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Media and News Articles On Table To Table

Saddle Brook-based Table to Table, New Jersey’s first and largest food rescue nonprofit, has for the first time in its 25-year history added an airport to its food donor roster. The organization is rescuing a range of food, including ‘grab and go’ sandwiches, salads, and snacks from numerous HMSHost and Hudson locations within Newark Liberty International Airport.

“With three billion meals wasted annually in New Jersey and one million residents experiencing food insecurity, Table to Table is truly grateful to have food donors like HMSHost and Hudson stores at Newark Liberty International Airport joining us to relieve hunger and reduce food waste,” said Heather Thompson, executive director, Table to Table. “Next time you walk through Newark Airport and notice all the fresh food at these retailers and restaurants—know that every week, all that extra food is being safely picked up and delivered to people who need it,” Thompson concluded.

Table to Table’s partnership with HMSHost and Hudson—part of leading global travel experience player Avolta, which operates travel convenience, specialty retail, duty-free, and food and beverage locations in travel venues in 73 countries—soft-launched in late summer. Currently, Table to Table rescues food from nine HMSHost dining venues in Terminal B and seven Hudson retail locations in Terminals A and B. Plans are in place to grow the program with additional dining venues in Terminal C in the coming months.

“Across our more than 2,000 travel retail and food and beverage locations in North America, there is a tremendous opportunity to have a positive impact in the communities we serve. We are proud to partner with Table to Table at Newark Liberty International Airport to help ensure that less food ends up in landfills and more of it finds a way to the tables of those who need it. We look forward to growing this program to fight food insecurity throughout New Jersey,” said Jordi Martin-Consuegra, chief operating officer, North America, Avolta.

Credit: New Jersey Business Magazine

Fresh, healthy food provides much more than just sustenance. Access to nutritious food improves overall health, increases positive medical outcomes of those who are ill, supports stronger academic performance for children and enables families to use more of their resources for other critical needs like rent or medicine. Yet the American food system is awash with inefficiency and inequity, with a high percentage of the food processed and shipped to our supermarkets, restaurants, and homes ending up going to waste.

Table to Table was created to change this system. Founded in 1999, Table to Table has saved over 109,000 tons of food from landfills, delivered enough food for over 311,229,000 million meals and helped feed hundreds of thousands of NJ families.

Since 2011, The Healthcare Foundation of NJ has been a key supporter of Table to Table’s work in the greater Newark area, providing 14 grants between 2011-2024 totaling more than half a million dollars.

Table to Table receives food donations from over 250 sources in our area, including supermarkets and restaurant wholesalers. The food is then distributed to individuals and families in need, through schools, senior centers, and community-based organizations.

During HFNJ’s latest grant with Table to Table in 2023, the organization delivered 162,200 pounds of food to Belmont Runyan School, 233,250 pounds to George Washington Carver School; 159,063 pounds to Luis Martin Munoz School, 287,770 pounds to Central High School, and 172,628 pounds to First Ave. School. Table to Table delivered 197,986 pounds to Ironbound Community Corporation, and 65,000 pounds to ELC. Four senior centers received an aggregate of about 25,000 pounds, and local colleges received an aggregate 13,000 pounds.

Table to Table is utilizing state-of-the-art technology to adapt to giving patterns. Table to Table found that their largest donors were donating less in recent years, while small-to-medium donors were closing the gap. The organization created and launched the I-Rescue app which makes it easier for donors like restaurants to alert the organization when a car-sized donation is available for pick-up – saving more food from going to waste and getting it into the eager mouths and stomachs of those in need of a nutritious meal. And this means more healthier people in our community.

Credit: The Healthcare Foundation of NJ

Behind the Counter with The Food Czar shines a spotlight on Table to Table, New Jersey’s first food and most successful food rescue organization.

Dedicated to reducing food waste and feeding those who need it most, Table to Table partners with restaurants, supermarkets, and other food providers to rescue fresh, high-quality, and nutritious food. This rescued food is then delivered to Table to Table’s community partners like soup kitchens, homeless shelters, and senior centers. Behind the Counter with The Food Czar had the pleasure of sitting down with Heather Thompson, Executive Director of Table to Table, to explore the issue of food insecurity and the vital importance of providing healthy meals to our neighbors in need. We also discuss how you can get involved and become a food rescue hero with their volunteer-driven app, Table to Table I-Rescue. Together, we can fight hunger, reduce waste, and create a stronger, more compassionate community—because every meal matters, and every action counts!

Credit: YouTube

Starting with a van and a dream, Claire Insalata Poulos has spent a quarter-century fighting food insecurity and food waste with the nonprofit Table to Table.

