About Us
The Purpose
Every year, nearly 805 million people do not have enough to eat. Our club’s goal is to repurpose food from big companies, that would have otherwise been disposed of.
The food is then distributed to the homeless and less fortunate around our community. At the end of every work day, one-third of the food produced in the world is simply wasted, so by allocating leftovers to the less fortunate, we are also minimizing local food wastage.
Since global poverty is a such a widespread issue and affects so many people, any food distribution, even within just one or two cities, helps to slowly alleviate the effects of poverty and chronic hunger.
The Facts
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1 person in 9 on earth does not have enough food to lead a healthy life.
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Over one-third of net food production is wasted.
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45% of all deaths of children under 5 are associated with malnutrition.
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1 person in 4 in Sub-Saharan Africa is undernourished.
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1 in 4 of the world's children are stunted.
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66 million primary school-age children attend classes hungry across the developing world.
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$3.2 billion is needed per year to reach all 66 million hungry school-age children.
Our Partnerships
Rescuing Leftover Cuisine (RLC) was founded on July 3, 2013. The two co-founders, Robert Lee and Louisa Chen, are committed to reducing food waste and food insecurity through RLC. Since its inception, RLC has delivered over 7,000 lbs of food at a cost per pound of 14 cents, making RLC one of the most efficient systems of reducing hunger and food waste out there.