Every Day Action: Tackling Food Insecurity and Reducing Waste in Los Angeles Through Innovation and Empathy

Every Day Action, founded by Hillary Cohen and Sam Luu, brings an innovative approach to the food insecurity crisis in Los Angeles. Leveraging their experience in the film industry, the duo combines passion with logistical expertise to transform food waste from film sets into gourmet meals for those in need. Here, they share the inspiration, challenges, and accomplishments behind Every Day Action.

**Andra Tomsa : Welcome Hilary and Sam! Can you tell us about the mission behind **Every Day Action? What inspired you to start this initiative?

Hillary Cohen: The idea for Every Day Action came from seeing the huge amount of food waste in our industry. Sam and I met on a film set, where it became clear that incredible amounts of food were left over daily, often enough to feed dozens, if not hundreds, of people. Simultaneously, we were watching the rising levels of food insecurity in Los Angeles. More and more people were going hungry, including families, and the homeless population was visible everywhere. Seeing food being thrown out while so many people lacked the basics didn’t sit right with us.

In 2020, I was personally at a difficult point—feeling stuck and searching for purpose. I was spending too much time on my phone, witnessing negativity online, and felt I wanted to make a real difference. It hit me that instead of being angry or feeling helpless, I could take action. I thought, what if, every day, I did something positive for someone else? Imagine the ripple effect that could have! This core idea became our mission: to inspire others to create change, one small act at a time.

Our primary mission is food, but more than that, it’s about empowering people to care for one another. It sounds simple, but if more people focused on helping each other every day, the world would be a different place. And in a country as resource-rich as the U.S., it’s frankly absurd that anyone should be going hungry. We’re using Every Day Action to help bridge the gaps and bring resources where they’re most needed.

**Andra Tomsa : How does **Every Day Action support production assistants and background actors in the film industry?

Sam Luu: In the film industry, production assistants (PAs) and background actors are essential to the magic behind each scene. PAs are the backbone of set operations—they make things happen and keep productions on track. Background actors breathe life into scenes. But despite their importance, both groups are among the most underpaid on set. They’re often working just to make ends meet.

With Every Day Action, we employ PAs and other industry workers in a new role: transporting rescued food.

Their familiarity with set culture allows them to do this job effectively. They know the protocols, where to go, and how to approach catering staff. They also have a built-in understanding of discretion, so they don’t disrupt operations, which was particularly crucial during the strictest COVID restrictions.

Our drivers are not just delivering food; they’re contributing to a cause that directly benefits the community they work in. They’re now in a role that makes a difference both for those receiving the food and for themselves. By involving PAs and background actors, we’re bringing a unique element to the nonprofit food rescue space that few others can replicate.

Andra Tomsa : How did you go about securing funding to make this initiative sustainable?

Hillary Cohen: Funding has been a constant challenge for us, and I think that’s true for most nonprofits. I actually put about $20,000 on my own credit card initially, just to keep us going. Our first big boost came when Broadway Cares/Equity Fights AIDS granted us $10,000, which allowed us to get some momentum. Over time, we’ve been fortunate to receive support from private donors and foundations, like the Annenberg Foundation, which helped fund our internal operations recently – a first for us.

To make the operation sustainable, we also introduced a suggested donation of $50 for each pickup from film studios and clients who can afford it. This amount goes directly to cover the costs of our drivers’ gas and other necessities. If we have a longer run outside our typical 90-mile radius, we request additional donations to ensure our drivers are compensated fairly.

Despite these efforts, we’re not steadily funded. Every day, we’re piecing together donations, grants, and fundraisers to keep us moving forward. We also recently started organizing a gala and other smaller fundraising events, which have brought in crucial funds. It’s tough, but we believe in this mission, and we’re determined to make it work.

Andra Tomsa : What are some of the logistical challenges you face when rescuing and delivering catered food?

Hillary Cohen: Food safety is a major logistical hurdle, but the current food safety rules can feel unfairly restrictive when it comes to donated food. Think about how Grubhub operates: customers order hot food that’s then transported without temperature checks, yet they don’t face any restrictions on what they’re eating. But when it comes to donated food, we have to follow extra layers of scrutiny.

We pick up food as soon as it’s packed by the caterers, placing it immediately into thermal bags to keep it warm. Within 40 minutes, that food is delivered to a beneficiary organization that’s prepared to inspect it again. We also work closely with the caterers to ensure they only donate food they would feel comfortable serving themselves. But I wish the process didn’t create so many obstacles for people simply trying to help others.

Sam Luu: On the operational side, we go to great lengths to ensure our drivers are knowledgeable and prepared. Our frequent drivers are Serve Safe certified, and we provide thermometers to help them monitor food temperatures. Most of our drivers work part-time, so we need to coordinate their availability with the pickup schedules from different sets.

COVID forced us to adapt quickly; for instance, many shelters now have reduced hours, so we’ve had to get creative with our drop-off points. In addition to shelters, we work with community organizations and, in some cases, deliver directly to encampments. We have a network of 40 beneficiary organizations, and we adjust the logistics daily to make it all work. It’s a complicated puzzle, but we’re proud of how we’ve managed to refine our operations.

**Andra Tomsa : Could you share some impact stories that highlight the work **Every Day Action is doing?

Hillary Cohen: Since Every Day Action began, we’ve delivered about 60,000 meals per year to those in need across Los Angeles. This year, however, we’re on track to reach over 100,000 meals—a milestone that reflects how much we’ve grown and how dedicated we are to reaching as many people as possible. But these meals are far more than just numbers to us. Each meal represents a person who, instead of going hungry or making do with less, is receiving a nutritious, high-quality meal prepared by professional chefs. These aren’t the quick, processed foods often associated with food relief efforts; we’re talking about restaurant-quality dishes – salmon, couscous, fresh vegetables, and much more. It’s about dignity, too; these are meals that would be a treat in any setting, and we’re thrilled to provide options that bring the joy of choice and flavor to people who might otherwise feel overlooked.

