Meat+Poultry - June 2018 - 38

PHILANTHROPY

DEGREES of DEPLOYMENT
Operation BBQ Relief (OBR) operates deployments to
disaster sites on three different levels, depending on the size
of the disaster and the number of meals needed. The following
numbers represent a range and are not set in stone.

training and initiates OBR deployments to
disaster sites, Reed and the executive team, as
well as volunteers across the country all rely on
communication and technology for seamless
coordination and orderly deployments.

TECH DRIVEN

LEVEL 1 - typically a Level 1 is 700 to 800 meals. A local barbecue
team or a local barbecue restaurant can run it and OBR will pay for all
the food. The team or restaurant will man it themselves.
LEVEL 2 - 800 meals to 1,500 to 2,000 meals handled by one or
two OBR people with one or two OBR trailers and some OBR equipment.
Operations might still run out of a host restaurant, but OBR team
members would run the deployment.
LEVEL 3 - a Level 3 deployment is also known as "all hands on
deck." OBR personnel run the entire operation. It's usually set up in
a parking lot or a church. OBR comes into a Level 3 with a very large
footprint and roughly 150 to 200 volunteers.

the most efficient way," Rappolo says. "I'm not
saying the way I do it is necessarily the best and
only way; there are 10 ways to skin a cat. It's just
that with the people we've put in place under
the operations side, we've found we like the
system and it works the best in most disasters."
OBR and its operations exist due to the
number of dedicated volunteers willing to
go toward a natural disaster scene and help
the victims and first responders on site. But
hundreds of willing volunteers showing up to
a disaster with no direction or idea of what
to do, or knowing if their presence is even
necessary, doesn't help anyone.
Dana Reed, chief volunteer officer,
started with OBR in November of 2012, in the
aftermath of Superstorm Sandy.
"I saw the amazing work, though it was
early on in the organization. I saw the impact
they had, and it just made sense to stay with it
and get more involved," Reed says.
Over the last six years, Reed has worn
many hats for OBR, from volunteer to
organizing volunteer programs for OBR and
coordinating state-level interactions with
other volunteer groups. He's also developed
programs for state leads, made up of OBR
volunteers trained in food safety, media
relations and OBR protocols.
As the person that organizes and develops

38

MEAT+ POULTRY | 06.18 | www.meatpoultry.com

Six years ago, a tornado hit Moore, Oklahoma.
Jeremy Bruce, now the chief technology officer
for OBR, packed up and went from his home in
Georgia back to Oklahoma where his mother's
house had been hit by the tornado.
"While we were preparing to come back
home to take care of the family, we heard
about OBR, and said 'oh hey, I think we can
help those guys out.' We rounded up a bunch
of supplies that they were requesting for
donations and stopped off at the deployment
site to deliver them," Bruce says. "I met Will
Cleaver (co-founder, CFO/COO) and told him
I'd be back as soon as I got my mom's place
taken care of, fully anticipating just coming
back and donating a day of my time and then
going back to Georgia. Ten days later I left the
cook site, and I haven't looked back."
Currently, Bruce works diligently to
develop and enhance the apps that volunteers
use to engage with OBR, as well as OBR's
operations applications. The apps volunteers
use allow them to sign up for deployment,
fundraising opportunities or events hosted
by OBR. The operations team uses the backend apps to manage and run deployments,
manage orders for meals, deploy volunteers,
engage other disaster relief organizations and
ultimately get meals cooked and delivered to
first responders and victims.
Operations, volunteers and sponsors all
need access to the apps during deployment.
OBR and its contemporaries deal in natural
disasters which often knock out normal means
of communications and travel. To facilitate,
OBR rolls a mobile command center out to
deployments. Through Wi-Fi and hot spots set
up throughout the deployment area and cook
site, volunteers and operations people can
access the apps needed to run the deployment.
"We have a very technology driven
component to our operations and that's where
I spend a majority of my time," Bruce says.
Bruce and the entire executive team
all agree that without the volunteers, the
organization simply couldn't feed the numbers


