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James Beard Award winner, who relied on free school lunch as a kid in Bronx, told donors why food rescue matters to him.

Editor’s note: This story originally appeared on binje.com. Click here to read the complete story.

The numbers on hunger in New Jersey are startling. More than 1.2 million people in the state don’t have enough to eat, according to Table to Table.

It’s why organizations such as Table to Table matter.

At Table to Table’s Chefs Gala, Kwame Onwuachi, one of the most accomplished chefs in the country, spoke about growing up in Bronx. When his mother fell on hard times, they went to public schools in the summer for free lunch, something his mother was embarrassed about. He wasn’t, however.

That’s why he was eager to serve as honoree.

“It means so much to me to be a part of something like this,” Onwuachi said to the more than 300 guests at The Rockleigh. “I think the beautiful thing about Table to Table, is that they’re just trying to feed people at the end of the day.”

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 million meals — and delivered it to our neighbors in need, saving over 612 metric tons of methane saved.

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Chef Kwame Onwuachi wearing glasses and a dark suit standing at a white lectern featuring the "Table to Table" logo, speaking into a microphone with his right hand extended. In the background is a large screen displaying the word "Honoree" and elegant indoor wall sconce lighting.

Editor’s note: This story originally appeared on binje.com. Click here to read the complete story.

Table to Table, New Jersey’s first and largest food rescue organization, celebrated a milestone night at its 2026 Chefs Gala presented by American Express, raising more than $600,000 to fuel its hunger-relief mission and expansion.

The gourmet event, held Oct. 15, drew over 300 guests and featured James Beard Award-winning chef, restaurateur, and author Kwame Onwuachi as the Chef Honoree. Onwuachi joined forces with more than 30 of the region’s top chefs, craft brewers, winemakers, mixologists, and distillers — alongside Chef Co-Chairs Jamie Knott and Ryan DePersio — to deliver an unforgettable culinary experience in support of food rescue.

During the gala’s program, Executive Director Heather Thompson delivered major news to supporters: after 27 years of operation, the nonprofit will officially relocate its headquarters to a new facility in Englewood within the coming months. The new headquarters features a dedicated warehouse equipped with two full-sized loading docks, space for volunteer food packing events, and a massive expansion in cold storage capabilities. The upgraded infrastructure will allow Table to Table to store up to 150 pallets of fresh fruits, vegetables, lean proteins, and dairy.

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 million meals — and delivered it to our neighbors in need, saving over 612 metric tons of methane saved.

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Driver Edgar Brieva rescuing fresh produce from a farm for Table to Table.

Ridgewood’s culinary leaders will present an exceptional dining experience in support of Table to Table, New Jersey’s first and largest food rescue organization.

Editor’s note: The Q&A is about the upcoming Ridgewood Chef’s Table Nov. 2, a culinary event bringing together Ridgewood’s best chefs for a benefit dinner for Table to Table. It was first published by Ridgewood & Ho-Ho-Kus magazine. Click here to read the entire interview. Tickets are selling fast for the dinner. To make a reservation, call 201-445-5400.

For those unfamiliar with Table to Table, can you explain the organization’s mission and its impact throughout New Jersey?

Table to Table is New Jersey’s first and largest food rescue organization. Our mission is simple but powerful: We rescue fresh, nutritious surplus food that would otherwise go to waste and deliver it free of charge to more than 276 community organizations serving our neighbors facing food insecurity. Since our beginning in 1999, we’ve rescued enough nutritious food for more than 266 million meals throughout Bergen, Essex, Hudson, Morris, and Passaic counties. Every day, we bridge the gap between food waste and hunger, ensuring that good food reaches people instead of landfills.

What inspired the creation of the Ridgewood Chef’s Table event?

This dinner was the brainchild of Chef John Halligan, the co-owner and executive chef at the Park West Tavern, and we could not be more grateful to him and the team of participating chefs. Chef Halligan shared his commitment, along with other Ridgewood culinary leaders, to use their talents to make a difference in the community. Ridgewood has a vibrant restaurant scene and an incredible culture of philanthropy. Bringing these chefs together for an intimate dining experience allows guests to enjoy exceptional cuisine while directly supporting those struggling with food insecurity. It’s going to be an incredible event!