The quality of these meals matters, not just in terms of physical nutrition, but also in terms of mental and emotional health. Having access to good, fresh, well prepared food can lift someone’s spirits, remind them they’re valued, and give them the energy they need to face the challenges of their day. It’s a way of saying, “We see you, we respect you, and you deserve this.” Every day, as we deliver, we hear from people who are touched by this level of care and quality. They tell us it’s a reminder that they aren’t forgotten, and for many, that makes all the difference.

Sam Luu: I’ve had some memorable experiences delivering food. One woman, who I’ll leave unnamed out of respect, was initially very shy when we first started helping her. Over time, as she got to know us, she opened up, and I could see how much a consistent source of quality food and kindness had transformed her spirit.

Another story that stands out deeply for me happened during a very personal time. I had recently lost my brother, and his passing had left me feeling unmoored and struggling to cope. At that time, I found myself needing an outlet, something that could reconnect me to purpose and pull me out of that grief. I decided to do what I knew I could: go out and deliver meals. There’s something incredibly grounding about the simple act of giving food to others—it’s part of my culture, part of my family’s values, and I thought that even if I couldn’t help myself in that moment, maybe I could help others.

One day, while I was out making deliveries, I came across a man sitting alone in the last bit of shade on a hot street in Hollywood. He looked worn and tired, so I approached him with one of the meals. After he gratefully accepted, I introduced myself, and in a moment of vulnerability, I shared my own story, telling him about my brother and the pain I was carrying. In turn, he shared his own story—he had lost his sister, and that grief, that sense of deep, unshakable loss, was part of what had brought him to where he was.

He looked at me and said, “People like you keep me going. Every time I want to give up, someone like you comes along and reminds me there’s still kindness in the world.” Hearing him say that was transformative. It made me realize how even the smallest act—a warm meal and a few minutes of conversation—could ripple outward and become a source of strength and hope for someone else. I’ll never forget that moment. It was a reminder of how crucial these small acts of kindness are, how they can become lifelines for people, and how the human connection we create when we give can mean more than any of us may ever realize. That day, he gave me just as much as I was hoping to give him.

**Andra Tomsa : What sets **Every Day Action apart from other food rescue nonprofits?

Hillary Cohen: At Every Day Action, we’re committed to providing high-quality, nutritious meals that reflect the dignity of the people receiving them. While traditional food rescue efforts tend to focus on quick, easily distributable items like sandwiches or canned goods, we believe that everyone deserves the opportunity to eat well, with real choices. The meals we provide aren’t just about filling a person’s stomach; they’re about delivering a holistic experience that nourishes both physically and mentally. These meals – whether it’s grilled salmon, roasted vegetables, couscous, or seasonal salads – represent quality, care, and respect.

One thing that makes us unique is our emphasis on providing options. We recognize that people appreciate having a choice and that food preferences, dietary restrictions, and personal tastes matter. It’s something most people take for granted, but for those who have limited access to nutritious food, being able to choose what they eat is incredibly empowering. A nutritious, varied meal can provide both energy and hope, making our clients feel like they’re valued members of society, not just recipients of aid. This approach also aligns with our mission to reduce food waste in a way that promotes dignity and respect.

Andra Tomsa : Can you tell us about the organization’s upcoming projects?

Hillary Cohen: We’re excited about our next big step: establishing a shared warehouse space called FISH (Food Insecurity Shared Hub). This space will be a collaborative effort, involving several other nonprofits who share our commitment to addressing food insecurity. Our vision for FISH is to create a central hub where organizations can store, repurpose, and distribute rescued food more effectively. We’ll have shared resources like a commercial kitchen, walk-in refrigerators, and freezers, which will allow us to store food collected late in the day or from various locations and redistribute it the next morning. This will dramatically expand our capacity to meet needs citywide and reduce food waste even further.

Our long-term dream is to launch a food truck that can deliver free, high-quality meals directly to people in need, especially in areas like Skid Row. This would allow us to bring nutritious meals to those who may not

have access to shelters or distribution points. Imagine a daily presence offering food to the homeless community in Skid Row, or even rotating around different neighborhoods. We hope to make Every Day Action fully sustainable and scalable so that we can expand this model beyond Los Angeles to places like New York, Atlanta, and other cities where food insecurity is prevalent. We get frequent requests from these areas, and with the right resources, we envision replicating our model in other cities.

Andra Tomsa : What advice would you give to other social entrepreneurs looking to start a nonprofit?

Hillary Cohen: My first piece of advice is to treat your nonprofit like a business. Many people get into nonprofit work because they’re passionate about a cause, but running a nonprofit requires structure, strategy, and a willingness to think practically about sustainability. It’s important to recognize that, like any other business, a nonprofit needs funding, clear goals, and a dedicated team to succeed. Share your story openly, engage with others, and don’t be afraid to put yourself out there. Networking is invaluable—connecting with other organizations, learning from their successes and mistakes, and seeking collaborations can open doors and provide you with insights that make a huge difference.

Sam Luu: Government paperwork can definitely feel overwhelming, but don’t let it scare you away. Mistakes happen all the time, especially when you’re starting out. If you miss a filing deadline or fill out something incorrectly, it’s fixable. Just stay on top of things and remember that you’re not alone; there’s a lot of grace built into the system for new nonprofits. Also, make self-care a priority. It’s easy to pour everything you have into your organization, but burnout is a real risk in this field. Take breaks, seek support when you need it, and don’t put pressure on yourself to be perfect. It’s okay to make mistakes along the way; you’re still making a difference.