Circular Table
Turning surplus into nourishment, dignity, and innovation.
Last year, the U.S. wasted around 120 billion pounds of food, representing over $400 billion in lost value.
Most of that food was perfectly edible.
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Many stores discard food for tax benefits instead of offering discounts.
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Some avoid donations due to liability fears.
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Surplus often never reaches the people who need it most.
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When food rots, it releases methane — 86x more potent than CO₂.
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Globally, 8–10% of climate emissions come from food waste alone.
Food waste is a climate issue.
It’s an economic issue.
It’s a dignity issue.
We’re not a pantry. We’re not a fridge. And we’re not a “food insecurity”
program.
Circular Table is The Sameritan Project’s active food redistribution pilot serving families affected by the Eaton Fire.
We rescue surplus food from trusted partners (thanks to the 1996 Bill Emerson Good Samaritan Food Donation Act) and transform it into free, nourishing, ready-to-eat meals prepared by local chefs.
We’re a low-barrier, high-impact loop designed to:
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meet people where they are
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reduce stigma
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support California’s SB 1383
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build the foundation for a future affordable meal program for all
This model doesn’t replicate old systems; it closes gaps they’ve never addressed.
We Heard:
"Groceries are too high for me to be trying new recipes I may mess up"
"I received produce from a community event I didn't know how to cook"
"You don't just get food assistance because you lost your home in a fire"
"The place they sent us doesn't have a kitchen. What about us?"
Real comments.
Real barriers.
Real reasons why prepared meals became the next step — despite stricter health and legal requirements than grocery giveaways.
Circular Table x Circular Lab
Some items recovered during sourcing can’t be given out unless there’s confidence they would be used immediately. Upcycling extends their shelf life by at least six months.
We’ve already created juices, sauces, baked goods, and other shelf-stable items (via dehydration) as part of recipe-testing for what’s next. We’re currently upcycling soft bananas into silverware and banana leather.
Our goal is to turn by-products into new revenue streams and micro-industries for local communities.
Early Impact
In our first three weeks (operating two days a week):
1.2 tons
Food Recovered
.6 tons
Used to Prepared Meal due to kitchen space constraints
.4 tons
Redistributed same day to partners
.1 tons
Did not pass the quality check & composted
.1 tons
Passed to recipients in raw form (fruit)
6,450 lbs
Carbon Avoided
75 lbs CH₄ × 86 = ~6,450 lbs CO₂e (EPA method)
300
Prepared Meals
100
Eaton Fire Survivors