Matriark Foods

I was thrilled to be on stage at the Specialty Food Association with Food Tank's inimitable Danielle Nierenberg, Pulitzer Prize-winning The New York Times journalist Kim Severson, the OG Niman Ranch hog farmer Paul Willis—discussing innovation, authenticity, animal welfare, upcycling at scale, and what it takes to drive change. And celebrating the leadership awards that both Paul and I were honored to receive. If you want some pith and some pointers, give it a watch. https://lnkd.in/gPiiCYPM

We believe food loss prevention—specifically maximizing product utilization—presents massive disruption potential for the middle of the value chain. And at the farm level, upcycling innovations can help growers reach new, higher-value markets for their side streams—making it economically viable to process overproduction. From converting wasted food into carbon-negative renewable energy, to turning waste streams into low-cost feed stocks for precision fermentation, read up on these solutions and collaborations in our newest report: https://bit.ly/4e5E4Oe Tag your favorite upcycling innovator in the comments, or let us know if you want our full list of Rabo-reviewed upcycling startups! Divert Chinova Bioworks Matriark Foods Hyfé Supply Change Capital AgriFiber Solutions Circular Powder EXOSOMM CrushDynamics Greentech Innovators Hydrosome Labs LLC Ingredalia S.L. Just Date More Foods Kazoo Snacks Anuvi Chemicals Limited Yumame Foods AG SCO2 Rescued Limited Sonia Shekar Margit van den Berg Michael Rinaldi Lieke Verhofstad #Upcycling #FoodTech #AgTech

Last week, I was honored to receive the 2024 Hunter College New York City Food Policy Center #ClimateImpact #Changemaker Award for my work as founder of Matriark Foods. This award really belongs to our mighty team and all the people who have worked with us along the way to create a successful business with data-backed impacts, showing that transformation of our food systems truly can move us toward a healthier planet that feeds people and pays farmers for their excess. Congrats to my fellow Changemakers: NYC City Council Member Food Policy Changemaker Gale A. Brewer, NYC Office of Urban Agriculture Executive Director, Qiana Mickie, and Media Changemaker, Gothamist, and the 2024 40 under 40 class who will truly make the future the brightest it can be. We gather forces and make a new world by working together.

“Each part of those challenges looked like a business to me.” - Anna Hammond Anna Hammond is the Founder and CEO of Matriark Foods, a social impact business on a mission to scale access to healthy food for the benefit of people and the environment. Each year in the USA, roughly 33 million tons of perfectly healthy vegetables never make it to the table. That’s a waste of food, water, and greenhouse gasses. It’s bad for farmers and the planet. Matriark Foods upcycles farm surplus and fresh-cut remnants into healthy, delicious, low sodium vegetable products for schools, hospitals, food banks and other foodservice. All Matriark products are Upcycled Certified. Upcycled food is about doing more with less, and elevating all food to its highest and best use.   Matriark is also a certified Women-Owned Business (WBE) that mentors and supports other WBEs. It’s a fact that despite receiving less than 5% of venture capital,  WBEs outperform other structures by 63%. In the words of Joan Armatrading, “If women ruled the world, it would be a good thing.” Matriark Foods is a shining example of this. 𝐈𝐧 𝐭𝐡𝐢𝐬 𝐞𝐩𝐢𝐬𝐨𝐝𝐞 𝐰𝐞 𝐝𝐢𝐬𝐜𝐮𝐬𝐬: ✅ The issues with our current food system that cause so much food waste while people go hungry. ✅ What Upcycled Certified means. ✅ How Matriark Foods benefitted from participating in incubators and accelerators. You can listen to the podcast on your favorite platform. #purposeandprofit #purpose #podcast #esg #csr #sustainability #socialimpact #agriculture #food #retail #restaurant

In case you missed it, our recent Food for Thought Series event was a success! We had the pleasure of hosting Anna Hammond, the founder and CEO of Matriark Foods. Matriark Foods specializes in upcycling farm surplus and fresh-cut remnants into nutritious, low-sodium vegetable products for schools, hospitals, and food banks. Attendees had the opportunity to learn about Anna's journey and the impactful work of Matriark Foods. Plus, they enjoyed free samples showcasing the company's innovative creations. Stay tuned for more events featuring emerging entrepreneurs in the food industry.

