Rescuing Leftover Cuisine

We aim to become the world’s most widely used solution for companies and individuals to eliminate food waste in their communities, making food rescue sustainable and universal, and food hunger a thing of the past. Working together, we can ensure that only hunger is left behind.

Benefits

Reduce food waste and food insecurity in your community
Increase your revenue
Decrease your costs

Main Features

Food waste consulting
Tax credit assistance
Excess food delivery
Co-branding services

Primary Audience

Restaurants with food waste

Learn More

40% of U.S. Food Goes to Waste

So far [in 2015], the group has rescued 100,000 pounds of food and delivered it to homeless shelters and food kitchens. Seeing the impact he was making, Lee gave up his finance job at J.P. Morgan last year to focus on his nonprofit full time.

Why Isn't Food Donation the Norm?

Consumers should expect food to go to better use. It is not acceptable for power plants pollute our waterways, so excess food going to waste and contributing to methane gases in landfills should not be acceptable, either. Consumers must shift their expectations to demand food donation from restaurants, using dollar votes to influence restaurants’ decisions.

A Day in the Life of a Food Rescuer

Rescuing Leftover Cuisine was founded by Robert Lee and Louisa Chen in the image of a program from their days at NYU called Two Birds One Stone, which distributes leftover dining hall food to local homeless shelters. Since its inception in 2013, RLC has grown to include almost 8,000 general volunteers and 106 lead rescuers in New York City, alone.

Matt Kang

Lead Rescuer

Rescuing Leftover Cuisine

Matt Kang

Lead Rescuer

Rescuing Leftover Cuisine

It’s pragmatic and easy for people to get involved. It’s a volunteering opportunity I’d recommend to anyone. Deliveries take no longer than an hour; it’s quick, it’s easy and the payoff is immense. The difference you’re making is tangible, concrete, and leaves you with a sense of satisfaction

Robert Lee

CEO

Rescuing Leftover Cuisine

Robert Lee

CEO

Rescuing Leftover Cuisine

If consumers begin to use dollar votes to show that they want to see action rather than rhetoric, restaurants will notice and choose to consider more options to donate their excess food. Food donation could become the new standard process for excess food rather than being placed in the garbage can.