Blog Archives - Table to Table

The Ridgewood Chef’s Table event, a special culinary event hosted by Chef John Halligan and benefitting Table to Table, was a smashing — and delicious — success!

More than 100 supporters from Ridgewood and the surrounding communities gathered at the Park West Loft for an intimate and unforgettable evening featuring some of Bergen County’s most celebrated culinary talent.

The sold-out event featured a five-course tasting menu prepared by notable Ridgewood-area Chefs Paul Scheffler, Christopher Jonas, Michael Latour, Conor Browne, Randall DeFalco, and Deanne Veliky from Latour Restaurant, Felina Restaurant, Lula, Park West Tavern, and Black Magic Bakehouse, respectively. William Brownrigg curated wine pairings provided by Fedway Distributors.

“Knowing about the charitable spirit of the chef community, the first thing I did was call five of my good chef friends who have restaurants here in Ridgewood and asked them if they’d like to do a dinner with us to raise money for Table to Table and all of them immediately said yes,” Halligan said. “We all think that it’s important that restaurants give back to our local communities, who support us.”

It was more than a celebration of great food; The Ridgewood Chef’s Table demonstrated the power of the culinary community to create meaningful impact. All proceeds raised will support Table to Table’s mission and growth.

“A heartfelt thank you to Chef John Halligan for hosting The Ridgewood Chef’s Table event and to the remarkable chefs: Chef Paul Scheffler, Chef Christopher Jonas, Chef Michael Latour, Chef Conor Browne, Chef Randall DeFalco, and Chef Deanne Veliky, who donated their time, talent, and passion to create such a memorable evening,” said Table to Table Executive Director Heather Thompson. “We also are truly grateful for all who attended. Your support is helping Table to Table build a stronger, healthier future for our neighbors while reducing food waste and increasing access to nutritious food.”

The success of the evening would not have been possible without the generosity of the participating chefs, donors, and attendees who believe that good food should never go to waste when people are facing hunger. Together, they helped turn an unforgettable dining experience into tangible support for thousands of local families.

Want to relive the evening? View photos from the Ridgewood Chef’s Table Dinner and see how this remarkable community came together to support Table to Table’s mission to rescue food, reduce waste, and relieve hunger.

There were many impressive achievements in the field of recycling and waste reduction in New Jersey this past year. The New Jersey Department of Environmental Protection recognizes these accomplishments through its annual Recycling Awards program. The 2026 DEP recycling award winners are:

Leadership: Table to Table

Table to Table, a nonprofit organization located in Saddle Brook, is a community-based food rescue program that collects fresh, nutritious, surplus perishable food that would otherwise be wasted and delivers it free to organizations serving the hungry in Bergen, Essex, Hudson, Morris, and Passaic counties.

This program not only addresses hunger in New Jersey, but also diverts wasted food from landfills, which, in turn, reduces greenhouse gas generation. In 2025, Table to Table diverted and rescued more than 25 million pounds of surplus food from numerous sources.

About Table to Table

Table to Table (http://www.tabletotable.org) is New Jersey’s first and largest food rescue nonprofit, bridging the gap between food being wasted and people facing food insecurity. We work with food businesses of all types to rescue fresh, nutritious surplus food, and deliver it for free to 300+ social service organizations, pantries, shelters, community produce markets and centralized distribution hubs. Through our community partnerships, Table to Table reaches families, children, veterans, older adults, and others in need, improving food security, nutritional access, and better health. Since 1999 we have rescued more than 133,271 tons of nutritious food — enough for 266,452,863 meals — and delivered it to our neighbors in need, while also saving over 544 metric tons of methane from impacting climate change by preventing food waste.

TRENTON, NJ – The Sherrill Administration today recognized Table to Table, along with five other businesses and organizations, for our recycling efforts at the annual DEP Recycling Awards program.

The recycling leaders were honored for their creative solutions that reduce waste generation, recycle and enhance sustainability in their communities. Table to Table received the Leadership Award.

“Table to Table is a community-based nonprofit that reuses fresh, nutritious, surplus perishable food that would otherwise be wasted and delivers it free to organizations serving the hungry in Bergen, Essex, Hudson, Morris and Passaic counties,” NJDEP said in a statement. “In 2025, Table to Table collected more than 25 million pounds of surplus food.”

