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Tag: food insecurity

‘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.

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 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.  

Press Contact:  

Maria Sinopoli, Director of Marketing Communications  

msinopoli@tabletotable.org  

What started as a small group of volunteers with one van and a mission to feed those less fortunate has grown into a significant force for good. In its 25-year history, Saddle Brook-based Table to Table has rescued enough food to provide more than 310 million meals to neighbors in need.

Throughout 2024, its quarter-century anniversary year, the nonprofit has been holding celebratory events, with its annual Chefs Gala coming up on Sept. 25 at the Edgewood Country Club in River Vale, featuring dinner with wine pairings. The program also honors Chef Jamie Knott of Saddle River Inn, a longtime Table to Table supporter.

To join the celebration, and to find out more about Table to Table, visit tabletotable.org.

Credit: Bergen Magazine

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 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.

Find out how you can help by visiting tabletotable.org.

Credit: NJ Monthly Magazine

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.

August 21, 2024 – Saddle Brook, NJ – In preparation for its 25th Anniversary Chefs Gala, Table to Table, NJ’s first and most successful food rescue organization, announced its all-star lineup of more than 25 of New Jersey’s best chefs who will craft their delicious, multi-course menus for guests tableside on September 25th at Edgewood Country Club in River Vale, NJ at 6pm. Presented by American Express, this year’s Chefs Gala welcomes Chef Jamie Knott as the 2024 Chefs Honoree, joining fellow Chefs Ryan DePersio and AJ Capella as the event Co-Chairs, and Chefs David Burke, Nicholas Gatti, and Peter X. Kelly, inductees into the Founder’s Table. This is a limited seat engagement, reserve your table today! 

“Our Chefs Gala will truly be a who’s who of more than 25 of New Jersey’s culinary masters,” said Heather Thompson, Executive Director, Table to Table. “This is not your typical fundraising dinner! It will be a unique and unforgettable event with delicious cuisine and expertly selected wine pairings…not to mention our exciting live auction, with every dollar raised supporting Table to Table’s mission to reduce food waste and relieve hunger in our communities. We cannot wait to have this outstanding talent together in one room,” Thompson concluded. 

Participating Chefs and Mixologists

Guiseppe Agostino, Verana

John Michael Beam, Afficionado Coffee Roasters

Kristi Taylor Beighley, Silk City Distillers

Luis Blasini-Sinchi, 7 Doors Down Ramen

Anthony Bucco, Landmark Hospitality

Brandon Campney, Stirling Tavern

Carlo Carbonaro & Robert Vicari, Bottagra

Thomas Ciszak, Brasserie Memere

Bianca Concepcion & Ben Del Coro, Fossil Farms

Mary Cumella & Logan Ramirez, Gioia Mia

Antonio De Ieso, Fiorentini

Lexi Dimeo, Stiir Mobile Bar Service

Leia Gaccione, South + Pine American Eatery

Felix Gonzalez, Viaggio

Alex Gorant, Axia Taverna

Matt Gregg, Barnegat Oyster Collective

Corey Heyer, Canoe Brook Country Club

Andrea Lekberg, Artist Baker

Christina Marcelli, Marcelli Formaggi

Halle Medici, Saddle River Inn

Frank Medina, Kitchen Step, Battello, Ember & Eagle

Christian Nicosia, Ghost Hawk Brewery

Sal Pisani, Jersey Artisan Co.

Hank Reed, Mazur Chocolates

Matt Rios, Gerard Bertrand Wines

Ehren Ryan, Common Lot, BYRD

Dean Schreefer, Echo Lake Country Club

Robert Sigona, Gelotti

Tom Silvestri, ORA

Melissa Stanard, the goods

Lawrence Talis, Blue Steel Pizza Co.

Joe Tartamella, Felina

Geoff Taylor, 130 Club

Bryan Tiedemann, Dirty Pelican

Chef Honoree Jamie Knott  

On this milestone anniversary, we recognize 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, Saddle River Café Madame, and Kinjo—his latest masterpiece—Chef Knott warmly welcomes guests for flavorful, unforgettable dining experience 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.   

Co-Chairpersons Chef Ryan DePersio and Chef AJ Capella    

Chefs Ryan DePersio and AJ Capella are the Co-Chairs, lending 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.  

Founder’s Table Honorees  

At this year’s Chefs Gala, Table to Table will proudly welcome the new additions 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.  

Sponsors for this year’s Table to Table’s Chefs Gala include: American Express (Presenting), American Airlines, Arca Restaurant and Lounge and Crestron (Grand), Inserra ShopRite Supermarkets and Summit Associates (Platinum); Takasago and Wegmans (Silver) and Peapack-Gladstone Bank (Bronze). 

For questions about the event, please contact Joey Mazza, Director of Events and Restaurant Partnerships, jmazza@tabletotable.org  

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.  

Press Contact:  

Maria Sinopoli, Director of Marketing Communications  

msinopoli@tabletotable.org  

© 2024 TableToTable - All rights reserved. Table to Table is a 501(c)(3) organization, Tax ID 22-3646125

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