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Blogs About Table To Table Helping Neighbors

‘The reality is there is need all around us in NJ,’ Thompson told New Jersey Now.

Table to Table Executive Director Heather Thompson appeared on My9’s New Jersey Now program recently. She spoke with host Mark Bonamo about the need for an organization like Table to Table to exist, our need for more volunteers, and our recent expansion into Morris County.

Watch Heather’s appearance on New Jersey Now below.

As New Jersey’s first and largest food rescue, Table to Table’s mission is to reduce food waste and provide nourishment to our food-insecure neighbors throughout northern New Jersey. We rescue millions of pounds of fresh food annually that would otherwise be wasted and end up in landfills. This contributes to climate change. We deliver it to partner organizations who support the nearly 1 million people in New Jersey who do not have regular access to fresh, nutritious food.

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

Congratulations to Chef Jamie Knott for being named the Chef Honoree at Table to Table’s 25th Anniversary Chefs Gala September 25th. Jamie was also announced as the newest trustee of Table to Table’s Board of Directors.

Jamie spent a day rescuing food on a Table to Table truck with Michael Cerstvik, Table to Table’s sourcing coordinator.

“I was blown away by the quality of the food. The fresh produce, the beautiful cuts of meat, and farm-fresh dairy. To think this glorious food could’ve ended up in the trash. But it doesn’t, it makes its way to those in need! That is all thanks to Table to Table,” Jamie said. “There’s enough food on this planet for everyone who is food insecure. But it’s not always making its way to the right mouths. That’s why Table to table is so crucial, and frankly, they’re saving lives out here. I vow to carry on the incredible work that’s been done over the last two and a half decades, and look for ways to expand our reach and impact even further.”

Congratulations, Chef Jamie Knott!

To see photos of the chefs in action at this year’s gala, click here.

Join us in congratulating Kyle and Musashi, Table to Table’s September Volunteers of the Month. Congratulations, Kyle and Musashi!

Kyle and Musashi are students at Dwight Englewood School. They organized a Fresh Food Frenzy challenge at the DE360 Summer Connections camp to teach the next generation about the importance of giving back to our community.

“The project required a great deal of coordination and communication with various camp divisions, but it was all worth it when we saw the campers bringing bags of fresh fruits and vegetables, smiling with pride,” Kyle and Musashi said. “We hope this project will be a lasting lesson for the kids, setting a foundation for the rest of their lives. To the student leaders reading this: Take initiative and start a project! You’ll be amazed at the impact you can make.”

Signing up to be a Table to Table volunteer is easy. Julie Kinner, Table to Table’s VP 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! Or, you could do what Kyle and Musashi did and organize a fresh food drive.

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 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.

Wasting food negatively affects food security, nutrition, the environment, and the economy. Successfully dealing with it remains a great challenge, especially in northern New Jersey.

In recognition of Hunger Action Month, we wanted to share these shocking facts about food waste in the hope of encouraging others to join us in our mission of rescuing food, reducing waste, and relieving hunger.

Note: These shocking facts about food waste were first published on Earth.org, a leading environmental news website.

  • Roughly one-fifth of the food produced that is intended for human consumption every year – around 1.3 billion tons and valued at $1 trillion – is wasted or lost. That is enough to feed 3 billion people. 
  • Food waste ends up wasting a quarter of our water supply in the form of uneaten food. That’s equated to $172 billion in wasted water.
  • Taking into account all the resources used to grow food, food waste uses up to 21% of freshwater, 19% of fertilizers, 18% of cropland, and 21% of landfill volume.
  • The food currently wasted in Europe could feed 200 million people, in Latin America 300 million people, and in Africa 300 million people. 
  • Annual per capita waste by consumers is between 95-115 kilograms (210-253 pounds) a year for Europeans and North Americans, while in South and Southeast Asia, it is 6-11kgs (13-24 pounds).
  • Food loss and waste account for about 4.4 gigatons of greenhouse gas emissions annually. 
  • Developed and developing countries waste or lose roughly the same amount of food every year, at 670 and 630 million tons respectively. Around 88 million tons of this is in the EU alone.
  • Breaking it down by food group, losses, and waste per year are roughly 30% for cereals, 40-50% for root crops and fruit and vegetables, 20% for oil seed and meat and dairy, and 35% for fish. 
  • If 25% of the food currently being lost or wasted globally was saved, it would be enough to feed 870 million people around the world. 
  • In developing countries, 40% of losses occur at the post-harvest and processing stages, while more than 40% of losses in developed countries occur at the retail and consumer levels. 
  • At the retail level, large quantities of food are wasted because of an emphasis on appearance half of all produce is thrown away in the US because it is deemed too “ugly” to eat; this amounts to 60 million tons of fruits and vegetables. 

