"Adaptation and innovation will transform the global food supply." "We need a bundle of innovations and interventions." So, let's start with USING WHAT WE HAVE in better ways. #stopfoodwaste. Invest in startups that are innovating to #feedpeoplenotlandfills. Be a #consciousconsumer (read your labels, understand how your food travels). Don't forget that every single person can make a difference, that all efforts in aggregate, like voting, can change things.
Matriark Foods
Food Production
New York, New York 1,775 followers
Upcycling vegetable surplus into healthy foodservice and retail pro to advance the health of people and the environment
About us
We innovate to address the crises of food waste and hunger by producing tasty, inexpensive food products from surplus and fresh-cut remnants. We bridge gaps in local food systems by using misshapen, yet still-nutritious, rejected, landfill-bound vegetables. We transform systems by reimagining logistics, changing consumer demand, and encouraging enthusiasm for variety.
- Website
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https://www.matriarkfoods.com/
External link for Matriark Foods
- Industry
- Food Production
- Company size
- 2-10 employees
- Headquarters
- New York, New York
- Type
- Privately Held
- Specialties
- Food Waste Reduction, Food System, Food Justice, Social Impact, Environmental Impact, Vegetable Surplus, Fresh-Cut Remnants, and Foodservice
Locations
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Primary
New York, New York, US
Employees at Matriark Foods
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Dave Stangis
CSO @ Apollo | Sustainability, Impact | Reputation, Brand, ESG | Finance, CPG, Ag/Bio/Info Tech | Future-Proofing | Climate Resiliency | BCorps |…
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Anna Hammond
Matriark Foods Founder|CEO
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Katie Brunelle
Business Development Strategist • customizing your strategic plan + accountability with execution | Startup Founder | Communications Specialist |…
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Julie McDermott
Sustainable Investor and Advisor/ex-Bank of America Merrill Lynch, ex-Citigroup/Business Insider’s Top 100 Early-Stage Investors 2023. 50 countries.
Updates
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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
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Very affirming to be part of this Foodbytes by Rabobank report, along with other companies doing groundbreaking disruption in the middle of the value chain that can divert radical amounts of nutritious food from landfills. Read up. Join the movement.
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
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Matriark Foods reposted this
Come join us today at the Specialty Food Association Summer Fancy Food Show for an exploration of sustainable specialty foods. A discussion with Danielle Nierenberg's Food Tank, The New York Times's Kim Severson and 2024 SFA Leadership Award recipients Anna Hammond (Matriark Foods) and Paul Willis (Niman Ranch) as they share their journeys addressing global issues including food waste and animal welfare.
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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.
2024 Climate Impact Changemaker: Anna Hammond - NYC Food Policy Center (Hunter College)
https://www.nycfoodpolicy.org
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thanks Kathy Varol for this great interview and for all the work you do to highlight companies for #purposeandprofit.
“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
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There's little that gives me as much pleasure and energy as speaking with students about food systems and how they can catalyze their energy and smarts to make a difference in the world. My recent talk with students at Columbia University was supposed to last one hour, but because of their amazing questions and desire to dig deep, we talked for two. #students you are the future! Gourmand Columbia, thanks so much for the invite. You truly inspired.
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.
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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.
12 Companies Creating Upcycled Food from Waste Products – Food Tank
https://foodtank.com
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We’re thrilled to be featured alongside an incredible roster of food and ag innovators in Foodbytes by Rabobank Q1 Report. Explore how resilient practices are powering near-term ROI across the value chain. This in-depth report includes a market map of 50+ global startups, fascinating Foodbytes hub insights and Matriark Foods is featured with Chinova Bioworks as one of the Foodbytes Hub startups #leadingthecharge on #upcycling near-term ROI. That means #changeforgood and #immediateaction. We are #databacked by Planet FWD and always #upcyledcertified. If you are an #investor, read this now. If you care about the environment, read this now!
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
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Matriark Foods reposted this
Food service is where over 50% of meals are eaten in the United States. A small change in food service can have an enormous impact. Google recognized this years ago and has been on a journey with Matriark Foods to explore how to shift food purchasing towards climate friendly products. Thank you to Michiel Bakker and the Food at Google team for actively and collaboratively engaging solutions as well as to the pilot’s early thought partners (so many!) If you are responsible for making food procurement decisions for your organization, read our case study and then join us in accelerating the change. The Pathway to Building and Sourcing Upcycled Products for Food Service https://lnkd.in/geDQX_jg Michiel Bakker Lara Antognoli Kathy Cacciola Michael Kann Helen Wechsler Amy Keister Ed Brown Einav Gefen Bill Billenstein Eric Tosh Andrew Shakman H Nieto-Friga (Frambach)Anna Bohbot (Zulaica)Dr. Lisa K. Johnson Jonathan Deutsch, Ph.D., CHE, CRC Patrick Sochnikoff Alicia Jenish-Mc Carron Kia Vaziri, MBA, CPSM Matthew Thompson, MBA, PCIII, CEC, CCA, GRAE Mellissa Nguyen Henry Fovargue Hamzah Abu-Ragheb Alan B. Horowitz Marie Davis Caitlin Leibert Jennifer DiFrancesco Rob Morasco C.E.C. melody miranda Paul Fairhead Claire Turner LC Ede Renee McKeon Dawn Hedges Dana Gunders ReFED Upcycled Food Association Where Food Comes From, Inc. Bloomberg Green
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
MatriarkGoogle-CaseStudy-V6-032724.pdf
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