Food rescue is the practice of collecting local, edible, but surplus or unsold food that would otherwise go to waste and instead re-distribute it to local emergency food programs. It is the intersection of the two parallel worlds we’ve all become accustomed to living in, where both abundance and scarcity run right alongside each other. Unfortunately, without a convenient transport option it is easier and cheaper for most retailers to simply discard excess, unsold, mislabeled, or ugly foods. Due to its high perishability, much of the food that is rescued is fresh produce (42% in CY22).
Food rescue is a clever food intervention—targeted to salvage retail foods days before they reach the point of no return of becoming waste, and instead feeding those in need with it. This optimizes the food that is already available and reduces the damage to our environment, simultaneously.