California State University, Northridge 2

Second Bite tackles the problem of what to do with excessive food produced by large-scale, regional events and operations by setting up pop-up food distribution centers in the County’s food deserts and connecting them with a custom network of timely and efficient delivery to feed those who need it. If CSUN’s project OriginLA focuses on the efficient distribution of fruit and vegetable produce in need of a good home, Second Bite focuses on the efficient distribution of food once it’s gone through the lion’s share of the food chain and finds itself “leftover” – perfectly good and healthy, but leftover nonetheless and destined for the landfill unless there’s an intervention. Second Bite is the intervention. 

In partnership with the big food sources – such as caterers to major events, restaurants, and grocers – the project relies on local community networks in high-need areas to get the available food out the doors of the original location, onto a truck, and into pop-ups locations with clientele. It builds on the assumption that getting food in front of grocery store shoppers, bakery customers, and event-goers is only half the challenge – the other half is sorting for healthy leftovers and getting those bagged and down the street to be used in a timely manner. Of course, some establishments are already doing some of this. But there’s little broad, systemic effort. And with the 2028 Olympic Games looming, the opportunity to build implement a turnkey approach to delivering leftover food to the ones who need it most is great. The project not only completes the food distribution cycle by thinking through the challenge – ahead of time – of what to do with the leftovers, it also helps address critical challenges in sustainable waste management.

Faculty Lead:
Cassie Rauser

Students:
Alireza Jafari, Jenyu Li, Oluwasanmi Oboye, Pamela Porcaro, and Zoe Samerjan.

Collaborating Partner:
FoodCycle

Aligned LA County Sustainability Plan Goals:
Goal 9: Sustainable production and consumption of resources. Goal 10: A sustainable and just food system that enhances access to affordable, local, and healthy food.

Premiere Segment

Pitch deck

Group photo