What are the common ingredients for high-functioning organizations? Lovin’ Spoonfuls founder and Executive Director Ashley Stanley and distinguished Boston chef and restaurateur Colin Lynch (Bar Mezzana and Shore Leave) join host Billy Shore to discuss their philosophies on building successful organizations and strong communities. Stanley recounts why she started Lovin’ Spoonfuls, a Boston nonprofit organization that rescues and distributes healthy, fresh food that would otherwise be discarded. “When you’re there with folks who have the same goals as you… you hear people talking about it in the office. ‘How do we make this better not just for our team, but ultimately for our end-users,’” she explains. Lynch, who was struck by the camaraderie of the kitchen at a very young age, believes his success derives from putting his employees in a position to succeed. “Our business is 100% about people, and the only way we can continue to grow and thrive and take care of our guests is if we continue to take care of the people that work for us,” he says.
Both guests talk about drawing strength from their communities. “Lovin’ Spoonfuls wouldn’t be here without it – fundraising for a non-profit is a challenging endeavor and in the beginning it really was anything we could do,” says Stanley about when Lovin’ Spoonfuls was getting off the ground. The organization now rescues about 70K pounds of fresh healthy food that feeds about 30K to 35K people each week. Lynch tells the story about a restaurant worker who was seriously injured in an assault and the response from the Boston culinary community to help him recover. “It’s a very comforting feeling to know if something happens to you, everyone will be there to support you in this community,” he maintains.
Join us for a conversation that gets to the heart of how to build successful organizations and the importance of teamwork and community.
Resources and Mentions:
· No Kid Hungry (nokidhungry.org): Share Our Strength’s No Kid Hungry campaign is ending child hunger in America by ensuring all children get the healthy food they need, every day.
· Ashley Stanley is the founder and executive director of Lovin’ Spoonfuls. She has created unparalleled awareness for food rescue, with dedication to addressing the significant consequences of food waste. In 2011 the Boston Business Journal named her an ‘Emerging Leader’. In 2012, Lovin’ Spoonfuls was a two-time winner of the Mass Challenge competition, which is the largest global start-up accelerator. In 2013 Ashley was selected as one of the BBJ’s 2013 ’40 under 40′, which recognizes Boston’s most innovative business leaders. In 2014, Ashley was recognized by The Boston Globe as a ‘Game Changer, and in Boston Magazine‘s ‘Power of Ideas’. She is one of Oxfam International’s Sisters of the Planet Ambassadors. A Fellow at The 2013 Nantucket Project, she’s also a member of TEDWomen, and a TEDx community speaker. She’s been featured on NPR, and written for The Huffington Post’s ‘ReClaim’ campaign.
· Lovin’ Spoonfuls is dedicated to facilitating the rescue and distribution of healthy, fresh food that would otherwise be discarded throughout Greater Boston and beyond. They pick up wholesome, perishable food from grocery stores, produce wholesalers, farms and farmers markets, and distribute it to more than 140 community nonprofits that feed hungry people across Greater Boston and MetroWest. Lovin’ Spoonfuls connects abundance and excess food with the food insecure men, women, children and families who need it most. Their timely rescue of food that has been deemed no longer salable — slightly bruised produce, dairy nearing its sell-by date, or perfectly good food products that are determined to be excess — provides meals to more than 30,000 individuals each week. Since 2010, Lovin’ Spoonfuls has rescued and distributed more than 8 million pounds of fresh, healthy food into the social service stream.
· Colin Lynch is chef and partner of Bar Mezzana located in Boston’s South End. He received his Bachelor’s Degree at the Culinary Institute of America before settling in Boston and working at Chef Barbara Lynch’s flagship restaurant No. 9 Park. He was on the team there as she received her James Beard Award for “Best Chef Northeast” in 2003. Colin was then promoted to the role of Chef de Cuisine at No. 9 Park starting in 2004. During this time, as Chef Barbara Lynch expanded to the South End with B&G Oysters and The Butcher Shop, he helped her develop menus and the teams. In 2007, he became Executive Chef for the Gruppo, where he was responsible for the Gruppo’s entire Back of House operations, including menu development, training, quality control, and supervision of all the Gruppo’s restaurants’ Chef de Cuisines. He led the opening of Menton, which achievied Boston’s first Relais & Chateaux designation, was nominated by the James Beard Foundation for “Best New Restaurant” in 2011, named as one of the best new restaurants in the country by Esquire, and received The Boston Globe’s first four-star review from food editor, Devra First. In June 2016, Lynch opened Bar Mezzana to rave reviews from local press and guests who praise the inspired crudo, handmade pastas, and warm hospitality. He recently opened his second restaurant, Shore Leave, in Boston’s South End.
· Bar Mezzana brings the simplicity and beauty of coastal Italian cooking to a sleek, vibrant space at 360 Harrison Avenue in Boston. Aperol spritzes, an award-winning crudo menu, and a career steeped in pasta making are highlighted by genuine, warm service and hospitality. Led by Heather Lynch and Beverage Director Ryan Lotz, Bar Mezzana’s wine program showcases a thoughtfully curated selection of varietals to pair with Chef Lynch’s food, with both widely loved bottles and lesser-known (but equally enjoyable) discoveries. Shore Leave is a tiki bar and restaurant in Boston’s South End. It is an interpretation of a tropical escape through the lens Boston’s rich dining scene.