Do-goodrs rescue leftover food for nonprofits

Once a week, a team of “do-goodrs” from Atlanta-based Goodr (pronounced “good-er”) arrives at the Techwood Drive kitchen of Turner Broadcasting System to pick up leftover food. “It might be toasted almond rice or curry chicken,” said Executive Chef Ryan Whitten of Restaurant Associates. “Maybe some pre-made sandwiches. What we appreciate is that Goodr takes what might have been wasted food and rescues it, making the connection between people who have food and people who need food.” The team takes the food directly to a nonprofit’s kitchen, saving money for the nonprofit on its food bills, and preventing the food from going to a landfill. “One of the most fun things about our relationship with Goodr is the chance to offer nutritious food to people who otherwise might never have tasted fresh asparagus, beets or something prepared with ricotta,” Whitten said. Tafoya Hubbard is one of the do-goodrs. Another day might find her, along with long-time driver Mike Johnson, picking up food from Hartsfield-Jackson International Airport vendors and delivering it to a nonprofit.