The awards ceremony at the Forsgate Country Club in Monroe was held in conjunction with the annual recycling symposium hosted by the Association of New Jersey Recyclers.

“We applaud the award winners for their accomplishments and dedication to recycling, waste reduction and protecting the environment,” said Paul Baldauf, DEP’s Assistant Commissioner for Air Quality, Energy and Sustainability. “We are confident that the impressive achievements of our recycling award winners will inspire others.”

The other awardees were: The City of Hoboken, Commercial Solar Panel Recycling Inc., Torus, ECOS (Earth Friendly Products), and Roxbury Township, the Roxbury Public Library, & the Lake Hopatcong Foundation.

About Table to Table

We participated in BD’s annual year’s Difference in a Day in Franklin Lakes.

BD associates helped our staffers create practical solutions for real challenges that will have a lasting impact on our 27-year mission of rescuing food, reducing waste, and relieving hunger in northern New Jersey.

Table to Table is New Jersey’s first and largest food rescue nonprofit, bridging the gap between food being wasted and people facing food insecurity. We bring rescued fresh, nutritious food to 276 community partners, including social service organizations, pantries, shelters, fresh produce markets and centralized distribution hubs. Food is provided free of charge. Through this, Table to Table touches a diversity of those in need, including families, children, veterans, and older adults, making good nutrition accessible while serving as a stimulus for other longer-term benefits. Since 1999 we have rescued more than 133,271 tons of nutritious food — enough for 266,542,863 million meals — and delivered it to our neighbors in need, saving over 612 metric tons of methane saved.

Related:

Chef Ryan DePersio, a Table to Table food donor and co-chair of our Chefs Gala, was profiled by New Jersey Monthly magazine.

Editor’s note: New Jersey Monthly magazine ran a cover story about Chef Ryan DePersio, a Table to Table food donor and supporter. Click here to read the entire article.

Table to Table community partner Chef Ryan DePersio was featured in New Jersey Monthly magazine’s August 2026 issue. We rescue surplus food from DePersio’s Battello in Jersey City, one of the most popular restaurants in New Jersey. DePersio cooked at our annual Chefs Gala in 2024 and co-chaired the 2025 Chefs Gala. He is also co-chairing this year’s Chefs Gala at The Rockleigh Oct. 15.

DePersio also owns Ember & Eagle in Eatontown and is opening Barchino next to Battello, which will feature a selection of pizzas, paninis, salads, and appetizers.

The magazine called the food served at DePersio’s restaurants “inventive and flavorful.” DePersio is always experimenting and trying new things. DePersio has also appeared on Food Network’s “Chopped” and “Beat Bobby Flay” and on the “Today” show.

Related:

Ed Trucil is the subject of Table to Table’s most recent volunteer spotlight.

“Volunteering to help rescue food, reduce waste, and relieve hunger has been such a rewarding way to enjoy my retirement,” Ed said. “Providing transportation from the generous donors to the agencies that serve the hungry has helped connect me to our community in a new way, and also opened my eyes to the importance of sustainability. In addition, I’d like to give a big shoutout to the many volunteers and behind-the-scenes staff who make this organization so successful!”

Volunteering Like Ed Does

Signing up to be a Table to Table volunteer is easy. Julie Kinner, Table to Table’s Vice President of Operations, said all you have to do is download the Table to Table I-Rescue App, powered by Food Rescue Hero, on your phone to become a food rescue hero! You’ll complete a simple registration process and volunteer agreement, and then you can get started. The app walks you through every step! This is what Ed uses.

Volunteers of all ages are welcome to volunteer with our food rescue program. However, the driver must have a valid driver’s license, and a valid vehicle registration and insurance.

Since we launched, more than 350 volunteers have completed more than 9,600 rescues and delivered more than 2 million pounds of donated food that would have been thrown away.

As New Jersey’s first and largest food rescue, our mission is to reduce food waste and provide nourishment to our food-insecure neighbors throughout North Jersey. We rescue millions of pounds of fresh food annually that would otherwise be wasted and end up in landfills, contributing to climate change. We deliver it to partner organizations who support the nearly 1.1 million people in our area who need it most.

