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Redistributing Produce and Power

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Hayden

Towards a More Inclusive Board Future

Hayden · Jan 31, 2022 ·

Towards a More Inclusive Board Future

How Boulder Food Rescue has been transitioning it’s board and seeks to further radicalize the nonprofit leadership space

Boulder Food Rescue works to create a more just and less wasteful food system through the sustainable redistribution of otherwise wasted food to communities in need. We create No Cost Grocery Programs, which are designed to address these barriers by taking food to people in places they are already gathered, such as affordable housing sites. They are community led distribution points that engage the voices, experiences, and leadership of program participants. Community leaders run their own unique food access programs and determine when, where and how the food is redistributed. Community autonomy provides a more affirming, accessible, and effective program for users. In operating these programs, trust and relationship-building are essential – we are redistributing produce and power.

Although BFR is community-led and community-run in our programs, we had some work to do around making sure the entire organization was community-led and run, not just the programmatic level. It’s great to give participants decision making power about their food access programs, but decisions that affect them, like BFR’s budget, strategic plan, overall logistics schedule, and bigger picture, there was less access to. We needed to take a look at the organization as a whole and see what barriers existed to keep participants from being involved in the staff and board level. 

Prioritizing staff pay and well being and encouraging participants to apply for staff jobs increased the number of participants on our staff (5 out of 9 staff are former participants).We did the thing that a lot of organizations do first, by creating a participant advisory board. On one hand, it’s nice for participants to engage in broader decisions with less commitment than a typical board of directors. On the other hand, we found that participants mostly trusted our staff and just approved the decisions we were already making because they didn’t have all of the context to really give input. It didn’t seem like it was a meaningful way to engage and mostly  seemed like a thing we would write into a grant because every time we mentioned it a funder would perk up in excitement. We felt like we needed to (and continue to need to) increase inclusivity on our actual board of directors. We have had participants and folks with lived experiences of hunger on our board starting with our co-founders and throughout the years, but we needed to look at what systems and culture we had in place to truly increase inclusivity and justice both externally and internally.

To start this process of increasing participant engagement and voice on our board, we took a look at every component 

of what it means to be on our board and tried to ensure that we would be able to accommodate participant voice. These included:

  • Board meetings 
  • Participating in activities that advance BFR’s mission and vision 
  • Strategic Planning
  • Decision making 
  • Professional Development
  • Onboarding
  • Board culture

Here are some of the ways we addressed inclusivity in all of these components.

 

Showing up to meetings: An essential component of being on our board is showing up to our monthly meetings. Meetings have physical components we need to ensure that folks can manage, or that we are ready to change to allow for inclusivity. We inspected each one: timing, day of week, frequency, duration, location, language, food, access to childcare. 

  • Timing, food, childcare: We meet outside of traditional working hours because almost everyone on our board works traditional hours. Most of our board members are parents, so we also had to look at how timing affected people with children. We asked basic questions about the meeting time. How long does the meeting last? Is it during dinner? Will there be food available? Do board members have access to childcare? Can we provide it if not? Can the kids come to the meeting? What’s the board culture around children? When we were in person before COVID-19, kids would come sometimes and do their own thing. We made sure we had childcare available if any parent requested it, and made sure there was a line item in the budget for it. We had snacks and drinks available at every meeting. Now that we are on zoom, we are accustomed to parents engaging while also making their dinner for their children, and their children joining in and giving bunny ears to their parents in the background. We welcome interruptions as a part of the culture of the board. 
  • Location and transportation: Before we moved our meetings to zoom, it was important to ensure that the location was accessible to board members. If they didn’t have their own transportation, we provided rides with other board members. We stayed in central Boulder and discussed our location upon joining the board. Now that we are on zoom, our meetings are more accessible. 
  • Language: Many of our participants speak Spanish. We wanted to ensure that if Spanish was somebody’s only language, that we had interpretation available for all of our board meetings and translation available for all of our materials. We added this to a line item in our budget so we can immediately be prepared for this. So far, we only have board members who are multilingual (including English) or monolingual English speaking, thus all of our board meetings are in English. We are aware that if we transition into having interpretation, that it will take more time and effort and will need to adjust our meeting agendas to reflect this. 
  • Stipends: Meetings take time, and far too often organizations that hope to diversify their boards or volunteer committees only want to extract information from participants and other marginalized communities but do not adequately compensate them for their knowledge. When someone is struggling to get by day to day, every bit can help. We stipend meeting participation to anyone who wants it. All board members can opt-in or opt-out depending on their financial needs. All board members can change their opt-in or opt-out status because we know financial needs change. 

