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NGO gets advantage 125 tons of food wasted by restaurants


The young American student Robert Lee It has been the first to create, with a group of friends, a non-profit organization which aims seize the waste food restaurants.

Robert is the son of a humble family of Korean immigrants, por lo que siempre ha sabido la importancia de aprovechar todos los alimentos. But it was in college, time when a group of students who had joined leftover food poor people, when I really discovered the magnitude of this problem.

In United States, country of residence of Robert, one in six people do not know if you can eat every day, mientras que el sector de la hostelería estadounidense llega a get rid of 40% of the food que produce. Definitely, a great contradiction to which this young man has managed to give solution.

A problem that not only takes place across the Atlantic, as, According to the latest statistics published by the INE on centers for homeless, in Spain there was an increase 12% in demand for food of these shelters.

Los inicios de este increíble proyecto social

Young Lee states that "only the amount of food that is wasted is enough to eradicate hunger". Thus, I got hands on with the help of his partner college Louisa Chen, y fundaron la organización Rescuing Leftover Cuisine. The objective of this project was to collect leftovers from the kitchen of any restaurant in New York City, to give them to people who truly need it. To this end, They receive help from volunteers who make the collected walk.

This student has shown to promote solidarity is really simple and only requires an initiative that encourages people. Tal es el interés que ha suscitado este novedoso proyecto que, despite its short life, and it has expanded to other cities del país. This success has been possible thanks to the intelligent use made of resources.

Los voluntarios pueden inscribirse en un Calendar available on the Internet, choosing those days and dayparts that best suit your needs. A tool that makes it really easy to dedicate a small part of the daily routine activities of altruism. further, routes never exceed 30 minute walk away, so that They do not represent a large investment of time for any of the people involved in the project. all, It has meant an avalanche of registrations.

Where this nice initiative has found more obstacles has been surprisingly by restaurants. When they started with him, only they obtained "five partners each 100 people a las que contactábamos”, explains Robert. This was because those responsible for establishments thought they would have a legal responsibility for such donations, so they did not dare to do so. It was not until the organization did educational work, explaining that legally were not responsible, the initiative began to gain partners.

El resultado obtenido

Lo que la organización realmente persigue es reducing food waste por parte de los restaurantes. Thus, each month sent its members a full report, in which they are shown the amount of food that is donated daily.

Thus, businesses can get an idea of ​​what they are doing wrong and awareness on the matter. Once they are aware of the real problem, will the means to reduce the minimum possible leftovers.

In Spain He stood relevance this fact, en el primer debate sobre desperdicio de alimentos llevado a cabo por la OCU. More of 7 million tons of food is wasted cada año en el país por diferentes motivos, as surplus production and expiry dates. From 30% and the 50% of edible food are thrown away.

A figure really alarming that young people like Robert, It could be seriously reduced. Clear evidence that people in the world are needed as This young American, which he has managed to turn a negative situation.

Rescuing Leftover Cuisine still maintains its headquarters in New York City, but it has expanded its range to other cities in United States. Since its inception in 2013, its development has been unstoppable. This nonprofit organization has grown from three tons of food, to collect a total of more than 125 tons in 2015. An amount of food that has meant to offer a figure higher than the 236.600 menus for people without resources.

Definitely, all an example of solidarity which it should be followed by many more people around the world.

About the Author


Article by the editorial team of It has professionals both in the field of hospitality, gastronomy and tourism, and new technologies and innovation.


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