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Rescuing Leftover Cuisine

Rescuing Leftover Cuisine (RLC) is a non-profit food rescue organization based in New York City that provides solutions to prevent excess wholesome cuisine from being wasted. RLC provides services such as food waste consulting, excess food delivery, co-branding services, and tax credit assistance.

Founded on July 3, 2013, Rescuing Leftover Cuisine leverages the experience that the two co-founders have gained over the four years of leading a food rescue at their university. The co-founders, Robert Lee and Louisa Chen were both part of a university organization called Two Birds One Stone, which delivered leftover dining hall food on campus to homeless shelters. The founders have taken this concept ‘off campus’ and now work local restaurants and vendors to collect otherwise discarded food and deliver the collections to local soup kitchens.

To date, RLC has delivered over 10,000 pounds of food in New York City with a negligible delivery cost of just 2 cents a pound making us one of the most efficient systems attempting to end hunger and food waste.

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CJ Dubash