Board Activities: Board members are responsible for other activities besides coming to meetings. Here’s what we changed to make sure activities that advance the mission and vision of BFR are accessible to more people:

  • Fundraising: Many boards have “give or get” policies, and fundraising is an essential component of what it means to be on a board. As an Executive Director, I totally understand why! However, fundraising is probably one of the most intimidating things to board members who do not have experience, regardless of their class backgrounds. We wanted to keep fundraising as a component of being on our board but make it accessible.
    • Everyone gives a donation that is meaningful to them. We have never had a “give or get” policy and most of us don’t come from high class backgrounds or are even connected to wealth in Boulder. However, everyone does have something to give, and everyone on our board donates. We say what is meaningful to you is something that will feel good and important to give, but also something that will not break you or stress you out. It’s important for everyone to come up with this number for themselves. 
    • Everyone participates in fundraising in ways that honor their skills and resources. For some, this may be hosting dinner parties and asking their friends to show up and give money. They may cook food and have large networks of people they know who to ask. For others, this means showing up to those dinner parties and talking about their experiences with BFR. For others, it means sharing posts on social media about our fundraising campaigns, showing up to fundraising events to lend a hand with set up and clean up, or reaching out to businesses to inquire about sponsorship opportunities. Everyone has different skills, ideas and resources and it is all needed to successfully raise the funds we need to operate. It’s all valued and appreciation is expressed to all of the varieties of contributions.
  • Projects: We used to have an arbitrary time commitment we asked from board members, everyone contributes 8 hours a month. However, projects and capacity change over time. When stressful things happen in our lives, it can be more stressful for everyone if board members have commitments that they really cannot show up to. We shifted from this time-commitment to a project-based commitment. 
    • Each board member picks a project that feels most in line with their skills, desires and interests, as well as what the organization needs. They work with the board members and Executive Director to find the project that works best for them. This could be fulfilling a board role, or a project such as board recruitment, qualitative analysis on our food access research, or helping with fundraising events. 
    • We do not expect each board member to contribute the same amount of time, just ask that board members be reasonable and honest. We expect time capacity to ebb and flow, and keep an open line of communication. We check in about projects and stay accountable to one another. We recently passed an option for board members to take a leave of absence if something comes up that is keeping them from showing up, but they are not ready to leave the board. 
  • Board Roles: We have a treasurer and two board co-chairs. Having co-chairs enables us to both split the workload but also use the skills different people bring in. For example, one of our co-chairs helps set the agenda and facilitate the meeting, while the other is always silently checking in with folks and organizing spreadsheets. 

 

Strategic Planning: We are in the middle of strategic planning currently. In the past, we used to have an all day (or all-weekend) retreat that board members had to participate in. This made it hard for folks who couldn’t take that much time off all at once. Now, we are working with strategic planning consultants to spread the workload over a year. We have long meetings on zoom, but they are pre-scheduled way ahead of time and not all day. We provide stipends for these meetings as well. We are also centering staff and participants (program participants who are not on the board) in every step along the way. The entire process turns the power structure upside down, so board members play a helpful role, but not the only role.

Decision Making and Professional Development: Board members make important decisions for the organization as a whole. While it’s amazing to give more people a voice in making these decisions, it’s not fair to them or the organization, if they are not fully informed about the decisions they are making. This means understanding all of the components of the decision. When decisions come on the agenda, we make sure there is space to ask questions about all of the background information, the potential consequences of the different ways the decision could go, and how to read and understand the information. We also see engaging on the board as a professional development opportunity for board members. Most of our board members haven’t previously served on boards and are interested in learning more, so we support that. For example, we have pre-recorded videos looking at our budget and explaining not just different line items, but budget theory (and how BFR typically budgets), financial documents and what they are saying. We offer opportunities for outside workshops and trainings for board members also. 

