Plan Zheroes fills a very specific niche.\"\u003c/p>\n\u003cp>Several other London-based enterprises do the same — they aim to reduce food waste in one or two small, specific ways. London-based startup \u003ca href=\"http://www.snact.co.uk/\">Snact\u003c/a> makes snacks out of produce that would otherwise be wasted, and \u003ca href=\"http://www.rejuce.co.uk/\">Rejuce\u003c/a>, turns waste from London's wholesale markets into smoothies and juices. A company called \u003ca href=\"https://rubiesintherubble.com/\">Rubies in the Rubble \u003c/a>uses surplus fruit and veg to make relishes, and another called \u003ca href=\"http://www.chicp.co.uk/\">ChicP\u003c/a> uses vegetables that are past their prime to make hummus.\u003c/p>\n\u003cp>Then there's \u003ca href=\"http://www.soleshare.net/\">Sole Share\u003c/a> — a sort of Blue Apron for seafood — which helps both consumers and fishermen avoid waste by allowing the former to specify online exactly how much they need so that the latter can deliver exactly that, no more and no less. And \u003ca href=\"http://www.dayoldeats.com/\">Day Old\u003c/a> is an online catering service that will bring boxes of day-old donuts, pastries and other baked goods straight to your office — and the proceeds all go to charities that tackle child hunger.\u003c/p>\n\u003cp>\"Of course, technology alone isn't enough to build a sustainable food-sharing community,\" says Davies from Trinity College. \"The social connections are important — but what technology can do is help people make those connections.\"\u003c/p>\n\u003cp>Back at London's Camden market, Anne-Charlotte Mornington from Olio has collected over 30 portions of food. Anna Kidd, who works as a volunteer with Olio, has joined Mornington in the task of cataloguing and photographing all the nosh: several servings of fragrant, spiced rice from an Indian food stall, Thai chicken curry, a chicken masala wrap and a bag full of hot dogs.\u003c/p>\n\u003cp>It'll all be gone within a day or two, as hungry Londoners come to collect it all. About 85,000 Londoners interested in either donating or collecting surplus food have made accounts on Olio so far.\u003c/p>\n\u003cp>\"It feels so good that we've saved all of this from going in the bin,\" says Kidd, who herself uses the app to pick up odds and ends for her pantry.\u003c/p>\n\u003cp>\"I don't think I've bought any spices since I've got the app,\" Kidd says. \"It's amazing.\" Plus, Olio has an added benefit, she says. \"You get to meet people and have conversations when you pick up the food. I've really gotten to know my area better.\"\u003c/p>\n\u003cp>\u003cem>Maanvi Singh is a writer based in London.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"In the English capital, apps and small-scale businesses abound that let restaurants and food vendors share leftovers with the public for free, and otherwise reduce the amount of edibles they toss.","status":"publish","parent":0,"modified":1479847695,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":948},"headData":{"title":"Eat It, Don't Leave It: How London Became A Leader In Anti-Food Waste | KQED","description":"In the English capital, apps and small-scale businesses abound that let restaurants and food vendors share leftovers with the public for free, and otherwise reduce the amount of edibles they toss.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Eat It, Don't Leave It: How London Became A Leader In Anti-Food Waste","datePublished":"2016-11-22T20:48:15.000Z","dateModified":"2016-11-22T20:48:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"113737 http://ww2.kqed.org/bayareabites/?p=113737","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/11/22/eat-it-dont-leave-it-how-london-became-a-leader-in-anti-food-waste/","disqusTitle":"Eat It, Don't Leave It: How London Became A Leader In Anti-Food Waste","source":"Food Trends and Technology","sourceUrl":"https://ww2.kqed.org/bayareabites/category/food-and-technology/","nprByline":"Maanvi Singh, NPR Food","nprImageAgency":"Maanvi Singh for NPR","nprStoryId":"502933703","nprApiLink":"http://api.npr.org/query?id=502933703&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/11/22/502933703/eat-it-dont-leave-it-how-london-became-a-leader-in-anti-food-waste?ft=nprml&f=502933703","nprRetrievedStory":"1","nprPubDate":"Tue, 22 Nov 2016 15:12:00 -0500","nprStoryDate":"Tue, 22 Nov 2016 15:11:00 -0500","nprLastModifiedDate":"Tue, 22 Nov 2016 15:12:24 -0500","path":"/bayareabites/113737/eat-it-dont-leave-it-how-london-became-a-leader-in-anti-food-waste","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's around 6 o'clock on a Sunday evening, and Anne-Charlotte Mornington is running around the food market in London's super-hip Camden neighborhood with a rolling suitcase and a giant tarp bag filled with empty tupperware boxes. She's going around from stall to stalll, asking for leftovers.\u003c/p>\n\u003cp>Mornington works for the food-sharing app \u003ca href=\"https://olioex.com/\">Olio\u003c/a>. \"If ever you have anything that you can't sell tomorrow but it's still edible,\" she explains to the vendors, \"I'll take it and make sure that it's eaten.\"\u003c/p>\n\u003cp>Olio wants to make it easy for busy food sellers to avoid wasting food. \"These vendors usually don't have enough surplus to donate to a charity or something, but they still end up having to throw away quite a lot at the end of the day,\" Mornington explains. \"So either I or some volunteers will come everyday to collect any scraps and put it on the app.\"\u003c/p>\n\u003cp>In fact, anybody in London with a smartphone — be it a restaurant, grocer or just a regular Joe — can upload pictures of their leftover lunches and dinners, spare ingredients or unwanted produce onto the app. Those hankering for a free meal can then peruse the offerings, message those who've got food to spare and then go collect it — for free.\u003c/p>\n\u003cp>Olio is just one of many start-ups and small enterprises working to reduce food waste in London. When researchers at Trinity College Dublin recently launched \u003ca href=\"http://sharecity.ie/research/sharecity100-database/\">a database\u003c/a> identifying more than 4,000 food-sharing and waste-reducing enterprises in 100 cities around the world, they found that London — with 198 such enterprises — had more than any other city.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We decided to focus on cities, because more than half of the world's population now lives in cities,\" explains \u003ca href=\"https://www.tcd.ie/Geography/research/gradprojects/AD.php\">Anna Davies\u003c/a>, a professor of geography and environment at Trinity who led the research. City dwellers produce more than a billion tons of solid waste annually — and about half of that is food waste. But cities are also centers of innovation, Davies says. \"So we were curious — what difference is technology making to the way we share food in cities?\"\u003c/p>\n\u003cp>Quite a lot, it turns out.\u003c/p>\n\u003cp>Over the past three years, technology has transformed the way Londoners are approaching food waste, says Laura Hopper, the CEO of Plan Zheroes, a social network that connects charities that need food with local businesses that have a surplus. \"We have so many organizations in London doing good work.\"\u003c/p>\n\u003cp>Initially, the idea for Plan Zheroes came from Lottie Henley, a nonagenarian whose experiences as a refugee during World War II motivated her to do something about food poverty in London. Back in 2011, through a city-wide program designed to encourage green entrepreneurship, Henley got some seed money and teamed up with some techie types to design Plan Zheroes.\u003c/p>\n\u003cp>Now restaurants, coffee shops and small grocers that have just a little bit extra can use the platform to find nearby homeless shelters and food banks in need. The organization also recruits a small army of volunteers who help run food between the businesses and the charities.\u003c/p>\n\u003cp>\"This isn't a large-scale thing. It\"s really about helping communities connect,\" Hopper says. \"Plan Zheroes fills a very specific niche.\"\u003c/p>\n\u003cp>Several other London-based enterprises do the same — they aim to reduce food waste in one or two small, specific ways. London-based startup \u003ca href=\"http://www.snact.co.uk/\">Snact\u003c/a> makes snacks out of produce that would otherwise be wasted, and \u003ca href=\"http://www.rejuce.co.uk/\">Rejuce\u003c/a>, turns waste from London's wholesale markets into smoothies and juices. A company called \u003ca href=\"https://rubiesintherubble.com/\">Rubies in the Rubble \u003c/a>uses surplus fruit and veg to make relishes, and another called \u003ca href=\"http://www.chicp.co.uk/\">ChicP\u003c/a> uses vegetables that are past their prime to make hummus.\u003c/p>\n\u003cp>Then there's \u003ca href=\"http://www.soleshare.net/\">Sole Share\u003c/a> — a sort of Blue Apron for seafood — which helps both consumers and fishermen avoid waste by allowing the former to specify online exactly how much they need so that the latter can deliver exactly that, no more and no less. And \u003ca href=\"http://www.dayoldeats.com/\">Day Old\u003c/a> is an online catering service that will bring boxes of day-old donuts, pastries and other baked goods straight to your office — and the proceeds all go to charities that tackle child hunger.\u003c/p>\n\u003cp>\"Of course, technology alone isn't enough to build a sustainable food-sharing community,\" says Davies from Trinity College. \"The social connections are important — but what technology can do is help people make those connections.\"\u003c/p>\n\u003cp>Back at London's Camden market, Anne-Charlotte Mornington from Olio has collected over 30 portions of food. Anna Kidd, who works as a volunteer with Olio, has joined Mornington in the task of cataloguing and photographing all the nosh: several servings of fragrant, spiced rice from an Indian food stall, Thai chicken curry, a chicken masala wrap and a bag full of hot dogs.\u003c/p>\n\u003cp>It'll all be gone within a day or two, as hungry Londoners come to collect it all. About 85,000 Londoners interested in either donating or collecting surplus food have made accounts on Olio so far.\u003c/p>\n\u003cp>\"It feels so good that we've saved all of this from going in the bin,\" says Kidd, who herself uses the app to pick up odds and ends for her pantry.\u003c/p>\n\u003cp>\"I don't think I've bought any spices since I've got the app,\" Kidd says. \"It's amazing.\" Plus, Olio has an added benefit, she says. \"You get to meet people and have conversations when you pick up the food. I've really gotten to know my area better.\"\u003c/p>\n\u003cp>\u003cem>Maanvi Singh is a writer based in London.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113737/eat-it-dont-leave-it-how-london-became-a-leader-in-anti-food-waste","authors":["byline_bayareabites_113737"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_12108","bayareabites_3707","bayareabites_11955","bayareabites_15690"],"featImg":"bayareabites_113738","label":"source_bayareabites_113737"},"bayareabites_112075":{"type":"posts","id":"bayareabites_112075","meta":{"index":"posts_1591205157","site":"bayareabites","id":"112075","score":null,"sort":[1473973722000]},"guestAuthors":[],"slug":"teen-creates-app-so-bullied-kids-never-have-to-eat-alone","title":"Teen Creates App So Bullied Kids Never Have To Eat Alone","publishDate":1473973722,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/09/20160909_atc_teen_creates_sit_with_us_app_for_bullied_kids.mp3\u003c/p>\n\u003cp>You're at a cafeteria, you've got your lunch ... and then you just don't know where to sit. You don't want to sit alone, but you also don't know who would be friendly and let you sit with them. Sixteen-year-old Natalie Hampton has been there. She's an 11th-grader from Sherman Oaks, Calif., and the creator of a new app called Sit With Us.\u003c/p>\n\u003cfigure id=\"attachment_112077\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-400x584.jpg\" alt=\"Natalie Hampton shows off the Sit With Us app.\" width=\"400\" height=\"584\" class=\"size-thumbnail wp-image-112077\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-400x584.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-800x1168.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-768x1121.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-1180x1723.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-960x1401.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c.jpg 1233w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Natalie Hampton shows off the Sit With Us app. \u003ccite>(Courtesy of Carolyn Hampton)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hampton spoke about the app with \u003cem>All Things Considered\u003c/em> Host Audie Cornish. A transcript of their conversation follows, edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>This is a great idea, but I understand it kind of comes from a sad place, right? I mean, essentially because you had a pretty lonely experience at lunchtime.\u003c/strong>\u003c/p>\n\u003cp>Yeah, I did. At my old school, I was completely ostracized by all of my classmates, and so I had to eat lunch alone every day. When you walk into the lunchroom and you see all the tables of everyone sitting there and you know that going up to them would only end in rejection, you feel extremely alone and extremely isolated, and your stomach drops. And you are searching for a place to eat, but you know that if you sit by yourself, there'll be so much embarrassment that comes with it because people will know and they'll see you as the girl who has nowhere to sit. So there's so many awful feelings that come along with it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>You eventually changed schools, and you did make friends in this new school. But it sounds like you couldn't shake that feeling, right, that experience.