Podcasts about rescuing leftover cuisine

The HHS, led by Robert F. Kennedy Jr., recently released the MAHA (Make America Healthy Again) commission report — a comprehensive 68-page document focusing on childhood health and chronic disease. What's exciting about this report is it's the first time ultra-processed foods are being recognized as a serious public health concern at this policy level.Chef Dr. Mike has been fighting the battle against UPFs for over 20 years, and today we talk about how the food industry influences research, how scientists like Mike have been silenced for speaking out against ultra-processed foods, and why this moment could be the turning point we need.About Chef Dr. Mike:Dr. Michael Fenster is a cardiologist turned culinary medicine expert who combines his medical expertise with a deep understanding of food science and cooking. He teaches healthcare providers and the public about the connections between food, health, and medicine through his work with culinary medicine programs and his weekly column at the Center for Food is Medicine.Links & ResourcesMAHA Commission ReportChef Dr. Mike's TED Talk on NOVA ClassificationNOVA Classification cheat sheetConsensus App - AI tool for searching scientific papersMy episode with Rescuing Leftover Cuisine (food rescue nonprofit)Study Spotlight: Xenobiotics in blood and urine from ultra-processed foods Book: Food Politics by Marion NestleDiscounts Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE Get 40% the CircleDNA's Premium DNA test with code JANEZHANG: https://circledna.com/premium Connect with Jane Z. Instagram: @farm.to.future Email: jane@farmtofuture.co Website: farmtofuture.co

Check out this re-air of our 48th episode from Season 1 featuring Robert Lee, founder of Rescuing Leftover Cuisine.In this episode, Emily Anderson chats with Robert Lee, founder of Rescuing Leftover Cuisine. Together, they discuss why he began his fight against food waste and hunger, how he juggled starting a new company with a full-time job at JP Morgan, and what steps he took to leverage his business degree into a career that was meaningful to him.With a Bachelor's degree in Finance & Accounting from New York University, Robert left a career in finance at various Wall Street firms to fight food waste and hunger. In 2013, Robert created a nonprofit organization dedicated to fighting food waste and hunger called Rescuing Leftover Cuisine, Inc (henceforth "RLC"). In 2015, RLC was incubated by the Robin Hood Foundation's Blue Ridge Labs program which grew the proprietary technology and business model. Since then, RLC has expanded nationally to 9 cities across the nation, rescuing over 9 million pounds of excess food that would have otherwise gone to waste, feeding 8 million meals for the hungry, and preventing nearly 1,700 tons in carbon emissions.For a full transcript of this episode, please email ⁠career.communications@nyu.edu⁠.

Our guest is Rafal Maslankiewicz who is the chef at Ikigai www.ikigai.nyc in New York, which opened in July 2024.  Ikigai is a very unique concept.  First of all, it is a not-for-profit organization, which is highly unusual for a restaurant.  Secondly, beyond covering the fundamental costs of running a business, all proceeds are donated to a food bank.  In fact, 80 days after the opening, Ikigai donated over $12,000, which funds 63 tons of food. And what makes Ikigai popular and enables such donations possible is Rafal and his team's excellent food menu and service.  With his impressive culinary training at top restaurants under his belt, such as Masa and Eleven Madison Park in New York, he offers creative dishes inspired by Japanese traditions. In this episode, we will discuss the unique concept of Ikigai, how Rafal got into Japanese cuisine after working at serious French kitchens, the meaning of the term Ikigai and much, much more!!!

Tiffany Langston is a storyteller and communications strategist with over 15 years of experience in the nonprofit sector. She has led communication efforts for organizations like Good+ Foundation and Climate Nexus. Tiffany holds a Master's in Communication from the University of Memphis and a Bachelor's in Communication from the University of Miami, focusing on Motion Picture Production and Sociology. She resides in Queens, New York, and is the Board Secretary for the Restaurant Workers' Community Foundation. For her food writing, she has been nominated for a James Beard Media Award. She enjoys playing poker, figure skating, and volunteering with Rescuing Leftover Cuisine and Meals on Wheels in her spare time. Tiffany discusses the importance of documenting your skills, experiences, and achievements in your Resume, CV, and bio, which are your personal marketing tools. To learn more about Tiffany Langston, visit https://www.linkedin.com/in/tifflangston. www.TheAcclivity.com https://www.linkedin.com/indrlorenmhill/ https://twitter.com/drlorenmhill https://www.youtube.com/channel/UCc7Pj53_iGc2M9GcZN1AgLA