http://www.meatpoultry.com

Meat+Poultry - June 2018

Table of Contents for the Digital Edition of Meat+Poultry - June 2018

Meat+Poultry - June 2018
CONTENTS
COMMENTARY - Rescuing food
BUSINESS NOTES - PRESIDENT NAMES FOOD SAFETY UNDERSECRETARY
CHEF’D MEAL KITS PARTNERS WITH SMITHFIELD
MCDONALD’S VALUE PLATFORM PAYS OFF
JBS SA EXPANDS SÃO PAULO GROUND BEEF PRODUCTION
IMPOSSIBLE FOODS ENTERS INTERNATIONAL MARKET
TYSON REPORTS HIGHER SALES FOR SECOND QUARTER
SMITHFIELD DETAILS MILESTONES IN ANIMAL CARE
WASHINGTON - Focusing on ‘fake meat’
COVER STORY - AUTOMATED TRANSITION
FOOD SERVICE - Worship-worthy BBQ
ON THE SPOT: Barbecuers’ best
PHILANTHROPY - AFTER THE STORM
ENTERTAINMENT - Filming the fire
MEAT PERSPECTIVES - AGE MATTERS
PRODUCT FOCUS - Best of Brisket
INGREDIENT ISSUES - Smokin' good
EXECUTIVE SERIES - Staying connected
SMALL BUSINESS MATTERS - SMALL beginnings
FOOD SAFETY - Pathogen PREVENTION
PACKAGING SOLUTIONS - TOUGH as can be
RETAIL TRENDS - Mega trends in meat
SHOW PREVIEW - Goin' to Kansas City
FROM THE CORRAL - What SUSTAINABILITY is - and isn't
CALENDAR
NAMES IN THE NEWS
SHOWCASE
CLASSIFIEDS
ADVERTISERS
THE INSIDER
Meat+Poultry - June 2018 - Meat+Poultry - June 2018
Meat+Poultry - June 2018 - Meat+Poultry - June 2018
Meat+Poultry - June 2018 - 2
Meat+Poultry - June 2018 - 3
Meat+Poultry - June 2018 - CONTENTS
Meat+Poultry - June 2018 - 5
Meat+Poultry - June 2018 - 6
Meat+Poultry - June 2018 - 7
Meat+Poultry - June 2018 - COMMENTARY - Rescuing food
Meat+Poultry - June 2018 - 9
Meat+Poultry - June 2018 - JBS SA EXPANDS SÃO PAULO GROUND BEEF PRODUCTION
Meat+Poultry - June 2018 - 11
Meat+Poultry - June 2018 - SMITHFIELD DETAILS MILESTONES IN ANIMAL CARE
Meat+Poultry - June 2018 - 13
Meat+Poultry - June 2018 - WASHINGTON - Focusing on ‘fake meat’
Meat+Poultry - June 2018 - 15
Meat+Poultry - June 2018 - COVER STORY - AUTOMATED TRANSITION
Meat+Poultry - June 2018 - 17
Meat+Poultry - June 2018 - 18
Meat+Poultry - June 2018 - 19
Meat+Poultry - June 2018 - 20
Meat+Poultry - June 2018 - 21
Meat+Poultry - June 2018 - 22
Meat+Poultry - June 2018 - 23
Meat+Poultry - June 2018 - 24
Meat+Poultry - June 2018 - 25
Meat+Poultry - June 2018 - 26
Meat+Poultry - June 2018 - 27
Meat+Poultry - June 2018 - 28
Meat+Poultry - June 2018 - 29
Meat+Poultry - June 2018 - FOOD SERVICE - Worship-worthy BBQ
Meat+Poultry - June 2018 - 31
Meat+Poultry - June 2018 - 32
Meat+Poultry - June 2018 - ON THE SPOT: Barbecuers’ best
Meat+Poultry - June 2018 - 34
Meat+Poultry - June 2018 - 35
Meat+Poultry - June 2018 - PHILANTHROPY - AFTER THE STORM
Meat+Poultry - June 2018 - 37
Meat+Poultry - June 2018 - 38
Meat+Poultry - June 2018 - 39
Meat+Poultry - June 2018 - 40
Meat+Poultry - June 2018 - 41
Meat+Poultry - June 2018 - ENTERTAINMENT - Filming the fire
Meat+Poultry - June 2018 - 43