\u003c/strong>\u003c/p>\n\u003cp>Well, I felt that if I was thriving in a new school but didn't do anything about the people who feel like this every single day, then I'm just as bad as the people who watched me eat alone. I felt like, with my story, it was my job to stand up and do something about all the kids who feel like this every day. And I wanted to create something that would address bullying, but in a positive way.\u003c/p>\n\u003cp>\u003cstrong>So you get this idea for an app, and how did you want it to work?\u003c/strong>\u003c/p>\n\u003cp>The way that it works is it's a free lunch-planning app where kids can find lunch tables if they feel like they have nowhere to go. Pretty much, kids can sign up as ambassadors for a Sit With Us club and agree to post open lunches so that anyone who has the app and has nowhere to go can find a table and, hopefully, make some new friends.\u003c/p>\n\u003cp>\u003cstrong>Now, it seems like the kind of kid who would do that would be the kind of person you could walk up to and say, \"Hey, can I sit with you?\" So why have an app? Why not the low-tech version, which is just ask to sit down?\u003c/strong>\u003c/p>\n\u003cp>Because the way it was at my old school, I tried many times to reach out to someone, but I was rejected many times. And you feel like you're labeling yourself as an outcast when you ask to join a table with someone you don't know. This way, it's very private. It's through the phone. No one else has to know. And you know that you're not going to be rejected once you get to the table.\u003c/p>\n\u003cp>\u003cstrong>So your app launched [last] week. Have you had a chance to see the app in action just yet?\u003c/strong>\u003c/p>\n\u003cp>So far, the results have been very, very positive. I had my first club meeting the other day, and everyone was very excited. And people are already posting open lunches at my school. So I'm very excited that things are already kicking off with a great start. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Natalie Hampton knows what it's like to have no one to sit with during school lunch. So she created Sit With Us, an app that helps kids find friendly harbors in the crowd.","status":"publish","parent":0,"modified":1473973722,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":675},"headData":{"title":"Teen Creates App So Bullied Kids Never Have To Eat Alone | KQED","description":"Natalie Hampton knows what it's like to have no one to sit with during school lunch. So she created Sit With Us, an app that helps kids find friendly harbors in the crowd.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Teen Creates App So Bullied Kids Never Have To Eat Alone","datePublished":"2016-09-15T21:08:42.000Z","dateModified":"2016-09-15T21:08:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"112075 http://ww2.kqed.org/bayareabites/?p=112075","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/09/15/teen-creates-app-so-bullied-kids-never-have-to-eat-alone/","disqusTitle":"Teen Creates App So Bullied Kids Never Have To Eat Alone","source":"Food Trends and Technology","sourceUrl":"https://ww2.kqed.org/bayareabites/category/food-and-technology/","nprImageCredit":"Tetra Images","nprImageAgency":"Getty Images","nprStoryId":"494074992","nprApiLink":"http://api.npr.org/query?id=494074992&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/09/15/494074992/teen-creates-app-so-bullied-kids-never-have-to-eat-alone?ft=nprml&f=494074992","nprRetrievedStory":"1","nprPubDate":"Thu, 15 Sep 2016 16:45:00 -0400","nprStoryDate":"Thu, 15 Sep 2016 13:21:00 -0400","nprLastModifiedDate":"Thu, 15 Sep 2016 16:45:13 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/09/20160909_atc_teen_creates_sit_with_us_app_for_bullied_kids.mp3?orgId=1&topicId=1030&d=194&story=494074992&ft=nprml&f=494074992","nprAudioM3u":"http://api.npr.org/m3u/1494106132-2b2f4d.m3u?orgId=1&topicId=1030&d=194&story=494074992&ft=nprml&f=494074992","path":"/bayareabites/112075/teen-creates-app-so-bullied-kids-never-have-to-eat-alone","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/09/20160909_atc_teen_creates_sit_with_us_app_for_bullied_kids.mp3?orgId=1&topicId=1030&d=194&story=494074992&ft=nprml&f=494074992","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/09/20160909_atc_teen_creates_sit_with_us_app_for_bullied_kids.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You're at a cafeteria, you've got your lunch ... and then you just don't know where to sit. You don't want to sit alone, but you also don't know who would be friendly and let you sit with them. Sixteen-year-old Natalie Hampton has been there. She's an 11th-grader from Sherman Oaks, Calif., and the creator of a new app called Sit With Us.\u003c/p>\n\u003cfigure id=\"attachment_112077\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-400x584.jpg\" alt=\"Natalie Hampton shows off the Sit With Us app.\" width=\"400\" height=\"584\" class=\"size-thumbnail wp-image-112077\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-400x584.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-800x1168.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-768x1121.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-1180x1723.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-960x1401.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c.jpg 1233w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Natalie Hampton shows off the Sit With Us app. \u003ccite>(Courtesy of Carolyn Hampton)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hampton spoke about the app with \u003cem>All Things Considered\u003c/em> Host Audie Cornish. A transcript of their conversation follows, edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>This is a great idea, but I understand it kind of comes from a sad place, right? I mean, essentially because you had a pretty lonely experience at lunchtime.\u003c/strong>\u003c/p>\n\u003cp>Yeah, I did. At my old school, I was completely ostracized by all of my classmates, and so I had to eat lunch alone every day. When you walk into the lunchroom and you see all the tables of everyone sitting there and you know that going up to them would only end in rejection, you feel extremely alone and extremely isolated, and your stomach drops. And you are searching for a place to eat, but you know that if you sit by yourself, there'll be so much embarrassment that comes with it because people will know and they'll see you as the girl who has nowhere to sit. So there's so many awful feelings that come along with it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>You eventually changed schools, and you did make friends in this new school. But it sounds like you couldn't shake that feeling, right, that experience.\u003c/strong>\u003c/p>\n\u003cp>Well, I felt that if I was thriving in a new school but didn't do anything about the people who feel like this every single day, then I'm just as bad as the people who watched me eat alone. I felt like, with my story, it was my job to stand up and do something about all the kids who feel like this every day. And I wanted to create something that would address bullying, but in a positive way.\u003c/p>\n\u003cp>\u003cstrong>So you get this idea for an app, and how did you want it to work?\u003c/strong>\u003c/p>\n\u003cp>The way that it works is it's a free lunch-planning app where kids can find lunch tables if they feel like they have nowhere to go. Pretty much, kids can sign up as ambassadors for a Sit With Us club and agree to post open lunches so that anyone who has the app and has nowhere to go can find a table and, hopefully, make some new friends.\u003c/p>\n\u003cp>\u003cstrong>Now, it seems like the kind of kid who would do that would be the kind of person you could walk up to and say, \"Hey, can I sit with you?\" So why have an app? Why not the low-tech version, which is just ask to sit down?\u003c/strong>\u003c/p>\n\u003cp>Because the way it was at my old school, I tried many times to reach out to someone, but I was rejected many times. And you feel like you're labeling yourself as an outcast when you ask to join a table with someone you don't know. This way, it's very private. It's through the phone. No one else has to know. And you know that you're not going to be rejected once you get to the table.\u003c/p>\n\u003cp>\u003cstrong>So your app launched [last] week. Have you had a chance to see the app in action just yet?\u003c/strong>\u003c/p>\n\u003cp>So far, the results have been very, very positive. I had my first club meeting the other day, and everyone was very excited. And people are already posting open lunches at my school. So I'm very excited that things are already kicking off with a great start. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112075/teen-creates-app-so-bullied-kids-never-have-to-eat-alone","authors":["5403"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_1246","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_12108","bayareabites_15612","bayareabites_450","bayareabites_15613"],"featImg":"bayareabites_112076","label":"source_bayareabites_112075"},"bayareabites_97506":{"type":"posts","id":"bayareabites_97506","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97506","score":null,"sort":[1435775246000]},"guestAuthors":[],"slug":"searching-for-food-you-can-believe-in-eat-well-guides-new-app-has-you-covered","title":"Searching for Food You Can Believe in? Eat Well Guide’s New App Has You Covered","publishDate":1435775246,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>It’s almost impossible to remember Life Before Yelp–that far away time when finding a nearby restaurant or shop required a travel guide, phone book, or recommendation from a friend. Now it’s easy to pinpoint exactly what you’re looking for online, whether it’s a budget-friendly pizza place that takes credit cards or a wine bar with small plates and a back patio.\u003cspan id=\"more-22537\">\u003c/span>\u003c/p>\n\u003cp>But it’s still not easy to find out whether or not the sausage on that pizza comes from humanely raised pigs, or the wine bar sources local produce for its tapas. It’s that sustainable foodie niche that \u003ca href=\"http://www.eatwellguide.org/\">Eat Well Guide\u003c/a> hopes to fill with its latest iteration. The site now has more than 25,000 free listings of farms, farmers’ markets, restaurants, co-ops, and other places that sell or promote locally grown, sustainably produced food.\u003c/p>\n\u003cp>Eat Well Guide began as a directory of sustainably raised animal products for the Institute for Agriculture and Trade Policy (IATP), and joined with Sustainable Table in 2003 to become a more comprehensive resource. Both are created by GRACE Communication Foundation, which also produced \u003ca href=\"http://www.watercalculator.org/\">The Water Footprint Calculator\u003c/a> and \u003ca href=\"http://www.themeatrix.com/\">The Meatrix\u003c/a>, a short animated film about the realities of industrial farming.\u003c/p>\n\u003cp>The latest version of the Guide, released this week, is significantly more mobile-friendly and uses GPS to give you recommendations near you. And they’re not just tips for farmers’ markets and vegan restaurants, either. You can search the site for pizza, burgers, Mexican food, and pretty much any other cuisine or attribute, and find places that share the values of sustainability and environmental stewardship.\u003c/p>\n\u003cfigure id=\"attachment_97534\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550.jpg\" alt=\"Pizza places on Eat Well Guide\" width=\"1024\" height=\"550\" class=\"size-full wp-image-97534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550-400x215.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550-800x430.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550-960x516.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pizza places on Eat Well Guide \u003ccite>(Eat Well Guide)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The site is able to do this because an in-house team actually goes in and curates the listings in 18 cities around the country. (Yelp’s crowd-sourced information, on the other hand, doesn’t have much editorial oversight.) Dawn Brighid, project director for the Guide, and four other full-time staff members have been working feverishly over the last six months to update the listings, with a special focus on adding new restaurants, grocery stores, and bed and breakfasts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To be included in the Eat Well Guide, vendors need to demonstrate a commitment to supporting sustainable agriculture. But that can mean a variety of things to different businesses.\u003c/p>\n\u003cp>And that’s a big part of the challenge the Guide’s creators face, especially when it comes to restaurants. In an era where greenwashing and “local-washing” is rampant, Brighid and her staff rely on a variety of tools to vet each listing. “In the best-case scenario, everything is obvious on the website,” she says. “They might talk about supporting sustainable ag, or list farms and purveyors they work with, so we can check them out.” But that doesn’t happen all the time, so Brighid makes phone calls, looks for articles about the owner and/or chef, and relies on feedback from past Guide users.