If you've ever thought about how much food goes to waste in restaurants, today's episode we're going behind the scenes to see what happens to those leftovers. Robert Lee is the co-founder and CEO of Rescuing Leftover Cuisine, and he's been tackling this issue for over a decade.Robert started rescuing food back in college, where he would deliver dining hall leftovers to a nearby homeless shelter. Almost 15 years later, he's built and scaled this non-profit to saving millions of pounds of food from ending up in landfills and feeding countless people across the country. Robert's going to share the nuts and bolts behind their logistics model and business model, how they pivoted during the pandemic when restaurants shut down, and the big role that city governments can play when it comes to food rescue. About Robert Robert Lee is the CEO & Co-founder of Rescuing Leftover Cuisine, Inc (RLC). With a Bachelor's degree at the Stern School of Business at New York University and experience working in finance at various Wall Street firms, Robert Lee left a future career in finance to work on growing RLC. RLC has been providing food rescue services since 2013 and is headquartered in New York City. RLC was incubated by Blue Ridge Labs @ the Robin Hood Foundation and since then has expanded across the nation. In addition, Mr. Lee has been honored as an Obama Leader USA, Gates Millennium Scholar, CNN Hero, Forbes 30 Under 30 for Social Entrepreneurship, NYC Food Policy 40 Under 40, and Youth Action Net Fellow. Website: https://www.rescuingleftovercuisine.org/Instagram: @rescuingleftovercuisineDiscounts Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE Get 40% the CircleDNA's Premium DNA test with code JANEZHANG: https://circledna.com/premium Connect with Jane Z. on Instagram at @farm.to.future

Over one-third of the world's food is lost or wasted, undermining efforts to end hunger and malnutrition while contributing 8 to 10 percent of global greenhouse gas emissions. In low- and middle-income countries, over 40 percent of food loss occurs before a crop even makes it to market, whether due to inadequate storage, pests or microbes, spoilage, spillage in transport or otherwise. Eliminating food loss and waste (FLW) would provide enough food to feed two billion people, as well as reduce greenhouse gas emissions. Addressing FLW is critical to global food security, nutrition and climate change mitigation, with food rescue playing an important role in these efforts. In order to raise awareness, exchange information and share success stories, USAID's Food Loss and Waste Community of Practice created the USAID Kitchen Sink Food Loss and Waste Podcast. Our goal is to share monthly, bite-sized episodes that highlight the approaches USAID and the U.S. government are taking to address FLW. We hope these episodes provide a valuable resource for those interested in why we should care about FLW and how we can reduce it. Our latest episode is with Robert Lee, Co-Founder and CEO of Rescuing Leftover Cuisine, which redistributes excess food to people experiencing food insecurity. Robert shares what food rescue is and the impact it can have on reducing food waste. Additionally, we discuss how policies and regulations have shaped Rescuing Leftover Cuisine's work and the future of food rescue.You can subscribe to receive the latest episodes of USAID's Kitchen Sink and listen to our episodes on the platform of your choice: Apple, Spotify, and more! Video recordings of the episodes are available on YouTube. Check in every month for new episodes as global experts discuss a range of issues about FLW and methane emissions - from the critical role of youth to the staggering economic costs - and learn about specific ways that USAID is tackling FLW around the world. If you have an idea for an episode topic you'd like to see featured or if you would like to participate in an episode of USAID's Kitchen Sink, please reach out to Nika Larian (nlarian@usaid.gov).There's no time to waste!

Listen to the exciting journey of Robert Lee, the Co-Founder of Rescuing Leftover Cuisine, a national food rescue organization. Robert left his job at JP Morgan in his early 20's to pursue leading the #FoodIsNotTrash movement through Rescuing Leftover Cuisine. RLC has rescued millions of pounds of food since it's foundation as a Not for Profit organization since 2015.

Join David Arkell, John Pooley, Lysandra Naom, and guest Robert Lee, Co-founder & CEO at Rescuing Leftover Cuisine, on an episode all about leftover food and net zero! This episode features what leftover food is, the impact on carbon emissions, benefits in redistributing excess food,  and more. Check out Rescuing Leftover Cuisine here: https://www.rescuingleftovercuisine.org. Check out our 360 Carbon Excellence Program here: www.carbonexcellence.com. Find us at our website www.360energy.net or LinkedIn and Youtube at 360 Energy Inc. Email us at podcast@360energy.net with any comments, questions, or recommendations! 

Join David Arkell, John Pooley, Lysandra Naom, and guest Robert Lee, Co-founder & CEO at Rescuing Leftover Cuisine, on an episode all about rescuing leftover food! This episode features what they do, key stakeholders, benefits to the organization, resources required,  and more. Check out Rescuing Leftover Cuisine here: https://www.rescuingleftovercuisine.org. Check out our 360 Carbon Excellence Program here: www.carbonexcellence.com. Find us at our website www.360energy.net or LinkedIn and Youtube at 360 Energy Inc. Email us at podcast@360energy.net with any comments, questions, or recommendations!

