Â鶹ӰԺ

According toÌýchef-turned-entrepreneur Donna Merten,Ìýmore than 20 billion pounds of imperfect produce goes to wasteÌýannually. Merten, a mom and aÌýfull-time masters of the environment student in the sustainable food systems program, is here to change that—starting right here in Â鶹ӰԺ.

"I was raised on a 100-acre farm in Indiana and understand the grit, determination and sacrifice required for farming operations to succeed," said Merten. "My family of fifth-generation farmers taught me how to respect the land and never waste anything."

Merten's idea for her company, Farm Eats Direct (FED), emerged out of a capstone project for her master’s program. Passionate about mitigating food waste, creating access to affordable local foodÌýand supporting local farmers, her first iteration was Farmstand,Ìýa brick-and-mortar local food hub located in downtown Â鶹ӰԺ.

The project acquired $120,000 in investment capital and taught Merten several business lessons. She soon realized thatÌýin order to make more of an impact on Â鶹ӰԺ'sÌýfood system infrastructure and provide flexible solutions in the supply chain, she had to pivot Farmstand, a standalone hub, into a mobile one. Thus, the idea of FED was born.

FED's mission is to convert what would otherwise have been food waste into profits via a mobile processing unit. FED hopes to travel to farms, harvest surplus produce and convert it into multipleÌýrevenue streams such asÌýmeal kits, catering servicesÌýand a food truck.

"FED travels to a 20-mile radius from its center. The plan is to create a local franchise model to create more local food infrastructures throughout the U.S.," said Merten.Ìý

To move her business idea along, Merten decided to compete in CU Â鶹ӰԺ's premier, cross-campus entrepreneurial competition, theÌýNew Venture Challenge (NVC). She even wonÌýNVC's first-ever Sustainability Prize (supportedÌýby the President's Sustainable Solutions Challenge), which gave herÌý$2,500 to put toward her business goals.ÌýShe plans to use the prize money to enhanceÌýFED's marketing presence,Ìýset up an LLC and purchase initial farm surplus from local farmers.Ìý

Competing in NVC forcedÌýMerten to bring her business idea to fruition in a condensed time frame, but it was worth the "rigorous" process.

"Winning the Sustainability Prize wasn't only a win for FED, but for all local farmers," said Merten. "I am focused on creating a profitable business because sustainability does not have significant impact if it does notÌýmaintain momentum to make future social change."

This is relevant now more than ever. Merten is currently helping those who have been affectedÌýby theÌýCOVID-19 crisis by preparing and delivering meals to seniors and terminally-ill customers. With help from her classmates in Dr. Jeffrey York's Sustainable Ventures course, she isÌýacquiringÌýexcess produce from local farmers and creatingÌýa deliveryÌýservice to neighborhoods within the Â鶹ӰԺ Community.