\u003c/p>\n\u003cp>On top of the challenges of researching businesses all across the country from their office in Manhattan, Brighid and her team encounter many businesses with statements about “using organic, local, sustainable food whenever possible.” Indeed, when we called several of the restaurants listed in the Bay Area, we found a range of transparency about sourcing. One pizza place could tell us about the farmer co-op that provided its flour, and the heritage pigs it bought from a nearby farm. Others were much more vague, or told us about the few staple ingredients they sources organically when they could, and their intentions to add more.\u003c/p>\n\u003cp>When it comes down to it, Brighid says she often has to go with her gut, which can cause her to air on the conservative side. “If they have a farmers’ market salad and ‘all-natural’ chicken and they say they do it as ‘often as they can,’ that doesn’t feel good enough,” she says.\u003c/p>\n\u003cp>Each location has information about its sourcing and animal welfare practices, when applicable. Listings also contain business hours, a map, and links to websites and social media. A glossary provides more information about everything from biodynamic agriculture to food miles. While the Guide is based on a specific list of \u003ca href=\"http://odc.eatwellguide.org/info\">standards\u003c/a>. GRACE isn’t in the business of providing third-party certification. They also acknowledge that sustainability is a spectrum and not everyone is as far along that spectrum as one would hope.\u003c/p>\n\u003cfigure id=\"attachment_97533\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583.jpg\" alt=\"Bi-Rite on Eat Well Guide\" width=\"1024\" height=\"583\" class=\"size-full wp-image-97533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583-400x228.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583-800x455.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583-960x547.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite on Eat Well Guide \u003ccite>(Eat Well Guide)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://odc.eatwellguide.org/info\">The Guide is also set up to serve users in a wide range of locations\u003c/a>. “There are areas of the country where there aren’t a lot of options,” says Leslie Hatfield, GRACE’s communications director. “We want to show people that there are places that are better than McDonalds.”\u003c/p>\n\u003cp>And while some establishments are more boastful than they should be, many others don’t do enough to make their practices public, says Brighid. “There are probably many great restaurants I have passed up because I couldn’t get more info.”\u003c/p>\n\u003cp>But that’s also where the web’s crowdsourcing potential enters the picture. Beside each listing is a button users can click if they’ve like to help improve it. “We’re really hoping that people will tip us off if they think something isn’t sustainable, or they see that their favorite sustainable restaurant isn’t in there,” Brighid says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Along with helping consumers make more educated choices, the Eat Well Guide hopes to give more visibility to vendors. “We know that sustainable food vendors offer products that consumers want, but it’s difficult to compete with the enormous advertising budgets of industrial food producers,” said Chris Hunt, food program director at GRACE, in a statement. The hope is when more consumers can easily find these businesses, the playing field will become a little more level.\u003c/p>\n\n","blocks":[],"excerpt":"The website's latest update has mobile-friendly listings for more than 25,000 restaurants, markets, and farms with a focus on sustainability. ","status":"publish","parent":0,"modified":1435775246,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1036},"headData":{"title":"Searching for Food You Can Believe in? Eat Well Guide’s New App Has You Covered | KQED","description":"The website's latest update has mobile-friendly listings for more than 25,000 restaurants, markets, and farms with a focus on sustainability. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Searching for Food You Can Believe in? Eat Well Guide’s New App Has You Covered","datePublished":"2015-07-01T18:27:26.000Z","dateModified":"2015-07-01T18:27:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"97506 http://ww2.kqed.org/bayareabites/?p=97506","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/01/searching-for-food-you-can-believe-in-eat-well-guides-new-app-has-you-covered/","disqusTitle":"Searching for Food You Can Believe in? Eat Well Guide’s New App Has You Covered","nprByline":"\u003ca href=\"http://civileats.com/author/aroth/\">Anna Roth\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>","path":"/bayareabites/97506/searching-for-food-you-can-believe-in-eat-well-guides-new-app-has-you-covered","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s almost impossible to remember Life Before Yelp–that far away time when finding a nearby restaurant or shop required a travel guide, phone book, or recommendation from a friend. Now it’s easy to pinpoint exactly what you’re looking for online, whether it’s a budget-friendly pizza place that takes credit cards or a wine bar with small plates and a back patio.\u003cspan id=\"more-22537\">\u003c/span>\u003c/p>\n\u003cp>But it’s still not easy to find out whether or not the sausage on that pizza comes from humanely raised pigs, or the wine bar sources local produce for its tapas. It’s that sustainable foodie niche that \u003ca href=\"http://www.eatwellguide.org/\">Eat Well Guide\u003c/a> hopes to fill with its latest iteration. The site now has more than 25,000 free listings of farms, farmers’ markets, restaurants, co-ops, and other places that sell or promote locally grown, sustainably produced food.\u003c/p>\n\u003cp>Eat Well Guide began as a directory of sustainably raised animal products for the Institute for Agriculture and Trade Policy (IATP), and joined with Sustainable Table in 2003 to become a more comprehensive resource. Both are created by GRACE Communication Foundation, which also produced \u003ca href=\"http://www.watercalculator.org/\">The Water Footprint Calculator\u003c/a> and \u003ca href=\"http://www.themeatrix.com/\">The Meatrix\u003c/a>, a short animated film about the realities of industrial farming.\u003c/p>\n\u003cp>The latest version of the Guide, released this week, is significantly more mobile-friendly and uses GPS to give you recommendations near you. And they’re not just tips for farmers’ markets and vegan restaurants, either. You can search the site for pizza, burgers, Mexican food, and pretty much any other cuisine or attribute, and find places that share the values of sustainability and environmental stewardship.\u003c/p>\n\u003cfigure id=\"attachment_97534\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550.jpg\" alt=\"Pizza places on Eat Well Guide\" width=\"1024\" height=\"550\" class=\"size-full wp-image-97534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550-400x215.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550-800x430.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550-960x516.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pizza places on Eat Well Guide \u003ccite>(Eat Well Guide)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The site is able to do this because an in-house team actually goes in and curates the listings in 18 cities around the country. (Yelp’s crowd-sourced information, on the other hand, doesn’t have much editorial oversight.) Dawn Brighid, project director for the Guide, and four other full-time staff members have been working feverishly over the last six months to update the listings, with a special focus on adding new restaurants, grocery stores, and bed and breakfasts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To be included in the Eat Well Guide, vendors need to demonstrate a commitment to supporting sustainable agriculture. But that can mean a variety of things to different businesses.\u003c/p>\n\u003cp>And that’s a big part of the challenge the Guide’s creators face, especially when it comes to restaurants. In an era where greenwashing and “local-washing” is rampant, Brighid and her staff rely on a variety of tools to vet each listing. “In the best-case scenario, everything is obvious on the website,” she says. “They might talk about supporting sustainable ag, or list farms and purveyors they work with, so we can check them out.” But that doesn’t happen all the time, so Brighid makes phone calls, looks for articles about the owner and/or chef, and relies on feedback from past Guide users.\u003c/p>\n\u003cp>On top of the challenges of researching businesses all across the country from their office in Manhattan, Brighid and her team encounter many businesses with statements about “using organic, local, sustainable food whenever possible.” Indeed, when we called several of the restaurants listed in the Bay Area, we found a range of transparency about sourcing. One pizza place could tell us about the farmer co-op that provided its flour, and the heritage pigs it bought from a nearby farm. Others were much more vague, or told us about the few staple ingredients they sources organically when they could, and their intentions to add more.\u003c/p>\n\u003cp>When it comes down to it, Brighid says she often has to go with her gut, which can cause her to air on the conservative side. “If they have a farmers’ market salad and ‘all-natural’ chicken and they say they do it as ‘often as they can,’ that doesn’t feel good enough,” she says.\u003c/p>\n\u003cp>Each location has information about its sourcing and animal welfare practices, when applicable. Listings also contain business hours, a map, and links to websites and social media. A glossary provides more information about everything from biodynamic agriculture to food miles. While the Guide is based on a specific list of \u003ca href=\"http://odc.eatwellguide.org/info\">standards\u003c/a>. GRACE isn’t in the business of providing third-party certification. They also acknowledge that sustainability is a spectrum and not everyone is as far along that spectrum as one would hope.\u003c/p>\n\u003cfigure id=\"attachment_97533\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583.jpg\" alt=\"Bi-Rite on Eat Well Guide\" width=\"1024\" height=\"583\" class=\"size-full wp-image-97533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583-400x228.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583-800x455.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583-960x547.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite on Eat Well Guide \u003ccite>(Eat Well Guide)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://odc.eatwellguide.org/info\">The Guide is also set up to serve users in a wide range of locations\u003c/a>. “There are areas of the country where there aren’t a lot of options,” says Leslie Hatfield, GRACE’s communications director. “We want to show people that there are places that are better than McDonalds.”\u003c/p>\n\u003cp>And while some establishments are more boastful than they should be, many others don’t do enough to make their practices public, says Brighid. “There are probably many great restaurants I have passed up because I couldn’t get more info.”\u003c/p>\n\u003cp>But that’s also where the web’s crowdsourcing potential enters the picture. Beside each listing is a button users can click if they’ve like to help improve it. “We’re really hoping that people will tip us off if they think something isn’t sustainable, or they see that their favorite sustainable restaurant isn’t in there,” Brighid says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Along with helping consumers make more educated choices, the Eat Well Guide hopes to give more visibility to vendors. “We know that sustainable food vendors offer products that consumers want, but it’s difficult to compete with the enormous advertising budgets of industrial food producers,” said Chris Hunt, food program director at GRACE, in a statement. The hope is when more consumers can easily find these businesses, the playing field will become a little more level.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97506/searching-for-food-you-can-believe-in-eat-well-guides-new-app-has-you-covered","authors":["byline_bayareabites_97506"],"categories":["bayareabites_13718","bayareabites_4084","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_12108","bayareabites_14602","bayareabites_14604","bayareabites_14603","bayareabites_939"],"featImg":"bayareabites_97535","label":"bayareabites"},"bayareabites_93172":{"type":"posts","id":"bayareabites_93172","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93172","score":null,"sort":[1423782081000]},"guestAuthors":[],"slug":"like-yelp-for-labor-rights-this-app-rates-how-restaurants-treat-workers","title":"Like Yelp For Labor Rights: This App Rates How Restaurants Treat Workers","publishDate":1423782081,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93173\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shake-shack_enl-a02246c49d40189189853882254820982818c94f-e1423781902687.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shake-shack_enl-a02246c49d40189189853882254820982818c94f-e1423781902687.jpg\" alt=\"Customers pick up their orders from a Shake Shack in New York City. It's one of the restaurants whose labor practices are detailed in the ROC United Diners' Guide app. Photo: Andrew Burton/Getty Images\" width=\"1000\" height=\"645\" class=\"size-full wp-image-93173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/shake-shack_enl-a02246c49d40189189853882254820982818c94f-e1423781902687.