On this week's episode of All in a Day's Work, Emily Anderson chats with Robert Lee, founder of Rescuing Leftover Cuisine. Together, they discuss why he began his fight against food waste and hunger, how he juggled starting a new company with a full-time job at JP Morgan, and what steps he took to leverage his business degree into a career that was meaningful to him. With a Bachelor's degree in Finance & Accounting from New York University, Robert left a career in finance at various Wall Street firms to fight food waste and hunger. In 2013, Robert created a nonprofit organization dedicated to fighting food waste and hunger called Rescuing Leftover Cuisine, Inc (henceforth "RLC"). In 2015, RLC was incubated by the Robin Hood Foundation's Blue Ridge Labs program which grew the proprietary technology and business model. Since then, RLC has expanded nationally to 9 cities across the nation, rescuing over 9 million pounds of excess food that would have otherwise gone to waste, feeding 8 million meals for the hungry, and preventing nearly 1,700 tons in carbon emissions. For a full transcript of this episode, please email career.communications@nyu.edu.

In this episode, Sheila Hardy and Ericka Scott have the pleasure of interviewing John McMicken. John is the Fundraising Manager for RLC Atlanta. John shares his story and his journey with RLC – beginning with his volunteer position with the nonprofit organization. That volunteer position then grew into a part-time position, and is now a full-timeexperience for John. “I almost feel bad being paid,” he shares. Tune in to learn more about John and the journey Rescuing Leftowver Cuisine is on. If you like this episode, please share it with your online community, family and friends. Thank you!   Please contact us to share how your nonprofit is serving the community. 

Food Insecurity and Hunger have grown immensely during the COVID Pandemic. Dan talks to Dana Siles, MA and RI branch manager of Rescuing Leftover Cuisine, a non-profit that picks up excess food and delivers it to families in need, reducing food waste and hunger at the same time. The delivery model keeps families safe during the pandemic by limiting exposures that might occur at supermarkets and restaurants. Nearly 1 in 4 households in the US experienced food insecurity in 2021. RLC stepped up when COVID hit, launching a prepared meal program in addition to their delivery of excess food. Please note that Rescuing Leftover Cuisine is not affiliated with any political party or ideology. Learn more about RLC at https://www.rescuingleftovercuisine.org/ This episode was edited, mixed, and mastered by CMoney Burns. If you have audio needs, music or podcast, contact him on Twitter @CMoneyBurns or email him at CMoneyBurns@gmail.com Follow Trickle-Down Socialism on Twitter @TrickleDownSoc To follow Pat on Twitter: @ProfPatch83 --- Send in a voice message: https://anchor.fm/trickledownsocialism/message Support this podcast: https://anchor.fm/trickledownsocialism/support

Solomon Choi, Founder and CEO of 16 Handles, NYC’s largest frozen dessert franchise, is Mark’s guest on the podcast today. Solomon has worked in Food and Beverage and Foodservice management for more than 15 years as an executive, advisor, and investor, and has served as an Advisory Board member for Rescuing Leftover Cuisine- a non-profit dedicated to eliminating food waste and hunger. If you are in the Tri-State area or Boca Raton, Mark highly recommends visiting your local 16 Handles - you and your kids will love it. The passage Solomon has chosen to discuss today is Leviticus 25. He starts off by sharing how he chose this passage, along with how he chose his own ‘American name’, as well as the names of his children. He and Mark continue by summarizing the passage and looking at its lessons for doing business, being a good steward, and considering 2020 as a year of Jubilee. They also bring this passage into the present day with its parallels to Solomon’s arrival in New York and the growth of his business, what God imparted to him through that process, and the economic realities and attitudes of landlords during the pandemic. Highlighted throughout is this passage’s call to treat others fairly, equitably and with dignity, especially in business, and how Solomon endeavors to bring that to life as a good steward. The episode concludes with the lessons about humankind that Solomon has learned and the importance and power of meeting people in person. Solomon’s tale of starting with very little, achieving very much, and doing so in a manner in alignment with biblical values, is one that you will not soon forget, providing yet another brilliant example of how this awesome text can ‘illuminate our lives and be our guide’.  Quotes: “Somehow I named myself Solomon.” “To really have faith that even if you stopped working, you will have all that you need, that God will provide.” “In the year of Jubilee, the 50th year, any debt that was accumulated would be forgiven.” “Do not take advantage of each other.” “God is getting deep into the intricacies of commercial and contract law.” “How you conduct yourself in business is of divine importance.” “In God’s humor, this year could be looked upon as a year of Jubilee.” “This year was very much like stay home, be with family, spend time with family, spend time reflecting on Me, obey Me, and I am going to take care of your needs.” “Through faith, they are surviving.” “We shall proclaim freedom throughout the land for all of its inhabitants.” “We’ve all fallen on hard times.” “I’ve seen, kind of, more of a humanitarian approach to commercial real estate more than ever.” “They’re doing the opposite of, kind of, what this passage is talking about…they’re taking advantage of the situation…they’re not being good stewards.” “We grew 16 Handles organically.” “I just need to become the largest slice within that pie.” “That was almost like my journey going into this land of giants.” “This is exactly where I need to be.” “All of my franchisees initially were customers.” “Deep down inside, man is seeking reconciliation.” “When we are seeing and speaking to another person who is also created in God’s image, I think the presence of God is there.”   Leviticus 25 - https://www.sefaria.org/Leviticus.25.1-55?lang=en&with=all&lang2=en  Links: The Rabbi’s Husband homepage:  http://therabbishusband.com/ Mark’s Twitter:  https://twitter.com/markgerson?lang=en The Rabbi’s Husband Newsletter contact: daniel@therabbishusband.com

