No Food Left Behind – Corvallis is a program of the Waste Prevention Action Team of the Corvallis Sustainability Coalition, in Corvallis, Oregon. The Coalition is a 501(c)3 nonprofit organization.
Our team was asked to develop this program in response to the mind-blowing statistics about the economic, environmental and social impacts of growing food that is never eaten. See our Why It Matters page to learn more about this important issue.
Through grant funding twice from the Oregon Department of Environmental Quality, this project was officially launched in February 2018.
No Food Left Behind – Corvallis Team
Director/Founder
Jeanette Hardison
Jeanette has worked as a waste prevention and recycling professional since 1993, after receiving her BA in Communications from Oregon State University. She has also spent many years as a professional fundraiser for great causes including projects she manages. As volunteer co-leader of the Coalition’s Waste Prevention Action Team, Jeanette developed No Food Left Behind – Corvallis and employed an awesome team of local, like-minded contractors. This has evolved into NFLB becoming one of the Sustainability Coalition’s most popular projects. As Director, she oversees all program efforts and makes community presentations about preventing wasted food. Jeanette now remembers to use up nearly all her leftovers, and loves to spread The Word about how easy it actually is to not waste food.
Public Outreach Specialist
Karen Kos
Karen holds both a BS and MA in Journalism from the University of Colorado at Boulder, and spent many years doing similar outreach work and activism for renewable energy and reducing carbon footprints. As an original contractor on the team, Karen continues providing engaging educational outreach at our local Farmers’ Markets and at other tabling opportunities. She collects data and pledges from market-goers to waste less food, providing resources like our A-Z Fruit & Vegetable Storage Guides and compost pails to the community. She is also the lead author of NFLB’s “Kitchen Confessions” blog, and is excited to share our staff”s kitchen waste prevention lessons with you.
EcoEduTainer
Kjersten Hallin
Kjersten holds a BFA and K-12 Art Education degree from University of Minnesota Duluth. She has 30+ years of experience leading programs in art, adventure and music. She is one talented lady! As “Magic Mama” the EcoEduTainer, Kjersten started out delivering entertaining and original EcoEdutainment performances around preventing wasted food to fifth graders throughout Corvallis during the 2018-19 school year. In 2020 when schools closed their doors, with help from generous Sustainability Coalition funding she totally restructured her lesson, and produced an incredible series of short, fun EcoEdutainment videos that allow students (and everyone, really!) to learn about this important subject anytime, anywhere there’s internet! Kjersten enjoys helping kids love food even more and bring that waste prevention message home.
Web Master (2017–2020)
Kris Paul
Kris earned her BS in Computational Physics from Oregon State University and has built many websites in her day. She worked closely with Jeanette Hardison and Annette Mills (Coalition Director/Facilitator) on the project development stage of No Food Left Behind. As a contractor on the team, she built and maintained this website, helping the Corvallis community waste less food. She was instrumental in developing the online mechanism for collecting data from our 2018 six-week Challenge. Kris is already awesome about preventing wasted food, and is constantly working on getting her college-aged son to eat leftovers, too.
Graphic Designer (2017)
Joel Gustafson
Joel has a BFA degree in Graphic Design from Oregon State University, and received his certificate in Advanced Digital Marketing through OSU. Joel was involved with the development and planning of this project. Joel designed our graphics and print materials, assisted with branding, and helped streamline our social media strategy. He also provided in-kind services through First Alternative Natural Foods Co-op, by creating and sharing short videos around smart food prep. Since joining the team, Joel and his partner became brand new parents, and are mastering how to feed a hungry tater tot of their own and still prevent wasted food at the same time.
NFLB Program Advisor and Director/Facilitator, Corvallis Sustainability Coalition
Annette Mills
Annette is a co-founder of the Corvallis Sustainability Coalition, and has been instrumental in its development, making it her full-time focus (as a volunteer!). In addition to leading the organization since 2007, she also currently serves as the Steering Committee liaison to several of the Coalition’s 12 action teams, including Waste Prevention. Annette worked closely with Jeanette in the creation of the No Food Left Behind project and continues to serve in an advisory role to the project.
Her professional background as a public-school educator and local government employee includes program development, management, and supervision. She received her BA in History from Stanford University (Phi Beta Kappa) and her MA in Human Development from Pacific Oaks College in Pasadena, CA. Annette now attends the local Farmer’s Market TWICE a week instead of just once a week, to make sure her arugula and cilantro doesn’t go bad before she can use it up.