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shake-shack_enl-a02246c49d40189189853882254820982818c94f-e1423781902687-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shake-shack_enl-a02246c49d40189189853882254820982818c94f-e1423781902687-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shake-shack_enl-a02246c49d40189189853882254820982818c94f-e1423781902687-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shake-shack_enl-a02246c49d40189189853882254820982818c94f-e1423781902687-320x206.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers pick up their orders from a Shake Shack in New York City. It's one of the restaurants whose labor practices are detailed in the ROC United Diners' Guide app. Photo: Andrew Burton/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Poncie Rutsch, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/12/385739008/like-yelp-for-labor-rights-this-app-rates-how-restaurants-treat-workers\">The Salt at NPR Food\u003c/a> (2/12/15)\u003c/p>\n\u003cp>Restaurant servers are three times more likely to \u003ca href=\"http://rocunited.org/tipped-over-the-edge-gender-inequity-in-the-restaurant-industry/\">receive below-poverty-line\u003c/a> pay than the rest of the U.S. workforce. Yet in a world where shoppers fret over cage-free eggs and organic vegetables, how many are also asking how much their favorite restaurant pays its staff?\u003c/p>\n\u003cp>An app from \u003ca href=\"http://rocunited.org/\">Restaurant Opportunities Centers United\u003c/a>, an organization of restaurant workers, employers and customers, aims to encourage diners to ask those kinds of questions about the welfare of industry workers. Think of it as a kind of Yelp for labor rights.\u003c/p>\n\u003cp>The \u003ca href=\"http://rocunited.org/dinersguide/\">ROC United Diners' Guide\u003c/a> app lets diners investigate the policies at restaurants in the U.S. When a user enters her location, the app brings up a few local restaurants and shows whether they pay their staffs a living wage and offer a few basic benefits, like paid sick leave. When the user swipes left, the app shows and evaluates the top 100 chain restaurants in the U.S. – so you can see how they stack up.\u003c/p>\n\u003cp>The app actually rolled out a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/10/166671273/want-to-find-a-restaurant-that-treats-workers-well-theres-an-app-for-that\">couple of years ago,\u003c/a> but an updated version offers a new twist: crowdsourcing. ROC officials hope this component will quickly help expand the list, which currently offers detailed information for only about 150 restaurants.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If your restaurant of choice isn't on the list, the app encourages you to talk to a manager about the establishment's policies. Users can then create an entry for the restaurant and fill out as much as they know about its wages and practices. The information they submit goes to ROC's staff, who verify the details before adding it to the list of restaurants.\u003c/p>\n\u003cp>That feature isn't just about enlisting diners to do ROC's legwork, says Maria Myotte, the group's national communications coordinator. Every time diners reach out directly to a restaurant manager, they are demonstrating that these issues are important, she says.\u003c/p>\n\u003cp>\"We want it to be less of an easy 'here's what you can use' list and more of an engagement tool,\" Myotte says.\u003c/p>\n\u003cp>Non-chain restaurants listed on the app appear under a category called \"high road.\" They are rated on four different criteria.\u003c/p>\n\u003cfigure id=\"attachment_93174\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/app-1_enl-36fe49df3f0961f5ddc0c2ccc794b31574cc290c-e1423781979530.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/app-1_enl-36fe49df3f0961f5ddc0c2ccc794b31574cc290c-e1423781979530.jpg\" alt=\"A screenshot of the app from Restaurant Opportunities Centers United. Photo: Meredith Rizzo/NPR\" width=\"1000\" height=\"666\" class=\"size-full wp-image-93174\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/app-1_enl-36fe49df3f0961f5ddc0c2ccc794b31574cc290c-e1423781979530.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/app-1_enl-36fe49df3f0961f5ddc0c2ccc794b31574cc290c-e1423781979530-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/app-1_enl-36fe49df3f0961f5ddc0c2ccc794b31574cc290c-e1423781979530-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/app-1_enl-36fe49df3f0961f5ddc0c2ccc794b31574cc290c-e1423781979530-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/app-1_enl-36fe49df3f0961f5ddc0c2ccc794b31574cc290c-e1423781979530-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A screenshot of the app from Restaurant Opportunities Centers United. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The first and second criteria are related to wages: The restaurant must pay its non-tipped workers at least $10 an hour. And tipped staff must earn at least $7 an hour to make the list. That's higher than the federal minimum wage for anyone who earns tips — just $2.13 an hour, a number that hasn't increased since 1991. (As we've reported, some states have \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272469496/after-23-years-your-waiter-is-ready-for-a-raise\">higher tip minimum wages\u003c/a>.)\u003c/p>\n\u003cp>Next, the restaurant must give all employees paid sick days. \"Working while sick is so commonplace,\"\u003cstrong> \u003c/strong>says Myotte, because most restaurant workers can't afford to take a day off without pay.\u003c/p>\n\u003cp>\"We have heard from our workers that they face termination or [that] colleagues have been fired for not showing up\" when they are sick, says Myotte.\u003c/p>\n\u003cp>Paid sick days, Myotte says, should really be a no-brainer. Foodborne \u003ca href=\"http://cspinet.org/reports/outbreakalert2014.pdf\">illness moves quickly\u003c/a> through restaurants. Because so many people touch the food, it's easy for germs to spread from restaurant staff to customers.\u003c/p>\n\u003cp>Finally, the restaurant must have a nondiscriminatory program for internal promotion. \"A majority of actual living-wage restaurants are in fine dining,\" says Myotte, \"but they're dominated by white workers, especially white men.\"\u003c/p>\n\u003cp>She says many restaurants have qualified applicants of color already working inside their doors, but in lower-paying positions like busboys or dishwashers. Those workers, she says, often don't get considered when management is looking to fill higher-paying, front-of-the-house positions.\u003c/p>\n\u003cp>\"A lot of the servers are hired externally, even though there's qualified staff right there at the restaurant,\" says Myotte. Hiring from within might help decrease the \u003ca href=\"http://rocunited.org/wp-content/uploads/2013/04/reports_blacks-in-the-industry_brief.pdf\">$4 wage gap\u003c/a> that ROC United found between white and black restaurant employees when they surveyed more than 4,000 workers.\u003c/p>\n\u003cp>I opened up the app here in Washington, D.C., to see who's ethically serving my lunch. Shake Shack appears on the list — but the nearest location, the app tells me, is Grand Central Terminal, in New York City. For the record, the closest one is actually about a 10-minute walk away.\u003c/p>\n\u003cp>Location snafu aside, according to the ROC app, Shake Shack meets all criteria for a \"high road\" restaurant except for one: the wages for tipped workers. But this isn't quite accurate — Shake Shack doesn't have tipped workers, so how could it be underpaying them?\u003c/p>\n\u003cp>\"It's a little wonky on the back end to remove that standard,\" Myotte admits, but she says that ROC United is working on this technical issue. \"What we want to make it do is specify that those restaurants don't have tipped workers.\"\u003c/p>\n\u003cp>Indeed, very few of the restaurants listed meet all four of the \"high road\" criteria. But with enough pressure from consumers, ROC United expects restaurants to shape up.\u003c/p>\n\u003cp>\"There's more than just a few restaurants in cities doing this,\" says Myotte. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Want to know if your favorite restaurant pays its servers a living wage? An app encourages diners to ask before they dig in.","status":"publish","parent":0,"modified":1423782871,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":912},"headData":{"title":"Like Yelp For Labor Rights: This App Rates How Restaurants Treat Workers | KQED","description":"Want to know if your favorite restaurant pays its servers a living wage? An app encourages diners to ask before they dig in.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Like Yelp For Labor Rights: This App Rates How Restaurants Treat Workers","datePublished":"2015-02-12T23:01:21.000Z","dateModified":"2015-02-12T23:14:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"93172 http://blogs.kqed.org/bayareabites/?p=93172","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/12/like-yelp-for-labor-rights-this-app-rates-how-restaurants-treat-workers/","disqusTitle":"Like Yelp For Labor Rights: This App Rates How Restaurants Treat Workers","nprByline":"Poncie Rutsch","nprStoryId":"385739008","nprApiLink":"http://api.npr.org/query?id=385739008&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/02/12/385739008/like-yelp-for-labor-rights-this-app-rates-how-restaurants-treat-workers?ft=nprml&f=385739008","nprRetrievedStory":"1","nprPubDate":"Thu, 12 Feb 2015 16:45:00 -0500","nprStoryDate":"Thu, 12 Feb 2015 16:45:43 -0500","nprLastModifiedDate":"Thu, 12 Feb 2015 16:45:43 -0500","path":"/bayareabites/93172/like-yelp-for-labor-rights-this-app-rates-how-restaurants-treat-workers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93173\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shake-shack_enl-a02246c49d40189189853882254820982818c94f-e1423781902687.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shake-shack_enl-a02246c49d40189189853882254820982818c94f-e1423781902687.jpg\" alt=\"Customers pick up their orders from a Shake Shack in New York City. It's one of the restaurants whose labor practices are detailed in the ROC United Diners' Guide app. Photo: Andrew Burton/Getty Images\" width=\"1000\" height=\"645\" class=\"size-full wp-image-93173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/shake-shack_enl-a02246c49d40189189853882254820982818c94f-e1423781902687.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shake-shack_enl-a02246c49d40189189853882254820982818c94f-e1423781902687-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shake-shack_enl-a02246c49d40189189853882254820982818c94f-e1423781902687-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shake-shack_enl-a02246c49d40189189853882254820982818c94f-e1423781902687-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shake-shack_enl-a02246c49d40189189853882254820982818c94f-e1423781902687-320x206.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers pick up their orders from a Shake Shack in New York City. It's one of the restaurants whose labor practices are detailed in the ROC United Diners' Guide app. Photo: Andrew Burton/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Poncie Rutsch, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/12/385739008/like-yelp-for-labor-rights-this-app-rates-how-restaurants-treat-workers\">The Salt at NPR Food\u003c/a> (2/12/15)\u003c/p>\n\u003cp>Restaurant servers are three times more likely to \u003ca href=\"http://rocunited.org/tipped-over-the-edge-gender-inequity-in-the-restaurant-industry/\">receive below-poverty-line\u003c/a> pay than the rest of the U.S. workforce. Yet in a world where shoppers fret over cage-free eggs and organic vegetables, how many are also asking how much their favorite restaurant pays its staff?\u003c/p>\n\u003cp>An app from \u003ca href=\"http://rocunited.org/\">Restaurant Opportunities Centers United\u003c/a>, an organization of restaurant workers, employers and customers, aims to encourage diners to ask those kinds of questions about the welfare of industry workers. Think of it as a kind of Yelp for labor rights.\u003c/p>\n\u003cp>The \u003ca href=\"http://rocunited.org/dinersguide/\">ROC United Diners' Guide\u003c/a> app lets diners investigate the policies at restaurants in the U.S. When a user enters her location, the app brings up a few local restaurants and shows whether they pay their staffs a living wage and offer a few basic benefits, like paid sick leave. When the user swipes left, the app shows and evaluates the top 100 chain restaurants in the U.S. – so you can see how they stack up.\u003c/p>\n\u003cp>The app actually rolled out a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/10/166671273/want-to-find-a-restaurant-that-treats-workers-well-theres-an-app-for-that\">couple of years ago,\u003c/a> but an updated version offers a new twist: crowdsourcing. ROC officials hope this component will quickly help expand the list, which currently offers detailed information for only about 150 restaurants.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If your restaurant of choice isn't on the list, the app encourages you to talk to a manager about the establishment's policies. Users can then create an entry for the restaurant and fill out as much as they know about its wages and practices. The information they submit goes to ROC's staff, who verify the details before adding it to the list of restaurants.\u003c/p>\n\u003cp>That feature isn't just about enlisting diners to do ROC's legwork, says Maria Myotte, the group's national communications coordinator. Every time diners reach out directly to a restaurant manager, they are demonstrating that these issues are important, she says.