Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/523050
A s the former president of Trader Joe's, Doug Rauch helped create one of America's favorite grocery stores. Today, Rauch is the CEO of Conscious Capitalism and on a mission to create a new sustainable business that strives to reduce hunger and food waste in the United States. During a fellowship at Harvard 's Advanced Leadership Initiative, which gives people in the sunset years of their careers the chance to tackle major social issues, Rauch questioned how the U.S. could throw out 30 to 40 percent of food annually yet still have 49 million hungry Americans. He created a concept for a food store that would sell healthy, ready-to-eat meals at fast-food prices, along with a selection of produce and shelf-stable items. Called Daily Table, at presstime the first location was set to open in June in Dorchester, Massachusetts. The former president of Trader Joe's is out to tackle two of society's biggest issues: hunger and food waste. BY DENISE SHOUKAS Doug Rauch: A Revolutionary Approach to Combating Hunger "Our referring to display codes as expiration dates is leading to billions of pounds of perfectly healthy food being tossed out." 120 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com q&a PHOTO: DOUG RAUCH