Business2 min
Jasmine Crowe went from feeding 500 people in her Atlanta kitchen to leading Goodr
The Atlanta entrepreneur started by cooking for people with nowhere to eat, then built a food-recovery company around the waste she kept seeing.
Before she ran a food-recovery company, Jasmine Crowe was a home cook with a car full of takeout containers. In Atlanta she spent long days buying ingredients, clipping coupons and cooking meals in her apartment for people experiencing homelessness. Some weeks she prepared food for as many as 500 people, then drove it across the city so they could sit down and eat.
The work took far more time than a weekly dinner suggests. Crowe reportedly spent up to 40 hours over three or four days shopping, comparing prices and cooking before each event. Her gatherings, called Sunday Soul, were built around dignity as much as dinner. She wanted guests to enjoy a proper meal at a table, not a quick handout at a curb.
Along the way, she noticed a mismatch that changed her plans. Restaurants, grocery stores and large organizations were throwing away food that was still perfectly edible, while families and shelters were struggling to get enough. The surplus was there. The problem was getting it to the people who needed it.
That observation led her to found Goodr in January 2017. The company uses technology and logistics to connect businesses that have extra food with nonprofit groups and other distribution partners. Instead of relying only on one-off donations, businesses can report surplus, and Goodr organizes the pickup and delivery. The platform also tracks what happens to each donation.
The timing matters. The U.S. Department of Agriculture estimated that 11.8% of American households were food insecure in 2017, the year Goodr launched. Crowe's model targets that gap directly, treating discarded food as a resource rather than trash. Reporting on the company says it has since grown to millions of meals, with one account citing 30 million meals served and food diverted from landfills.
For readers, the story is a reminder that solving hunger and wasting less food can be the same job. Crowe's path, from a kitchen in Atlanta to a business built on logistics, shows how a personal response to a visible problem can grow into a system. You can read the original reporting here: the full report on Times of India.
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