\u003c/p>\n\u003cp>\"We want it to be less of an easy 'here's what you can use' list and more of an engagement tool,\" Myotte says.\u003c/p>\n\u003cp>Non-chain restaurants listed on the app appear under a category called \"high road.\" They are rated on four different criteria.\u003c/p>\n\u003cfigure id=\"attachment_93174\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/app-1_enl-36fe49df3f0961f5ddc0c2ccc794b31574cc290c-e1423781979530.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/app-1_enl-36fe49df3f0961f5ddc0c2ccc794b31574cc290c-e1423781979530.jpg\" alt=\"A screenshot of the app from Restaurant Opportunities Centers United. Photo: Meredith Rizzo/NPR\" width=\"1000\" height=\"666\" class=\"size-full wp-image-93174\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/app-1_enl-36fe49df3f0961f5ddc0c2ccc794b31574cc290c-e1423781979530.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/app-1_enl-36fe49df3f0961f5ddc0c2ccc794b31574cc290c-e1423781979530-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/app-1_enl-36fe49df3f0961f5ddc0c2ccc794b31574cc290c-e1423781979530-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/app-1_enl-36fe49df3f0961f5ddc0c2ccc794b31574cc290c-e1423781979530-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/app-1_enl-36fe49df3f0961f5ddc0c2ccc794b31574cc290c-e1423781979530-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A screenshot of the app from Restaurant Opportunities Centers United. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The first and second criteria are related to wages: The restaurant must pay its non-tipped workers at least $10 an hour. And tipped staff must earn at least $7 an hour to make the list. That's higher than the federal minimum wage for anyone who earns tips — just $2.13 an hour, a number that hasn't increased since 1991. (As we've reported, some states have \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272469496/after-23-years-your-waiter-is-ready-for-a-raise\">higher tip minimum wages\u003c/a>.)\u003c/p>\n\u003cp>Next, the restaurant must give all employees paid sick days. \"Working while sick is so commonplace,\"\u003cstrong> \u003c/strong>says Myotte, because most restaurant workers can't afford to take a day off without pay.\u003c/p>\n\u003cp>\"We have heard from our workers that they face termination or [that] colleagues have been fired for not showing up\" when they are sick, says Myotte.\u003c/p>\n\u003cp>Paid sick days, Myotte says, should really be a no-brainer. Foodborne \u003ca href=\"http://cspinet.org/reports/outbreakalert2014.pdf\">illness moves quickly\u003c/a> through restaurants. Because so many people touch the food, it's easy for germs to spread from restaurant staff to customers.\u003c/p>\n\u003cp>Finally, the restaurant must have a nondiscriminatory program for internal promotion. \"A majority of actual living-wage restaurants are in fine dining,\" says Myotte, \"but they're dominated by white workers, especially white men.\"\u003c/p>\n\u003cp>She says many restaurants have qualified applicants of color already working inside their doors, but in lower-paying positions like busboys or dishwashers. Those workers, she says, often don't get considered when management is looking to fill higher-paying, front-of-the-house positions.\u003c/p>\n\u003cp>\"A lot of the servers are hired externally, even though there's qualified staff right there at the restaurant,\" says Myotte. Hiring from within might help decrease the \u003ca href=\"http://rocunited.org/wp-content/uploads/2013/04/reports_blacks-in-the-industry_brief.pdf\">$4 wage gap\u003c/a> that ROC United found between white and black restaurant employees when they surveyed more than 4,000 workers.\u003c/p>\n\u003cp>I opened up the app here in Washington, D.C., to see who's ethically serving my lunch. Shake Shack appears on the list — but the nearest location, the app tells me, is Grand Central Terminal, in New York City. For the record, the closest one is actually about a 10-minute walk away.\u003c/p>\n\u003cp>Location snafu aside, according to the ROC app, Shake Shack meets all criteria for a \"high road\" restaurant except for one: the wages for tipped workers. But this isn't quite accurate — Shake Shack doesn't have tipped workers, so how could it be underpaying them?\u003c/p>\n\u003cp>\"It's a little wonky on the back end to remove that standard,\" Myotte admits, but she says that ROC United is working on this technical issue. \"What we want to make it do is specify that those restaurants don't have tipped workers.\"\u003c/p>\n\u003cp>Indeed, very few of the restaurants listed meet all four of the \"high road\" criteria. But with enough pressure from consumers, ROC United expects restaurants to shape up.\u003c/p>\n\u003cp>\"There's more than just a few restaurants in cities doing this,\" says Myotte. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93172/like-yelp-for-labor-rights-this-app-rates-how-restaurants-treat-workers","authors":["byline_bayareabites_93172"],"categories":["bayareabites_1962","bayareabites_4084","bayareabites_1146","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_12108","bayareabites_14145","bayareabites_14146","bayareabites_11502","bayareabites_11505","bayareabites_14147"],"featImg":"bayareabites_93174","label":"bayareabites"},"bayareabites_89366":{"type":"posts","id":"bayareabites_89366","meta":{"index":"posts_1591205157","site":"bayareabites","id":"89366","score":null,"sort":[1414707064000]},"guestAuthors":[],"slug":"apps-aim-to-guide-you-on-sustainable-food-whatever-that-means","title":"Apps Aim To Guide You On 'Sustainable Food' (Whatever That Means)","publishDate":1414707064,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_89367\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/food_wide-8d844d1b7ff78eb3e68f88afbfc6065d0f06e781-e1414706933570.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/food_wide-8d844d1b7ff78eb3e68f88afbfc6065d0f06e781-e1414706933570.jpg\" alt=\"Confused about all the different sustainability ratings out there? The simplest option may be to shop at your local farmer's market. iStockphoto\" width=\"1000\" height=\"563\" class=\"size-full wp-image-89367\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Confused about all the different sustainability ratings out there? The simplest option may be to shop at your local farmer's market. iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Alison Bruzek, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/30/354137536/apps-aim-to-guide-you-on-sustainable-food-whatever-that-means\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/30/14)\u003c/p>\n\u003cp>If you're reading The Salt, it probably comes as no surprise to you that consumers increasingly want to make food choices based on not just their health, but their ethics. A growing number of groups are coming up with technological solutions to help them.\u003c/p>\n\u003cp>This week, the Environmental Working Group rolled out a food ratings \u003ca href=\"http://www.ewg.org/foodscores\">database\u003c/a> and \u003ca href=\"https://itunes.apple.com/us/app/ewg-food-scores/id930172079?ls=1&mt=8\">app\u003c/a>, which, while focused on nutrition, also rate products on issues like organic certification, animal welfare standards and environmental contaminants. Others in this space include \u003ca href=\"http://howgood.com/p/ratings/\">HowGood\u003c/a>, an app that rates food products on 60 indicators of sustainability, and \u003ca href=\"http://www.goodguide.com/about/ratings\">Good Guide\u003c/a>, a tool that rates food and other products on safety, health and ethics.\u003c/p>\n\u003cp>These all work a little differently. Some use ratings based on numerical scales; others use labels like \"good\" versus \"great.\" But they all must sort through reams of data to get to those ratings.\u003c/p>\n\u003cp>And this is where the biggest challenge lies — not in the technical realm, but in the semantics: How do you define sustainability? Which data do you choose? Sustainability is encompassed by so many data points that it's become a big data project.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The difficulty is you can never define it,\" says \u003ca href=\"http://csanr.wsu.edu/people/chuck-benbrook/\">Chuck Benbrook\u003c/a>, leader of the Center for Sustaining Agriculture and Natural Resources at Washington State University. That's because our understanding changes as we learn more about the issues that affect food production. Sustainability, he says, is \"a journey, not a destination.\"\u003c/p>\n\u003cp>The word \"sustainability\" also means different things to different companies, depending in part on what customer think is most important. Each of these rating systems includes a mix of natural resource conservation, the health of the farm ecology, labor, public health, nutrition and safety. But not every ratings system includes everything from each of these dimensions.\u003c/p>\n\u003cp>For example, take HowGood, an app that rates more than 100,000 food products based on what the food is and its brand's sustainability. HowGood grabs information from groups including Fair Trade USA, the U.S. Department of Agriculture and the Food and Drug Administration, monitoring business practices, legal cases and the food system where the products come from. The 60 indicators HowGood looks at include a company's behavior, the origins of ingredients, and the manufacturing process. HowGood's team of data analysts then crunches the data in an algorithm so people can fire up the app to find out if the milk they want to buy is Good, Very Good, or Great.\u003c/p>\n\u003cp>\"We are essentially a big data aggregator,\" says \u003ca href=\"https://www.linkedin.com/in/agillett\">Alexander Gillett\u003c/a>, CEO of HowGood. \"What we're doing is we're gathering all the available information that's out there.\"\u003c/p>\n\u003cp>Meanwhile, the new Environmental Working Group database rates foods on a scale of 1 to 10, with 1 being the best product, based on nutrition, ingredients and how processed a food item is. Good Guide also scores products on a scale of 1 to 10 — but with 10 being the best. Good Guide looks at the product's ingredients, its environmental impact and the company's attention to labor rights and helping its community.\u003c/p>\n\u003cp>Of course, grocers are getting into the sustainability ratings game, too. Earlier this month, Whole Foods Market began implementing a new sustainability ratings \u003ca href=\"http://www.wholefoodsmarket.com/responsibly-grown\">program\u003c/a> for its fruits, vegetables and flowers. The program, which affixes \"Responsibly Grown\" labels to products that pass muster, evaluates factors such as how well the farmers are treated, whether pesticides are used, how land and water are conserved and whether waste is properly disposed of.\u003c/p>\n\u003cp>Another potential pitfall: The standards used to assess the sustainability of a big company that produces a given food product, like Coca-Cola or Kraft, can sometimes be too simple, says \u003ca href=\"http://www.coa.edu/faculty_7.htm\">Molly Anderson\u003c/a>, professor of food and sustainable agriculture systems at the College of the Atlantic. Ratings systems may merely look at whether these companies have a vice president of sustainability or a mechanism for laborers to raise a grievance, she says, but those criteria don't say much about how the company actually acts.\u003c/p>\n\u003cp>Oh, and there's one other major hurdle that sustainability ratings apps face: getting consumers to care. Fair Trade USA says according to a study it conducted in 2013, only 16 percent of U.S. households claimed they purchased fair trade products in the past three months.\u003c/p>\n\u003cp>\"I don't think most of these [sustainability] apps are commercially viable,\" says \u003ca href=\"https://www.linkedin.com/pub/bill-pease/0/828/381\">Bill Pease\u003c/a>, chief scientist at GoodGuide. \"We give ours away for free. We do it essentially as a public service.\"\u003c/p>\n\u003cp>But the fact that there's so many apps and standards out there, he says, may leave consumers feeling overwhelmed, and more likely to just give up.\u003c/p>\n\u003cp>There are groups working to make it simpler by creating a universal sustainability standard – one as easy to understand as seeing a USDA-certified organic sticker on an apple.\u003c/p>\n\u003cp>\"One possibility is the government will recognize that [it needs] to be setting those standards,\" says Anderson. \"The other possibility is that the industry will consolidate around standards that they feel work for them and basically impose them on producers.\"\u003c/p>\n\u003cp>On that front, there are panels of experts working on creating across-the-board sustainability standards for companies to follow, like Leonardo Academy's \u003ca href=\"http://www.leonardoacademy.org/images/stories/leo-4000_draft-for-public-comment.pdf\">National Sustainable Agriculture Standard\u003c/a>, published last November. But even if you can get academics and industry to agree on a definition of sustainability, the process is pricey: Anderson guesses it will take a million dollars just to develop and publicize it.\u003c/p>\n\u003cp>In the meantime, what's a consumer to do? For now, the simplest answer may be the best, says Anderson: You don't need an app or a rating if you buy local. \"Know your farmer, know your producer.\"\u003c/p>\n\u003cp>\u003cem>Alison Bruzek is an intern for NPR's science desk.