Rescuing Leftover Cuisine CEO and Co-Founder Robert Lee discusses how he followed a gut feeling to leave his financial services job and pursue a fulltime career donating otherwise unused food to those in need. Born with a food-saver mentality, Robert has taken the nonprofit to new heights, partnering with restaurants, grocery stores and other food businesses to donate over 5 million pounds of food to homeless shelters and pantries. Aaron and Robert discuss how 40 percent of food produced in the U.S. is wasted, COVID-19’s impact on the business, and how individuals can make an impact themselves, daily. Listen in to learn why Robert believes there is a food distribution, not just waste, issue in the world, and learn more about the company + ways to volunteer at rescuingleftovercuisine.org. Production Credits: Aaron Kwittken, Jeff Maldonado, Dara Cothran, Lindsay Hand, Katrina Waelchli, Julie Strickland, Parker Jenkins, and Mathew Passy Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to Season Two of Surviving Matters! My name is Holly Lynch, I live in New York City and I’m a two-time cancer survivor. Last year, I did a podcast asking other people how they’ve survived the trials in their lives. It was a very personal question; these are stories I’m very proud to have produced. But this year Covid changed everything; including our ideas of survival. So for this season I tracked down community leaders, those whose job it is to figure out how to make it work and asked them how we get through this. Episode Six is a conversation with Robert Lee, CEO of Rescuing Leftover Cuisine.   Thank you and thanks for listening!

Join us for a conversation with Tiffany Langston! Tiffany is a storyteller, content creator, and digital strategist with over a decade of experience at the intersection of the nonprofit and philanthropic sectors. She is on the board of Restaurant Workers’ Community Foundation and volunteers with the Human Rights Watch Film Festival, Rescuing Leftover Cuisine, and Meals on Wheels. She’s also a James Beard-nominated food writer, and in her spare time, she plays poker and figure skates.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

MJ sits with the one and only, Sylvia K. Alston! Sylvia has a growing media brand. She is the executive producer and host of a weekly program on the Sirius XM Urban View network entitled Next Nation which focuses on lifestyle, legacy and leadership. She is also a thought leader in business and sits on the national advisory board for RLC, Inc. (Rescuing Leftover Cuisine) a national organization headquartered in NYC that provides supply chain procurement solutions that directs excess food from waste and into the hands of the less advantaged. Sylvia is a strategic partner for the Tri State Diversity Council, which focuses on building inclusion and diversity initiatives into executive leadership roles. She is also a member of NYWIFT (New York Women in Film and Television). Finally, she has over 20 years experience in risk management. Visit her at www.momentum-risk.com

We can end hunger tomorrow. Over 90 billion pounds of food are wasted every year in the United States and one third of that amount could end hunger in the US overnight. Join us for our first episode featuring Robert Lee, CEO and co-founder of Rescuing Leftover Cuisine. RLC is a non-profit based in New York City which collects leftovers from food service organizations all over the city, and delivers them to those without secure access to food. Listen in for ways that you can help to solve the food insecurity problem from exactly where you are. Join us, and become part of the solution.

A chat with Dana Siles, regional head of Rescuing Leftover Cuisine (https://www.rescuingleftovercuisine.org), an organization that has saved millions of pounds of food from being thrown out and donated it to people in need -- including many Boston-area shelters.

In celebration of the Thanksgiving holiday this week, we're revisiting Danielle Holly's conversation with Robert Lee, Co-Founder & CEO of Rescuing Leftover Cuisine, a national nonprofit that tackles the intertwined issues of food waste and hunger. Operating in 16 cities, Rescuing Leftover Cuisine provides solutions to prevent excess wholesome food from being wasted. The organization provides services such as food waste consulting, excess food delivery, co-branding services and tax credit assistance. To learn more about Rescuing Leftover Cusine, visit rescuingleftovercuisine.org.

