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Build a recurring collection route that moves surplus food from businesses to charities and community fridges.
List potential food donors (bakeries, supermarkets, caterers) and recipients (shelters, fridges, food banks).
Sign simple agreements covering pickup times, food types and liability with each donor.
Plan routes, cool boxes and hygiene rules so food stays safe in transit.
Build a pool of volunteers with bikes or cars who each take one short weekly slot.
Use a simple scheduling tool so every pickup slot is reliably covered or escalated.
Operate 2-3 routes for a month, log weights and iron out timing problems.
Add donors and routes, and publish monthly kilograms rescued to keep partners engaged.