Table to Table Food Rescue held their annual Chef’s Gala at Edgewood Country Club
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Veer Agarwal has done more to combat food insecurity and food waste in the past year than other do in their lifetimes.
Agarwal is a rising senior and the founder of the ResQFood Club at Livingston High School. He founded the club, and recognized nonprofit organization, to bridge the gap between food waste and food insecurity. He was interviewed on My9’s “New Jersey Now” program with journalist Mark Bonamo. The episode aired Sunday. Veer entered into a partnership with Table to Table last year in order to increase his reach and rescue more food.
“This partnership took us to a whole new level. We were able to operationalize our success,” Agarwal said. “We were trained by Table to Table on how to best pick up and deliver food and were able to track all of our food rescues using the Table to Table I-Rescue App. That app made it much easier to quantify the number of food rescues we completed, the pounds of food we donated, and the environmental impact we’ve had as a result of the rescues. Whenever we needed help, Table to Table was always there to support us.”
Agarwal founded ResQFood with a few friends rescuing food. Since then it’s expanded to 38 volunteers, who have performed 380 rescues and donated 20,000 pounds of nutritious food.
Agarwal was recognized with the President’s Volunteer Service Award’s highest honor—the Lifetime Achievement Award thanks to his volunteer food rescue efforts with Table to Table.
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! This is what Veer and his team 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 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’s better than a refreshing glass of lemonade?
Is there anything better than a delicious, refreshing glass of ice-cold lemonade on a hot summer day?
While lemonade is a delicious way to quench your thirst, it’s also a way to help feed others who do not have regular access to nutritious food.
Two northern New Jersey siblings from Westfield donated enough proceeds from their lemonade stands last year to rescue enough healthy food for 200 meals!
“Thank you for all of your efforts to rescue food and feed those who need it,” the children’s parents said in a note to us.
Manning a lemonade stand is just one easy way kids can volunteer to help Table to Table. Volunteering with Table to Table is easy. We offer many opportunities, including with our I-Rescue app!
If you’re interested in helping Table to Table in a way we haven’t mentioned, including hosting a lemonade stand and donating the proceeds, we’d love to hear from you.
Please visit our volunteer page, complete the form, and someone will get in touch with you. Thank you for your interest in our mission.
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.
An estimated 126 million pounds of food, worth about $400 million, will go uneaten this during the Fourth of July weekend. That is about 20 percent of the food meant to be eaten this Independence Day, 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.
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.
The United States’ food system is broken. David Cutrona is doing his part to fix it.
Our June Volunteer Spotlight is showcasing Cutrona and his work as an I-Rescue App volunteer. He has been volunteering with us since January.
“I volunteer because our food system is broken,” Cutrona said. “Table to Table’s food rescue missions allow individuals to help tackle this large-scale problem.”
Volunteering Like David Cutrona Does
Cutrona rescues healthy, nutritious food from grocery stores, farmers markets, wholesalers, and other food service businesses and delivers it to churches, senior centers, daycares, and smaller nonprofits, who distribute it to the individuals they serve.
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!
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.
Chef Jamie Knott, a Table to Table trustee, uses locally sourced, seasonal ingredients.
Editor’s note: This article about acclaimed Chef Jamie Knott’s Saddle River Inn being named among the 25 most essential restaurants in North Jersey first ran on NorthJersey.com. Click here to read the entire article.
The Saddle River Inn, one of the acclaimed restaurants owned by Chef Jamie Knott, was named one of the 25 most essential restaurants in North Jersey by NorthJersey.com.
“Saddle River Inn is essential,” the website reported. “If it closed tomorrow, North Jersey dining would be worse for it.”
The article described Knott as a chef who clearly cares about his craft and the restaurant industry in New Jersey. Knott was the chef honoree at our annual gala in 2024 “not only for his culinary chops but for his work lifting other restaurateurs and supporting the organization’s effort to fight food insecurity through food rescue.”
Chef Jamie Knott
“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,” Knott said at the gala. “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.”