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. This contributes to climate change. We deliver it to partner organizations who support the nearly 1 million people in our area who need it most.

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

Join us in congratulating Alexandria, Table to Table’s August Volunteer of the Month. Congratulations, Alexandria! Alexandria is a student attending Mahwah High School.

“Through Table to Table, I’ve become more connected with my community, and volunteering for this organization allows me to fill hearts and stomachs rather than landfills,” Alexandria said. “Knowing I helped bring a meal to a table gives me a great sense of purpose, and above all, seeing the smiles on people’s faces makes it all worthwhile.”

Signing up to be a Table to Table volunteer is easy. Julie Kinner, Table to Table’s VP 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! 

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 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.

What Fruits and Vegetables Are Grown in NJ? New Jersey is famous for its sweet corn and vine-ripened tomatoes. But there are a lot more delicious fruits and vegetables that are grown in New Jersey. We are The Garden State after all. Here is a list of what fruits and vegetable are grown in New Jersey and when they are harvested.

  • Apples, July through October (cold storage until spring)
  • Arugula, May through September
  • Asparagus, May, and June
  • Basil, July through September
  • Beets, June through December
  • Blackberries, late July through mid-August
  • Blueberries, July and August
  • Broccoli, June through November
  • Broccoli Raab, August through November
  • Brussels Sprouts, September through November
  • Cabbage, June through October
  • Cantaloupes, August and September
  • Carrots, June through September (local harvest available from storage through March)
  • Cauliflower, August through November
  • Celeriac/Celery Root, September through November
  • Celery, August through October
  • Chard, May through November
  • Cherries, July
  • Chicories, September and October
  • Corn, June through August
  • Cranberries, October through December
  • Cucumbers, July through October
  • Currants, August
  • Eggplant, July through October
  • Escarole, September and October
  • Fava beans, May and June
  • Fennel, October, and November
  • Fiddleheads, April and May
  • Garlic, July through October (stored year-round)
  • Grapes, September and October
  • Green Beans, July through September
  • Green Onions/Scallions, May through September
  • Kale, June through November
  • Herbs, April through September
  • Kohlrabi, June and July, September and October
  • Leeks, August through December
  • Lettuce, May through October
  • Melons, July through October
  • Mint, spring, and summer
  • Morels, spring
  • Mushrooms (cultivated), year-round
  • Mushrooms (wild), spring through fall
  • Nectarines, August and September
  • Nettles, spring
  • New Potatoes, May
  • Okra, August and September
  • Onions, July through October (stored in winter)
  • Oregano, June through October
  • Parsley, May through November
  • Parsnips, April and May and again October through December
  • Peaches, July through September
  • Pears, August through December
  • Pea Greens, April through June
  • Peas and pea pods, June and July
  • Peppers (sweet), July through October
  • Plums, August and September
  • Potatoes, July through December (available from storage year-round)
  • Pumpkins, September through November
  • Radicchio, September and October
  • Radishes, May through September
  • Raspberries, July through September
  • Rhubarb, May through July
  • Rutabagas, August through November
  • Scallions/Green Onions, May through September
  • Shelling Beans, September through November
  • Snap peas/snow peas/pea pods, June through September
  • Spinach, May through September
  • Squash (summer), July through September
  • Squash (winter), August through December
  • Stinging Nettles, spring
  • Strawberries, June
  • Thyme, May through September
  • Tomatoes, July through September
  • Turnips, August through November (local harvest available from storage through the winter)
  • Watermelons, August through October
  • Winter Squash, August through December
  • Zucchini, July through September
  • Zucchini Blossoms, June and July

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. This contributes to climate change. We deliver it to partner organizations who support the nearly 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.

Join us in congratulating Jude Kochman, Table to Table’s July Volunteer of the Month.

Jude Kochman has been volunteering with Table to Table since April of 2024. Congratulations on being named the July Volunteer of the Month, Jude!

Signing up to be a Table to Table volunteer is easy. Julie Kinner, Table to Table’s VP 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! 

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 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.

New Jersey Monthly magazine named Table to Table’s Chefs Gala honoree Chef Jamie Knott one of the top restauranteurs in the Garden State in their most recent issue. Jamie is deeply committed to serving those in need in New Jersey, and is a long-time supporter of Table to Table. Congratulations Jamie!

