Ali Dunford

Ali Dunford

Ali Dunford

FOUNDER, EXECUTIVE DIRECTOR

Ali grew up in Boulder, CO where she learned the art of dumpster diving. After graduating from the University of Colorado at Boulder with a BA in Integrative Physiology, she decided to head north to Jackson, WY.

In addition to Hole Food Rescue, Ali teaches group fitness classes at Pursue Movement Studio and serves on Teton County's Compost Working Committee, Jackson Cupboard Board of Directors and the Jackson Hole Conservation Alliance Leadership Council. In her free time you'll find Ali in the mountains or talking "trash" with friends. 

Jeske Gräve

Jeske Gräve

Jeske Gräve

executive DIRECTOR

Jeske was born and raised in Amsterdam, The Netherlands. She earned a B.Sc. in Biology from Utrecht University (NL). After working as an interpretive guide in the Canadian Rockies she decided to continue her studies and complete a Masters of Education at the University of British Columbia (Vancouver, Canada).

In 2007, her love for the mountains and the great diversity of the Teton-Yellowstone area brought her to Jackson, WY. Educating herself and others on environmental and social issues has been an integral part of her life, which she currently applies to her work for Hole Food Rescue.

Hannah Cooley

Hannah Cooley

Hannah Cooley

Director of Operations

Hannah grew up in Vancouver, Washington where her parents instilled a sense of stewardship and sustainability from a very early age. Growing up in the Pacific Northwest, Hannah has a great appreciation for the outdoors and an active lifestyle. With a degree in anthropology and sociology from Whittier College in Southern California, Hannah focused her studies on food pathways and waste management on campus.


Board of Directors

  • Shaun Andrikopoulos, Board President, Owner, Solitude Management
  • Cynthia Hogan, Vice-President, former Vice President Novartis
  • Len Purkis, Board Treasurer, retired CFO of E*Trade 
  • Lori Roux, Secretary, Owner, Whole Story Productions
  • Curtis Haderlie, Owner, Haderlie Farms Organic Produce
  • Annie Fenn, Physician & Food Writer
  • Sharon Schendel, Owner, From The Roots

Getting food from the farm to our fork eats up 10 percent of the total U.S. energy budget, uses 50 percent of U.S. land, and swallows 80 percent of all freshwater consumed in the United States.

Yet, 40 percent of food in the United States today goes uneaten.

This not only means that Americans are throwing out the equivalent of $165 billion each year, but also that the uneaten food ends up rotting in landfills. Food waste is the single largest component of U.S. municipal solid waste and it accounts for a large portion of U.S. methane emissions.

Reducing food losses by just 15 percent would be enough food to feed more than 25 million Americans every year at a time when one in six Americans lack a secure supply of food to their tables.
— http://www.nrdc.org/food/files/wasted-food-ip.pdf