Credit: WMBC
Tag: non profits
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.
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NEWARK, N.J. (PIX11) — A new community food pantry has opened in Newark, providing not only canned goods, but fresh items, including meat and dairy.
“These community refrigerators are essentially accessible 24/7,” said Heather Thompson, Executive Director of Table to Table. “The beauty of the refrigerator is that it can stock those items that tend to be more expensive and more difficult for people to get.”
Credit: PIX11
Organizers say the refrigerator will help bring fresh food to those in need in the community.
An organization in Newark is hoping to address and reduce food insecurity with the installation of a new community refrigerator. The newest community refrigerator just opened at Hyatt Court.
All of the items inside are free for those in need in the community.
“It’s about getting the right food to the right communities at the right time and this model of community refrigerators that are accessible 24/7 for the neighbors right here is truly as good as it gets,” said Heather Thompson, the Executive Director for Table to Table. “This model allowed people to not have to worry about whether their work schedule is at the same time as this week’s distribution or whether they need to find child care, so they can go stand in line and wait for food. They can come get what they need when they need it.”
The refrigerator is a collaborative effort between the United Community Corporation, Table to Table, and the Hyatt Center of Hope.
There are seven community refrigerators in total – six of them in Newark and one in Maplewood. They provide around-the-clock access to staple goods such as milk, juice, cheese, fresh fruits and vegetables at no cost to those in need.
“It’s an opportunity for people in the community to get access to this food a couple of times a week without pay, as long as it is available. Especially with the high cost of living and the high cost of groceries, the high cost of rent – the high cost of everything in this country, in this state,” said Newark Mayor Ras Baraka. “This makes this incredibly important now than any other time.”
The Community Refrigerator at Hyatt Court will be stocked by Table to Table on Mondays and Wednesdays.
Credit: News 12 New Jersey
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
June 10, 2024 – Saddle Brook, NJ – Imagine a Gala unlike any other, where celebrated chefs cook tableside, personally dedicated to crafting a delicious multi-course feast especially for you and your guests. On September 25th, Table to Table will host New Jersey’s culinary event of the year: the 2024 Chefs Gala, a reimagined experience celebrating 25 years of impact and featuring 25 of New Jersey’s best chefs! Table to Table’s Chefs Gala will be held at Edgewood Country Club in River Vale, NJ at 6 pm. Seats are limited, so reserve your table today!
This unique personal dining experience in the settling of an elegant Gala offers unforgettable cuisine, impeccable wine pairings, an exciting live auction, and so much more—all in support of Table to Table’s Silver Anniversary and our mission to rescue food, reduce waste, and relieve hunger in our communities.
“We’re elated to celebrate our silver anniversary by putting a fresh new twist on a celebrated event,” said Heather Thompson, Executive Director, Table to Table. “What better way to celebrate 25 years of impact—reducing food waste and nourishing neighbors in need—than with an unparalleled culinary experience bringing together 25 of NJ’s best chefs, and Jamie Knott as our Chef Honoree,” Thompson concluded
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, Madame, and Kinjo—his latest masterpiece—Chef Knott warmly welcomes guests for a 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 New Jersey nonprofits.
Co-Chairpersons Chef Ryan DePersio and Chef A.J. Capella
Chefs Ryan DePersio and A.J. Capella have joined the event as 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 four new members to its Founder’s Table: Chef David Burke, Chef Nicholas Gatti, Chef Peter X. Kelly, and Eva Megerle. 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: Crestron, Inserra ShopRite Supermarkets (Grand); Summit Associates (Platinum); Takasago (Silver), and Peapack-Gladstone Bank (Bronze).
For questions about the event, please contact Joey Mazza, Director of Events and Restaurant Partnerships, jmazza@tabletotable.org.
25 years of Impact
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
How to keep your produce fresh isn’t as simple as just putting it in the refrigerator.
Preserving produce like leafy greens, carrots, and apples not only helps you to enjoy fresh fruits and vegetables longer, it can also minimize food waste.
The factors that affect produce freshness are: Temperature, humidity, and how long ago it was harvested before you brought it home, according to an article by The New York Times.
Most refrigerated produce stays fresh longer when sealed, which holds in moisture and protects it from ethylene gas.
How To Keep Produce Fresh
The best ways to keep certain kinds of produce fresh are:
- Potatoes and sweet potatoes: Don’t refrigerate, store in a cool, dark place, and allow air circulate around it. Keep separate from ethylene-emitting produce like bananas
- Root and tube produce: Beets, turnips, carrots, parsnips, and ginger: Remove leafy green tops, refrigerate in a plastic bag, or store loose in a refrigerator crisper drawer for up to two weeks.
- Onions and garlic: Don’t refrigerate, store in a cool, dark low-humid place, keep separate from potatoes, and allow air to circulate around them.
- Cabbage and its cousins: Refrigerate in a sealed container, uncut heads can go into a refrigerator without a bag, but once cut seal in an airtight container
- Winter squashes: Store at room temperature and keep away from ethylene-emitting produce
- Leafy greens: Refrigerate unwashed and seal in zippable plastic bags
- Apples and pears: Refrigerate in a plastic bag; use a crisper drawer and keep them away from ethylene-emitting produce
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.
Funding will help the non-profit expand its food rescue efforts into Morris County.
Table to Table, considered the state’s first food rescue organization, is the recipient of a $100,000 grant from Impact 100 Garden State for its program, Food Rescue Heroes: Bridging the Gap Between Food Waste & Food Insecurity.
The funding will allow the Saddle Brook-based food rescue nonprofit, which is celebrating its 25th year, to expand its mission of rescuing food, reducing waste, and relieving hunger into Morris County, adding to its existing footprint of Bergen, Essex, Hudson, and Passaic counties.
Food rescue efforts for this grant will be supported by Table to Table I-Rescue, the nonprofit’s volunteer-based app powered by Food Rescue Hero. To volunteer to become a Food Rescue Hero, download the Table to Table
I-Rescue App at https://tabletotable.org/i-rescue/.
Funding will help the non-profit expand its food rescue efforts into Morris County.
Table to Table, considered the state’s first food rescue organization, is the recipient of a $100,000 grant from Impact 100 Garden State for its program, Food Rescue Heroes: Bridging the Gap Between Food Waste & Food Insecurity.
The funding will allow the Saddle Brook-based food rescue nonprofit, which is celebrating its 25th year, to expand its mission of rescuing food, reducing waste, and relieving hunger into Morris County, adding to its existing footprint of Bergen, Essex, Hudson, and Passaic counties.
Food rescue efforts for this grant will be supported by Table to Table I-Rescue, the nonprofit’s volunteer-based app powered by Food Rescue Hero. To volunteer to become a Food Rescue Hero, download the Table to Table
I-Rescue App at https://tabletotable.org/i-rescue/.
Funding will help the non-profit expand its food rescue efforts into Morris County.
Table to Table, considered the state’s first food rescue organization, is the recipient of a $100,000 grant from Impact 100 Garden State for its program, Food Rescue Heroes: Bridging the Gap Between Food Waste & Food Insecurity.
The funding will allow the Saddle Brook-based food rescue nonprofit, which is celebrating its 25th year, to expand its mission of rescuing food, reducing waste, and relieving hunger into Morris County, adding to its existing footprint of Bergen, Essex, Hudson, and Passaic counties.
Food rescue efforts for this grant will be supported by Table to Table I-Rescue, the nonprofit’s volunteer-based app powered by Food Rescue Hero. To volunteer to become a Food Rescue Hero, download the Table to Table
I-Rescue App at https://tabletotable.org/i-rescue/.