HomePro Bono Perspectives PodcastS1E37 ENCORE: Robert Lee, Rescuing Leftover Cuisine

S1E37 ENCORE: Robert Lee, Rescuing Leftover Cuisine

November 26, 2019 | 27 min listen

Every time I think about the statistics, the pure math of the problem, I always think about that if you take one third of the food that is going to waste and bring it to people who are food insecure, that is enough nutrition to eliminate food insecurity.

In celebration of the Thanksgiving holiday this week, we’re revisiting Danielle Holly’s conversation with Robert Lee, Co-Founder & CEO of Rescuing Leftover Cuisine, a national nonprofit that tackles the intertwined issues of food waste and hunger. In the United States alone, an astounding 40 percent of food is thrown away each year with a family of four tossing an average of 1,160 pounds of food in that time. This amounts to $162 billion in waste annually, which could be repurposed to serve over $58 billion in meals based on the national average meal spend of $2.79.

Operating in 16 cities, Rescuing Leftover Cuisine provides solutions to prevent excess wholesome food from being wasted. The organization offers services such as food waste consulting, excess food delivery, co-branding services and tax credit assistance.

To learn more about Rescuing Leftover Cusine, visit rescuingleftovercuisine.org.

Episode 37: Robert Lee