Why is Ridgewood such an important community for Table to Table’s mission?

Table to Table is fortunate to have had a long, rich history with Ridgewood, an amazing community that values service, generosity, and civic engagement. Many of our supporters, volunteers, and food donors live and work in the area. We work with a wonderful group of volunteers from the First Presbyterian Church to rescue food from the Ridgewood Farmers Market each weekend. We partner with dining services across all Ridgewood Public Schools to rescue thousands of pounds of nutritious surplus food from school cafeterias. And that nourishing food goes to places like the YMCA, Ridgecrest Senior Housing, and Children’s Aid and Family Services programs to feed our local neighbors.

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Editor’s note: This write-up was first published by City Lifestyle’s Eastern Morris. Click here to view it.

Since 1999, Table to Table — New Jersey’s leading food security nonprofit — has bridged the gap between surplus and need, delivering fresh, nutritious food to vulnerable communities. Support this vital mission at the Chefs Gala on Oct. 15 at The Rockleigh. Indulge in an elegant, multi-course dinner prepared tableside by top chefs, prepared with fine wines and desserts, plus a thrilling live auction. Reserve your seat today at tabletotable.org/chefsgala2026.

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MetLife Stadium donated 1,000 pounds of prepared food to a non-profit.

Editor’s note: This aggerated article was first published on nj101.5.com. Click here to read the entire article.

That article was based on a viral social media post we did on Saturday regarding a food rescue we ran at MetLife Stadium. That post has garnered nearly 3 million views, to date.

There was a silver lining to the storm delay of AC/DC’s concert at MetLife Stadium.

As the nor’easter pounded northern New Jersey the concert was delayed, but not before 1,000 pounds of fresh sandwiches, wraps, salads, and more was prepared for concertgoers in the stadium’s 200 suites.

So, they contacted Table to Table, a nonprofit food rescue based in Saddle Brook. They immediately responded and brought the donated food to Iglesia Evangélica Pentecostal church in Union City.

“Over 1.2 million of our neighbors in NJ face food insecurity, while nearly 3 billion pounds of surplus food is produced each year in our state, much of which goes to waste,” NJ 101.5 wrote, citing a social media post we wrote about Food Waste Prevention Week.

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Over 30 top NJ chefs will cook tableside at the 2026 Table to Table Chefs Gala to help fight local food insecurity.

Editor’s note: This aggerated article was first published on NorthJersey.com. It was also posted to aol.com Click here to read the entire article on aol.com

More than 30 top New Jersey chefs will cook multi-course dinners tableside at the annual Table to Table Chefs Gala on Oct. 15, 2026 … and you can participate.

The gala is a fundraiser for Table to Table, North Jersey’s largest food rescue organization, and features chefs cooking for and chatting with small groups during the dinner, with wine pairings included. Participating chefs include Robbie Felice (pastaRAMEN, Viaggio and others), Roberto Carnero (Warique), Melanie Gonzalez (Saddle River Inn), Andrew Riccatelli (Bacarosa), Greg Power (Matisse 167) and others. The chef honoree at the gala will be acclaimed chef and author Kwame Onwuachi.

“What Table to Table is doing, rescuing nutritious food that would otherwise go to waste and getting it directly into communities, is read, tangible work,” Onwuachi said. “I’m honored to be recognized at the Chefs Gala, but more importantly, I’m proud to be support an organization addressing both sides of that equation – reducing waste while helping feed people who need it.”

The gala format is unique and was such a smash hit last year that Table to Table decided to run it back this year, just in a bigger space.

“It’s not easy to get tables at these chefs’ restaurants,” Table to Table Executive Director Heather Thompson said. “And when you do, you’re not going to have that experience of a chef right next to you watching them work their magic.”

