FOOD CHAIN

When Robert Lee and Louisa Chen launched Rescuing Leftover Cuisine in 2013, their mission was to find solutions to two pressing issues - food insecurity and food waste. With nearly 50 million people in the US plagued by hunger and 133 billion pounds of restaurant food thrown away, they knew there had to be a way to get that excess food to people who need it. And now, three years later, the New York-based non-profit boasts locations in a dozen American cities and has saved over 300,000 pounds of food, delivering it to homeless shelters and soup kitchens.

So how do they do it? By partnering up with local restaurants and eateries, collecting surplus meals, and delivering them to organizations that help feed the hungry. No food donation is too small, either, so absolutely nothing has to go to waste. Here at Organic Avenue, we are pleased to announce that starting today, we too are partnering with this amazing organization, starting with our store at 62 Bleecker and adding the rest of our locations over the next few weeks.

You don't need to be a restaurateur to work with RLC, though. You can also donate your time. Robert Lee has made the process easy peasy -- there is a calendar on the site where anyone can sign up to volunteer. Just pick a specific day and time that works for you (shifts are as short as 30 minutes each).

More info: RescuingLeftoverCuisine.com

 

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