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