Our Story
In 1989, co-founders Jill Staton Bullard and Maxine Solomon witnessed the waste of perfectly good food as fast-food breakfast sandwiches were discarded simply because it was no longer breakfast time. Recognizing the urgent need for food in their community, they took immediate action, delivering eleven sandwiches to Shepherd's Table, which nourished 44 patrons that day. This pivotal moment sparked the creation of the Inter-Faith Food Shuttle, an organization dedicated to repurposing edible and nutritious food that would otherwise be thrown away from local restaurants and grocery stores.
Since its inception, the Food Shuttle has made significant strides in food recovery, increasing from 600 pounds in its first year to over 9 million pounds last year. Remarkably, 37% of this recovered food is fresh produce, highlighting the commitment to providing healthy options to those in need.
However, the mission extends beyond merely providing emergency food. The Food Shuttle recognizes that to truly combat hunger, individuals require nourishment, economic access, and job skills. This understanding led to the establishment of various programs, including culinary classes, mobile markets, nutrition education, and community gardens.
In 1998, the Culinary Job Training Program was launched with a dual purpose: to break the cycle of poverty by equipping adults with professional skills for a living wage and to supply fresh, healthy prepared foods to partner soup kitchens and shelters. By cooking and blast-freezing fresh recovered food, the Food Shuttle not only stabilizes food supplies but also creates employment opportunities and marketable skills for individuals and families.
Before the term "food desert" became widely recognized, the Food Shuttle was already delivering nutritious food directly to those who needed it most, utilizing distribution points in low-income neighborhoods, schools, housing developments, churches, and community centers. The organization has continually adapted to the changing needs of the community, forming nutrition classes to empower individuals with the knowledge to make healthier food choices on a limited budget.
Community gardening initiatives have also been established, providing individuals with skills, knowledge, and access to the freshest, most nutritious foods. Learning gardens in Raleigh and Durham serve as hubs that connect neighbors, small businesses, and local nonprofits around fresh local foods. An urban farm further supports these efforts by supplying fresh produce for programs and generating revenue for the organization.
Even after Jill's retirement in 2016, the Food Shuttle's culture of innovation and transformation has continued to thrive, expanding programs to reach more individuals across a seven-county service area. The mission remains steadfast: to fight hunger and build food systems that work for every member of the community.