Turning Food Waste into Food Rescue | Food Link Friday: Alex Kramer, Logistics Coordinator
A seasoned member of team Food Link, Alex Kramer started as a volunteer in 2018 before joining the staff as Volunteer Program Coordinator in 2019. Now in the role of Logistics Coordinator, Alex plays a pivotal part in maintaining our daily operations. With experiences in hospitality and studies in Health Sciences, food plays a big part in Alex’s life.
Learn more about Alex’s career trajectory, what inspired her to get involved, and how she has seen the growth of Food Link over the years.
Prior to becoming a staff member in 2019, you began with Food Link as a volunteer. What initially motivated you to get involved in food rescue?
Working in cafés and restaurants showcased a high level of food waste. A café that I worked at would donate some foods but not others; think old pastries getting donated versus sandwiches going to landfill. This opened my eyes to the behind-the-scenes process and I began to wonder how this could be changed.
In particular, working at restaurants brought patron-level food waste to my attention. Rather than boxing up leftovers, some would leave full plates to go to waste. Understanding the mentality of food waste led me to the world of food rescue.
In 2020, Food Link worked with 103 community partners! That must have taken a lot of organization and scheduling, especially in the height of the COVID-19 pandemic. As our Logistics Coordinator, what does a typical day look like for you?
At the height of the pandemic in 2020, I was the Volunteer Program Coordinator. Most, if not all, food recipient agencies changed because of COVID-19. Navigating all of these changes and organizing new partners and donors, plus volunteer onboarding and coordinating, became too much for one person. This led to my new role as Logistics Coordinator.
Now, my days are a balance of fieldwork with my colleagues, Emma and Julie, and the administrative side of things to coordinate with recipient agencies. I also help to create more streamlined processes to ensure a smooth-running operation.
In addition to working in food rescue, you have worked in cafés and restaurants. How have these past experiences prepared you for being at the forefront of Food Link operations?
I like the active side of jobs. Being on my feet and customer service were transferable skills from hospitality to food rescue. Additionally, I like that Food Link bridges the gap between education and hospitality. My studies in Health Sciences are applicable to our goals and what we accomplish each day.
“Food Link bridges the gap between education and hospitality.”
You are passionate about ensuring that people have access to healthy and fresh foods. From your time as a volunteer to now, in what ways have you seen Food Link grow toward this goal?
The COVID-19 pandemic has had a lot to do with how Food Link has grown toward this goal. In this state of emergency, our immediate focus was on food rescue as opposed to the environmental impact of food waste. Although this is still a big part of Food Link’s mission, the primary goal of meeting basic needs has grown.
From cafés to restaurants to the many hats you’ve worn at Food Link, food is an integral part of all of these roles. What else interests you about it?
I like to experiment with leftovers and rescued foods. With what I have on hand, whether leftover from previous meals or foods that were originally rescued, I enjoy recreating dishes with my own twist. I will take recipes that I love and do my best to make them with what is available. This reduces food waste and keeps meals exciting!
A big thank you to Alex for taking the time for this interview! Looking to learn more about our team? Check out our other posts.
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