At Feed More, the work begins long before a meal is made or a morning delivery heads out. It begins with how we source, store and distribute millions of pounds of food for neighbors across Central Virginia.
As community needs grow and change, so does our responsibility to strengthen how we serve. That means continually improving our systems, investing in the right people and making sure every dollar and every donation is used with care.
Meet Murph. Patrick “Murph” Murphy joined Feed More in December as chief supply chain and production officer. With deep experience in logistics, operations and data-informed decision-making – including decades of leadership in the U.S. Navy and at Amazon – Murph brings both expertise and perspective to this critical work. His focus is simple: helping people do their best work, efficiently and thoughtfully, across every part of our operation.
That includes working closely with grocery stores, manufacturers and local farmers to recover high-quality surplus food and make it available throughout our region. It also means using innovative sourcing strategies for purchased food so staples like fresh produce, lean proteins and pantry items remain within reach for the communities we serve.
Just as important is careful, disciplined inventory management. By aligning incoming food with real-time distribution data, we can reduce waste, respond more quickly as needs shift and help ensure the right food gets to the right place at the right time.
Murph is helping Feed More build for today while preparing for tomorrow, but this work is never done alone. His dedicated team, together with volunteers, partner agencies, food donors and financial supporters, all make it possible. Together, we are building a stronger, more responsive network that helps our neighbors thrive.
How we make it work
Just like at home, managing what comes in, what goes out and how everything is cared for in between takes intention and discipline. At Feed More, that same principle guides how we operate across our 60,000-square-foot warehouse that has more than 20,000 square feet of cold storage and our 15,000-square-foot commercial kitchen, helping us handle food with care, efficiency and purpose at every step.
This content is sourced from
Richmond Feed More
. It reflects the author's views and has not been edited by our newsroom. It may have been generated using AI assistance.
