Laughter, Humility, Dedication: The Heart of Community Service

office fresh fruit delivery

Harvest Project Food Rescue keeps its feet on the ground and a smile on its face.

It’s early Saturday morning. Danae Gutierrez pulls into Lipman Family Farms, a massive produce wholesaler, driving her old white pickup with her son Dorian riding along. She uses it because it gets the job done. She makes this trip every Saturday morning because she gets the job done. Her mission: to pick up as much unsalable but sufficiently edible produce as the flatbed will allow, and drive it down to one of several locations throughout DFW – in this case, San Francisco De Asis Episcopal Church – where a team of volunteers will work to sort the food for redistribution.

It’s called the Harvest Project Food Rescue, and each word in the name is completely accurate.

“We didn’t even have a name when we first started!” laughs Ms. Gutierrez, recalling the origins of an organization that started, and has remained, humble. “We didn’t have a truck or anything. We really started with nothing. That’s why I couldn’t take all the grapefruit!”

To explain that statement necessitates a bit of history…

Gutierrez and her parents emigrated to the United States when she was seven. With low-income potential, her family often experienced food insecurity, unsure of where their next meals would come from. For this reason and many others, her parents placed a high value on education, and Danae’s intellect and vibrant, outgoing personality served her well throughout her formative years. She is not afraid of hard work and is willing to step in when she sees that “somebody needs to do it!”

When her son Dorian became a student at Cigarroa Elementary in Dallas, she saw a need for leadership at the PTA. Before long, she was elected President and even received a DISD Volunteer Impact Award for School Support. During this time, she met Luis Carrillo, a fellow PTA board member who was also working with Dallas Mexico Casa Guanajuato, a community center serving the Mexican citizens of Dallas. Carrillo was seeking quality produce for the senior citizens, as the contributions they were receiving were not always usable. Gutierrez said, “well, somebody needs to do it”, and in the summer of 2014, she went about the process of talking to the produce wholesalers near the Farmers Market.

“I went to this one place, and they had twenty-five boxes of beautiful grapefruit!” Gutierrez recalls. “They had a couple of blemishes on the skin, so they weren’t for sale, but they were in great shape. So I took a box and they were saying, ‘when are you coming back for the other twenty-four?’” She laughs and says, “That’s when I realized there were literal tons of produce going to waste, and we just had to get it to the people who needed it.”

Ms. Gutierrez smiles as she recalls the origins of Harvest Project, as she smiles about many things. Her positivity and tenacity transform the seemingly onerous task of food rescue into a positive mission.

Since 2014, Harvest Project has grown – cautiously, responsibly, and humbly. Gutierrez wants to be sure the nonprofit never gets so ambitious that it overreaches its primary purpose. “We don’t want to have people who are counting on us to be waiting around, because we’re spending too much time going too many places.” In a given month, Harvest Project will take its seven vehicles to seven locations – some weekly, some semi-weekly, some monthly. They now serve thousands of families every month in locations ranging from South Dallas to Arlington.

The volunteer arm is fully self-supporting, in that all of those who serve at each site are participants. Gutierrez explains, “The people who assist are willing to show up early and get things sorted and set up, because they get first choice of the produce.” As always, humility is the acme of the project, and this is a big part of the training as well: since the volunteers are participants, it is made clear that they are to treat their fellow recipients as equals. “We won’t allow people to be like, ‘oh, we’re the ones giving you the food, so we’re better than you.’ Because the volunteers are receiving contributions, and getting first pick of the produce is a perk, everyone’s in the same boat – and we usually have too many volunteers! There’s a waiting list of people willing to help.”

The process of “food rescue” goes beyond distribution. Participants in the programs are given valuable tips on preparation, storage, financially-responsible shopping…even composting. Self-support is always the goal.

While the organization may have started with Hispanic leanings, the participants and volunteers come from all over the globe, as one would expect when dealing with a community as culturally-varied as DFW. “Food insecurity can affect everyone,” Gutierrez says, “and it was humbling for me to find that even I had assumptions of what need looked like, and every week I see proof that it’s a challenge that transcends cultures.” But just as the challenges can be transcendent, so too can solutions, and participants work to find ways of overcoming language and ideological barriers to make Harvest Project work.

Sometimes these differences can provide educational opportunities. “In one area, we have a lot of participants who are refugees from Myanmar,” Gutierrez says, “and I was picking up the produce to bring to that mission, and I got all these banana leaves. I thought, ‘What is anyone going to do with a banana leaf?’ So we get out there, and all these refugees got so excited! I didn’t know that in Myanmar banana leaves are used like husks are used for tamales in Mexico. Not only did I learn something new about a culture, but also I now know how to use a banana leaf to make food in my home!”

The key to the success of Harvest Project Food Rescue is a clarity of purpose and humility. Provide produce and education for communities in DFW experiencing food insecurity one banana at a time – and with a smile.

ORCHARD At The OFFICE, the largest provider of fresh fruit delivery to offices in Texas, is proud to contribute to such an important organization and salutes the inspiring work of Ms. Gutierrez, who has been a member of the ORCHARD At The OFFICE team since 2017. We are grateful to the many others like her in every community, whose names so often go unmentioned.

