Your Days of Perelandra Lunch Deprivation Are Over
After several months of renovation, Perelandra is back to serving lunch–and maybe more importantly, coffee–to the neighborhood. The new space will include a hot buffet, made-to-order sandwiches, and prepared meals, in addition to old standbys like a fresh juice and smoothie bar.
42-YEAR-OLD ORGANIC FOOD STORE OPENS VEGAN KITCHEN AND JUICE BAR IN BROOKLYN
New York organic and natural foods store, Perelandra, has opened a new vegan kitchen and juice bar in Brooklyn. First established in 1976, this independent, community-driven, local business has expanded to serving plant-based eats. Its new 650 square-foot kitchen and juice bar now serves breakfast, lunch, and dinner, as well as coffee, cakes, and pastries. A minimum 95 percent of ingredients used at Perelandra are organic. The business is also committed to sustainability, ensuring customers that all of its packaging is completely recyclable. Further, all unsold food is donated to a local charity, Rescuing Leftover Cuisine, that caters for the less fortunate.
The Travel Detective: Rescuing Leftover Cuisine
New York, like so many big U.S. cities, is defined by its explosive food scene with over 24,000 restaurants, different cuisines to choose from, and different neighborhoods to explore every time you visit here.
Yahoo News Highlights RLC!
If you’re looking to sample culture from around the world, without ever leaving the country, then look no further than Queens, N.Y. Boasting a diverse community with residents from over 100 countries, a new influx of tourists have come to realize that Queens offers a potpourri of cuisine, art and lifestyle.
PROGRAM DISTRIBUTES LEFTOVER RESTAURANT FOOD TO THE HUNGRY
NEW YORK (WABC) -- If you've ever worked in a restaurant or seen them cleaning up, you know that a lot of food gets thrown away. But one man who wants to stop to the trend is putting some of that unused food to good use. He's Robert Lee, from the Long Island Bagel Cafe, and he's determined to feed the hungry without spending a penny. His non-profit, Rescuing Leftover Cuisine, is connected with more than 100 food partners who donate whatever they have left at the end of the day.
40% of U.S. food goes to waste: One man's solution
New York (CNN)Like many children, Robert Lee was taught never to waste food. But growing up the son of Korean immigrants who struggled to get by, he really took the idea to heart. In college, Lee joined a student group that delivered leftover dining hall food to homeless shelters. That was when he learned the magnitude of the problem.
Man Who Grew Up In Struggling Immigrant Household Leaves Wall Street Job To Help Homeless
The son of two Korean immigrant parents who once struggled to make ends meet, Robert Lee understood as a young child what it’s like to feel hungry. He eventually went on to work at a hedge fund to make sure his parents would never have issues putting food on the table again, but it didn’t take long for him to realize that being true to his roots required serving others in need.
Would You Leave a Six-Figure Job to Feed the Homeless? This 24-Year-Old Did.
As an elementary school student in New York City, Robert Lee would stare in disbelief at his classmates throwing away half-eaten sandwiches after lunch. His Korean immigrant parents had taught him and his older brother not to waste food. “They said it was bad karma,” says Robert, 24.
This Non Profit Is Rescuing Excess Restaurant Food to Feed the Homeless
One in seven Americans are food insecure, which means they don’t get enough daily nutrients – some don’t even know where their next meal will come from. Meanwhile, 40% of food in the United States gets thrown away. Robert Lee experienced hunger growing up, and felt troubled by the widespread food insecurity in the US. So he decided to do something about it.