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Consumers who care about how their food is produced have a growing number of apps they can turn to at the supermarket. The problem? Nailing down just what sustainability means when it comes to food.","status":"publish","parent":0,"modified":1414707064,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":999},"headData":{"title":"Apps Aim To Guide You On 'Sustainable Food' (Whatever That Means) | KQED","description":"Consumers who care about how their food is produced have a growing number of apps they can turn to at the supermarket. The problem? Nailing down just what sustainability means when it comes to food.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Apps Aim To Guide You On 'Sustainable Food' (Whatever That Means)","datePublished":"2014-10-30T22:11:04.000Z","dateModified":"2014-10-30T22:11:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"89366 http://blogs.kqed.org/bayareabites/?p=89366","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/10/30/apps-aim-to-guide-you-on-sustainable-food-whatever-that-means/","disqusTitle":"Apps Aim To Guide You On 'Sustainable Food' (Whatever That Means)","nprByline":"Alison Bruzek","nprStoryId":"354137536","nprApiLink":"http://api.npr.org/query?id=354137536&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/10/30/354137536/apps-aim-to-guide-you-on-sustainable-food-whatever-that-means?ft=3&f=354137536","nprRetrievedStory":"1","nprPubDate":"Thu, 30 Oct 2014 12:04:00 -0400","nprStoryDate":"Thu, 30 Oct 2014 12:04:00 -0400","nprLastModifiedDate":"Thu, 30 Oct 2014 12:04:40 -0400","path":"/bayareabites/89366/apps-aim-to-guide-you-on-sustainable-food-whatever-that-means","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89367\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/food_wide-8d844d1b7ff78eb3e68f88afbfc6065d0f06e781-e1414706933570.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/food_wide-8d844d1b7ff78eb3e68f88afbfc6065d0f06e781-e1414706933570.jpg\" alt=\"Confused about all the different sustainability ratings out there? The simplest option may be to shop at your local farmer's market. iStockphoto\" width=\"1000\" height=\"563\" class=\"size-full wp-image-89367\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Confused about all the different sustainability ratings out there? The simplest option may be to shop at your local farmer's market. iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Alison Bruzek, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/30/354137536/apps-aim-to-guide-you-on-sustainable-food-whatever-that-means\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/30/14)\u003c/p>\n\u003cp>If you're reading The Salt, it probably comes as no surprise to you that consumers increasingly want to make food choices based on not just their health, but their ethics. A growing number of groups are coming up with technological solutions to help them.\u003c/p>\n\u003cp>This week, the Environmental Working Group rolled out a food ratings \u003ca href=\"http://www.ewg.org/foodscores\">database\u003c/a> and \u003ca href=\"https://itunes.apple.com/us/app/ewg-food-scores/id930172079?ls=1&mt=8\">app\u003c/a>, which, while focused on nutrition, also rate products on issues like organic certification, animal welfare standards and environmental contaminants. Others in this space include \u003ca href=\"http://howgood.com/p/ratings/\">HowGood\u003c/a>, an app that rates food products on 60 indicators of sustainability, and \u003ca href=\"http://www.goodguide.com/about/ratings\">Good Guide\u003c/a>, a tool that rates food and other products on safety, health and ethics.\u003c/p>\n\u003cp>These all work a little differently. Some use ratings based on numerical scales; others use labels like \"good\" versus \"great.\" But they all must sort through reams of data to get to those ratings.\u003c/p>\n\u003cp>And this is where the biggest challenge lies — not in the technical realm, but in the semantics: How do you define sustainability? Which data do you choose? Sustainability is encompassed by so many data points that it's become a big data project.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The difficulty is you can never define it,\" says \u003ca href=\"http://csanr.wsu.edu/people/chuck-benbrook/\">Chuck Benbrook\u003c/a>, leader of the Center for Sustaining Agriculture and Natural Resources at Washington State University. That's because our understanding changes as we learn more about the issues that affect food production. Sustainability, he says, is \"a journey, not a destination.\"\u003c/p>\n\u003cp>The word \"sustainability\" also means different things to different companies, depending in part on what customer think is most important. Each of these rating systems includes a mix of natural resource conservation, the health of the farm ecology, labor, public health, nutrition and safety. But not every ratings system includes everything from each of these dimensions.\u003c/p>\n\u003cp>For example, take HowGood, an app that rates more than 100,000 food products based on what the food is and its brand's sustainability. HowGood grabs information from groups including Fair Trade USA, the U.S. Department of Agriculture and the Food and Drug Administration, monitoring business practices, legal cases and the food system where the products come from. The 60 indicators HowGood looks at include a company's behavior, the origins of ingredients, and the manufacturing process. HowGood's team of data analysts then crunches the data in an algorithm so people can fire up the app to find out if the milk they want to buy is Good, Very Good, or Great.\u003c/p>\n\u003cp>\"We are essentially a big data aggregator,\" says \u003ca href=\"https://www.linkedin.com/in/agillett\">Alexander Gillett\u003c/a>, CEO of HowGood. \"What we're doing is we're gathering all the available information that's out there.\"\u003c/p>\n\u003cp>Meanwhile, the new Environmental Working Group database rates foods on a scale of 1 to 10, with 1 being the best product, based on nutrition, ingredients and how processed a food item is. Good Guide also scores products on a scale of 1 to 10 — but with 10 being the best. Good Guide looks at the product's ingredients, its environmental impact and the company's attention to labor rights and helping its community.\u003c/p>\n\u003cp>Of course, grocers are getting into the sustainability ratings game, too. Earlier this month, Whole Foods Market began implementing a new sustainability ratings \u003ca href=\"http://www.wholefoodsmarket.com/responsibly-grown\">program\u003c/a> for its fruits, vegetables and flowers. The program, which affixes \"Responsibly Grown\" labels to products that pass muster, evaluates factors such as how well the farmers are treated, whether pesticides are used, how land and water are conserved and whether waste is properly disposed of.\u003c/p>\n\u003cp>Another potential pitfall: The standards used to assess the sustainability of a big company that produces a given food product, like Coca-Cola or Kraft, can sometimes be too simple, says \u003ca href=\"http://www.coa.edu/faculty_7.htm\">Molly Anderson\u003c/a>, professor of food and sustainable agriculture systems at the College of the Atlantic. Ratings systems may merely look at whether these companies have a vice president of sustainability or a mechanism for laborers to raise a grievance, she says, but those criteria don't say much about how the company actually acts.\u003c/p>\n\u003cp>Oh, and there's one other major hurdle that sustainability ratings apps face: getting consumers to care. Fair Trade USA says according to a study it conducted in 2013, only 16 percent of U.S. households claimed they purchased fair trade products in the past three months.\u003c/p>\n\u003cp>\"I don't think most of these [sustainability] apps are commercially viable,\" says \u003ca href=\"https://www.linkedin.com/pub/bill-pease/0/828/381\">Bill Pease\u003c/a>, chief scientist at GoodGuide. \"We give ours away for free. We do it essentially as a public service.\"\u003c/p>\n\u003cp>But the fact that there's so many apps and standards out there, he says, may leave consumers feeling overwhelmed, and more likely to just give up.\u003c/p>\n\u003cp>There are groups working to make it simpler by creating a universal sustainability standard – one as easy to understand as seeing a USDA-certified organic sticker on an apple.\u003c/p>\n\u003cp>\"One possibility is the government will recognize that [it needs] to be setting those standards,\" says Anderson. \"The other possibility is that the industry will consolidate around standards that they feel work for them and basically impose them on producers.\"\u003c/p>\n\u003cp>On that front, there are panels of experts working on creating across-the-board sustainability standards for companies to follow, like Leonardo Academy's \u003ca href=\"http://www.leonardoacademy.org/images/stories/leo-4000_draft-for-public-comment.pdf\">National Sustainable Agriculture Standard\u003c/a>, published last November. But even if you can get academics and industry to agree on a definition of sustainability, the process is pricey: Anderson guesses it will take a million dollars just to develop and publicize it.\u003c/p>\n\u003cp>In the meantime, what's a consumer to do? For now, the simplest answer may be the best, says Anderson: You don't need an app or a rating if you buy local. \"Know your farmer, know your producer.\"\u003c/p>\n\u003cp>\u003cem>Alison Bruzek is an intern for NPR's science desk.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/89366/apps-aim-to-guide-you-on-sustainable-food-whatever-that-means","authors":["byline_bayareabites_89366"],"categories":["bayareabites_4084","bayareabites_10916","bayareabites_358","bayareabites_60"],"tags":["bayareabites_12108","bayareabites_836","bayareabites_8932","bayareabites_13905","bayareabites_13904","bayareabites_14742"],"featImg":"bayareabites_89367","label":"bayareabites"},"bayareabites_76678":{"type":"posts","id":"bayareabites_76678","meta":{"index":"posts_1591205157","site":"bayareabites","id":"76678","score":null,"sort":[1389985931000]},"guestAuthors":[],"slug":"new-food-apps","title":"The New Food Apps You Don't Want to Miss","publishDate":1389985931,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_76683\" class=\"wp-caption aligncenter\" style=\"max-width: 727px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/160884752-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/160884752-1.jpg\" alt=\"People often use their smart phone even while eating now. Photo: Thinkstock\" width=\"727\" height=\"481\" class=\"size-full wp-image-76683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People often use their smart phone even while eating now. Photo: Thinkstock\u003c/figcaption>\u003c/figure>\n\u003cp>With just over 140 million smartphones in the U.S., having an app for that is basically a prerequisite to being a cutting-edge company. Even traditional brick-and-mortar businesses are launching all kinds of crazy apps. Last week, \u003ca href=\"http://www.forbes.com/sites/dalebuss/2014/01/07/dominos-creates-1st-fast-food-ordering-app-for-fords-sync/\" target=\"_blank\">Domino's announced a new app\u003c/a> partnering with Ford that will let you order a pizza directly from your car with a few voice commands via the Ford Sync AppLink.\u003c/p>\n\u003cp>And, certainly, nowhere is a hotter spot for tech companies and startups than the Bay Area. Combine that with San Francisco's love of food and all things hipster -- artisan toast anyone? -- and the food apps coming out should be nothing short of mouth-watering.\u003c/p>\n\u003cp>While \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/food-delivery-technology/\" title=\"AmazonFresh, Drones, Plated and Pizza Buttons: Food Delivery in the 21st Century\" target=\"_blank\">the food delivery app space\u003c/a> remains the most crowded, there are plenty of other food apps hitting the market as well. As 2014 gets underway, we're taking a look at some of the food apps that should be big in the new year. Here are a few of the most exciting and best new apps.\u003c/p>\n\u003cfigure id=\"attachment_76679\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/foodie-tv.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/foodie-tv.jpg\" alt=\"FoodieTV offers short programs about food and travel for the casual, interested viewer. Photo: FoodieTV\" width=\"400\" height=\"340\" class=\"size-full wp-image-76679\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">FoodieTV offers short programs about food and travel for the casual, interested viewer. Photo: FoodieTV\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>FoodieTV\u003c/strong>: A new video app, \u003ca href=\"http://tv.foodie.com/\" target=\"_blank\">FoodieTV\u003c/a> provides five short videos each week about different tastes, cooks or places. The three- to five-minute shows are supposed to be TV-quality -- better than your average YouTube upload. Each week centers around a theme to form an \"episode\" that can be watched in pieces or all together, on your mobile or streamed onto your TV with an AppleTV. The hope is to capture mainstream interest in food and travel that isn't just recipes and insider coverage of the industry. Available in the Apple app store.\u003c/p>\n\u003cfigure id=\"attachment_76680\" class=\"wp-caption aligncenter\" style=\"max-width: 380px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/my-pact-iphone.