Matthew Jozwiak's guest appearances

Matthew Jozwiak

Unwasted: The Podcast

HLTH Forward Podcast

Dana Gunders

Yemi Amu

Ron Finley

Joshua Weissman

Nik Sharma

Sophia Roe

Jessica Koslow

Carla Lalli

Doug Rauch

Sarah Nelson

Kathryn Kellogg

Taryn Hipwell

Jonathan Bloom

Michael Sheridan

Giselle Kennedy Lord

OwlTail

In this episode, I am conversing with Matthew Jozwiak, Founder and CEO of Rethink Food, about the importance of rethinking how we live, work, and play. We discuss the challenges in our system that lead to over food production, excess food wastage, and the immense food security crisis we are facing on a global scale. Matt shares unique ways we can be conscious to prevent food wastage, collective ways we can repurpose food, and the importance of looking at restaurants as the best non-profits that exist. We wind down hearing his most charming story of him sharing a rich nutritious meal with his beloved dog when he started with very little. Inspiration to do good is born from such instances where we place others before ourselves and deep dive into entrepreneurship to be a force of good.About:Matt Jozwiak has been in the food industry for almost all his life. He started as a dishwasher in Kansas and made his way up in the kitchens. He then completed his professional culinary training with Pierre Orsi in Lyon, France, and worked on theculinary teams of a number of notable restaurants around the world, including Auberge de L’ile Barbe in Lyon, Noma in Copenhagen, The NoMad in NewYork and Eleven Madison Park, where he served as chef de partie at age 27.After seeing firsthand how much good food from restaurants goes underutilized for about a decade, Matt founded Rethink Food in 2017 with the objective of transforming excess food from restaurants, corporate kitchens, and grocery storesinto nutritious meals for communities impacted by food insecurity.Matt was recognized in Business Insider’s 100 Coolest People in food (2019), Hunter College NYC Food Policy’s 40 Under 40 (2019) and more recently Crain's New York 2021 class of 40 under Forty (2021) and 50 Next Class of 2021 as a TrailblazingActivists pushing for equality, diversity and positive action in gastronomy.

In this episode, I am conversing with Matthew Jozwiak, Founder and CEO of Rethink Food, about the importance of rethinking how we live, work, and play. We discuss the challenges in our system that lead to over food production, excess food wastage, and the immense food security crisis we are facing on a global scale. Matt shares unique ways we can be conscious to prevent food wastage, collective ways we can repurpose food, and the importance of looking at restaurants as the best non-profits that exist. We wind down hearing his most charming story of him sharing a rich nutritious meal with his beloved dog when he started with very little. Inspiration to do good is born from such instances where we place others before ourselves and deep dive into entrepreneurship to be a force of good. About: Matt Jozwiak has been in the food industry for almost all his life. He started as a dishwasher in Kansas and made his way up in the kitchens. He then completed his professional culinary training with Pierre Orsi in Lyon, France, and worked on the culinary teams of a number of notable restaurants around the world, including Auberge de L’ile Barbe in Lyon, Noma in Copenhagen, The NoMad in New York and Eleven Madison Park, where he served as chef de partie at age 27. After seeing firsthand how much good food from restaurants goes underutilized for about a decade, Matt founded Rethink Food in 2017 with the objective of transforming excess food from restaurants, corporate kitchens, and grocery stores into nutritious meals for communities impacted by food insecurity. Matt was recognized in Business Insider’s 100 Coolest People in food (2019), Hunter College NYC Food Policy’s 40 Under 40 (2019) and more recently Crain's New York 2021 class of 40 under Forty (2021) and 50 Next Class of 2021 as a Trailblazing Activists pushing for equality, diversity and positive action in gastronomy.

