Top Stories

National Restaurant Association encourages surplus food donations
(August 30, 2013)
The National Restaurant Association encourages restaurants to give back to their local communities, including through donations of surplus food.

Restaurants in Fresno work to donate surplus food
(July 01, 2013)
Nine restaurants in Fresno (seventeen locations) donated the equivalent of 98,000 meals in 2012 to local food rescue programs.

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Congress Extends Enhanced Tax Deduction For Small Businesses That Donate Surplus Food
(January 02, 2013)
As part of the deal to avert the "fiscal cliff", Congress has extended the enhanced tax deduction for small businesses that donate wholesome surplus food. The enhanced deduction has been extended to December 31, 2013 and is retroactive to January 1, 2012.

New study shows consumers reward restaurants, including McDonald’s® and Subway®, for food donation programs
(August 23, 2012)
Restaurant chains in America – from quick serve to casual dining – can build consumer loyalty through food donation programs according to a new survey by The Pert Group, a global research-based consulting firm. However, the study determined, helping to feed the hungry isn’t enough: how restaurants communicate their philanthropy makes a big difference.

Hunger-relief group celebrates milestone 20th anniversary
(August 22, 2012)
Food Donation Connection, an organization that oversees the donation and distribution of surplus food from restaurants and other foodservice concerns to local social service agencies, recently celebrated its 20th anniversary in business.

Farragut Company Coordinates Millions of Pounds of Surplus Food
(August 20, 2012)

When they had all had enough to eat, Jesus said to his disciples, "Gather the pieces that are left over. Let nothing be wasted." John 6:12

Something was stirring inside Bill Reighard.

In 1989, the food service executive had returned to the U.S. after running the Asia operations for PepsiCo's Pizza Hut. Yet he felt a call to do something more.

Reighard considered staying in the corporate world and donating a large sum of money to charity; or, he thought, he could quit and donate himself.

The Power of One: Feeding the Multitude
(June 28, 2012)
Imagine this: you’re at the Olive Garden with your family and friends, surrounded by other tables also full of family and friends, enjoying the restaurant’s Italian dinner specialties. But what if no one orders the Chicken Marsala that night?  It used to be that restaurants threw away unused food every night, much of it perfectly good. A terrible waste considering that more than 48 million Americans worry about where their next meal is going to come from--or don’t have enough to feed the family at all.

Restaurant leftovers, volunteers help feed a need in Southland
(June 22, 2012)
At a few minutes before 10 p.m. on a Thursday, Nella Piccolin’s PT Cruiser pulls up to the Panera Bread in Frankfort.

Thursday is Piccolin’s night to pick up the cafe’s leftover baked goods so they can be handed out to hungry people the next day. She and her husband, E.J. Dal Bello, have been making the voluntary weekly run since the store at 11069 W. Lincoln Highway opened eight years ago.

Making a Difference: Turning excess restaurant food into kids' meals
(April 30, 2012)
By some estimates, up to 40 percent of all edible food goes to waste. One large restaurant chain with 1,900 locations, Darden Restaurants, is doing its part to make sure the leftovers don’t end up in a dumpster.

Leftovers from Tampa International Airport food vendors serve new purposes
(February 08, 2012)
Once destined for a landfill, 64 tons of wholesome foods — sandwiches, fruits, cheeses and yogurt parfaits — now fill needy children's dinner plates. Workers used to toss the prepackaged foods after the 24-hour shelf life at cafes in Tampa International Airport. But the foods remained wholesome for a week.

Tax changes likely to boost food donations
(January 25, 2012)
Congress should extend a tax deduction for smaller businesses that donate surplus food to charity, representatives of the food industry said today in a Capitol Hill briefing.