Sunday, February 12, 2017
Table To Table, a food rescue program, was named a Bank of America Neighborhood Builder for 2016. Through the Neighborhood Builders program, the bank provides non-profits with...
"Every day, restaurants and grocery stores are left with food that ends up in a landfill. In fact, 40 percent of all food in the United States is wasted. In 1999, Claire Insalata Poulos realized something needed to change, so she founded Table to Table, a nonprofit based in Englewood Cliffs, with the goal of turning unsold foods into hot meals for people in need."
Heaps of still-edible food are wasted each day. The community wants to buck that trend and feed its neighbors instead.
ShopRite of Northvale, an Inserra Supermarkets store, recently "Pedaled out Hunger" to win 200 pounds of Cabot cheese on behalf of Table to Table. The competition, sponsored by Cabot Creamery Cooperative, raised hunger awareness while promoting physical activity and friendly competition among area ShopRite associates and customers.
NOVEMBER 13, 2014, EXHIBITOR ONLINE
This marks the fourth year MaxLite has participated in Table to Table’s “Bag a Lunch, Help a Bunch” campaign. Employees at the company’s West Caldwell headquarters were asked to donate the equivalent of one day’s lunch money, or more, and place the donation within Table to Table’s “Bag a Lunch, Help a Bunch” signature brown paper collection bags. In return, they received a company-sponsored lunch and a 100 percent match on their donation. Read more...
Table to Table cited for 'exemplary work'
News from Provident Bank
OCTOBER 21, 2014, MYCENTRALJERSEY.COM
Also, Provident introduced Free BusinessAdvantageSM Checking with Cash Back Rewards to businesses in Somerset and Hunterdon counties, where its merger with Team Capital Bank is complete.
BusinessAdvantage Checking has no minimum balance requirement and provides for 1,000 free transactions per statement period and offers cash back on the total amount of eligible signature-based point-of-sale debit card purchases. Any expense items that can be purchased or paid for using a debit card, including office supplies, utilities, meals, insurance, lease payments and more, can earn cash that is deposited directly into the company's Business Advantage account. Read more...
Don't even think of saying no to Claire Insalata Poulos.
Chefs like Thomas Keller, Emeril Lagasse, Tom Colicchio, Lidia Bastianich, Anthony Bourdain and Mario Batali and such restaurateurs as Danny Meyer and Drew Nieporent have all pitched in to help Table to Table raise funds needed to deliver food that would otherwise be thrown out by supermarkets, distributors and restaurants to the thousands upon thousands of the undernourished in our region.
How does the sweet-faced, gray-haired, genial 67-year-old get the food industry's bold-face names to help Table to Table when chefs and restaurateurs are inundated with requests for help from scores of nonprofits? Read more...
Table To Table Helps The Hungry (Chasing NJ Segment with Tamara Laine)
FEBRUARY 26, 2014, CHASING NJ
Nearly 40% of the food produced in America goes to waste and in New Jersey, where 1 in 5 children are hungry, this is a big problem.In 1999 a company called Table to Table figured out a way to alleviate both of these problems and they continue to do their part to help people all over the Garden State. Table to Table is a not-for-profit company that picks up edible food from grocery stores and restaurants, which is usually thrown out, and delivers it to 80 different recipient agencies. This includes: soup kitchens, safe houses with women and children, drug rehab centers, homeless shelters, programs helping veterans, HIV day centers and elder care programs.
For hours, Table to Table truck drivers make their stops collecting perfectly good food. The heartwarming part then happens during the second part of the day when the drop-offs begin.
Chef Jeff Cale with the Good Will Rescue Mission discussed how he’s able to make healthy hearty meals for people who otherwise would go without. “He lets me know what he has and what I can use so that’s how we do that,” he said
Emily Force works with Table to table and she said that people really rely on their service. “Hunger doesn’t take a day off. We are out there in the snow, rain or shine. We are out there working our tails off to try and find as much food as we can, perishable food, nutritious food,” she explained.
Table to Table doesn’t charge for their service, but they are continuing to look for more donors so that they can keep expanding and help more people who are in need. Last year alone this charity helped feed 11 million people without any government funding.
As they get set to celebrate their 15th anniversary, they continue their terrific work of redistributing prepared and perishable foods.
“Our mission is to pick up food that would otherwise be wasted and make sure that it goes to people, who can thrive through receiving it,” Executive Director Ilene Isaacs said. This includes the food at restaurants and supermarkets that is leftover at the end of the day.
Table to Table sends refrigerated to pick up the food and deliver it to 70 agencies, such as elder care facilities, drug rehab centers, homeless shelters, and pantries serving the ‘working poor.’ They are the first and only food rescue program in Northeast New Jersey solely dedicated to this cause.
The non-profit delivers enough food to serve more than 11 million meals to the community. Isaacs said that despite word that the economy is improving, they continue to see an uptick for people using their services.
“We are seeing the situation getting harder and harder for those who are in need,” she explained. The recent reductions in federal SNAP funding has contributed to the growing problem.
Isaacs said that holidays, such as the upcoming Thanksgiving Day, are particularly tough because most people want to have a traditional holiday meal. “We know that because we are getting more and more calls asking for food,” she said.
Another impressive part of Table to Table is the fact that they raise their own money and never charge a fee to the recipient agencies for the food it delivers. Nearly 98 percent of every dollar raised goes directly into the program, which serves more than 12,000 people weekly. “The need is there all year round and we are there all year round, consistently and reliably bringing food,” Isaacs said.