In just one recent year, the U.S. Environmental Protection Agency says, roughly 66 million tons of food were wasted in America. If even a fraction of that could be “rescued,” millions of people could be fed every day. That is the idea behind the Saddle Brook-based nonprofit Table to Table—and the animating passion of its founder, Claire Insalata Poulos.

A California native, 68-year-old Poulos moved to Bergen County in 1974 while working for IBM’s marketing team and lived in Englewood for 35 years with her husband, Peter Poulos, whose family owned and operated the iconic NYC restaurant Papaya King before he sold it in 2002. She now splits her time between California and Bergen County. Taking a year off from working in 1984, she enrolled in a patisserie program at the Culinary Institute of America, and then in professional chef training at Peter Kump’s New York Cooking School (now the Institute of Culinary Education). Then she worked briefly as a volunteer for Share Our Strength, a national nonprofit, raising money for local hunger relief. At the time, food pantries were the only agencies serving the hungry of northern New Jersey. City Harvest, a New York City food rescue nonprofit, declined her suggestion of expansion into New Jersey, but pledged to share help and advice if she wanted to start a similar project herself. She did.

So, starting with a single van on Labor Day weekend 1999, Poulos and a few others picked up food from two supermarkets and the Alpine Country Club and delivered it to three agencies in Elizabeth and Paterson. Table to Table was born, and became Poulos’s full-time job once she retired from IBM. Twenty-five years later, the nonprofit has rescued more than 100,000 tons of nutritious food and given it those who needed it most.

How did your love of food start?

I come from a family of Italian food brats. Everyone cooks. We talk about food, we cook together, and we’re always trying to “out-dazzle” each other with some delicious new dish. My mother was a traditional ’50s homemaker with six children. We ate together at 5:30 every night. That table was our gathering place. It was inclusive, welcoming to out-siders, the stage for debates and a safe place for ideas and plans. The food connected us.

What inspired you to start Table to Table?

A lot of things. Growing up in California and seeing all the food left in the fields. Cooking school, where we’d prepare elaborate dishes every day, which we’d then taste, critique and ultimately discard. I remember asking if I could take the “leftovers” someplace to be eaten. But in those days there weren’t many places willing to accept a Cherry Clafoutis or Galette Des Rois.

Any memories from Table to Table’s early days?

I worked with a local chef—Jamie Milkman from Jamie’s Restaurant on 9W. One day, during Thanks-giving weekend, he called me about several trays of leftover turkey sandwiches he had prepared for the holiday. “Hey, what can we do with all these leftover sandwiches?” he said. I loaded them into my trunk and took them to a safe house in Bergen County. They were devoured that night.

Signs of success?

It was satisfying when mothers came up to us and said, “I haven’t had fresh fruit like this to give my kids since last summer.” And a woman said: “I’m 87 years old, and I’ve never had a steak until now.”

A challenge from those early days?

Raising enough money to keep the trucks on the road. We were never without people willing to donate food or, certainly, places to bring it—funds were always the biggest challenge. We tried our best to distinguish ourselves and engage the community. Miraculously, it worked.

How has Table to Table grown?

We always knew we wanted to go deep rather than wide. Our focus was exclusively Bergen, Hudson, Passaic and Essex counties. But in 2021, when we started using the Table to Table I-Rescue app, there was such a huge response from the community that we decided to include Morris County as well. I took a picture once of people waiting for our food at one of our local mobile markets. I love that image, because it shows the diversity of everyone we serve—like a cross-section of New Jersey.

What does your family think of your charity work?

My siblings are all involved in volunteer work supporting their own communities, and my husband constantly complains that I never have time to make him dinner.

What’s your favorite place in Bergen?

Bergen County Camera. I always wanted to hone my photography skills, and I love the Westwood location.

Favorite Bergen restaurant?

Saddle River Inn. Jamie Knott is an incredibly talented guy—and he just joined the Table to Table board. (Lucky us!) I hope someday we’ll have the chance to cook together.

—Kirsten Meehan

Credit: Bergen Magazine

Table to Table has served millions of meals using food that would otherwise have been wasted. Its easy-to-use app allows for super-flexible volunteer opportunities.

About 40 percent of food in the United States gets thrown in the garbage. In New Jersey alone, that amounts to more than 3 billion pounds a year—while nearly a million people in the state don’t have enough to eat.

Twenty-five years ago, Table to Table, the first nonprofit food-rescue organization in the state, was formed to help close this gap. Since 1999, it has supplied more than 311 million meals to the hungry.

Keeping food out of landfills, where it emits methane gas as it decays, is a win for the environment, too. Table to Table has protected the planet from more than 73,000 tons of global-warming gasses.

“When good food gets thrown in a dumpster instead of feeding the people who need it, that’s an injustice; it’s unacceptable,” says Heather Thompson, executive director of the Saddle Brook-based nonprofit.

