40% of Our Food Is Wasted! -- Robert Lee, Rescuing Leftover Cuisine
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40% of Our Food Is Wasted! -- Robert Lee, Rescuing Leftover Cuisine
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Forty percent of the food produced in the United States gets thrown out, and the nutrition in a third of that waste is enough to end food insecurity. Robert Lee, founder of Rescuing Leftover Cuisine, left a finance job at JP Morgan to close that gap. He grew up as the second son of Korean American parents who struggled with food access, joined a student club at NYU that carried leftover dining hall food to shelters, and built that idea into an organization now rescuing food across all 50 states.
Chapters:
00:00 Welcome and show intro
01:00 Robert's journey and what inspired RLC
02:46 What Rescuing Leftover Cuisine does
03:33 Scaling carefully and sustainable growth
06:03 Where RLC operates today
07:00 The scale of food waste
08:33 A food rescue story that stuck
10:02 How to donate food and how pickup works
10:58 Partners, shelters, and a school program
12:33 Launching the Every Bite app in Boston
13:33 What's next and making food rescue the standard
15:35 Advice for starting small and taking action
17:53 How Robert thinks about impact
19:53 One word to leave listeners with
Learn more about Rescuing Leftover Cuisine:
- Website - https://rescuingleftovercuisine.org
- Download the Evrybite App: https://www.evrybite.com/download-evrybite