Welcome to SLCgreen Connections, an occasional series highlighting SLCgreen’s fantastic local partners—the people and organizations with whom we work closely to make Salt Lake City a greener, more vibrant, and sustainable city!
In that time, Square Kitchen’s Analia Valdemoros and Tham Soekotjo have truly taken the idea of an “incubator kitchen” from a dream to a thrilling reality while maintaining a strong focus on client support, flexibility, and creativity.
We met with Ana and Tham at the Square Kitchen facility on 751 West and 800 South to learn more about their first year of operation and take a peek at some of the local food businesses that got their start at the unique incubator space.
Every summer, across the valley, fresh fruit goes to waste, falling off of neighborhood trees and rotting on sidewalks and in backyards. The good news is that with an abundance of fruit trees, Salt Lake City is in a unique position to cut down on waste and provide affordable access to healthy food.
That’s how the Fruitshare program was born. Salt Lake City worked with the non-profit Green Urban Lunch Box (GULB) to launch this program several years ago with the goal of reducing food waste and providing healthy fruit to residents in need. SLCgreen has also supported the program financially until it became self-sustaining.
Since then the program has expanded beyond Salt Lake City, to include other areas along the Wasatch Front.
Instead of losing the fruit to the landfill, the SLC FruitShare will bring volunteers to harvest your fruit for you! If you have a tree or orchard that produces an abundance of fruit each year, you can register you trees and help strengthen our local food system.
Here’s how it works:
GULB volunteers harvest the fruit
FruitShare participants (the homeowners) will receive one-third of what’s gathered.
The other two-thirds is split between the FruitShare volunteers and hunger relief programs.