Rescuing Leftover Cuisine’s Lee Tells How to Grow Food Business Donations

Read the full story at Waste360.

About 40% of wasted food is thrown out at consumer-facing businesses, and while many of them—restaurants and others—say food donation is a top priority, these early adopters are not the majority. But Rescuing Leftover Cuisine (RLC) has brought 300 businesses on board in 16 cities to help them ensure that theirexcess food is eaten.

Rescuing Leftover Cuisine CEO Robert Lee explains how the nonprofit has grown from its early work that began in New York City to an operation that has helped rescue over 5 million pounds of food to date. Lee not only tells RLC’s story but explains the challenges restaurants face in working to donate food. He tells what he thinks needs to happen to get more restaurants involved. And he discusses what is unique in each of the 16 cities where RLC operates.

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