 

Onboarding: We provide a booklet of resources to board members when they are onboarded. We go over these resources at a board member orientation and give new board members time to sit with all of the materials. We intentionally recruit and onboard new board members in clusters, so that one person is not alone figuring it out by themselves. We provide space in the first board meeting with new members to have longer introductions, Q&A for each item and Q&A overall. We also created a buddy-system so that board members could have other seasoned board members they can go to for questions, besides the board co-chairs. We have existing board members schedule calls and check-ins to build relationships with new board members. 

 

Culture: Increasing diversity without true inclusion often causes harm in organizations. It’s important to diversify a board and bring in new perspectives, especially those most closely linked to the work. But often when a board starts off on this journey, they haven’t done the work of looking at their culture, which unfortunately, leads to these new folks being burdened with the task of carving out a more inclusive space for themselves, and being harmed along the way. It’s not going to be perfect. As adrienne maree brown says, “we learn to love by loving.” We learn to be accountable to people by messing up and making mistakes, and then apologizing and changing our behavior. Our goal is to minimize harm, which takes every board member being willing to show up and look at the spaces inside of themselves that cause harm. This is uncomfortable, but it’s necessary to have a healthy culture. Trust is built through this process. If a new board member experiences harm and they bring it up, that means they trust the board to do something with that feedback, and it’s important for all of the individuals involved to be accountable to that, to create the space for feedback, to hear it and change the behavior, and to check in about progress towards minimizing harm. This work takes time, intention and emotional energy, and so both staff and board members need to be dedicated to that work. This is harder than any article can suggest. It’s especially hard for nonprofit workers who are overwhelmed and burnt out. Creating spaces of minimizing harm also means making sure there is time and space in ourselves to do this emotional work outside of work. 

Here are some things we have done, and are continually doing, to improve our culture:

  • We engage in White Supremacy Culture reflections: Our staff has gone deep into these to see how White Supremacy Culture shows up in ourselves and in our organization. We share these reflections across our multiracial staff team. Our board has not done as much work around them, but does reference them and read about them.
  • We share and discuss readings on different board cultures: We are engaging in conversations around restructuring our board to make sure it serves the organization best. This means looking at articles that criticize traditional board structures and power-hoarding, and discussing them and what is right for us and for BFR. 
  • Our board trusts our staff: Instead of having a board that gives direction to staff, it’s the other way around. Our board is very open to staff direction, because staff is working every day on this work. Our staff takes direction from participants, because that is deeply embedded in our values. Having a board that primarily listens instead of directs is important. Everyone has value and ideas, but our board doesn’t micromanage or dictate what needs to be done. 
  • We respect and appreciate differences: We learn about cultural differences by getting people together that come from different cultural backgrounds. Most of us don’t know what we do that is culturally innate that others may not connect with. We encourage folks to speak up about different cultural needs, and celebrate and share our differences with one another. If those differences cause conflict, we also have to be willing to lean into those.
  • We laugh a lot and have fun: I won’t even share our secrets! But I will say, some of our board members say this meeting is the most fun one they have all month. It’s important to get to the work, but how we do this work and who we do this work with, is just as (if not more) important. What we do externally (create a culture of belonging through food) we also have to do internally. I’ve heard Executive Directors struggle with their board, and I have been there before. But we’ve built this board intentionally and I can honestly say I love each and every one of our board members and they not only support the work but are my friends and comrades in this fight for justice.

We have done a lot, but we still have a lot of places to grow. For example, in the case of current diversity numbers, we have a board of eight people and two are participants and four are people of color. But we don’t have any Black or Indigenous board members, board members with physical disabilities, and board members who don’t speak English. We are primarily a young and able-bodied board. 

We also mess up. Assumptions are made, often in self-criticism, about not doing enough. That can get projected out onto others. We have to be accountable to that harm and retrain our brains to value all types of engagement. We have to remember that we are also our own worst critics, and we are actually doing really well. 

Creating an inclusive board is about having a healthy organization that ultimately is focused on the mission and vision and unique theory of change of our organization. Diversity is a part of inclusion. Inclusion is a part of justice. Flipping charity on its head to truly value diverse board member perspectives, and not just tokenize diverse bodies, takes time, emotional energy and money. Ultimately, it’s worth it because it works better for everyone. People with lived experiences of the problems we are trying to solve know what they need most. It’s for community, by community, which also creates a culture of belonging and worth, ultimately increasing the health and wellbeing of the broader organization. 