June 27, 2019 - The path of becoming an entrepreneur is not an easy one. Robert Lee from Rescuing Leftover Cuisine and Celina Lee from Give One Dream will join moderator Joseph Juhn from KSE and share their experience in turning personal visions into businesses. For more information, please visit the link below: https://www.koreasociety.org/special-events/item/1302-lesson-learned-passion-in-entrepreneurship-aligning-vision-and-passion

Julie Raskin is the Senior Advisor for Partnerships and Executive Director of the Foundation for New York's Strongest at The Department of Sanitation New York (DSNY). Julie talks to us about how she got to her dream job and also the Food Waste Fair coming up on May 23rd at the Brooklyn Navy Yard. I love how Julie has combined her love of the environment, giving back to the community and business into her current job. If you're around on May 23rd, definitely go and check out the Food Waste Fair. It's going to be an amazing day filled with delicious food and educational talks. Tickets are on sale now and $50 covers interactive exhibitions and meet and greets. Money goes to support the Foundation of New York's Strongest. Mentioned in this episode: Central Park Conservancy Rescuing Leftover Cuisine Re-Think NYC Bureau of Recycling and Sustainability Food Waste Fair Challenge - $60 for Early Bird tickets until May 3rd Adam Kaye of Blue Hill Curb side organics collection map in NYC You'll recognize a lot of the names of vendors and partners presenting at the Exhibition Hall for the Food Waste Fair because they've been guests on the show. Ancolie, Commit to Green, Rescuing Leftover Cuisine, Common Ground Compost, Food For All, Rise, and Toast Ale. — Join the conversation on Facebook and follow us on Instagram. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

We're taking a break from our new storytelling format of Trash Talking to bring you an overdue episode from an amazing non-profit based here in New York City called Rescuing Leftover Cuisine. True to the name of the company, volunteers are dispersed across the city at closing time for various restaurant partners. They pick up any leftover food and bring it to a nearby human service agencies to be donated as food for the hungry and food insecure. Thus, they are rescuing leftover food from restaurants and helping to reduce the environmental impact of this food as well as feed the hungry We chatted with Catherine Smiley, Program Director of Rescuing Leftover Cuisine, to chat about why she thinks this program is of importance and the impact of leftover food going to the landfill. Links: Idealist Masbia Soup Kitchen I love this project as well as the amazing work that RLC is doing to help redistribute food to those in need. I went on a rescue and it took less than an hour to collect the food and drop it off to a nearby facility where it was needed. This experience, while minimal in the amount of time needed to complete it, was incredible rewarding. If you're interested in participating or have ideas of human service organizations who could use some additional meals, reach out to Catherine and her team directly. -- This episode is sponsored by Organic Basics. The fashion industry is a dirty bastard. Organic Basics is offering Trash Talking listeners FREE shipping on your first order of cozy organic socks and high-tech underwear. -- Join the conversation on Facebook and follow us on Instagram. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action. If you're enjoying the podcast, please take the time to rate, review and share Trash Talking with your friends, co-workers, family - anyone who enjoys hearing amazing and inspiring stories. Tune in again next week where we'll be back with more Trash Talking with Eco-Warriors. This is Barbara Lee, thanks for listening and stay green. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

KCBS Radio afternoon anchor and A2A founder Jeff Bell spotlights Robert Lee, whose Korean immigrant parents struggled to feed their family. Robert is the founder of Rescuing Leftover Cuisine, which has served 2.6 million meals to the hungry and rescued 3 million pounds of food that would have otherwise gone to waste.

KCBS Radio afternoon anchor and A2A founder Jeff Bell spotlights Robert Lee whose Korean immigrant parents struggled to feed their family. Robert is the founder of Rescuing Leftover Cuisine, which has served 2.6 million meals to the hungry and has rescued 3 million pounds of food that would have otherwise gone to waste.

A Broadway Legend plants big dreams in a Chinatown elementary school. Meet NJ’s first Asian American congressman, Andy Kim. Ninja Ballet, where classical ballet meets martial arts. Rescuing Leftover Cuisine provides solutions to prevent excess food from

This episode I hear from some environmental Davids who are enthusiastically staring down the Goliaths of climate change, waste and many other pressing environmental issues.  We'll hear stories from Kaia Rose, the director of Climate Countdown which is making climate politics much more accessible, Robert Lee of Rescuing Leftover Cuisine who has found a way to make enormous environmental gains while helping support New York’s food insecure and Justin Bulova & Emily Stewart of Grades of Green which is showing students and children everywhere that they can also be environmental leaders.  Helping provide context for this episode are CSI social entrepreneurs Bill Levey of Naeco and Amer Jindali of Future Meets Present.   Music throughout this episode is generously provided by The Institute of Flyer Learning.