We’re so proud to have Chef Jamie Knott as the Chef Honoree at Table to Table’s 25th Anniversary Chefs Gala on September 25th.

“My passion is for all things delicious. I want to redefine the culinary landscape in this state through my cooking and my restaurants,” Knott told the magazine. Knott’s diverse experience across various culinary styles has established him as a leading figure in the industry.

As the chef-owner of such notable restaurants as Saddle River Inn, Madame, and Kinjo—his latest masterpiece—Knott warmly welcomes guests for flavorful, unforgettable dining experiences focused on locally sourced, fresh ingredients, reflecting his commitment to quality. These restaurants “have quickly become some of the most celebrated restaurants in New Jersey this year,” New Jersey Monthly stated.

Knott’s portfolio of restaurants is consistently praised and acknowledged by media and influencers alike. Educated at the New York Restaurant School, Knott’s career is marked by innovation and a deep understanding of the culinary world.

Table to Table’s 25th Anniversary Chefs Gala offers attendees a unique dining experience in the setting of an elegant Gala with unforgettable cuisine, expertly selected wine pairings, an exciting live auction, and the honoring of Chef Jamie Knott—all in support of Table to Table’s Silver Anniversary and our mission to rescue food, reduce waste, and relieve hunger in our communities.

Related: Table to Table’s 25th Anniversary Chefs Gala

Brittney Portes from the Montclair State University Community Garden appears on this episode of Table Talk.

In the newest episode of “Table Talk,” we talk about ugly food and go behind the scenes with Brittney Portes from the Montclair State University Community Garden to explore the vibrant world of sustainability, the intriguing concept of ugly food, and the rich diversity of fruits and vegetables cultivated right on campus.

Discover how this thriving garden is more than just a place for plants—it’s a hub for fostering community, promoting environmental stewardship, and challenging conventional beauty standards in produce.

For more Table Talk episodes, visit our YouTube channel.

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 deliver it to partner organizations who support the nearly 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.  

Related

Food insecurity is a significant problem that affects a large number of students worldwide on college campuses. Food insecurity is defined as the inability to consistently obtain enough reasonably priced, wholesome food. It can have a significantly impact a student’s health, academics, and general well-being.

Financial hardship is one of the main reasons why college students experience food insecurity. With housing, books, tuition, and other expenses on the rise, many students find it difficult to pay for meals, leaving little to nothing in their budgets. Additionally, providing for their dietary needs may be considerably more difficult for students from low-income families or those who are self-sufficient. Access to wholesome food is further complicated by the unpredictable schedules and time constraints that come with educational expectations, which frequently leave students with little time for work or meal preparation.

Food insecurity has profound impacts on college campuses. Physically, poor diet can result in obesity, chronic illnesses including diabetes and hypertension, malnutrition, and other health issues. Anxiety, sadness, and other psychological problems can be compounded by the stress of not knowing where their next meal will come from, which can have a negative emotional and mental impact on students. Furthermore, a student’s capacity to succeed in college and their academic achievement can both be negatively impacted by food insecurity. Students may find it challenging to concentrate in class, finish tasks, and perform well on tests as a result of cognitive function, memory, and concentration issues caused by hunger and malnutrition.

An impactful strategy is needed to address food insecurity on college campuses. Raising awareness and de-stigmatizing the problem through encouraging open discussion and offering assistance to students who require it are vital first steps.

To give students access to a variety of nutritional food options, colleges and institutions can establish programs like meal assistance programs, and food pantries. These tools must be easily available, and sensitive to cultural differences in order to fulfill the different needs of the student body.
Financial aid guidelines should also be reviewed to make sure that all students’ living costs, including food costs, are sufficiently covered. The availability of grants, and scholarships can ease financial hardships and keep students from having to decide between buying groceries
and textbooks.

Another essential component of tackling food insecurity on college campuses is community relationships. By working together with neighborhood food banks, companies, and charitable groups, colleges can reach a wider audience and give college students access to more
opportunities and resources.

In the end, eliminating food insecurity on college campuses involves a team effort that puts every student’s performance and well-being first. Through acknowledging the frequency of food insecurity, promoting changes in policy, and putting workable solutions into practice, we
may establish a more encouraging educational setting where each student has the chance to succeed.

Note: This blog was written by Steven Faussette, a former Table to Table intern

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