2017 to 2018: What We Learned. What We’ll Do.

Hayden · Jan 25, 2018 ·

 

Boulder Food Rescue Bike Trailer of Food

I recently caught up with Hayden Dansky, the Executive Director of BFR, to find out where BFR has been this last year and where it is going in 2018.

2017 is over. 2018 is here. While many of us are happy to usher out the old year with its turbulent politics, we should take a moment to celebrate our victories. Boulder Food Rescue fought hard in 2017 for a just food system. They’re taking what they learned and pushing even harder in 2018.

Each year, BFR works towards community enlightenment while diverting fresh foods from going to waste. Boulder Food Rescue continues to grow, shedding light on food inequities while working tirelessly to reduce waste while providing fresh foods to those who would otherwise go without. They have, and always will take a community-minded approach to combating the causes of hunger.

Hayden Dansky, Director of Boulder Food Rescue
Hayden Dansky

Food access and hunger are part of a large, systemic problem. When the world produces enough food to feed every human being, as it already does, why then is hunger an issue? The lack of a just and healthy food distribution system is a systemic issue built into our current economic and political models. They’re ingrained, and they’ll be tough to change. But we’ll get more into the causes of hunger as well as the complex web of social constructs surrounding it in future posts.

For now, let’s recap 2017 and see what’s in store for 2018. BFR is working to address root causes of hunger through both action and education. Can we have one without the other?

What has BFR been up to in the last year?

In the last year, BFR has been working on understanding the barriers to food access in our community. We have been working with food-insecure individuals to understand their experiences getting healthy food, and how they want to participate more in their food access systems. We have been specifically working more with Spanish-speaking communities and added a full-time Spanish-speaking recipient coordinator to our team to collect meaningful feedback and better support the communities we work with. We have also added a food donor coordinator to our team to work closely with our retail partners and improve our food waste education and outreach at stores.

What goals does BFR have for the coming year (2018)?

We are about to launch a new program called Fresh Food Connect, where home gardeners can donate excess produce and we will come around to pick up from their homes. This will allow us to increase healthy and local food donations and increase our produce distribution to low-income communities and pre-schools.

What events were successes? Would you have done anything differently?

We had a successful Forward Food Summit hosted in partnership with Denver and Colorado Springs Food Rescue and are planning to host our 5th FFS this year again in Denver in April. The Forward Food Summit is a front-range food rescue collaboration and is a social justice conference focused on food systems and community-driven work. This coming year we will change the setup of the space to be more conducive to small groups and peer-learning.

What have you learned from this past year that you’re going to apply to this coming year?

We have learned A LOT about the experiences of food insecure individuals in Boulder, across and between different demographics and communities. We’ll act on what we have learned by working with nonprofits to better incorporate the feedback and volunteerism of food-insecure individuals accessing resources. We’re producing reports to break down how nonprofits can best serve their communities and be community-based.

Any numbers or statistics you’d like to share on growth and impact?

Quantifiable growth:

  • We have redistributed 555,702 pounds of food this year so far (and it’s not over!) Last year we ended the year at 505,197, so we already have a significant increase in pounds delivered.
  • Number of no-cost grocery programs went from 15 to 19
  • Staff team went from 4 to 7Boulder Food Rescue Yearly Growth

What is the state of hunger in Colorado and regionally?

1 in every 6 people is food insecure, meaning they don’t have access to healthy foods, or they don’t know where their next meal will come from. Sometimes it means that they may make sacrifices in their life, like not being able to pay for a phone bill to put food on the table.

Because it affects families, the statistic is even harder for children. 1 in every 5 children are identified to be food insecure. They often eat at schools but struggle to eat at home on weekends.

This is true for Colorado and across the US. Food access looks different in different places because barriers to getting food may be different between cities and rural areas, but the number of people it affects is similar.

Boulder Food Rescue Bike Volunteer

What can individuals do to help?