Paul Dunn is a widely respected business leader and four-time TEDx speaker. He was one of the original employees of Hewlett-Packard’s Australian division and went on to found a marketing firm that has assisted the growth of countless businesses. He is a disruptor both in business and in generosity, with the non-profit organization he chairs, B1G1 (Buy One Get One), enabling corporations to easily give back right into their business structures, creating over 164 million giving impacts to date. In this episode, Paul discusses the tragedy that spurred him to donate on the spot, why so many companies are hesitant to give back, and his belief in “the power of small.”   Show Notes: How did Paul get to where he is? Not through a Joseph Campbell’s “hero’s story”but thanks to incredible luck. He was headhunted from an early age and took inspiration from Silicon Valley culture. Frequently worked with accountants and developed a unique perspective on the profession despite not being part of it. Met a man named Pastor Silva, who related his experience with the 2004 Indian ocean tsunami that left his students orphaned and homeless. Was inspired to donate to the man and cover the children’s housing and needs. Realized in that moment that his life was no longer merely about business but giving value to the people he worked with. Believes it’s every businessperson obligation to be generous and help out. Encounter with a deputy chef who had her own By One Give One program pushed him farther down the path to founding B1G1. What does Paul think is a key element of any business or organization? To have systems that delight and inspire, pushing others to contribute and be the best selves they can be. What is “the power of small”? When you forge connections not with your product but with the outcomes your product can provide to your users. What was the most challenging part of starting and growing B1G1? Gaining the cooperation of organizations and companies to assist with this initiative. Finding a way for B1G1 to be sustainable in and of itself. Why does Paul think so few businesses factor giving back into their business models? The vast majority of businesses are typically smaller scale, and so the money they could give away is instead used to sustain themselves. B1G1 is designed to work with smaller business models like these; the challenge is gaining traction and attention. Businesses owners tend to also become obsessed with legacy and giving away eventually rather than in the moment; Paul wants them to “live” a legacy rather than “leave” one. What’s one story involving B1G1 has especially affected Paul? The RIO Group, which focuses on recruitment, worked with local petrol companies in Australia to produce non-sniffable gasoline, reducing the amount of recreational gasoline sniffing by 94%. Who has been the most impactful person in Paul’s journey to do well and achieve financial success? Masami Sato. Who has been the most impactful person in Paul’s drive to do good? Once again, Masami Sato. When Paul is having a bad day, what does he do to get himself out of his funk? Reads through his gratitude journal to remember what he’s grateful for. What book does Paul recommend to those seeking a more successful path in life? https://charlesduhigg.com/the-power-of-habit/ (The Power of Habit by Charles Duhigg) https://thestoryoftelling.com/books/ (Meaningful by Bernadette Jiwa) What is the best piece of advice related to happiness Paul has for our listeners? Find something you can feel grateful for. Places to find Paul: https://www.b1g1.com/businessforgood/ (B1G1)       Do Well & Do Good Challenge Nomination:   “Rescuing Leftover Cuisine is a national 501(c)3 non-profit food rescue organization, operating in 16 cities and headquartered in New York City, that provides...

Robert Lee, the Co-Founder and CEO of Rescuing Leftover Cuisine, joins us for a special Thanksgiving week episode. Rescuing Leftover Cuisine is a national nonprofit that targets both the prevention of quality food waste and putting an end to hunger. In the United States alone, 40 percent of food gets tossed every year and on average, 1,160 pounds of food are lost to the garbage pail each year by an American family of four. This amounts to $162 billion in waste annually, which could serve over $58 billion in meals using the national average spent on meals of $2.79. As a child of Korean immigrant parents who once struggled to provide food security, Robert learned the importance of food waste prevention early on in life. Upon graduation from New York University's Stern School of Business, Robert joined J.P. Morgan, while working part-time on launching Rescuing Leftover Cuisine. He left J.P. Morgan in 2014 to run the organization full time, using seed money he and his co-founder won at a venture competition during their senior year at NYU as well as corporate donations from his former employer.

Get busy solving the food waste problem. More than 40 percent of the food produced in the United States goes to waste, uneaten and spoiled. The Earth911 team gets together for a conversation about how to take personal steps to eliminate food waste, as well as how restaurants, grocers, and farmers, among others, can help. We also talk with Robert Lee, founder of RescuingLeftoverCuisine.org, a New York-based program that connects restaurants with food banks nearby. Rescuing Leftover Cuisine is involved in a month-long funding challenge that you can support by donating here. We also recommend taking some time to learn about food waste from John Oliver. Although it's an older episode, many of Oliver's food facts have not changed, signaling the need for more effort. As always, we answer Earthling questions.