If you would like to make a donation to Harvest Project Food Rescue, visit http://www.harvestproject.co.

Meet Chris Buchanan and Kevin Long of ORCHARD At The OFFICE

Happy office workers

Today we’d like to introduce you to Chris Buchanan and Kevin Long.

Chris and Kevin, can you briefly walk us through your story – how you started and how you got to where you are today.
The seed for ORCHARD At The OFFICE was planted in 2010, when our “Chief Banana” (that’s what it says on his business card), Kevin Long, was working as a Creative Director for an advertising firm and decided to bring fresh fruit into the office in lieu of the usual sugary snacks. The fruit was devoured instantly, and Long knew he was onto something. By October of that year, he was ready to convert the potential to kinetic, and ORCHARD At The OFFICE emerged.

In the years since growth has been exponential. For some time we’ve been the largest office fruit delivery service in North Texas, providing Metroplex businesses large and small with tons of bananas, Jazz apples, the ever-popular clementines, plums, grapes, berries… a whole variety of fruit flavors.

We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
Trial and error is, of course, a necessity of growth. Nothing is truly a mistake if one learns from it, and if we did everything the exact same year after year, we’d surely stagnate and eventually wither away!

The biggest challenge we’ve faced – and I doubt it’s unique to us – has been the issue of training and documentation. When it’s just a couple of people running a business, very little is written down: everyone just “knows”. Once the business grows and new people are brought in, knowledge gaps become apparent. After I heard myself saying “Did you not know that? Oh, wait… how would you have known?” I realized we needed to make a concerted effort to put documentation together and create training procedures.

What are you most proud of as a company and what sets you apart from others?
Critical to our success is our singleness of purpose: we provide fresh fruit to D/FW offices, pure and simple. Focusing on doing one thing exceptionally well allows us to stay on track. Now, there are plenty of people who could simply provide fruit to offices. The two things that have allowed us to thrive, even as competition has emerged, our dedication to premium quality and superior customer service.

“Premium quality” means that we’re willing to apply the extra time and dime to giving our friends-in-wellness the “best banana for the buck”: top-of-the-line fruit, hand-inspected, and always guaranteed. “Superior customer service” means, not just individual attention, but the goal of a 24-hour turnaround for any issue. No phone trees, no dismissing customer concerns under the guise of “company policy”. We care about our customers and their wishes, and we’re rather obsessive about exceeding their expectations.

Contact Info:

Fresh Fruit Delivery Makes A Happier Office

Fresh fruit delivery is a simple way to achieve a happier, healthier office. As Ron Friedman says in the October 2014 Harvard Business Journal: “If you’re serious about achieving top workplace performance, making intelligent decisions about food is essential.” He goes on to cite a study published in the July 2014 British Journal of Health Psychology that states: “fruit and vegetable consumption predicted greater eudaemonic well-being, curiosity, and creativity at the between and within-person levels.”

Despite the complex wording, the message here is simple. A company that is committedhappier healthier office to wellness and worker happiness can easily provide healthy snack alternatives for its staff.  Setting up fresh fruit delivery from ORCHARD At The OFFICE produces results that are immediate and tangible. Employees are happier and healthier. It’s that straightforward!

Providing Healthy Incentives

There are a variety of tools available to Metroplex business looking to literally trim the fat. In its worksite wellness manual, the Texas Department of State Health Services lists a variety of measures that companies can take to improve the fitness of their workforce. Among the most achievable on the list is “healthy food.” Cathy Ross, facilities manager for ORIX, saw fresh fruit delivery from ORCHARD At The OFFICE as the ideal means to achieve this. Ms. Ross says, “We wanted to provide a healthy incentive for our employees, instead of deferring to the vending machines.”

The ORCHARD At The OFFICE concept is simple and companies of any size can visit the website to get started. “In my experience, wellness sells itself,” says Kevin Long, the Chief Banana. “We provide the means to make it easier for everyone. People love fresh fruit, and it’s wonderful to see how excited people get when we show up with a basket.”

Happier, Healthier Workers

Their customers can attest to the satisfaction. “ORCHARD At The OFFICE has been a huge success! The employees appreciate the fresh fruit,” says Tammie Hufstettler, who made fresh fruit delivery a part of their corporate wellness initiative last year. Cathy Ross concurs. “There is usually a line to get to the fruit as it is amazingly fresh, and the selection is wonderful.”

happier healthier office

To join the happy, healthy office movement in the Dallas / Fort Worth Metroplex or Greater Houston, visit the ORCHARD At The OFFICE website or call 972-295-9091.

Bearing Fruit: ORCHARD At The OFFICE

by Chris Buchanan, Marketing Wiseapple

Thus far I’ve described how ORCHARD At The OFFICE began in 2010 and its expansion throughout the decade. By 2013 we could indeed call ourselves “north Texas’ largest office fresh fruit delivery service”, and by 2015 it was clear that in order to better serve our friends, we were going to need to leave the nest and find a new location capable of handling our ever-increasing volume. Kevin, our intrepid “Chief Banana”, spent several months scouting locations all over the Metroplex, only to find the perfect home just two doors down from where we were!

