Red Rabbit, LLC’s Post

One of the most rewarding projects. What was your school lunch like? Mine was pretty much pizza and chips. Today, we know more about how diet impacts health, wellbeing and performance. But across the country, our state school food is often still… pizza and chips. So when caterer Alliance in Partnership asked us rebrand their school food offer, we knew change depended on more than fresh graphics. We started with: 1. Talking to students, not just grown-ups. By inviting students into the AIP kitchens, we learnt that they care about nutrition and sustainability. But they don’t like food that’s ‘mixed up’. A one-pot stew doesn’t let them tailor to preferences, culture or dietary needs. 2. Better food, not just repacking the same old. From crowd-pleasers with added nutrition and ethics (fries from wonky sweet potatoes) to deconstructed dishes that encourage exploration (sauce on the side). Better quality and nutrition, more attendance, less waste. 3. Ditch the generic language of the category. Highstreet-savvy students are sick of seeing stock photography of kids in fields picking blueberries. They want a brand that’s confident, open and alive to the issues of the day. The result is Kitcheneers, a school food brand built by students, not just grown-ups. Thanks to James Mundy, Tom Laskey and everyone involved. #branddesign #brandidentity https://lnkd.in/e9qZMSuT

Local Food Partnership Ideas: Pervasive Community Kitchens! Just imagine a space where many local producers, chefs, and community members could come together to create. A community kitchen could be that space. This concept is more than a food hall; this is a call for ANY organization with a kitchen that sits idle to explore partnerships with local culinary schools, chefs, and community centers to provide an affordable, shared kitchen space. Such a space can be used for product development, cooking classes, and food preservation workshops, fostering a deeper connection between producers and consumers. By charging affordable (and I mean AFFORDABLE) rates, everyone wins. What are your thoughts on this collaborative idea?

The Detroit People’s Food Co-op deserves recognition for its efforts to serve the urban low and moderate-income community in Detroit by providing fresh food, particularly fresh fruit and vegetables. These nutritious options are essential in low-income areas where access to such foods is limited. Urban communities across the US often rely on processed foods from corner stores and small mom-and-pop-type markets, lacking access to fresh produce. This lack of fresh food contributes to health issues like high blood pressure, high cholesterol, and diabetes among residents. Unfortunately, urban Detroit has been largely abandoned or overlooked by larger corporate supermarkets like Kroger, Trader Joe's, Walmart, and Meijer, which offer fresh produce and are typically located in middle to upper-class neighborhoods, making them inaccessible to lower-income families. NCI extends its best wishes to the Detroit People’s Food Co-op, Detroit Food Commons L.L., formed by the Detroit Black Community Food Sovereignty Network, and Develop Detroit Inc., in their endeavor to support Detroit’s urban community. https://lnkd.in/ejfgQ8c9

It’s the first day of the week 😊😊but that feeling is the best. We are continuing our discussions on Mid-Day Meal, it’s importance, and why it should be everyone’s business. 😄 Nonetheless, what meal makes you and your clique move like this to the cafeteria? I’ll go first: Rice and beans with dodo and boiled egg soaked in the stew 💃🏾💃🏾💃🏾💃🏾 P.s: Our youth leaders have serious moves 💃🏾💃🏾😊 Can you guess who they are? #Act4Food #Act4Collaboration #youthleaders #middaymeals #cliques

Design is problem solving. The bigger the challenge, the more we feel responsibility to find solutions. And one challenge that's sure to get people animated is how best to feed our kids in schools. Working with Alliance in Partnership, our solution starts from the ground up. Listening to kids on what they want has resulted in a modular food offer that increases choice, reduces waste, and encourages balanced diets. It's still early days, but the impact can already be seen - in the number of meals served, in the portions of veg eaten, in the number of contracts won - the solution is working. Credit to James Mundy, Tom Laskey, Laura Ellen Brimacombe and David Mulcahy for successfully tackling one of our most important challenges. #brandstrategy #brandidentity #brandsolutions https://lnkd.in/eymi9Dm2

🌟 Exciting news from the heart of Detroit! 🌟 After 14 long years of meticulous planning and community effort by Malik Yakini and team, the Detroit People's Food Co-op has officially opened its doors in the North End neighborhood! This isn't just another grocery store; it's a beacon of hope and a revolutionary step towards combating food insecurity in the area. For those unfamiliar, the cooperative model of this store means it's owned and operated by community members themselves—giving power back to the people! This allows for critical community-led decisions on pricing and sourcing, ensuring the goods are affordable and cater to the local needs 🌱. 👨🌾👩🌾 The co-op's primary focus? Providing fresh, healthy, and affordable food options especially in areas known as food deserts. These are areas where access to such resources has been traditionally scarce, affecting many residents' daily lives. Having worked closely with community development projects, I've seen firsthand how powerful these initiatives can be. They do more than just sell food—they build community, empower residents, and foster a sense of ownership and pride among members. 📣 What are your thoughts on the role such cooperatives play in promoting food justice and community empowerment? Have you been involved in or benefited from similar models in your area? Let's discuss how we can support and replicate such impactful models in other communities. Your stories and insights are valuable! #FoodJustice #CommunityDevelopment #Cooperative #Detroit #FoodSecurity #Empowerment #InnovationInFood

In recent years, studies show that Friendsgiving is gaining traction with the 25 to 34 age group as the most popular alternative to Thanksgiving. Most Friendsgivings are potluck style, with nearly one-quarter of hosts asking guests to sign up to bring a dish. The trend is definitely towards non-traditional fare. #thanksgiving2023 #friendsgiving #seafood #harvestofthesea https://lnkd.in/gDby5QH4

Beyond producing, serving, and educating the campus community about delicious food, the Sodexo Dining and Vermont First by Sodexo team members at the University of Vermont are supporting local farmers and producers, reducing waste, and investing in local and regional economies. In the 2022 fiscal year, UVM Dining purchased products from 64 local producers and 13.2% of UVM Dining’s total food spend was local. The Vermont First program also recognizes the importance of supporting and growing the regional food system, and the most recent data from 2022 found that 16% of UVM Dining’s food spend was regional (defined as grown/manufactured in New England +/-50 miles). Read how over the past decade, the UVM Dining team has developed important relationships with student clubs, collegiate departments, and local and regional community partners to reduce food waste and increase access to healthy food.  #sustainability #studentengagement #local  #vermont #uvm #givingback #community #university #student #culinary #foodwaste #food #supportinglocalbusiness

This World Food Day, let's explore some of the ways we can help share the joy of a refreshing meal with those in need. Find ways to give back to your community with Innergy. #Innergy #WorldFoodDay #InnergyApp #InnergyAppPartner #InnergyCommunity #DownloadNow #InstallApp

So lovely doing private events with our clients Portico today we’re giving out free teas and coffees with a choice of cake or pastries to celebrate moving to a n e w building… #activate #wellness #tea #cake #andeverythinginbetween #lunch #breakfast #launch #property #assetmanagement #buildingmanager #community