If anybody wants to start a food rescue in their city or area, we are happy to help. We have a start your own food rescue guide you can find and download for free on our website. If you don’t have time to start your own food rescue, donating monetarily significantly helps us do our work! We have a local impact in Boulder but are also building resources to support food rescues across the country! Every bit helps.

Anything else readers should know to catch them up with what BFR’s been up to?

Food Rescue Alliance is our international peer-learning network that supports food rescues across the country, gives resources and trainings to people doing this work in their communities locally, and supports our resource sharing and direct consulting. Check it out here: boulderfoodrescue.org/food-rescue-alliance

 

 

Food Waste Audit: Why Retailers Don’t Donate

Hayden · Jul 15, 2016 ·

By: Devon Reynolds

BFR45

If you haven’t checked out the Boulder Food Waste Audit yet, now’s your moment! It’s a study released by the Boulder Food Rescue (BFR) in collaboration with researchers at CU Boulder. It investigates the impact of current food recovery operations in Boulder; perceptions of food donation among city grocery stores, restaurants, and cafés; and the potential for rerouting more food away from the trash and onto the table.

This week, in Part 3 of our blog series on the Food Waste Audit, we’re looking at why food retailers don’t donate, and what it would mean for Boulder if they did. The surveys in the Food Waste Audit show that 40% of grocery store employees believe their companies could do more to reduce food waste, including donating more food. Meanwhile six of Boulder’s largest grocery stores don’t donate at all. What is preventing these food retailers from making donations of the food that they end up throwing away?

Apparently, it is concern for the image of the stores, a reasonable fear in a highly competitive market. 30% of those surveyed said that their organization might choose not to donate food because of liability concerns and 7% said their organization might choose to avoid donations because of harm to brand image. Because the food donated, especially produce, would likely have imperfections, there is a fear that the donations would be considered representative of the quality of food the store sells.

As far as the liability concerns, there is great news for those concerned. The BFR legal team did a comprehensive review of liability concerns to help potential donors understand the protections in place, and found the Bill Emerson Good Samaritan Act. Passed in 1996, it protects food donors from liability excepting cases of gross negligence. Its broad protections mean that grocery stores can send along their food in good faith.

Addressing this major worry with grocery stores could revolutionize food donation in Boulder. The Food Waste Audit estimates that at least 210,000 pounds of food are being discarded at the six locations that are not currently participating in food recovery. This is potentially equivalent to 187,499 meals!

As we mentioned earlier in this blog series, there is huge potential for reducing food insecurity in Boulder through donating the food that we are tossing into the trash right now. The Audit reminds us of the power changes in our behavior around food could have: “…there is likely more than enough good food being discarded in Boulder and Broomfield counties to meet the caloric needs of all of the food-insecure individuals in the area.”

The Boulder Food Rescue and other food recovery organizations in Boulder are working to streamline the donation process so that food goes to hungry mouths, not landfills. We’re all a part of this system.

What do you think you can do to turn things around?

For more from this series, check out Part 1, which gives an overview of the Audit’s findings. Part 2 takes a look at what’s causing waste at restaurants, and gives you some suggestions of how to change your behaviors to make a difference.

Food Waste Audit Part 2: At the Table

Hayden · Jun 4, 2016 ·

City of Boulder: Food Waste Audit
Part 2: At the Table… What You Can Do!

By Devon Reynolds

Have you checked out the Boulder Food Waste Audit yet? It’s a study released by the Boulder Food Rescue (BFR) in collaboration with researchers at CU Boulder. It investigates the impact of current food recovery operations in Boulder; perceptions of food donation among city grocery stores, restaurants, and cafés; and the potential for rerouting more food away from the trash and onto the table. Last week, we covered the general findings of the study in Part 1 of our series on the Food Waste Audit. This week, we’re taking a deeper look at what’s causing waste at restaurants. Turns out, it’s probably those of us innocently enjoying our rushed work lunches and date night dinners.