Michelle, our "Truckin' Tangelo", applies a unique method of measuring headroom as we prepare to move out of our old space.
Michelle, our “Truckin’ Tangelo”, applies a unique method of measuring headroom as we prepare to move out of our old space.

To accommodate our needs, walls were cut, climate controls installed, and floors were sealed. Everyone who has taken up a new residence can understand how such a change signifies both a renewed commitment to an idea, coupled with a fresh outlook. One does not sign a lease, or indeed a mortgage, without some degree of confidence that the partnership (whether a business or a family) has a future. Similarly, when one must take an inventory of all material possessions in order to lug them to a new location, be it two doors or two states away, it’s only natural to take a look at what’s needed and what isn’t, and with that change in perspective, new possibilities often emerge.

Kevin watches the carefully-controlled fall of a half ton of concrete as a method of entrance and egress is expanded.
Kevin watches the carefully-controlled fall of a half ton of concrete as a method of entrance and egress is expanded.

With this change of perspective, we were able to respond to, and indeed anticipate, the healthy snack alternative needs of our friends. We’ve always customized our offerings, giving them more bananas if they ask, noticing if they aren’t as crazy about the oranges and thus making proactive substitutions and so on. However, we started to consider the size and needs of companies of all sizes: the 2-3 person operation in Westlake who might like fresh fruit on a regular basis, or much larger organization putting together a wellness initiative. And so we increased the quantity of our offering threefold, thus ensuring our friends could find the offering most ideally suited to their needs. Putting together additional offerings such as our clementines, avocados, and our variety pack has given our friends the opportunity to experience a vast array of healthy flavors, and the feedback we’ve received has truly been wonderful.

Before moving into our new location, we had the boys give part of the location a "test run". They approved.
Before moving into our new location, we had my boys give part of the location a “test run”. They approved.

As we move forward, ORCHARD At The OFFICE looks for new ways to bring the mission of health and fitness to the fore. Whether it be in the form of gift baskets our customers can send their clients or staff, our ongoing presence at health fairs and blood drives, or simply bringing a box of bananas to The Samaritan Inn, we remain committed to our single purpose: a healthier, happier Metroplex.

LIVE WELL!
LIVE WELL!

(back to Our Story)

Year-round gift-giving ideas for Metroplex offices

Gift

Soon, the holiday season will have come and gone. But for those in offices throughout the Metroplex tasked with giving gifts to clients or fellow staff members, the search for That Special Something is a year-round proposition. What can you give that special client as a way of saying thanks? Fortunately, the Dallas/Fort Worth area is a veritable cornucopia of edible gift ideas, and I’d like to share three of my favorites, run by local companies, that work for any office environment while being unique and high-quality enough to really stand out.

  1. FRESH FRUIT GIFT BASKETS. I highly recommend the gift basket from ORCHARD At The OFFICE, a Richardson-based organization which specializes in premium-quality office fresh fruit delivery. Their gift basket is a great deal: for $40 plus a $5 delivery fee, the recipient will receive a great wicker basket filled with a fantastic mix of delectable whole fruit with a handwritten note. The basket comes with all the classics you’d expect: Dole bananas, quality apples, citrus, a rainbow of pears…but what I really enjoy are the more exotic varieties they pop into the gift baskets, such as papaya, kiwi, and peaches. The Seckel pears in particular are a delight: they’re a little larger than a golf ball, with a skin that fades between green and red, and a sweetness which is elegant without being overpowering. It’s a great package that encourages healthy snacking, and as such is the gift that keeps on giving!
  2. PREMIUM ROAST COFFEE. Our workplace has become completely sold on Eiland Coffee Roasters, another small company in Richardson which imports an amazing assortment of beans from all over the world, roasts them onsite, and packages them up to suit the palates of coffee cognoscenti throughout the Metroplex. Clay Eiland and his knowledgeable staff have the uncanny ability to turn virtually anyone into a coffee connoisseur with the purchase of just a couple pounds. It happened to me: a year ago I could scarcely taste the difference between any random Starbucks blend; now I find myself describing flavors of different cups with sentences featuring phrases like “notes of…”! You can stop by their location or have pounds of coffee sent as a gift. Check out their selection – I myself am partial to the Ethiopian (especially the Ardi) but have yet to make a bad purchase.
  3. ARTISAN CHEESE BOXES. Most foodies, local or otherwise, are familiar with Scardello, an Oak Lawn staple featured on The Food Network. But their gift box selections sometimes go overlooked – which makes them a particularly unique gift choice. The small box will get you three ¼-lb pieces of handmade cheese (I myself am a huge fan of their mozzarella, which to me tastes like what might happen if milk were touched by an angel) as well as one accompaniment: antipasti, olive oils, a variety of beverages, and even “charcuterie” – cured meats and prosciutto. A big hit for one and all!

For more information on ORCHARD At The OFFICE, call 972.295.9091.

To learn more about Eiland Coffee Roasters, call 972.991.0100.

If you’d like to know more about Scardello Artisan Cheese, call 214.219.1300.