Meat+Poultry - June 2018 - 44
Meat+Poultry - June 2018 - 45
Meat+Poultry - June 2018 - MEAT PERSPECTIVES - AGE MATTERS
Meat+Poultry - June 2018 - 47
Meat+Poultry - June 2018 - 48
Meat+Poultry - June 2018 - 49
Meat+Poultry - June 2018 - PRODUCT FOCUS - Best of Brisket
Meat+Poultry - June 2018 - 51
Meat+Poultry - June 2018 - 52
Meat+Poultry - June 2018 - 53
Meat+Poultry - June 2018 - 54
Meat+Poultry - June 2018 - 55
Meat+Poultry - June 2018 - INGREDIENT ISSUES - Smokin' good
Meat+Poultry - June 2018 - 57
Meat+Poultry - June 2018 - 58
Meat+Poultry - June 2018 - 59
Meat+Poultry - June 2018 - 60
Meat+Poultry - June 2018 - 61
Meat+Poultry - June 2018 - EXECUTIVE SERIES - Staying connected
Meat+Poultry - June 2018 - 63
Meat+Poultry - June 2018 - 64
Meat+Poultry - June 2018 - 65
Meat+Poultry - June 2018 - SMALL BUSINESS MATTERS - SMALL beginnings
Meat+Poultry - June 2018 - 67
Meat+Poultry - June 2018 - 68
Meat+Poultry - June 2018 - 69
Meat+Poultry - June 2018 - 70
Meat+Poultry - June 2018 - 71
Meat+Poultry - June 2018 - FOOD SAFETY - Pathogen PREVENTION
Meat+Poultry - June 2018 - 73
Meat+Poultry - June 2018 - 74
Meat+Poultry - June 2018 - 75
Meat+Poultry - June 2018 - 76
Meat+Poultry - June 2018 - 77
Meat+Poultry - June 2018 - PACKAGING SOLUTIONS - TOUGH as can be
Meat+Poultry - June 2018 - 79
Meat+Poultry - June 2018 - 80
Meat+Poultry - June 2018 - 81
Meat+Poultry - June 2018 - 82
Meat+Poultry - June 2018 - 83
Meat+Poultry - June 2018 - RETAIL TRENDS - Mega trends in meat
Meat+Poultry - June 2018 - 85
Meat+Poultry - June 2018 - 86
Meat+Poultry - June 2018 - 87
Meat+Poultry - June 2018 - 88
Meat+Poultry - June 2018 - 89
Meat+Poultry - June 2018 - SHOW PREVIEW - Goin' to Kansas City
Meat+Poultry - June 2018 - 91
Meat+Poultry - June 2018 - FROM THE CORRAL - What SUSTAINABILITY is - and isn't
Meat+Poultry - June 2018 - 93
Meat+Poultry - June 2018 - CALENDAR
Meat+Poultry - June 2018 - 95
Meat+Poultry - June 2018 - NAMES IN THE NEWS
Meat+Poultry - June 2018 - 97
Meat+Poultry - June 2018 - SHOWCASE
Meat+Poultry - June 2018 - 99
Meat+Poultry - June 2018 - CLASSIFIEDS
Meat+Poultry - June 2018 - 101
Meat+Poultry - June 2018 - 102
Meat+Poultry - June 2018 - 103
Meat+Poultry - June 2018 - 104
Meat+Poultry - June 2018 - ADVERTISERS
Meat+Poultry - June 2018 - THE INSIDER
Meat+Poultry - June 2018 - 107
Meat+Poultry - June 2018 - 108
Meat+Poultry - June 2018 - IFT - 1
Meat+Poultry - June 2018 - IFT - 2
Meat+Poultry - June 2018 - IFT - 3
Meat+Poultry - June 2018 - IFT - 4
Meat+Poultry - June 2018 - IFT - 5
Meat+Poultry - June 2018 - IFT - 6
Meat+Poultry - June 2018 - IFT - 7
Meat+Poultry - June 2018 - IFT - 8
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Meat+Poultry - June 2018 - IFT - 27
Meat+Poultry - June 2018 - IFT - 28
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