When asked why food is thrown away rather than donated, employees said that their customers were responsible for most of the food waste at restaurants. Eating out has become more and more common over the last century, with 2015 marking the first time that Americans spent more money at restaurants than at grocery stores. So, whether you eat out once a month, once a week, or once a day, it’s worth considering how your behaviors may be contributing to the huge food waste problem in the US.17.11.2013 ZDJECIA WIZERUNKOWE DLA RESTAURACJI BURGER KITCHEN TOMKA WOZNIAKA , FOT. MARCIN KLABAN

Ok, I’m guilty. Last week, I had some beautiful leftover salmon all boxed up and ready to take home with
me…but I accidentally left it sitting on the table. An easy mistake to make, but one that cost me a whole extra meal, and, on a larger scale, is part of the 47% of all seafood wasted in the US. So, next time you’re out at a restaurant, consider the following:

  1. Order smaller portions. Plenty of restaurants pile on the food. If you know the entrée plates are too big for you to finish, try getting an appetizer or a soup and salad. Then you won’t have to worry about the smelly results of forgetting your leftovers in the trunk of your car over the weekend.
  2. Share with someone. Between two, you can take on those big portions and the food won’t get left lying around. Or, do what I do and convince everyone to share everything—that way you get to sample as many delicious dishes as possible.
  3. Ask to leave out sides that you’re not going to eat. Panera keeps offering me a baguette as a side for my sandwich. It is really hard to turn down all that bread to go with my bread, but…well, I think you’re probably getting the idea here.
  4. Take the extra food home.  It keeps your wallet in your pocket at lunch tomorrow, and it’s probably tastier than your 6am-rushing-out-the-door PB&J. Don’t be like me. Food left on the table ends up in the landfill.

This may all seem obvious, but take it from the perpetrator of the Leftover Salmon Incident of 2016—it’s worth going the extra mile to make sure that good food gets eaten. When it gets thrown away, all the valuable resources that went into producing that food get wasted along with it—think water and fuel.  This is a problem that we, individuals, can actually solve.

Keep an eye out next week for Part 3 of our Food Waste Audit blog series, or get your very own copy today.  Don’t forget to check out the rest of the BFR website for more information about how to get involved in the effort to reduce food waste in Boulder.

City of Boulder Food Waste Audit: Part 1

Hayden · May 25, 2016 ·

Findings

Screen Shot 2016-05-25 at 1.11.16 PMBy: Devon Reynolds

If you’re reading this blog, you may already know about food waste. Estimates put between 30 and 50 percent of all food produced annually in the US into the trash, whether it rots in the fields or at the bottom of your fridge. Meanwhile, 14% of households in the US are food insecure.

Boulder Food Rescue (BFR) has been connecting these dots here on the Front Range, delivering food that would otherwise be thrown away by grocery stores and restaurants to communities that have organized its distribution to their food-insecure members. With organizations like BFR and Community Food Share working on food recovery in the city, Boulder is looking to buck the trend and get food going into mouths instead of dumps. The question remains: how much farther do we have to go?

The Boulder Food Rescue, in collaboration with researchers at CU Boulder, recently released the findings from their study, the City of Boulder Food Waste Audit in order to answer that question. The study assesses the impact of current food recovery operations in Boulder; perceptions of food donation among city grocery stores, restaurants, and cafés; and the potential for rerouting more food away from the trash and onto the table.

The Food Waste Audit shows that BFR recovered over 300,000 pounds of food in 2014, an amount that has only grown since that year. That sounds like a big number, but the audit findings show that the grocery stores and restaurants not yet collaborating with BFR could more than quadruple it. The study found that the six non-participating grocery store could add more than 210,000 pounds of food to recovery efforts, and non-participating restaurants could add up to 1.2 million pounds.

According to the Food Waste Audit, “…even with conservative estimates, there is likely more than enough good food being discarded in Boulder and Broomfield counties to meet the caloric needs of all of the food-insecure individuals in the area.” Now that is a powerful incentive for area food retailers to get on board with BFR.

Aside from non-participation, the Food Waste Audit survey of food retail employees showed that even participating stores and restaurants might be able to donate more food. Grocery store employees expressed concern about liability issues related to the quality of the food being donated, while restaurant employees said that most waste was the result of consumer choices. These two issues prevent perfectly good food from making it into BFR ’s bike trailers—but that is a topic for our next foray into the Food Waste Audit.

Come back soon to the BFR blog for more info on the Food Waste Audit, or get your very own copy today.  Don’t forget, we’re always looking for your help, so if you’d like to lend a hand, click here to donate or get involved. Until next time!

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