I love that Food Tank always makes sure to look at what's happening #globally in #foodsystems, as opposed to just focusing on the US. Broader #representation of business solutions is key to understanding the whole picture. And it's just fantastic to know about what's happening in #Japan, #Canada, #Australia, #Denmark #Estonia. Thank you Danielle Nierenberg Bernard Pollack Clare Shanahan ÄIO, Oisix ra daichi, Barnana, PBC, Matriark Foods, PLANETARIANS, I Am Grounded, Green Bowl Foods, LESS & CO (Crust), Rootly, Cascara LLC, Bake Me Healthy Pluck Tea Inc.

Our Q1 report is hot off the press! Explore how resilient practices can power near-term ROI across the value chain from ag inputs, to upcycling, to precision fermentation. What does it cover? A lot. - A market map of 50+ startups actively seeking investment or corporates collaboration. - 6 case studies of startup solutions collaborating with corporate partners to scale sustainable and financial impact (like Bond Pet Foods & Hill's Pet Nutrition, Trace Genomics and Rabo Ventures and Supply Change Capital and Hyfé). - Insights from Rabobank sustainability experts: Eric Gibson, Charlotte Talbott, Sanne Wielders, Michael Rinaldi, Margit van den Berg and Lieke Verhofstad with contributions from the Foodbytes team (Nina Meijers, Caroline Keeley, Trevor Sieck and Sonia Shekar). - Proprietary Foodbytes insights like the rise of startup terms “crop optimization," ”production waste” and “circular economy strategies” and the domination of “fermentation” as a corporate/investor search term. Sign up or log into the Foodbytes hub to view the report. https://bit.ly/3xEXkS5 #Foodbytes #FoodTech #AgTech #Innovation #Sustainability #Upcycling #PrecisionFermentation 3Bar Bio ProAgni Eion Chinova Bioworks Matriark Foods Full Harvest EQUII Triplebar

As part of Google’s commitment to reduce food loss and waste (https://lnkd.in/d4_aU87q), we’ve been testing and iterating opportunities to procure climate-friendly products. This includes using upcycled food surplus and byproducts to avoid food being sent to landfills while also creating additional markets for growers and producers. Take a look at some of the learnings from an 18-month pilot with Matriark Foods (led by Anna Hammond) which involved co-developing ways to scale upcycled products from farm surplus. Join in the journey to drive impact for good at scale. Check out the case study 'The Pathway to Building and Sourcing Upcycled Products for Food Service' here: https://lnkd.in/gpYsTZ7r #upcycle #upcylcedfood #valorization, #foodloss #food #zerolandfill Lara Antognoli, Matt Hood, Maisie Ganzler, Rene van Camp, Helen Wechsler, Linda Femling, Douglas Gayeton, Chavanne Hanson, Jim Andrew, Emeline Fellus, Lorin Fries, Tim West, Lauren Hoffman, Ed Brown, Tod Nissle, Einav Gefen, Kay M., Anne Galle, Helene York, Amy Keister, Sophie Egan, Eve Turow-Paul, Eva Antczak, Amy Lithgow, Ann Cooper, Hans Steenbergen, Caitlin Leibert, Paul Newnham,Olaf van der Veen, Theresa Lieb, Carlotta Mast, Jack A Bobo, Mike Werner,Cindy Muller, Stefan Moedritzer, Moniek De Jongh

There is literally no one who knows more about food business than Errol Schweizer. He served as VP of Grocery for Whole Foods Market for over a decade; he's an unparalleled champion for #fairlabor practices in food systems; he co-founded the influential Drop the Rock campaign to overturn the disgusting mandatory minimum sentencing in New York State. If you want to learn about the nitty gritty, read everything he's written for Forbes and listen to his podcasts. I am now proud to call him a friend and was delighted to be interviewed on The Checkout last week. We talk about the challenges of processing, how Matriark Foods is working to reinvent supply chains and food for people experiencing food insecurity, and we discuss the recent 2-year The Associated Press investigation into the use of prison labor for food production. We also talk about #hope in a special way. #Episode168. https://lnkd.in/gS3rq_tB #fairfood #feedpeoplenotlandfill #equity #changemakers https://lnkd.in/gBmT7BHA