Get busy solving the food waste problem. More than 40 percent of the food produced in the United States goes to waste, uneaten and spoiled. The Earth911 team gets together for a conversation about how to take personal steps to eliminate food waste, as well as how restaurants, grocers, and farmers, among others, can help. We also talk with Robert Lee, founder of RescuingLeftoverCuisine.org, a New York-based program that connects restaurants with food banks nearby. Rescuing Leftover Cuisine is involved in a month-long funding challenge that you can support by donating here. We also recommend taking some time to learn about food waste from John Oliver. Although it's an older episode, many of Oliver's food facts have not changed, signaling the need for more effort. As always, we answer Earthling questions.

Susan Albert was working in the fashion and textile industry here in NYC. She had moved from her homeland in the UK and was struck by the amount of disposability here in the US. After her kids were born, Susan wanted to figure out a new career path. She decided she would create artwork that spoke to the theme of sustainability and environmental impact. Susan's multimedia works are on display at her studio in Gowanus, Brooklyn as well as in various places like the Human Impact Institute and NYC Climate Week. A graduate of the Royal College of Art in London, my favorite piece of Susan's has to be the tablecloth she created with imagery of various pieces of trash and QR codes that can start “dinner” conversations on issues of waste. -- We're hosting a screening of WASTED! The Story of Food Waste on April 10th at the Kickstarter HQ in Greenpoint Brooklyn. Get your tickets now. Entrance includes food and drink from sustainable companies like Toast Ale, Proud Pour, Ancolie, Rescuing Leftover Cuisine, Aerofarms + Local Roots, Nomad Trading Co., RISE Products, Food for All, Eleva Coffee and a take-home eco-goodie bag sponsored by Commit to Green, Bareburger, The Fillery and Teapigs. Featuring photos by JCT Photography. Join the conversation on Facebook, follow us on Instagram, and try our repurposed coffee body scrub. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

Born from one sailor's love of the ocean, By the Ocean We Unite is on a mission to prevent plastic pollution. Their work includes research conducted at sea on mini-expeditions where they invite interested citizens to join them. These expeditions are led by Roos Swart, a Marine Biologist who completed her Masters in the Dutch Caribbean. BTOWU is a clear example of how ordinary citizens can help educate and guide the public conversation around conservation and environmental protection. You can join them for one of their sailing expeditions. Their next one sets sail on April 14th from Harlingen, Netherlands. Check out the information on their Facebook page. -- Resources mentioned in this episode: Guppy Friends Bubble Barrier Blue Planet 2 Plastic Expedition Up to Norway Plastic Soup Foundation Seabin -- We're hosting a screening of WASTED! The Story of Food Waste on April 10th at the Kickstarter HQ in Greenpoint Brooklyn. Get your tickets now. Entrance includes food and drink from sustainable companies like Toast Ale, Proud Pour, Ancolie, Rescuing Leftover Cuisine, Aerofarms + Local Roots, Nomad Trading Co., RISE Products, Food for All, Eleva Coffee and a take-home eco-goodie bag sponsored by Commit to Green, Bareburger, and Teapigs. Featuring photos by JCT Photography. Join the conversation on Facebook, follow us on Instagram, and try our repurposed coffee body scrub. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

About 40% of food in America will be wasted. And an average American family wastes $1,500 worth of food every year. That's billions of dollars of food that goes to landfill, creating greenhouse gases that warm our planet. Don't be a statistic. Sabine Valenga and her co-founders, David Rodríguez and Victor Carreño, were at a Harvard incubation program when they came up with the idea of Food for All, an app that allows you to rescue food from restaurants an hour before they close at a fraction of the cost. The app has partnered with hundreds of restaurants in Boston and New York City, with plans to disrupt the food waste culture in America and beyond. -- Want to meet Sabine and other eco-warriors like her? We're hosting a screening of WASTED! The Story of Food Waste on April 10th at the Kickstarter HQ in Greenpoint Brooklyn. Get your tickets now. Entrance includes food and drink from sustainable companies like Toast Ale, Proud Pour, Ancolie, Rescuing Leftover Cuisine, Aerofarms + Local Roots, Nomad Trading Co., RISE Products, Food for All, Eleva Coffee and a take-home eco-goodie bag sponsored by Commit to Green, Bareburger, and Teapigs. Featuring photos by JCT Photography. Join the conversation on Facebook, follow us on Instagram, and try our repurposed coffee body scrub. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

