How this "Grubhub of food rescue" works to feed communities with leftovers — Robert Lee, Rescuing Leftover Cuisine

Farm to Future

If you've ever thought about how much food goes to waste in restaurants, today’s episode we’re going behind the scenes to see what happens to those leftovers. Robert Lee is the co-founder and CEO of Rescuing Leftover Cuisine, and he’s been tackling this issue for over a decade.

Robert started rescuing food back in college, where he would deliver dining hall leftovers to a nearby homeless shelter. Almost 15 years later, he’s built and scaled this non-profit to saving millions of pounds of food from ending up in landfills and feeding countless people across the country.

Robert’s going to share the nuts and bolts behind their logistics model and business model, how they pivoted during the pandemic when restaurants shut down, and the big role that city governments can play when it comes to food rescue.
About Robert
Robert Lee is the CEO & Co-founder of Rescuing Leftover Cuisine, Inc (RLC). With a Bachelor’s degree at the Stern School of Business at New York University and experience working in finance at various Wall Street firms, Robert Lee left a future career in finance to work on growing RLC. RLC has been providing food rescue services since 2013 and is headquartered in New York City. RLC was incubated by Blue Ridge Labs @ the Robin Hood Foundation and since then has expanded across the nation. In addition, Mr. Lee has been honored as an Obama Leader USA, Gates Millennium Scholar, CNN Hero, Forbes 30 Under 30 for Social Entrepreneurship, NYC Food Policy 40 Under 40, and Youth Action Net Fellow.
Website: https://www.rescuingleftovercuisine.org/
Instagram: @rescuingleftovercuisine

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Fejezetek

1. How this "Grubhub of food rescue" works to feed communities with leftovers — Robert Lee, Rescuing Leftover Cuisine (00:00:00)

2. [Ad] Resilient Earth Radio (00:14:53)

3. (Cont.) How this "Grubhub of food rescue" works to feed communities with leftovers — Robert Lee, Rescuing Leftover Cuisine (00:15:40)