Unlike most food pantries that accept only nonperishable goods, Table to Table collects produce, meat and dairy products. “These tend to get thrown away much more frequently,” Thompson says. “They’re also the most difficult and expensive to access, but the most critical for health and well-being.”

A fleet of six refrigerated trucks picks up food from 350-plus donors each week. Most comes from Hello Fresh’s Newark distribution center, large and small grocery stores and restaurants, and even schools with leftover lunch items. The donations are typically delivered the same day to hunger-relief organizations in Bergen, Essex, Hudson and Passaic counties.

Individuals help out by transporting smaller donations. The organization’s I-Rescue app posts rescue opportunities, and volunteers pick up and deliver the food on a one-time or regular basis. “We’ve been able to expand how we support the community by adding the app,” Thompson says.

In 2023, Table to Table provided more than 23 million meals to neighbors in need. To celebrate their 25th anniversary, the goal is to provide 25 million meals this year.

Learn more about how you can help by visiting the Table to Table website.

Credit: New Jersey Monthly

September 30, 2024 – Saddle Brook, NJ – Table to Table’s 25th Anniversary Chefs Gala, which featured an all-star lineup of more than 25 of New Jersey’s best chefs who crafted their delicious, multi-course menus for guests tableside, raised enough funds to provide 4.5 million nutritious meals.

Presented by American Express, this year’s Chefs Gala recognized Chef Jamie Knott as the 2024 Chefs Honoree. Fellow Chefs Ryan DePersio and AJ Capella were the event Co-Chairs, and Chefs David Burke, Nicholas Gatti, and Peter X. Kelly, were inducted into the Founder’s Table, along with other long-time supporters. For the complete list of chefs and mixologists who attended, click here. 

“Our hearts are full. We marked Table to Table’s silver anniversary with an unforgettable event, and we could not have done it without the generous support of our culinary masters, sponsors, partners, and attendees,” said Heather Thompson, Executive Director, Table to Table. “Together, we raised enough to rescue and deliver food for more than 4.5 million healthy meals for our neighbors who struggle to put food on the table,” Thompson concluded.  

Chef Honoree Jamie Knott  

On this milestone anniversary, Table to Table recognized one of New Jersey’s most inventive chef entrepreneurs, the avant-garde culinary master, Jamie Knott. His 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, Cellar 335, Saddle River Café and Madame, Chef Knott warmly welcomes guests for flavorful, unforgettable dining experiences focused on locally sourced, fresh ingredients, reflecting Knott’s commitment to quality. Jamie’s portfolio of restaurants is consistently praised and acknowledged by media and influencers alike. Educated at the New York Restaurant School, his career has been marked by innovation and a deep understanding of the culinary world. Jamie is also deeply committed to giving back to the community through his involvement with Table to Table and several other NJ nonprofits.  

At the Gala, Table to Table proudly announced and welcomed Chef Knott as the newest member of their Board of Trustees. 

Co-Chairpersons Chef Ryan DePersio and Chef AJ Capella  

Chefs Ryan DePersio and AJ Capella, the event’s Co-Chairs, lent their culinary expertise to make this year’s event an unforgettable experience. Ryan is the owner of Battello and Kitchen Step both in Jersey City as well as Ember and Eagle in Eatontown, while AJ is the Executive Chef of Summit House in Summit.  

Special Honorees  

At this year’s Chefs Gala, Table to Table proudly welcomed several long-time supporters to its Founder’s Table: Chef David Burke, Chef Nicholas Gatti, Chef Peter X. Kelly, Eva Megerle, and the Bernard and Geraldine Segal Foundation. The Founder’s Table was established in 2023 by Table to Table’s Founder Claire Insalata Poulos to recognize individuals, companies, and foundations that have provided extraordinary support to the nonprofit over its 25-year history.  

Additionally, Trustee Emeritus Tracy Nieporent was presented with the Tutti a Tavola Distinguished Award.    

Sponsors for this year’s Table to Table’s Chefs Gala included: American Express (Presenting), American Airlines, Arca Restaurant and Lounge and Crestron (Grand), Inserra ShopRite Supermarkets and Summit Associates (Platinum); David and Kathleen Hildes (Gold); Columbia Bank Foundation, The Kamson Corporation, Takasago and Wegmans (Silver) and Peapack-Gladstone Bank, Valley Bank and Wakefern (Bronze). 

For 25 years, Table to Table, New Jersey’s first food rescue, has bridged the gap between food waste and food insecurity. The organization partners with supermarkets, distributors, restaurants, and others to rescue surplus, quality food, and delivers it directly to nonprofit community partners serving children and families, seniors, veterans, and other neighbors in need.   