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/my-pact-iphone.jpg\" alt=\"Make a pact to eat more vegetables with the Pact app. Photo: Pact\" width=\"380\" height=\"750\" class=\"size-full wp-image-76680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make a pact to eat more vegetables with the Pact app. Photo: Pact\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pact\u003c/strong>: Originally launched a GymPact a year ago, the app has relaunched this year as \u003ca href=\"http://www.gym-pact.com/\" target=\"_blank\">Pact\u003c/a> with new dieting features. Make a \"pact\" to eat more vegetables, log your meals in a diary or exercise. You then choose a penalty to pay if you don't fulfill your pact. For example, $5/day could be automatically deducted from your Paypal account if you fail to eat your vegetables. But, if you do meet your goals, then you can earn back money in rewards paid out of the pool of money from people who have not. While cheating is possible, posts and check-ins are required to meet your requirements. The eating more vegetables goal -- which has its own group -- requires uploading a picture of your vegetables and other members can vote it down if it doesn't appear to be real vegetables or if you don't seem to have eaten them. (Selfies!) Available in the Apple app store and the Google play store.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Leftover Swap\u003c/strong>: Launched in August (so still relatively new), \u003ca href=\"http://leftoverswap.com/\" target=\"_blank\">Leftover Swap\u003c/a> lets you do just that: swap leftovers. Have leftover food? Take a picture and post it on the app. Other users can then either barter for your leftovers, take them off your hands for free or offer up a donation for anything particularly tasty-looking. The founders aren't sure how to make money yet and the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/a-new-app-will-let-you-share-your-leftovers-with-strangers/\" target=\"_blank\">San Francisco Health Department has already raised concerns\u003c/a>. Selling food requires a permit and selling leftover food is a health department no-no. But, the goal is to help eliminate some of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/14/food-waste/\" title=\"In the Trash: The Wasted 40% of Food\" target=\"_blank\">the huge amount of food that is wasted every year\u003c/a>. Available in the Apple app store.\u003c/p>\n\u003cfigure id=\"attachment_76681\" class=\"wp-caption aligncenter\" style=\"max-width: 544px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/foodiequest.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/foodiequest.jpg\" alt=\"FoodieQuest lets you pit your food photos against your friends' food photos and earn votes. Photo: FoodieQuest\" width=\"544\" height=\"274\" class=\"size-full wp-image-76681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">FoodieQuest lets you pit your food photos against your friends' food photos and earn votes. Photo: FoodieQuest\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>FoodieQuest\u003c/strong> and \u003cstrong>Epicurator\u003c/strong>: Taking pictures of your food is so last year, so over. These two apps want to make photography of your meals cool again -- and more fun. \u003ca href=\"http://playfoodiequest.com/\" target=\"_blank\">FoodieQuest\u003c/a>, which was supposed to launch out of beta in December but is still in the works, has made food photos a game. Compete against friends with your photos, earn votes or search by city. \u003ca href=\"http://blog.epicuratorapp.com/\" target=\"_blank\">Epicurator\u003c/a> launched at the end of the summer and is a cross between Yelp and Instagram. Post pictures of your food and rate the meal from \"Bleh\" to \"Foodgasm.\" It's basically a digital way to say, \"I'll have what she's having.\" FoodieQuest is coming soon to the Apple app store. Epicurator is available on the Apple app store.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=kcNj1DknDpg]\u003c/p>\n\u003cp>\u003cstrong>TellSpec\u003c/strong>: One of the craziest and, if it works, most exciting technologies (and sort of an app) that could come out this year uses a small laser to scan your food and then uploads all the nutritional data about what you're eating to an app on your smartphone. \u003ca href=\"http://tellspec.com/\" target=\"_blank\">TellSpec\u003c/a> showed off a beta version at the Consumer Electronics Show last week and plans to go to beta testers in April. The goal is for the laser, essentially a raman spectrometer, to measure the composition of what you're eating and give you detailed information about the ingredients -- even those not listed on the label -- and more in-depth nutritional information. As more people use the scanner and app, the database of foods will grow. Right now, the company is using the $380,000 it raised on \u003ca href=\"http://www.indiegogo.com/projects/tellspec-what-s-in-your-food\" target=\"_blank\">IndieGoGo\u003c/a> and the $1 million it just received in seed money to make the scanner more lightweight and useable and to fine-tune the app. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>These are certainly not all the food apps available or even all the new ones. Please share your favorite food apps in the comments.\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":"With more people using smartphones than ever, look for these newly launched and soon to come food apps in 2014.","status":"publish","parent":0,"modified":1390235954,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":923},"headData":{"title":"The New Food Apps You Don't Want to Miss | KQED","description":"With more people using smartphones than ever, look for these newly launched and soon to come food apps in 2014.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The New Food Apps You Don't Want to Miss","datePublished":"2014-01-17T19:12:11.000Z","dateModified":"2014-01-20T16:39:14.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"76678 http://blogs.kqed.org/bayareabites/?p=76678","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/17/new-food-apps/","disqusTitle":"The New Food Apps You Don't Want to Miss","path":"/bayareabites/76678/new-food-apps","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76683\" class=\"wp-caption aligncenter\" style=\"max-width: 727px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/160884752-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/160884752-1.jpg\" alt=\"People often use their smart phone even while eating now. Photo: Thinkstock\" width=\"727\" height=\"481\" class=\"size-full wp-image-76683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People often use their smart phone even while eating now. Photo: Thinkstock\u003c/figcaption>\u003c/figure>\n\u003cp>With just over 140 million smartphones in the U.S., having an app for that is basically a prerequisite to being a cutting-edge company. Even traditional brick-and-mortar businesses are launching all kinds of crazy apps. Last week, \u003ca href=\"http://www.forbes.com/sites/dalebuss/2014/01/07/dominos-creates-1st-fast-food-ordering-app-for-fords-sync/\" target=\"_blank\">Domino's announced a new app\u003c/a> partnering with Ford that will let you order a pizza directly from your car with a few voice commands via the Ford Sync AppLink.\u003c/p>\n\u003cp>And, certainly, nowhere is a hotter spot for tech companies and startups than the Bay Area. Combine that with San Francisco's love of food and all things hipster -- artisan toast anyone? -- and the food apps coming out should be nothing short of mouth-watering.\u003c/p>\n\u003cp>While \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/food-delivery-technology/\" title=\"AmazonFresh, Drones, Plated and Pizza Buttons: Food Delivery in the 21st Century\" target=\"_blank\">the food delivery app space\u003c/a> remains the most crowded, there are plenty of other food apps hitting the market as well. As 2014 gets underway, we're taking a look at some of the food apps that should be big in the new year. Here are a few of the most exciting and best new apps.\u003c/p>\n\u003cfigure id=\"attachment_76679\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/foodie-tv.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/foodie-tv.jpg\" alt=\"FoodieTV offers short programs about food and travel for the casual, interested viewer. Photo: FoodieTV\" width=\"400\" height=\"340\" class=\"size-full wp-image-76679\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">FoodieTV offers short programs about food and travel for the casual, interested viewer. Photo: FoodieTV\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>FoodieTV\u003c/strong>: A new video app, \u003ca href=\"http://tv.foodie.com/\" target=\"_blank\">FoodieTV\u003c/a> provides five short videos each week about different tastes, cooks or places. The three- to five-minute shows are supposed to be TV-quality -- better than your average YouTube upload. Each week centers around a theme to form an \"episode\" that can be watched in pieces or all together, on your mobile or streamed onto your TV with an AppleTV. The hope is to capture mainstream interest in food and travel that isn't just recipes and insider coverage of the industry. Available in the Apple app store.\u003c/p>\n\u003cfigure id=\"attachment_76680\" class=\"wp-caption aligncenter\" style=\"max-width: 380px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/my-pact-iphone.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/my-pact-iphone.jpg\" alt=\"Make a pact to eat more vegetables with the Pact app. Photo: Pact\" width=\"380\" height=\"750\" class=\"size-full wp-image-76680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make a pact to eat more vegetables with the Pact app. Photo: Pact\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pact\u003c/strong>: Originally launched a GymPact a year ago, the app has relaunched this year as \u003ca href=\"http://www.gym-pact.com/\" target=\"_blank\">Pact\u003c/a> with new dieting features. Make a \"pact\" to eat more vegetables, log your meals in a diary or exercise. You then choose a penalty to pay if you don't fulfill your pact. For example, $5/day could be automatically deducted from your Paypal account if you fail to eat your vegetables. But, if you do meet your goals, then you can earn back money in rewards paid out of the pool of money from people who have not. While cheating is possible, posts and check-ins are required to meet your requirements. The eating more vegetables goal -- which has its own group -- requires uploading a picture of your vegetables and other members can vote it down if it doesn't appear to be real vegetables or if you don't seem to have eaten them. (Selfies!) Available in the Apple app store and the Google play store.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Leftover Swap\u003c/strong>: Launched in August (so still relatively new), \u003ca href=\"http://leftoverswap.com/\" target=\"_blank\">Leftover Swap\u003c/a> lets you do just that: swap leftovers. Have leftover food? Take a picture and post it on the app. Other users can then either barter for your leftovers, take them off your hands for free or offer up a donation for anything particularly tasty-looking. The founders aren't sure how to make money yet and the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/a-new-app-will-let-you-share-your-leftovers-with-strangers/\" target=\"_blank\">San Francisco Health Department has already raised concerns\u003c/a>. Selling food requires a permit and selling leftover food is a health department no-no. But, the goal is to help eliminate some of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/14/food-waste/\" title=\"In the Trash: The Wasted 40% of Food\" target=\"_blank\">the huge amount of food that is wasted every year\u003c/a>. Available in the Apple app store.\u003c/p>\n\u003cfigure id=\"attachment_76681\" class=\"wp-caption aligncenter\" style=\"max-width: 544px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/foodiequest.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/foodiequest.jpg\" alt=\"FoodieQuest lets you pit your food photos against your friends' food photos and earn votes. Photo: FoodieQuest\" width=\"544\" height=\"274\" class=\"size-full wp-image-76681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">FoodieQuest lets you pit your food photos against your friends' food photos and earn votes. Photo: FoodieQuest\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>FoodieQuest\u003c/strong> and \u003cstrong>Epicurator\u003c/strong>: Taking pictures of your food is so last year, so over. These two apps want to make photography of your meals cool again -- and more fun. \u003ca href=\"http://playfoodiequest.com/\" target=\"_blank\">FoodieQuest\u003c/a>, which was supposed to launch out of beta in December but is still in the works, has made food photos a game. Compete against friends with your photos, earn votes or search by city. \u003ca href=\"http://blog.epicuratorapp.com/\" target=\"_blank\">Epicurator\u003c/a> launched at the end of the summer and is a cross between Yelp and Instagram. Post pictures of your food and rate the meal from \"Bleh\" to \"Foodgasm.\" It's basically a digital way to say, \"I'll have what she's having.\" FoodieQuest is coming soon to the Apple app store. Epicurator is available on the Apple app store.