Episode
98

Rescuing Leftover Cuisine with CEO Robert Lee

September 27, 2023
|
Duration:
1734925
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In This Episode:

Join David Arkell, John Pooley, Lysandra Naom, and guest Robert Lee, Co-founder & CEO at Rescuing Leftover Cuisine, on an episode all about rescuing leftover food! This episode features what they do, key stakeholders, benefits to the organization, resources required, and more. Check out Rescuing Leftover Cuisine here: https://www.rescuingleftovercuisine.org. Check out our 360 Carbon Excellence Program.

Highlights

  • Mission of Rescuing Leftover Cuisine (RLC):
    RLC collects excess food from businesses and redirects it to shelters, food pantries, and communities in need. Founded on principles of reducing waste and alleviating hunger, the organization operates in multiple U.S. cities.
  • Food Safety and Logistics:
    To maintain food safety, RLC works only with licensed food businesses and handles transport within a strict timeframe, ensuring food remains safe from spoilage.
  • Network and Community Involvement:
    RLC's operations rely on a diverse network of 10,000 volunteers, 15 staff members, and monetary donors, making the organization a community-driven initiative.
  • Environmental and Economic Impact:
    By rescuing food, RLC reduces methane emissions from food waste and provides economic benefits to donors, who can save on disposal costs and gain tax deductions.
  • Future of Food Rescue:
    Lee envisions food rescue becoming a universal standard, encouraging individuals to support businesses that donate their excess food and urging communities to push for waste reduction.

    • Key Insights

  • Public Misconceptions on Food Donation:
    Many believe donating excess food is illegal due to liability concerns. RLC's success demonstrates that legal structures do allow safe donation with proper food safety protocols.
  • Tax and Cost Savings for Donors:
    Businesses gain economic incentives through tax deductions and reduced waste disposal costs, supporting food rescue as a financially viable choice.
  • Volunteers as Essential Players:
    The dedication of volunteers is vital in bridging the gap between food donors and recipients, showcasing the power of community involvement in achieving sustainability goals.
  • Measuring Waste to Reduce Waste:
    Tracking food waste allows businesses to better manage inventory and reduce overproduction, emphasizing data’s role in sustainability practices.
  • Environmental Impact of Food Rescue:
    Lee emphasizes that rescuing even a fraction of wasted food could eliminate food insecurity and reduce the environmental toll of wasted resources like land and water.
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