Together, we can reduce food waste in our home and make a positive impact on the planet. Every little bit of effort — no matter how small — leads to change.

More than an estimated 120 million pounds of food, worth about $400 million, will go uneaten during the upcoming Independence Day weekend. That is about 20 percent of the food meant to be eaten during that time, according to ReFED, a national nonprofit working to end food waste by leveraging data and connecting individuals to help foster large-scale change within the food ecosystem. ReFED calculated the amount based on a survey conducted by the American Farm Bureau Federation.

About an estimated 126 million pounds of food was wasted during the 2025 Independence Day weekend, according to ReFED.

Cost and Scale

Total Food Wasted: Over 120 million pounds of food ends up in the trash.
Financial Loss: The wasted food costs nearly $400 million.
Spending Per Person: Consumers spend an average of $94.41 on Fourth of July food alone

The most popular, and costly, type of wasted food is beef. More than half of the methane emissions from wasted food on Independence Day come from beef, according to ReFED. These emissions are equal to the emissions generated by powering 50,000 American homes for a year. Other high-waste foods include ice cream, pork, and potato chips.

The waste associated with the Independence Day holiday does not just occur when consumers fail to eat it. It can be measured throughout the food ecosystem lifecycle. The wasted used to produce this food can supply about 14 days of residential waster use throughout the state of California, according to ReFED.

Fourth of July Food Waste Reduction Tips

Buy only what you need: Plan out your meal ahead of time. That way, you only buy what you know people want. You also avoid impulse buying. You reduce food waste and save money!
Storage is key: Explore the best way to store different types of produce to keep them fresh for as long as possible – learn what goes on the counter, what belongs in bags, what should or shouldn’t be pre-washed. And don’t forget about your freezer. Many foods can be frozen for later use, like rolls and hamburger and hot dog meat.
Love your leftovers: Make sure you eat your leftovers. Instead of letting them droop in the back of the fridge, try folding them into new meals. Got some roasted veggies from last night’s dinner? Throw them into an omelet for breakfast or a salad for lunch. Leftover chicken? Shred it up and make tacos or toss it into a stir-fry.

Table to Table is New Jersey’s first and largest food rescue nonprofit, bridging the gap between food being wasted and people facing food insecurity. We work with food businesses of all types to rescued fresh, nutritious surplus food, and deliver it for free to 300+ social service organizations, pantries, shelters, community produce markets and centralized distribution hubs. Through our community partnerships, Table to Table reaches families, children, veterans, older adults, and others in need, improving food security, nutritional access, and better health. Since 1999 we have rescued more than 120,700 tons of nutritious food—enough for 241,400,846 million meals—and delivered it to our neighbors in need, while also saving over 544 metric tons of methane from impacting climate change by preventing food waste.

Julie received the Transformational Leadership Award

Julie Kinner, Table to Table’s longtime Vice President of Operations, was honored with a Russ Berrie Making a Difference Award at a ceremony Friday.

Julie and 29 other Berrie Award recipients were honored by the Russell Berrie Foundation. She received the foundation’s Transformational Leadership Award. The special award recognizes inspiring leaders and volunteers who “extend the ripple effect of good works that will continue to transform lives and communities around New Jersey.” Recipients must be nominated by previous Berrie Award honorees.

Julie has been affiliated with Table to Table since it’s founding in 1999. She spent her first six years as a volunteer, helping to organize food donors, connect us with community organizations feeding people in need, and raise awareness and funds to keep the organization going and growing.

“Without Julie, Table to Table simply would not be the force for good that it has become in New Jersey. If a community partner needs help, she’s the first to raise her hand, and if someone reaches out with a question or concern, she picks up the phone and asks, ‘What can we do?’” said Heather Thompson, Executive Director of Table to Table. “Julie has been the quite but steady force behind so much of our growth, success, and impact for 26 years and counting.”

It is the 30th and final year the foundation is administering the awards. Table to Table Founder Claire Insalata Poulos, received a Berrie Award in 2010.

“As the awards come to a close, I cannot think of a New Jersey leader more deserving of being celebrated for the difference she makes, which translates into nourishment for hundreds of thousands of our neighbors every year,” Heather said.

