RLC Blog
May 24 2019
May 24, 2019

Exciting news! We were featured on the Rachael Ray Show! It was a surreal experience, and an absolute honor to be highlighted by Rachael Ray along with the incredible support from her foundation.

We are encouraged by all the kind words of support that have flooded in, and we remain committed to rescuing even more food on a regular basis so that more food insecure people can get a meal! 

Apr 12 2019
Apr 12, 2019

The little things add up, as does the rain in a drizzle, so that the little things amount to a big thing.

I like to share this Korean proverb because this truly applies to all aspects of our work at Rescuing Leftover Cuisine. We as an organization got started because we believe that smaller quantities of food that were not being picked up by other organizations could and should be rescued so that it could make a difference in someone's life.

We also believe that in a small amount of time, often just thirty minutes, a volunteer could bring much needed sustenance to someone who is hungry.

We believe the smaller homeless shelters, food pantries, soup kitchens, and community centers that do not have the storage space to receive large donation sizes could also make large impact in their local communities. 

All of the small actions along this journey have contributed to Rescuing Leftover Cuisine rescuing a cumulative 3,100,000 pounds of food rescued and over 2.5 million meals provided to the hungry. Every little bit really adds up, and we want you to know that you can help. 

For this month, in celebrating the power of small, we have partnered with an initiative called 1Million1s. Every month, this initiative will choose an innovative, community-based non-profit organization founded by a Millennial. 1Million1s' members commit to monthly donations, starting at $1 per month, and the gifts are combined into one large donation that is donated to that month's recipient. This innovative way to engage Millennials and disrupt philanthropy while bringing new voices and resources to the table is inspiring. As Michael Doyle, one of the founders of this initiative says, "By building an online community and leveraging collective giving, every dollar really does make a difference.”

Join us in this little way, and contribute to making a big difference. 

Mar 20 2019
Mar 20, 2019

My personal journey in cooking for myself started when I started working full-time at JPMorgan. You see, I was fortunate (or unfortunate?) enough to have had a scholarship that paid for a meal plan all throughout college, but left to my own devices I made ham and cheese sandwiches I brought to work. 

After leaving my job at JPMorgan to work on Rescuing Leftover Cuisine full-time, I started to explore the most inexpensive ways to get meals taken care of, which involved a lot of pasta. Throughout the five years now that I've been full-time with RLC, I have learned a lot in the kitchen. My team can tell you all about my foibles in the kitchen (including things like scissors to a carrot)! 

So it would not be a surprise to you that I never owned an apron. When we were approached by a group that wanted to sell handcrafted aprons that provided jobs to women in poverty in India while supporting RLC with the profits from these aprons, I was blown away. Here's what they had to say: 

When you buy an apron, you're going to want to wear it as a cape. After all, you will have...

  • Reduced food waste
  • Fed 100 people a nutrition meal
  • Helped employ poor women, and 
  • Fed their families.

That's pretty super!!!

We’re Cooks Who Feed and we’re on a mission to fight hunger by reducing food waste.  We produce handcrafted aprons and for every apron sold, 100 people receive a nutritious meal.  We fulfill this promise by working with our charity partners who prevent food waste and provide meals to those in need.  We’re honored to have Rescuing Leftover Cuisine as one of our partner charities.

We put a lot of focus on running our business in an ethical manner. Some of the things we focus on are reducing our production waste, using scrap fabric for packaging instead of plastic and only using local, organic and sustainably sourced fabrics to make our aprons. We’re also socially responsible when it comes to our production team. We work with WORK+SHELTER, an NGO in India that hires women who live in poverty. The NGO provides these women with paid training, a fair wage, and income security. We’re proud to partner with WORK+SHELTER and work with their team of artisans exclusively to produce all of our products. 

Please consider supporting their kickstarter campaign
https://www.kickstarter.com/projects/741405375/cooks-who-feed-fighting-hunger-by-reducing-food-wa?ref=project_link 

Join me in becoming a cook who feeds! 

Best,
Robert 

Mar 07 2018
Mar 07, 2018

Pictured above are two bags filled with 30 pounds of bagels, donated by the Long Island Bagel Cafe in the Financial District to the NY Rescue Mission. 

The Long Island Bagel Cafe is a brand-new partner that started donating their extra bagels at closing time this past week. As we start to grow this particular route, our series of information sessions in the coming months will help us get the word out about what we do, get more people on board, and make sure that this extra food can make it to those in need.

And that is the core of our approach to food rescue: local, community-based, and sustainable. The routes are a quick and easy walk through a neighborhood, starting from one restaurant and ending at a particular homeless shelter or food bank. There are no minimum weight requirements; we carry anything and everything that is whole and would otherwise have gone to waste. And every little bit counts. 

As we continue to search for opportunities to grow the organization and make sure that no food in New York goes to waste, we are grateful for what we have achieved so far. And we are excited for what the future holds.