Roughly 40% of the country's food supply goes to waste every year according to USDA.
The new Rescue Kitchen initiative, launched in Baton Rouge, Louisiana, is transforming food waste into nutritious meals for the community. Spearheaded by local chef Maria Rodriguez, the program collects surplus food from grocery stores, restaurants, and farms that would otherwise go to waste. This food is then used to create healthy, balanced meals distributed to food-insecure families through partnerships with local shelters and community centers. The initiative not only addresses food waste but also aims to combat hunger and promote sustainable practices. Since its inception, Rescue Kitchen has successfully diverted over 10,000 pounds of food from landfills and provided meals to more than 500 families, showcasing a scalable model for other communities to follow.
Food & Wine
Tue, April 22, 2025
