As Food Link grew in response to the coronavirus pandemic, we sought to bring on new staff. Khadejeh (pronounced "huh-DEE-jay") joined in October 2020 and immediately became an integral part of our team. From ensuring Food Link runs efficiently, to helping out in Operations, to overseeing our move to 108 Summer Street, Khadejeh never has a dull day.

Before coming to Food Link, Khadejeh worked at another nonprofit organization in the Boston area and attended Smith College. Organized and committed to making a difference, Khadejeh quickly adapted to the fast-paced environment of Food Link. Read our full interview with Khadejeh for insights on misconceptions around food waste, the importance of a team-oriented work environment, and ways to get creative with food.

Prior to joining Food Link, you were employed with another nonprofit organization. What drew you to the transition to food rescue?

I was really attracted to this job because of Food Link’s mission and work. I did some food rescue volunteering in college and post-grad while living in Boston. Even though food rescue isn’t ultimately a solution to fix the food system that produces so much waste while so many people are food insecure, I find it such an appealing way to get good food to people who would otherwise be deprived of access to it, while also preventing the food from completely needlessly being wasted.

In March 2021, Food Link relocated to its newly renovated headquarters, The Hub, providing expanded operations spaces and a dedicated area for administrative staff. You played an integral role in managing a smooth transition. How do you view this space as essential in achieving Food Link’s mission?

It’s really valuable to have the whole team in the same building, under one roof. I started at Food Link in October 2020, so I was by myself even on days when I came into the office, since Food Link’s former office space was one room about the size of our new walk-in refrigerator. With our larger space and mighty HVAC system filtering the air, the staff can now safely all be in the same building, which is helpful for working together.

As our Administrative Assistant, you oversee our daily functions. It takes a lot of dedication and coordination to maintain all the facets of Food Link! What does a typical day look like for you?

Every day is different! I have a mix of routine responsibilities -- like answering the phones and purchasing supplies -- and projects, like most recently a big Google Drive reorganization and clean-up. It’s rewarding to provide support across the organization and to take care of behind-the-scenes tasks that would otherwise take time away from staff doing food rescue. And of course, I really enjoy my Operations shifts, where I sort the donation from Trader Joe’s Arlington on Mondays. Organizing food into boxes by category is so me.

“It’s rewarding to provide support across the organization and to take care of behind the scenes tasks that would otherwise take time away from staff doing food rescue.”

You are dedicated to reducing food waste, including using imperfect or past-code date foods and composting at home. What have you learned over the course of your food waste journey? Do you have any tips for those just getting started?

I’ve found learning about code dates on food to be really valuable. It’s a really common and understandable misconception that food isn’t safe to eat after the date on the label, but most often that’s not the case, and the food is still healthy and tasty. Food Link’s label dating infographic and the Greater Boston Food Bank’s safety resource are both helpful guides!

By reducing food waste and rescuing food, you are truly committing to Food Link’s mission. Are there other ways that our mission plays out in your life?

I really enjoy cooking and trying new recipes and ingredients, so the volunteer bin is seriously my dream job perk. This bin is for food that Food Link rescues but unfortunately cannot give to our recipient agencies per food safety mandates. Rather than going to landfills or compost, all of these items are for staff and volunteers to take at their own discretion. I just can’t say no to a deeply dented can of beans! Recently, I used 12 bruised and/or wrinkly rescued apples to make apple pie jam, which was a fun, rewarding, and hot way to spend a weekend afternoon in the summer.

Thank you, Khadejeh, for sharing more about your role at Food Link. Did you know we have an archive of interviews with the Food Link team? Click here to start reading.

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Committing to Food Link’s Mission | Food Link Friday: Khadejeh Al-Rijleh, Administrative Assistant