Take a look at our recent media coverage.

For media inquiries please contact press@rescuingleftovercuisine.org.

‘They are here for us’:

Local program aimed at distributing extra food to those in need asks for help

Brookline's Tatte Bakery & Cafe

partners with Rescuing Leftover Cuisine after staff show concern over food waste

Local Program Aimed At Distributing Extra Food To Those In Need Asks For Help

A program focused on putting extra food to good use has reached a major milestone. Now, they saw they need more help to keep the meals coming.

Interview with Robert Lee, Founder and CEO of Rescuing Leftover Cuisine

Robert Lee is the founder and CEO of Rescuing Leftover Cuisine (RLC), a nonprofit organization working in 16 cities and headquartered in New York City. RLC volunteers pick up excess food from participating restaurants, caterers, and hotels and deliver it to homeless shelters and soup kitchens.


Other recipients of the award from HBO and Warner Bros. were also honored at the ceremony for their community impact. Kevin Garvey, Manager, Threats and Incident Response – Global Information Security, Corporate, was honored for his efforts with Rescuing Leftover Cuisine.

Strike A Chord with George Bodarky: Reducing Waste

A collaboration with WFUV and BronxNetTV along with a panel discussion to raise awareness on reducing waste. The panelist include Robert Lee, CEO of Rescuing Leftover Cuisine, Jessica Schreiber, Founder of FabScrap and Serge Lazarev, Founder of Green Tree Textile Recycling.

40 Under 40: The Rising Stars in New York City Food Policy (Class of 2018)

The Hunter College New York City Food Policy Center has released its annual class of New York City’s 40 individuals under 40 years old who are working to transform the food system. The Center’s honorees include policymakers, educators, community advocates, farmers and innovators who are making significant strides to create healthier, more sustainable food environments and to use food to promote community and economic development. The 40 under 40 roster reflects the Center’s broad perspective around food policy, specifically that food policies are not simply regulations imposed by governmental bodies; we believe that food policy impacts millions of New Yorkers every day, at home and at work, as well as our surrounding environmental, community and economic ecosystems. An event to honor these individuals will take place on June 7th, 2018.

Small, But Impactful: A Day in the Life of a Food Rescuer

Volunteers for Rescuing Leftover Cuisine Make Big Contributions Through ‘Small’ Deliveries By Claire Anselmo Keady It’s 2:30 p.m. on a Wednesday – Matt Kang, a lead rescuer working with the national nonprofit food rescue organization Rescuing Leftover Cuisine, is on his way to make a pick-up from the cafeteria at AIG, the multinational insurance corporation whose headquarters are at 175 Water Street in lower Manhattan.

Why Isn’t Food Donation the Norm?

Food rescue and recovery efforts seem like a common sense solution to help prevent food waste. Why, then, is it not the norm for restaurants to donate excess food to the hungry at the end of each day? While the standards that must be met when donating food are strict, ensuring no one gets sick from food that is donated, these standards are very similar to those that must be met when serving food for customers. The Bill Emerson Good Samaritan Act of 1996 and state versions of Good Samaritan laws ensure that there are no legal liabilities when donating food as long as food safety and other standards are met. Food businesses can also get enhanced tax deductions from food recovery efforts, saving more money in taxes than if they threw out the food. If this is true, why is food donation not the standard in the restaurant industry?