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About

Food Cowboy uses mobile technology to safely route surplus food from wholesalers and restaurants to food banks and soup kitchens instead of to landfills. It was started in 2012 by Roger Gordon, a lawyer and former caterer, his brother Richard, a long-haul truck driver specializing in hauling fresh produce, and Barbara Cohen, Ph.D., the author of the USDA’s Community Food Security Assessment Toolkit.

Food Cowboy’s advisory board includes a retired Marine Corps general who went on to lead Chicago’s largest food bank, the founder of L.A. Kitchen, an innovative food rescue and culinary training start-up, and a former USDA Acting Under Secretary for Food Safety. Its newest member, Professor Ted Labuza of the University of Minnesota, helped design food safety systems for the Apollo moon missions.

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Our bios.

Supply Chain Solution

The warehouse manager just told you not to take the tomatoes off the truck – too ripe. So you post them on FoodCowboy.com, saying you’re heading for Abilene tomorrow at 7AM. When you wake up, you’ve got messages from three food pantries along the way offering to take the tomatoes off your hands.

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Why Food Gets Wasted

Food Cowboy co-founder and long-haul trucker Richard Gordon describes why so much fresh produce goes to waste instead of going to help feed the hungry.

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Cowboy Buzz
Fast-Company-logo

President and Co-Founder, Roger Norris Gordon has been selected by Fast Company as one of the 100 Most Creative People in Business in 2014.