Stew of Sustainability May 2020
The video profiles the Stew of Sustainability program in Charlotte, a volunteer‑run initiative that partners with Second Harvest Food Bank to collect surplus food from conventions, caterers, and restaurants and redistribute it to people experiencing homelessness. The program was founded in 2015 by a volunteer (Speaker B) to reduce waste and address hunger. It established a food‑safety protocol with Dr. Ben Chapman of NC State, standardizing packaging and freezing procedures. Before the pandemic, a wide range of local venues—including the Charlotte Convention Center, Best Impressions Caterers, Harper’s Restaurants, Bojangles’ Coliseum, Mack’s Speed Shops, and the Hilton Hotel—contributed surplus meals. COVID‑19 disrupted this supply chain: catering and events dwindled, while demand for meals rose sharply. Volunteers now feed over 300 people daily, up from pre‑pandemic weekend numbers of 150‑200. Recent community support, such as a donation coordinated with the Charlotte Convention Center, has helped deliver meals to Urban Ministries. Speakers emphasize the collective responsibility of Charlotte residents and the dedication of volunteers to keep the program running despite reduced donations and heightened need.
