The ones I handed off.

$84.8M in modeled social value so far (2026 USD) · $2.77 of value per dollar raised

$2.3M in modeled social value so far (2026 USD)

$5.7M in modeled social value so far (2026 USD) · $1.42 of value per dollar raised

$242.5K in modeled social value so far (2026 USD) · $32.33 of value per dollar raised (raise history evidence is thin here)

$75.3K in modeled social value so far (2026 USD)

$26.6K in modeled social value so far (2026 USD) · $2.38 of value per dollar raised

$261.7K in modeled social value so far (2026 USD) · $7.56 of value per dollar raised

The Denver Sustainable Food Policy Council SFPC is a group of food professionals and community members from around Denver who are passionate about creating the policy environment in which our local food system can thrive.

Hibbert's Foods was a Denver food company co-founded in 2017 by Turner Wyatt and Jessica Hibbert to prove that upcycling, rather than charitable donation, is the workable answer to the glut of wasted baked goods. Its single product, Twice Rounds, was a hand made bagel chip produced from bagels recovered from Denver bagel shops before they could be thrown away, sold in seven flavors at Front Range farmers markets. The company argued that low income households are not responsible for solving the food system's overproduction problem, and donated a portion of profits to the Food Rescue Alliance.

$704 in modeled social value so far (2026 USD)

Ordinance 302 is a 100% community-supported ballot initiative, that would create a community-run fund to grant out money to schools, organizations, and programs that provide healthy food and healthy food education to Denver kids, focusing on low-income kids. I played a small role in getting it through.

Sixteen Delica vans imported from Japan, $400 a sale to Conservation Colorado.

Penny Loafer Pale Ale was a Denver-area collaboration between The Post Brewing Co., Izzio Artisan Bakery, Metro Caring and Denver Food Rescue that turned surplus bakery bread into a commercially sold pale ale. Izzio's unsold ciabatta and sourdough was rescued and mashed in at The Post's Lafayette brewhouse in place of part of the malted grain, and one dollar from every pint sold was donated to Metro Caring and Denver Food Rescue. The donation was split three ways between the brewery, the retail account and the drinker, so the fundraising rode on ordinary beer sales rather than on a one-time charity event.