What began in 1999 with one food rescue in a donated van, has flourished to become an efficient and impactful operation and a force for change that—to date—has resulted in the rescue and delivery of enough food for over 311 million healthy meals throughout northern New Jersey. To mark their milestone anniversary, the nonprofit has set a goal of rescuing/delivering enough fresh food for 25 million meals this year, via its fleet of 6 trucks and volunteer-based app, Table to Table I-Rescue. The 2024 Chefs Gala is poised to raise enough for 5 million meals.  

To help Table to Table in their mission to reduce food waste and address food insecurity in New Jersey, you can make a donation today – every dollar you contribute provides resources for the organization to rescue and deliver food for 10 healthy meals. For more information on Table to Table, visit www.tabletotable.org.  

About Table to Table  

Table to Table (http://www.tabletotable.org), NJ’s first food rescue organization, collects fresh and perishable food which would otherwise be wasted and delivers it to organizations that serve people experiencing hunger in Bergen, Hudson, Essex, and Passaic counties in Northern NJ. We bring rescued fresh, nutritious food to 200+ partner organizations including social service organizations, pantries, shelters, fresh produce markets and centralized distribution hubs. Food is provided free of charge. Through this, we touch 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. Table to Table raises all its own funds annually, and last year delivered enough food to provide over 23 million meals.  

Credit: https://paramuspost.com/article.php/20241001022200489

Table to Table’s 25th Anniversary Chefs Gala at Edgewood Country Club, featured an all-star lineup of more than 25 of New Jersey’s best chefs who crafted multi-course menus for guests tableside, raised enough funds to provide 4.5 million nutritious meals.

This year’s gala recognized Chef Jamie Knott as the 2024 Chefs Honoree. Fellow Chefs Ryan DePersio and AJ Capella were the event co-chairs, and Chefs David Burke, Nicholas Gatti, and Peter X. Kelly, were inducted into the Founder’s Table, along with other long-time supporters.

“Our hearts are full. We marked Table to Table’s silver anniversary with an unforgettable event, and we could not have done it without the generous support of our culinary masters, sponsors, partners, and attendees,” Heather Thompson, executive director, Saddle Brook-based Table to Table, said.

For 25 years, Table to Table, New Jersey’s first food rescue, has bridged the gap between food waste and food insecurity. The organization partners with supermarkets, distributors, restaurants, and others to rescue surplus, quality food, and delivers it directly to nonprofit community partners serving children and families, seniors, veterans, and other neighbors in need.

What began in 1999 with one food rescue in a donated van, has flourished to become an efficient and impactful operation and a force for change that—to date—has resulted in the rescue and delivery of enough food for over 311 million healthy meals throughout northern New Jersey. To mark their milestone anniversary, the nonprofit has set a goal of rescuing/delivering enough fresh food for 25 million meals this year, via its fleet of six trucks and volunteer-based app, Table to Table I-Rescue.

For the complete list of chefs and mixologists who attended, click here.

Credit: https://www.roi-nj.com/2024/10/01/featured/table-to-tables-25th-anniversary-chefs-gala-features-25-of-n-j-s-best-chefs/

Table to Table has served millions of meals using food that would otherwise have been wasted. Its easy-to-use app allows for super-flexible volunteer opportunities.

About 40 percent of food in the United States gets thrown in the garbage. In New Jersey alone, that amounts to more than 3 billion pounds a year—while nearly a million people in the state don’t have enough to eat.

Twenty-five years ago, Table to Table, the first nonprofit food-rescue organization in the state, was formed to help close this gap. Since 1999, it has supplied more than 311 million meals to the hungry.

Keeping food out of landfills, where it emits methane gas as it decays, is a win for the environment, too. Table to Table has protected the planet from more than 73,000 tons of global-warming gasses.

“When good food gets thrown in a dumpster instead of feeding the people who need it, that’s an injustice; it’s unacceptable,” says Heather Thompson, executive director of the Saddle Brook-based nonprofit.

Unlike most food pantries that accept only nonperishable goods, Table to Table collects produce, meat and dairy products. “These tend to get thrown away much more frequently,” Thompson says. “They’re also the most difficult and expensive to access, but the most critical for health and well-being.”

A fleet of six refrigerated trucks picks up food from 350-plus donors each week. Most comes from Hello Fresh’s Newark distribution center, large and small grocery stores and restaurants, and even schools with leftover lunch items. The donations are typically delivered the same day to hunger-relief organizations in Bergen, Essex, Hudson and Passaic counties.

Individuals help out by transporting smaller donations. The organization’s I-Rescue app posts rescue opportunities, and volunteers pick up and deliver the food on a one-time or regular basis. “We’ve been able to expand how we support the community by adding the app,” Thompson says.

In 2023, Table to Table provided more than 23 million meals to neighbors in need. To celebrate their 25th anniversary, the goal is to provide 25 million meals this year.

Learn more about how you can help by visiting the Table to Table website.

Credit: New Jersey Monthly

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