Knott also recently participated in a celebratory third anniversary celebration of Chef Antonio De Ieso’s Fiorentini restaurant, an event that helped raise enough to support the rescue and delivery of nearly 300,000 pounds of healthy food!
The distinction bestowed by NorthJersey.com is the latest of several recent honors for Knott and the inn.
OpenTable named the inn to its annual list of the top 100 eateries in the United States.
Knott was also named one of the top restauranteurs in the Garden State by New Jersey Monthly magazine last year.
is also the chef-owner of Madame and Kinjo. He 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 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 303 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 120,700 tons of nutritious food—enough for 241,400,846 million meals—and delivered it to our neighbors in need, saving over 544 metric tons of methane from entering the environment.
Related:
Mr. and Mrs. Esposito are Table to Table’s March Volunteer Spotlight. It is the first time we have featured someone from Morris County for our Volunteer Spotlight!
“As members of Hands of St. Luke in Long Valley, my husband and I are proud to be part of a dedicated group of volunteers who work with Table to Table. We are honored to help pick up and deliver boxes of food in Morris County from the Chester ShopRite, ensuring that those in need in our communities are fed,” Mrs. Esposito said. “While the need is great, we are deeply grateful for the opportunity to make a positive impact alongside many hardworking volunteers. We feel truly humbled to contribute, even in small ways, to improving the lives of others.”
Volunteering Like Mr. and Mrs. Esposito Do
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 Mr. and Mrs. Esposito 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 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.
The ladies of Alpha Gamma Delta sorority at Seton Hall University are Table to Table’s February Volunteer Spotlight.
“Alpha Gamma Delta partners with Table to Table to support our shared mission of combatting food insecurity within out community,” the sorority said. “Committed to reducing food waste, we strive to ensure that surplus food is redirected to those who need it most.”
Alpha Gamma Delta made more than 500 PB&J sandwiches during Table to Table’s first Greek college volunteer initiative earlier this month. The sandwiches were donated to Orange United Methodist Church.
Also, the sorority plans to partner with us more in the future. They want to host another sandwich-making event, along with a food drive.
Volunteering Like Alpha Gamma Delta Did
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 Veer and his team 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 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.
Editor’s note: This article first aired on News 12 New Jersey.
People who run food panties will say that it is not difficult to get people to donate during the period between Thanksgiving and Christmas. They say it’s the other 11 months that are hard.
A group of Bergen County fifth graders are helping to meet that need.
As part of a service project, kids at Willard Elementary in Ridgewood donated hundreds of pounds of fresh produce. All of it is going to Table to Table.
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 saved.
Related:
What foods are heart healthy? February is American Heart Month. It is a month dedicated to raising awareness about heart disease, the leading cause of death in the United States.
Table to Table takes pride in rescuing fresh, nutritious heart-healthy fruits and vegetables from our hundreds of food donors, including apples, broccoli, and carrots.
According to the National Heart, Lung, and Blood Institute, the following foods are a part of a heart-healthy eating plan:
- Vegetables such as leafy greens (spinach, collard greens, kale, cabbage), broccoli, and carrots
- Fruits such as apples, bananas, oranges, pears, grapes, and prunes
- Whole grains such as plain oatmeal, brown rice, and whole-grain bread or tortillas
- Fat-free or low-fat dairy foods such as milk, cheese, or yogurt
- Protein-rich foods:
- Fish high in omega-3 fatty acids (salmon, tuna, and trout)
- Lean meats such as 95% lean ground beef or pork tenderloin or skinless chicken or turkey
- Eggs
- Nuts, seeds, and soy products (tofu)
- Legumes such as kidney beans, lentils, chickpeas, black-eyed peas, and lima beans
- Oils and foods high in monounsaturated and polyunsaturated fats:
- Canola, corn, olive, safflower, sesame, sunflower, and soybean oils (not coconut or palm oil)
- Nuts such as walnuts, almonds, and pine nuts
- Nut and seed butters
- Salmon and trout
- Seeds (sesame, sunflower, pumpkin, or flax)
- Avocados
- Tofu
Read more about what we’re doing to rescue healthy surplus food and deliver it to our hungry neighbors.
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.