Congratulations, Julie!

Related:

Editor’s note: This story was aggregated from an article by Montclair Local. Click here to read the entire article.

Nonprofit leaders, government officials, and community agencies gathered last week for the third annual Partners for Good Conference hosted by Table to Table, a food rescue organization serving North Jersey.

The daylong event, co-sponsored by Montclair State University’s Social Work and Child Advocacy Department, brought together food pantries, shelters, and service providers that distribute surplus food to residents across Bergen, Essex, Passaic, Hudson, and Morris counties.

The conference featured panel discussions, breakout sessions, and presentations focused on challenges facing food assistance providers, including rising demand and limited resources. Officials from the New Jersey Office of the Food Security Advocate also presented the state’s new Food Security Strategic Plan and answered questions from attendees.

Table to Table is New Jersey’s first and largest food rescue nonprofit, bridging the gap between food being wasted and people facing food insecurity. We bring rescued fresh, nutritious food to 276 community partners, including social service organizations, pantries, shelters, fresh produce markets and centralized distribution hubs. Food is provided free of charge. Through this, Table to Table touches a diversity of those in need, including families, children, veterans, and older adults, making good nutrition accessible while serving as a stimulus for other longer-term benefits. Since 1999 we have rescued more than 133,271 tons of nutritious food — enough for 266,542,863 meals — and delivered it to our neighbors in need, saving over 612 metric tons of methane.

Related:

Editor’s note: This blog post was aggregated from an article by the New York City Food Policy Center at Hunter College. Click here to read the entire article.

Government has always tracked food security through the lens of affordability through the U.S. Census Bureau’s Current Population Survey, which is distributed annually to about 40,000 households.

The definition of food security as adopted by the United Nations’ Committee on World Food Security, is a condition where all people, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food that meets their dietary needs and food preferences for an active, healthy lifestyle.

Dr. Jenny Schrum, the director of research and evaluation strategy at the New Jersey Office of the Food Security Advocate (OFSA), sought to go deeper with a new food security measurement model. The OFSA, headed by Executive Director Mark Dinglasan, is the first and only state-level food security agency in the country.

“We always associate food security with money, which is incredibly salient, but not the whole story,” Schrum told the New York City Food Policy Center. “If people have enough money, if may give you access. But there are many reasons people are food insecurity.”

As an outgrowth of the research, OFSA created the New Jersey Food Security Strategic Plan, a three-year initiative to guide and coordinate actions in addressing food insecurity statewide. A recent report by the U.S. Department of Agriculture released shows that one in 10 New Jersey households were food insecure between 2022 and 2024.

Schrum’s research also led the OFSA to survey more than 2,000 New Jersey residents from communities with high rates of food insecurity. Those findings were documented in the OFSA’s Exploring the Six Dimensions of Food Security in New Jersey. The report has an interactive dashboard that lets readers explore results from the survey.

“With inflation, a changing economy, and climate change reshaping what we can grow and where, food insecurity is going to affect far more people than it does today,” Schrum told the New York City Food Policy Center. “If we only ever respond to the emergency, we never address what’s causing it. Better definitions, better data, better program data, that’s how we start to get ahead of it.”

Table to Table is New Jersey’s first and largest food rescue nonprofit, bridging the gap between food being wasted and people facing food insecurity. We bring rescued fresh, nutritious food to 276 community partners, including social service organizations, pantries, shelters, fresh produce markets and centralized distribution hubs. Food is provided free of charge. Through this, Table to Table touches a diversity of those in need, including families, children, veterans, and older adults, making good nutrition accessible while serving as a stimulus for other longer-term benefits. Since 1999 we have rescued more than 133,271 tons of nutritious food — enough for 266,542,863 meals — and delivered it to our neighbors in need, saving over 612 metric tons of methane.

Related:

Category: Blog

Chef Ryan DePersio, a Table to Table food donor and co-chair of our Chefs Gala, was profiled by New Jersey Monthly magazine.

Volunteering Like Ed Does

Cost and Scale

Fourth of July Food Waste Reduction Tips

Julie received the Transformational Leadership Award

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