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/kcNj1DknDpg'\n title='//www.youtube.com/embed/kcNj1DknDpg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>TellSpec\u003c/strong>: One of the craziest and, if it works, most exciting technologies (and sort of an app) that could come out this year uses a small laser to scan your food and then uploads all the nutritional data about what you're eating to an app on your smartphone. \u003ca href=\"http://tellspec.com/\" target=\"_blank\">TellSpec\u003c/a> showed off a beta version at the Consumer Electronics Show last week and plans to go to beta testers in April. The goal is for the laser, essentially a raman spectrometer, to measure the composition of what you're eating and give you detailed information about the ingredients -- even those not listed on the label -- and more in-depth nutritional information. As more people use the scanner and app, the database of foods will grow. Right now, the company is using the $380,000 it raised on \u003ca href=\"http://www.indiegogo.com/projects/tellspec-what-s-in-your-food\" target=\"_blank\">IndieGoGo\u003c/a> and the $1 million it just received in seed money to make the scanner more lightweight and useable and to fine-tune the app. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>These are certainly not all the food apps available or even all the new ones. Please share your favorite food apps in the comments.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/76678/new-food-apps","authors":["1459"],"categories":["bayareabites_109","bayareabites_4084","bayareabites_1927"],"tags":["bayareabites_12108","bayareabites_12945","bayareabites_8693","bayareabites_12946","bayareabites_12944","bayareabites_12109","bayareabites_12947","bayareabites_12948","bayareabites_12949"],"featImg":"bayareabites_76683","label":"bayareabites"},"bayareabites_66853":{"type":"posts","id":"bayareabites_66853","meta":{"index":"posts_1591205157","site":"bayareabites","id":"66853","score":null,"sort":[1375210212000]},"guestAuthors":[],"slug":"a-new-app-will-let-you-share-your-leftovers-with-strangers","title":"A New App Will Let You Share Your Leftovers With Strangers","publishDate":1375210212,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_66859\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/leftovers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/leftovers.jpg\" alt=\"Leftover Swap will let you share your unfinished meals with strangers. Photo: Laura Mundee/Flickr\" width=\"1120\" height=\"630\" class=\"size-full wp-image-66859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leftover Swap will let you share your unfinished meals with strangers. Photo: Laura Mundee/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/144449221/elise-hu\">Elise Hu\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/07/29/206493794/a-new-app-will-let-you-share-your-leftovers-with-strangers\">All Tech Considered at NPR\u003c/a> (7/29/13)\u003c/p>\n\u003cp>Startups have made it so much easier for peer-to-peer buying and bartering these days. Need a place to stay? Swap houses. Want to fill out your wardrobe? Swap clothing. And coming soon is \u003ca href=\"http://leftoverswap.com/\">Leftover Swap\u003c/a>, a smartphone app to help you barter or give away \u003ca href=\"http://leftoverswap.com/\" target=\"_blank\">your leftovers.\u003c/a>\u003c/p>\n\u003cp>This is either ingenious or cringe-worthy, depending on your penchant for other people's unfinished meals.\u003c/p>\n\u003cp>\"It's obviously not for everybody,\" says Leftover Swap co-founder Dan Newman. \"But for as many people who seemingly have a problem with it, there's people who love the idea.\"\u003c/p>\n\u003cp>The basic gist is this: Let's say you have some leftover pizza. Snap a photo of it and post it to the app's database. Strangers in the same geographic market then have an option of trading you for the food — or just taking it off your hands.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Newman says he and co-founder Bryan Summersett, a Seattle-based programmer, came up with this \"ridiculous\" notion while college roommates at the University of Michigan three years ago. \"It was an outrageous joke in 2010, but in 2013, it's very plausible and something that people would use today,\" Newman says.\u003c/p>\n\u003cp>The founders aren't sure how to actually make money from Leftover Swap. For now, they see it as an effort to do good.\u003c/p>\n\u003cp>\"We're not gonna make millions,\" Newman says. \"[The environmental concern] is a big part of it. There's a bunch of studies about how much more food we need to produce for the world population by 2050, and how fertilizers are less effective and our current rate of producing food isn't going to suffice. Meanwhile, in the US we produce so much more food than we consume and so much is going to waste.\"\u003c/p>\n\u003cp>Leftover Swap is expected to launch by the end of August and will be available to download for free. Newman said he and Summersett are considering marketing in a few test markets to allow experimentation of the community-building around the leftover share, but haven't decided which ones they'll be. Either way, San Francisco health officials are already sounding warnings that users there could be breaking the law since leftovers pose a health hazard. \u003ca href=\"http://blogs.sfweekly.com/thesnitch/2013/07/leftover_swap_sf_health_department.php\">Per SF Weekly\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"In San Francisco, it's illegal to sell food to the public without a permit, said Richard Lee, director of the Health Department's environmental regulatory program, and it could result in expensive citations — potentially a couple thousand dollars, or three times the original permitting fee. It could also lead to a much stiffer crackdown than the ones on \u003ca href=\"http://blogs.sfweekly.com/thesnitch/2013/05/cpuc_renews_rideshare_crackdow.php\">Uber and Lyft\u003c/a> for operating without state-issued livery licenses.\u003c/p>\n\u003cp>\"Leftover food is, in fact, a huge source of food-borne illnesses and other pestilence, Lee said. And in this case, there would be no way for officials to trace the source — they wouldn't know who originally produced the food and under what conditions. Even if it came from the cleanest, best-inspected restaurant in San Francisco, it could still have been handled by some grubby hipster with no hygiene standards.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Newman says that they won't be allowing users to formally sell their leftovers, rather, individuals can offer to donate for particularly tasty or premium grub. He's also studying up on liability concerns and regulations surrounding individual food sharing. The bottom line is, this thing is for real, and it's happening.\u003c/p>\n\u003cp>To the haters, Newman says this: \"People seem to have a huge lack of trust in their fellow man, thinking that leftovers would be diseased somehow. It goes back to the couch-surfing thing. You're staying at a random person's place and you have to trust they aren't going to do something weird. It's the same with leftovers.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"As part of a bid to reduce wasted food, two former college roommates have come up with Leftover Swap, an app in which you post photos of leftovers for other users to claim.","status":"publish","parent":0,"modified":1375210212,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":669},"headData":{"title":"A New App Will Let You Share Your Leftovers With Strangers | KQED","description":"As part of a bid to reduce wasted food, two former college roommates have come up with Leftover Swap, an app in which you post photos of leftovers for other users to claim.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A New App Will Let You Share Your Leftovers With Strangers","datePublished":"2013-07-30T18:50:12.000Z","dateModified":"2013-07-30T18:50:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"66853 http://blogs.kqed.org/bayareabites/?p=66853","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/30/a-new-app-will-let-you-share-your-leftovers-with-strangers/","disqusTitle":"A New App Will Let You Share Your Leftovers With Strangers","nprByline":"Elise Hu","nprStoryId":"206493794","nprApiLink":"http://api.npr.org/query?id=206493794&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/alltechconsidered/2013/07/29/206493794/a-new-app-will-let-you-share-your-leftovers-with-strangers?ft=3&f=206493794","nprRetrievedStory":"1","nprPubDate":"Mon, 29 Jul 2013 11:42:00 -0400","nprStoryDate":"Mon, 29 Jul 2013 07:17:00 -0400","nprLastModifiedDate":"Mon, 29 Jul 2013 11:42:32 -0400","path":"/bayareabites/66853/a-new-app-will-let-you-share-your-leftovers-with-strangers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66859\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/leftovers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/leftovers.jpg\" alt=\"Leftover Swap will let you share your unfinished meals with strangers. Photo: Laura Mundee/Flickr\" width=\"1120\" height=\"630\" class=\"size-full wp-image-66859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leftover Swap will let you share your unfinished meals with strangers. Photo: Laura Mundee/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/144449221/elise-hu\">Elise Hu\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/07/29/206493794/a-new-app-will-let-you-share-your-leftovers-with-strangers\">All Tech Considered at NPR\u003c/a> (7/29/13)\u003c/p>\n\u003cp>Startups have made it so much easier for peer-to-peer buying and bartering these days. Need a place to stay? Swap houses. Want to fill out your wardrobe? Swap clothing. And coming soon is \u003ca href=\"http://leftoverswap.com/\">Leftover Swap\u003c/a>, a smartphone app to help you barter or give away \u003ca href=\"http://leftoverswap.com/\" target=\"_blank\">your leftovers.\u003c/a>\u003c/p>\n\u003cp>This is either ingenious or cringe-worthy, depending on your penchant for other people's unfinished meals.\u003c/p>\n\u003cp>\"It's obviously not for everybody,\" says Leftover Swap co-founder Dan Newman. \"But for as many people who seemingly have a problem with it, there's people who love the idea.\"\u003c/p>\n\u003cp>The basic gist is this: Let's say you have some leftover pizza. Snap a photo of it and post it to the app's database. Strangers in the same geographic market then have an option of trading you for the food — or just taking it off your hands.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Newman says he and co-founder Bryan Summersett, a Seattle-based programmer, came up with this \"ridiculous\" notion while college roommates at the University of Michigan three years ago. \"It was an outrageous joke in 2010, but in 2013, it's very plausible and something that people would use today,\" Newman says.\u003c/p>\n\u003cp>The founders aren't sure how to actually make money from Leftover Swap. For now, they see it as an effort to do good.\u003c/p>\n\u003cp>\"We're not gonna make millions,\" Newman says. \"[The environmental concern] is a big part of it. There's a bunch of studies about how much more food we need to produce for the world population by 2050, and how fertilizers are less effective and our current rate of producing food isn't going to suffice. Meanwhile, in the US we produce so much more food than we consume and so much is going to waste.\"\u003c/p>\n\u003cp>Leftover Swap is expected to launch by the end of August and will be available to download for free. Newman said he and Summersett are considering marketing in a few test markets to allow experimentation of the community-building around the leftover share, but haven't decided which ones they'll be. Either way, San Francisco health officials are already sounding warnings that users there could be breaking the law since leftovers pose a health hazard. \u003ca href=\"http://blogs.sfweekly.com/thesnitch/2013/07/leftover_swap_sf_health_department.php\">Per SF Weekly\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"In San Francisco, it's illegal to sell food to the public without a permit, said Richard Lee, director of the Health Department's environmental regulatory program, and it could result in expensive citations — potentially a couple thousand dollars, or three times the original permitting fee. It could also lead to a much stiffer crackdown than the ones on \u003ca href=\"http://blogs.sfweekly.com/thesnitch/2013/05/cpuc_renews_rideshare_crackdow.php\">Uber and Lyft\u003c/a> for operating without state-issued livery licenses.\u003c/p>\n\u003cp>\"Leftover food is, in fact, a huge source of food-borne illnesses and other pestilence, Lee said. And in this case, there would be no way for officials to trace the source — they wouldn't know who originally produced the food and under what conditions. Even if it came from the cleanest, best-inspected restaurant in San Francisco, it could still have been handled by some grubby hipster with no hygiene standards.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Newman says that they won't be allowing users to formally sell their leftovers, rather, individuals can offer to donate for particularly tasty or premium grub. He's also studying up on liability concerns and regulations surrounding individual food sharing. The bottom line is, this thing is for real, and it's happening.\u003c/p>\n\u003cp>To the haters, Newman says this: \"People seem to have a huge lack of trust in their fellow man, thinking that leftovers would be diseased somehow. It goes back to the couch-surfing thing. You're staying at a random person's place and you have to trust they aren't going to do something weird. It's the same with leftovers.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/66853/a-new-app-will-let-you-share-your-leftovers-with-strangers","authors":["byline_bayareabites_66853"],"categories":["bayareabites_1962","bayareabites_4084","bayareabites_10916","bayareabites_2035","bayareabites_90"],"tags":["bayareabites_12108","bayareabites_12109","bayareabites_546","bayareabites_2322"],"featImg":"bayareabites_66860","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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