Founded in 2013, bio-bean® is the first company in the world to industrialize the process of recycling waste coffee grounds into advanced biofuels and biochemicals. In the UK alone, they produces 500,000 tons of waste coffee grounds every year. Like most of our trash in landfills, organic material breaks down and creates methane, a greenhouse gas that is 28 times more potent than carbon dioxide. Coffee, rich in oil, makes a source of energy that burns clean and hot, perfect for cold countries with wood burning stoves like the UK. Julia Porter, National Supply Chain Manager, and Dianne Mitchell, Engineering Director, at bio-bean chat to us about their processes, challenges, and tips for living a more sustainable lifestyle. There are some funny stories and jokes, but bio-bean, with plans to expand into extracting oil from coffee waste at a commercial scale, has some serious solutions to ending our global dependence on fossil fuels. We're hosting a screening of WASTED! The Story of Food Waste on April 10th at the Kickstarter HQ in Greene Point Brooklyn. Get your tickets now. Entrance includes food and drink from sustainable companies like Toast Ale, Proud Pour, Ancolie, Rescuing Leftover Cuisine, Nomad Trading Co., RISE Products, Food for All, Eleva Coffee and a take-home eco-goodie bag sponsored by Commit to Green, Bareburger, and Teapigs. Join the conversation on Facebook, follow us on Instagram, and try our repurposed coffee body scrub. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

Bertha Jimenez, with a degree in mechanical engineering and Ph.D in technology management, heard about industrial symbiosis when she was studying fish packaging warehouses. Wanting to understand what happened with the massive amounts of waste, she realized there was a significant difference between the companies who put their waste into the trash and those who upcycled. Looking for a way to keep the flow going on several industrial processes, Bertha and her team members came across an ingenious idea - take spent grain from microbreweries and turn it into high protein flour. RISE Product's low carb flour has now been made into several products by companies like Runner + Stone, Grain Stand, Lighthouse, Osteria Francescana, and others. If you're interested in working with RISE flour or want to learn more about them, you can reach out to bertha@riseproducts.co or jessica@riseproducts.co. Resources mentioned in this episode: Change Food William McDonough, Cradle to Cradle and Upcycle We're hosting a screening of WASTED! The Story of Food Waste on April 10th at the Kickstarter HQ in Greenpoint Brooklyn. Get your tickets now. We've extended our listener discount - use TRASHYEB5 for a $5 discount on tickets. Entrance includes food and drink from sustainable companies like Toast Ale, Proud Pour, Ancolie, Rescuing Leftover Cuisine, Nomad Trading Co., RISE Products, Food for All, Eleva Coffee and a take-home eco-goodie bag sponsored by Commit to Green, Bareburger, and Teapigs. Join the conversation on Facebook, follow us on Instagram, and try our repurposed coffee body scrub. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

It all started with one challenge between 10 friends - plant 1,000 trees each to help offset their carbon footprint. Well, that challenge never ended and soon turned into an organization that is starting a Treevolution in South Africa. Lauren O'Donnell did not mean to start a green revolution. In fact, she wasn't even all that interested in sustainability or conservation. But, in taking on this personal challenge, Lauren and her friends sparked something in the community. Today, Greenpop has planted over 82,000 trees in ancient forests near Cape Town as well as in disadvantaged communities in the city. Their annual Reforest Fest takes place on the weekends of March 13-15th and March 23-25th and includes planting trees, seminars on sustainability, live music and local food. Check out one of their events and help support the planting of trees on their website. Cape Town is today facing a water crisis that will leave the city with no water by May 11th*, what the town is calling Day Zero. Greenpop has put a hold on their city-wide tree planting, but they are holding water-wise workshops to help educate people on the conservation of clean water. *Date projections change regularly. Check the city's website for the most up-to-date information. -- Tune in to the very end where we answer a listener question about plastics and China refusing to accept the US's recycling. We have special guest Sam Silver from Sims Municipal Recycling Center here in New York City who gives us some great tips on recycling and breaks down the issue surrounding recycled materials and gas prices. -- Resources mentioned in this episode: Happy Earth People: http://happyearthpeople.com/ Wazoogles: https://wazoogles.com/ -- We're hosting a screening of WASTED! The Story of Food Waste on April 10th at the Kickstarter HQ in Greenepoint Brooklyn. Get your tickets now and use TRASHYEB5 for a $5 discount exclusively for Trash Talking listeners. Promotional discount expires on March 9th. Ticket price includes food and drink from sustainable companies like Toast Ale, Proud Pour, Ancolie, Rescuing Leftover Cuisine, Nomad Trading Co., RISE Products, Food for All, Eleva Coffee, Teapigs, and more. Join the conversation on Facebook, follow us on Instagram, and try our repurposed coffee body scrub. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

Robert Lee is a co-founder and CEO of Rescuing Leftover Cuisine. A native of Queens, Robert grew up learning the value of food and saw a gap in how restaurants and the food industry dealt with waste. His 'aha' moment quickly turned into a thriving organization that redistributes millions of pounds of food, using social media and a simple app to mobilize ordinary citizens to pick up and deliver food fast. Learn more about “the most organized man in America” at andrewmellen.com.