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STUDENT STORY
David Rodríguez Sánchez
Mexican
CEO & Co-Founder, Food for All
Global One-Year MBA Class of 2015
What inspired you to start Food for All?
Forty percent of the food produced—about 365
million lbs per day—is thrown out. Restaurants
account for around 18% of that waste. At the same
time, one in every six Americans faces hunger.
Why can’t people have quality food at a discount,
while also reducing waste?
How does it work?
Food for All is a new marketplace for surplus food.
Restaurants can sell their surplus meals through our
app to users that go pick them up for at least 50% off.
How is the business progressing?
We recently got accepted by Techstars and have
raised over $1M in funding. We are now operating in
New York and Boston and have over 250 restaurants
on our platform. We’re growing at 25% month over
month and structuring our expansion to new cities.
And we’ve diverted over 100,000 lbs of food from
the trash can.
What have you learned from your setbacks?
Not failing makes you comfortable enough to create
the illusion that everything is perfect. Having a
startup is a roller coaster, so every failure is learning
that brings us closer to success.
Download the app and follow @foodforallapp
on Instagram