Misha Gujja, a Jericho High School Student, fights food insecurity on Long Island with the student-led organization Fork and Spoon.
Fork and Spoon was founded in 2021 and reports collecting over 50 pounds of food weekly from its partnered restaurants.
Gujja founded the organization during the COVID-19 pandemic after reading an article in the Long Island Advocate that ranked Nassau County as fifth in the nation for the greatest exacerbation in food insecurity between 2018 and 2020.
“I grew up in Brooklyn Heights,” Gujja said. “So I witnessed food insecurity on the daily. When I moved to Long Island, I believed that this would be much less prevalent, due to the island’s reputation for being an affluent area.”
She founded Fork and Spoon after learning that food banks and soup kitchens had trouble keeping up with demand.
Fork and Spoon connects food providers (local bakeries, restaurants, etc.) with food distributors (namely soup kitchens and food banks). The organization picks up from food provider locations twice a week, amounting to 50 pounds of safe-to-eat food a week.
The organization has six local providers: Long Beach Soup Kitchen, Pronto Long Island, Blé Cafe and Bakery, Fly Me To The Moon Cafe, Maya Catering and Bosphorus Cafe Grill. This year, the organization began a partnership with ALŌH Sanitizer to ensure everyone has access to gentle, cruelty-free sanitizing products as well.
“We pick up a large variety of food, from baked goods to curries to frozen meat, but we prioritize healthy and nutritious food above all else,” said Gujja.
The food donated to food distributors accumulates to 15,000 meals per year. The organization raised over $10,000 in addition to the meals provided.
Fork and Spoon partners with DIRT Charity and Demeter Brand. These charities promote eco-friendly farming practices.
“Our aim with this collaboration is to set standards for the use of dye in clothing brands, moving towards the use of natural dye, which is typically made of food waste, rather than synthetic dye,” said Gujja.
This practice would further limit the amount of food waste on a nationwide scale.
Gujja was only 13 when she founded the Fork and Spoon, and now the organization is entirely student-led.
“It has been incredibly rewarding and a wonderful experience,” Gujja shared. “Previously I believed that it would be difficult to make change in my community being a high school student, and I saw many of my peers sharing similar viewpoints.”
After launching Fork and Spoon, Gujja realized that she could make a positive difference to her community regardless of her age.
Fork and Spoon has been recognized by former president George H.W. Bush, as well as the Points of Light Award. Gujja is a nation-level competitive fencer, and the USA Fencing organization has recognized the organization as well.
If anyone is interested in partnering with the organization or volunteering, please email forkandspoon2021@gmail.com or visit www.forkandspoon2021.com. The organization also posts frequent updated on its Instagram account, @forkandspoon2021_.
“Through Fork and Spoon, I have seen the passion and dedication that many people my age share for community service and volunteer work, and if given an opportunity, we can impact the lives of others positively,” said Gujja.
