Fifty million Americans are food insecure, yet an estimated 40 percent of all food produced in the United States is wasted, according to Food Shift, a California-based nonprofit with a bold mission to reduce waste and increase access to nutritious food.

“Food waste is destructive to the environment and to the health of our communities,” says Dana Frasz, who launched Food Shift in 2012.

Food Shift recently opened The Food Shift Kitchen near San Francisco; Frasz describes it as an innovative social enterprise that uses cosmetically imperfect produce to create nourishing meals for the community, while also providing on-the-job culinary training to individuals with barriers to employment.

“We believe that by trimming waste and diverting food loss, we can not only fight hunger, but also create jobs, combat climate change, conserve natural resources and cultivate more sustainable communities,” Frasz adds.