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Bob Marvels at Turkish Flatbread Sandwiches

Bob and his wife have been avid attendees of the Hubbard Sustainability Series events at presented by Metropolitan Community College at DoSpace where No More Empty Pots has catered rescued and repurposed food. At one event, Bob began grazing the food table before it even started. 

Bob shared that No More Empty Pots always has the most interesting food. We explained that our production team used leftover bread to make the flatbread and the fillings and cookies were made from ingredients rescued by Saving Grace Perishable Food Rescue and local farmers. 

He responded, “Like I said, you folks always have the most interesting food.” Bob tried everything. He was astonished at how good it tasted saying it was all delicious. Throughout the event, NMEP staff stood by our new Zero Waste signage and waste receptacles to explain the different bins and where to put used items. Bob and everyone else who approached the station expressed their excitement to learn more about zero waste and how little was generated at the event. 

Because it was so tasty, very little food was discarded at the end of the night. All of the service ware was compostable: napkins, plates, cups for water from dispensers contributing to less than a pound of waste whisked away by Hillside Solutions in an orange energy bag. Staff took the compost back to Cups Café at Little Italy and transferred it into the compost bins serviced by Hillside Solutions, a company providing sustainable solutions to waste management. Bob was impressed once again and plans to return for the next event with an even greater appreciation for reclaimed food.

All month long we’ve been sharing with you about our sustainability practices being put into action in the Food Hub. With the success of Zero Waste stations at events like the Hubbard Sustainability Series, we’re excited to implement a Zero Waste station as part of our waste management processes in the Food Hub. This summer, we’ve served nearly 1,000 people through culinary programming, gardening activities, culinary training, catered events, prepared meal distribution, and the opening of Cups Café at Florence. The growth of programming at No More Empty Pots creates more opportunities for us to be intentional about our waste use of valuable resources that leads to improved stewardship and sustainability.

THE NMEP FOOD HUB OFFICIALLY OPENS AUGUST 12TH!
The No More Empty Pots Food Hub is based on a system of interdependent activities that deliver positive outcomes in job training, workforce readiness, food waste reduction, healthy food access in underserved areas, income generation and business development.

The Food Hub programs support youth and adults in cultivating educational and career pathways. The programs are designed to take participant strengths and talents and further develop their skills needed to succeed in the workplace, grow small businesses and become self-sufficient — leading to economic resilience.

SPACES IN THE NMEP FOOD HUB
Cups Café at Florence provides customer service and barista training areas and a place for entrepreneurs to test products before launching to a larger market.

The Business Incubator along with technical assistance provided through community collaborations supports emerging small businesses and further leverages the expertise and resources of the local startup ecosystem. 

The Kids Kitchen provides additional hands-on experiential learning instruction for youth and families as well as a fun space to host parties. 

The Rooftop Garden provides urban agriculture education and food production opportunities that promote sustainable economic, cultural and social progress in the community through hands-on nutrition education and cooking demonstrations for students and families.

The Commercial Kitchens, available for rent by the hour, provides local food entrepreneurs an affordable, fully equipped space to start and grow unique businesses that serve the Omaha area. In addition, the Commercial Kitchens are used for the Culinary Workforce Training Program and production and distribution for prepared meal programs. 

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