Enough Food For Everyone

The executive team at RLC - Paul Sun (left), Louisa Chen (middle), and  Robert Lee (right).

Robert Lee is still rather young at age 24. He grew up in a family led by two Korean immigrant parents, who sometimes struggled with providing enough food for the family of four. So, Robert was no stranger to hunger. But he also had parents who were resourceful, wasting not a scrap of food that they came upon, something that derived from their Korean heritage.

Robert recalls, "When I was growing up, there were these two Korean myths. One of them is that if you throw out food scraps or whatever leftovers you have, then your family's future generations will starve that same amount. The other is that if you throw out food, then in your afterlife, you have to eat all the food you ever wasted as a form of punishment."



Another value in his family is education, which prompted him to attend NYU'S STERN SCHOOL OF BUSINESS, after having experience working for a hedge fund while in high school. While at NYU, he came in contact with TWO BIRDS, ONE STONE, a club which helps to redistribute leftover food from the dining halls to local homeless shelter. He eventually became President of the club, gathering valuable experience for the future.

By the time he graduated, he had started RESCUE LEFTOVER CUISINE, which he was running on a part time basis, while he accepted a full time job with JP Morgan. So, his full time job provided some financial security while he got his nonprofit underway.

Not long ago, Robert was able to resign his job at JP Morgan, in order to devote his full attention to Rescue Leftover Cuisine, where he is co-founder and CEO. His organization uses computer technology to help organize the network of volunteers to pick-up from partner restaurants and food suppliers and to deliver to homeless shelters in need. The organization now has about 1400 volunteers, with 50 who make more than 10 deliveries per week.

So, by taking food from places that have too much to places that don't have enough, RLC is tackling the issue of food waste, continuously cutting back on the amount wasted. A plus is the amount of community involvement that the group engages. And as the amount of food wastage drops, you can bet that Robert and RLC will devise even more ways to reduce excess waste.

Kitchen workers at NYC Rescue Mission.

Thanks to this article from Huffington Post: http://www.huffingtonpost.com/2015/01/30/rescue-leftover-cuisine_n_6563516.html?ir=Good+News&ncid=fcbklnkushpmg00000023.

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