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Fork to Field Waste Innovation

A.B. Jones and Co. is a social venture centered on fork to farm sustainability that enhances local soils and reduces community waste.

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Even in the best managed landfills, organic waste rots in an oxygen-deprived environment leading to the creation of close to 7 million tons of greenhouse gas each year in addition to significant water and air pollution.

A.B. Jones and Co. is a social venture that centers on fork to farm sustainability to enhance local soils and provide economic and environmental benefits to our community.  We have developed a holistic waste management plan that focuses on diverting food to local non-profits when possible in addition to methane gas-reducing compost technology.

What early, lightweight experiment might you try out in your own community to find out if the idea will meet your expectations?

We currently have a 1600 sf location that we are using to prove our concept. We have secured contracts with a local health food store that is excited to work with us to scale our waste management solutions to a commercial level starting October 10, 2016. We estimate that this partnership will allow us to divert close to 26 tons of food to local nonprofits and an additional 32 tons to a sustainable compost solution.

What skills, input or guidance from the OpenIDEO community would be most helpful in building out or refining your idea?

While A.B. Jones and Co. is an established entity, it's still in the startup phase. We are looking for collaborative partners to help vet ideas, establish sustainability processes and outreach to our local community. Additionally, we are seeking advice on developing a relevant and engaging social media campaign and educational component in order to communicate our process and the benefits of closed-loop sustainability.

Tell us about your work experience:

Trent S Sommers received his B.S. in Professional Chemistry from the California State University, Chico and his Master of Architecture (M.Arch) from the University of Colorado, Denver. Additionally he is a LEED (Leadership in Energy & Environmental Design) Accredited Professional. Andre Nantkes received his MBA in Business Administration from Pepperdine University in 2008. He has worked in the social services industry for 18 years across Southern California.

This idea emerged from

  • A group brainstorm

How far along is your idea?

  • It’s on the ground creating impact – it’s existed for over 1 year


Join the conversation:

Photo of Taylor Booth

Great idea! I have college pals studying Natural Resources (Portland) and EcoGastronomy (UNH) that I'd be happy to connect you with! Perhaps they need intern experience?

Also, Rhode Island College is constantly improving their Green Initiatives, and I'm sure many other schools would be doing something similar. University of RI was chartered as the state’s agricultural school in 1888. Rhody is always happy to be a resource.

I'll have to research, but the winner of Pepperdine's GSEP Fast Pitch 2016 focused on food waste/compost sustainability as a project.

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