40% of Our Food Is Wasted! -- Robert Lee, Rescuing Leftover Cuisine

Forty percent of the food produced in the United States gets thrown out, and the nutrition in a third of that waste is enough to end food insecurity. Robert Lee, founder of Rescuing Leftover Cuisine, left a finance job at JP Morgan to close that gap. He grew up as the second son of Korean American parents who struggled with food access, joined a student club at NYU that carried leftover dining hall food to shelters, and built that idea into an organization now rescuing food across all 50 states. Chapters: 00:00 Welcome and show intro 01:00 Robert's journey and what inspired RLC 02:46 What Rescuing Leftover Cuisine does 03:33 Scaling carefully and sustainable growth 06:03 Where RLC operates today 07:00 The scale of food waste 08:33 A food rescue story that stuck 10:02 How to donate food and how pickup works 10:58 Partners, shelters, and a school program 12:33 Launching the Every Bite app in Boston 13:33 What's next and making food rescue the standard 15:35 Advice for starting small and taking action 17:53 How Robert thinks about impact 19:53 One word to leave listeners with Learn more about Rescuing Leftover Cuisine: - Website - https://rescuingleftovercuisine.org - Download the Evrybite App: https://www.evrybite.com/download-evrybite