Related:

Over 30 top NJ chefs will cook tableside at the 2026 Table to Table Chefs Gala to help fight local food insecurity.

Editor’s note: This aggerated article was first published on NorthJersey.com. It was also posted to Yahoo! Click here to read the entire article on Yahoo!

More than 30 top New Jersey chefs will cook multi-course dinners tableside at the annual Table to Table Chefs Gala on Oct. 15, 2026 … and you can participate.

The gala is a fundraiser for Table to Table, North Jersey’s largest food rescue organization, and features chefs cooking for and chatting with small groups during the dinner, with wine pairings included. Participating chefs include Robbie Felice (pastaRAMEN, Viaggio and others), Roberto Carnero (Warique), Melanie Gonzalez (Saddle River Inn), Andrew Riccatelli (Bacarosa), Greg Power (Matisse 167) and others. The chef honoree at the gala will be acclaimed chef and author Kwame Onwuachi.

“What Table to Table is doing, rescuing nutritious food that would otherwise go to waste and getting it directly into communities, is read, tangible work,” Onwuachi said. “I’m honored to be recognized at the Chefs Gala, but more importantly, I’m proud to be support an organization addressing both sides of that equation – reducing waste while helping feed people who need it.”

The gala format is unique and was such a smash hit last year that Table to Table decided to run it back this year, just in a bigger space.

“It’s not easy to get tables at these chefs’ restaurants,” Table to Table Executive Director Heather Thompson said. “And when you do, you’re not going to have that experience of a chef right next to you watching them work their magic.”

Related:

Our Executive Director Heather Thompson recently discussed how our food rescue efforts with farms, grocery stores, and distributors help combat food insecurity in northern New Jersey communities on “Think Tank” with Steve Adubato.

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 million meals — and delivered it to our neighbors in need, saving over 612 metric tons of methane saved.

Related:

Editor’s note: This story originally appeared on binje.com. Click here to read the complete story.

Table to Table, New Jersey’s premier and largest food rescue organization, has announced that James Beard Award-winning chef, restaurateur, and author Kwame Onwuachi will serve as the official honoree for its upcoming 2026 Chefs Gala.
Presented by American Express, the signature fundraising event will take place on Oct. 15, beginning at 5:30 p.m. Moving to a new, larger venue due to overwhelming popular demand, this year’s gala will be hosted at The Rockleigh in Rockleigh.
Departing from a traditional banquet format, the Chefs Gala brings together nearly 40 of the region’s top culinary talents. Participating chefs will personally prepare and serve multi-course signature menus tableside for attendees, paired with fine wines, live auctions, and networking.
All proceeds directly support Table to Table’s mission of rescuing nutritious food, reducing food waste, and reliving hunger in northern New Jersey.

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 million meals — and delivered it to our neighbors in need, saving over 612 metric tons of methane saved.

Related:

Fighting hunger while reducing food waste

Editor’s note: This story originally appeared on ROI-NJ.com. Click here to read the complete story.

Launched in 1999 by founder Claire Insalata Poulos with four food donors, one donated van designed to transport fresh food and one driver, Table to Table has earned well-deserved recognition as New Jersey’s first and largest food rescue organization.

Twenty-seven years ago, Poulos and her small group of supporters decided there had to be a way to move surplus food to communities where it would fill an essential need.

Armed with passion and fierce determination, they created an organization made up of staff members and volunteers who work across five New Jersey counties: Bergen, Essex, Hudson, Morris, and Passaic.

The organization moved more than 25 million pounds of food last year. About 80% of it was perishable, and 60% was fresh produce. Volunteers alone were responsible for moving more than 2.3 million pounds of food using their I-Rescue App.

We’ve also developed relationships with individuals like Marshall Crane of HMS Host and companies like Avolta, which has allowed us to rescue thousands of pounds of ready-to-eat wraps, salads, and healthy bites from Newark Liberty International Airport.

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 million meals — and delivered it to our neighbors in need, saving over 612 metric tons of methane saved.

Related:

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