Rethink Food : Matthew Jozwiak, Founder and CEO @Rethink Food

"How can we waste so much food while so many people in this country go hungry?" You've probably asked yourself this question before. This very frustrating disconnect between food waste and hunger is what motivated Matt Jozwiak to leave a career in some of the most prestigious kitchens in the world to start Rethink Food NYC, a nonprofit dedicated to taking restaurant leftovers and using a network of trucks and cooks to transport and transform them into nourishing meals for nearby nonprofits.Today, Rethink Food NYC is a shining example of how to build an effective, scalable solution to waste and hunger that has been eagerly embraced by chefs, business people, and activists alike. Matt explains how Rethink Food NYC got its start, why waste is such a pervasive problem in businesses even though no one is trying to waste food and explore the overlooked economic reason why restaurant food is usually trashed instead of donated by default. We also discuss some of the biggest misconceptions about food waste and hunger and explore how good solutions to both problems have to start with respect and thinking holistically. We close our episode sharing ways that everyone can help reduce food waste and hunger in their community.If you're looking for an informative shot of inspiration and knowledge, this is the podcast your week needs!Show NotesCheck out Rethink Food's WebsiteBe sure to follow them on their InstagramRethink's blog is also incredibly informativeWhile many people don't know about it, the Bill Emerson Good Samaritan Act protects businesses from liability when they donate food. Matt's go-to dish to make for loved ones is ratatouille. Here is a recipe! Matt recommended turning your lemon zest into lemon oil. Here's how to make some at home! Matt's go-to karaoke song is "My Heart Will Go On" by Celine Dion 

"How can we waste so much food while so many people in this country go hungry?" You've probably asked yourself this question before. This very frustrating disconnect between food waste and hunger is what motivated Matt Jozwiak to leave a career in some of the most prestigious kitchens in the world to start Rethink Food NYC, a nonprofit dedicated to taking restaurant leftovers and using a network of trucks and cooks to transport and transform them into nourishing meals for nearby nonprofits.Today, Rethink Food NYC is a shining example of how to build an effective, scalable solution to waste and hunger that has been eagerly embraced by chefs, business people, and activists alike. Matt explains how Rethink Food NYC got its start, why waste is such a pervasive problem in businesses even though no one is trying to waste food and explore the overlooked economic reason why restaurant food is usually trashed instead of donated by default. We also discuss some of the biggest misconceptions about food waste and hunger and explore how good solutions to both problems have to start with respect and thinking holistically. We close our episode sharing ways that everyone can help reduce food waste and hunger in their community.If you're looking for an informative shot of inspiration and knowledge, this is the podcast your week needs!Show Notes<ul><li>Check out Rethink Food's <a href="https://www.rethinkfood.nyc/" rel="nofollow" target="_blank">Website</a></li><li>Be sure to follow them on their <a href="https://www.instagram.com/rethinkfood.nyc/?hl=en" rel="nofollow" target="_blank">Instagram</a></li><li>Rethink's <a href="https://www.rethinkfood.nyc/blog" rel="nofollow" target="_blank">blog</a> is also incredibly informative</li><li>While many people don't know about it, the <a href="https://www.feedingamerica.org/about-us/partners/become-a-product-partner/food-partners" rel="nofollow" target="_blank">Bill Emerson Good Samaritan Act</a> protects businesses from liability when they donate food. </li><li>Matt's go-to dish to make for loved ones is ratatouille. Here is a <a href="https://food52.com/recipes/14155-alice-waters-ratatouille" rel="nofollow" target="_blank">recipe</a>! </li><li>Matt recommended turning your lemon zest into lemon oil. <a href="https://www.thespruceeats.com/lemon-infused-olive-oil-2216555" rel="nofollow" target="_blank">Here's how to make some at home</a>! </li><li>Matt's go-to karaoke song is "<a href="https://www.youtube.com/watch?v=zmbw8OycJrE" rel="nofollow" target="_blank">My Heart Will Go On</a>" by Celine Dion </li></ul>

Rethinking Restaurant Food Waste with Matthew Jozwiak of Rethink Food NYC