Dr. Kris has always believed that good food should never go to waste—especially when so many people are hungry. As a nutritionist, chef, and longtime volunteer, she has spent years at the intersection of food, health, and community service, working to make sure surplus food finds its way to those who need it most.

Now, as the Site Director for Food Rescue US – Southwest Florida, Dr. Kris has built a thriving network of food donors and agency partners that rescues thousands of pounds of food each week, transforming what could have been waste into nourishment for her community. From forging partnerships with food donors to navigating the challenges of a seasonal population, her work is rooted in collaboration, adaptability, and a deep passion for feeding people.

In this Q&A, Dr. Kris shares how she got started, the unique ways her site operates, and the most rewarding parts of her day.

This article is a first in a new series where we will feature Food Rescue US Site Directors around the country.

Q: How did you get started doing this work? What’s your Food Rescue US origin story?

Dr. Kris: My journey with food rescue started long before I even knew it had a name.

I moved from India to Boston 33 years ago, working as a nutrition counselor and breastfeeding coordinator for WIC (Women, Infants, and Children). Beyond nutrition education, I loved giving cooking demos to help families make the most of the food available to them. That’s when my fascination with food pantries and food accessibility really took off.

Between my Master’s and PhD program, I took a one-year culinary program, which ignited my creativity with food. From there, my passion led me to volunteer at soup kitchens—a journey that continued even as my family moved across Europe and different states in the U.S.

Then, while working as a Raw Vegan Chef at an organic café, I saw firsthand just how much food was wasted every day. With the owner’s blessing, I started rescuing leftover food and delivering it to a nonprofit serving special-needs children and their families.

That moment changed everything.

Q: What were the unexpected or creative food sources that helped make your site successful?

Dr. Kris: At first, building relationships was key. My first donor was a small French bakery, and I took their food to the Salvation Army. But I knew I needed to think bigger.

So, I flipped the script. Instead of just looking for grocery stores, I started rescuing surplus food FROM food pantries and redistributing it. Then, in a full-circle moment, the Salvation Army became one of my biggest donors. They received large shipments—sometimes more than they could handle—so I created a network to move their extra food to where it was needed most.

A major turning point came when Trader Joe’s opened in Fort Myers. Before their doors even officially opened, they reached out and started donating food. That partnership continues to this day.

Then, I connected with Food Donation Connection, linking us to major restaurants like Capital Grille, Outback Steakhouse, Wawa, and Olive Garden.

But the biggest catalyst for us in Southwest Florida was Hurricane Ian in 2022.
Our community took a direct hit—I lost my car, and we were without power and water for weeks. But Food Rescue US supported me so that we could continue rescuing food. Suddenly, grocery stores had tons of frozen and refrigerated food to donate before it spoiled, and people desperately needed food.

With special permission, we set up pop-up food distribution sites on roadsides—tables filled with groceries for anyone who needed them.

I also partnered with World Central Kitchen, picking up their leftover meals to redistribute to local shelters and food pantries. When one of the largest local pantries, Gladiolus Food Pantry, was destroyed by the storm, I stepped in to rescue their donations and coordinate large-scale pickups.

Hurricane Ian changed everything. It accelerated our growth, deepened our partnerships, and proved just how powerful food rescue can be in a crisis.

Q: What makes your site’s food rescue model unique?

Dr. Kris: Southwest Florida is unique because of its seasonal population. Many of our volunteers are part-time residents, making it tricky to build a stable volunteer base.

So, we got creative.

Instead of relying solely on individual volunteers, we invite our receiving agencies—food pantries, shelters, and community kitchens—to send their volunteers to pick up rescues.

This system works well because agencies have a vested interest in making sure food gets picked up. It also strengthens relationships between local organizations, and we can move food between them more quickly. 

I also make it a point to stay personally involved. Every day, I meet volunteers at donation locations, ensuring that rescues are well-organized and distributed efficiently.

Q: What does a typical day look like for you as a site director?

Dr. Kris: No two days are ever the same—but every day starts with rescue missions.

I meet volunteers every day at grocery stores like Trader Joe’s and Whole Foods to collect donations. Then I’ll pick up surplus food from restaurants like Capital Grille, Wawa, or Outback Steakhouse, depending on the day.
Being there lets me strategize—finding ways to move food quickly to those who need it most.

The most rewarding part of my day is opening up those bins to see what has been donated this time. Every time, I have a spark in my eye and think, “What’s inside this time? Who can I channel it all to?”

Today Food Rescue is not only my passion but my life’s calling. This is what I love to do—and I wouldn’t trade it for anything. I’ve found my Life’s significance!

Are you curious about starting a food rescue program in your own community? Click here to learn more!

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The Challenge

According to ReFED, a nonprofit dedicated to reducing food waste in the United States, a staggering 38 percent of food goes uneaten in our country.  That adds up to 180 billion pounds and $408 billion wasted annually. Simultaneously, over 40 million Americans struggle with food insecurity, unsure of where their next meal will come from. These statistics paint a stark picture of a broken system in dire need of intervention.

Food Recovery As Part of Solution

Enter food recovery—an often-overlooked mechanism with the power to address both food waste and food insecurity simultaneously. Food recovery involves rescuing surplus food that would otherwise be discarded and redistributing it to those in need. It’s a simple concept with profound implications.

At the forefront of this movement is Food Rescue US, a nonprofit organization dedicated to reducing food insecurity through food rescue. Our organization recognizes that hunger is not a scarcity issue but a distribution problem, and we are tackling it head-on by mobilizing volunteers to rescue surplus food and deliver it to local agencies serving those in need.  In 2023, Food Rescue US rescued 38 Million pounds of food across 20 states and the District of Columbia, the equivalent of more than 31 million meals for those in need.

Accessibility and Scalability

What sets food recovery apart is its accessibility and scalability. Volunteering as a food rescuer requires nothing more than time and compassion. Individuals can sign up to be a part of the solution, rescuing food from grocery stores, restaurants, bakeries, or catered events and delivering it to food pantries, soup kitchens, or shelters. The impact of volunteers ripples through communities, providing nourishment and hope to those who need it most.

The benefits of food recovery extend far beyond addressing immediate hunger. When food goes to landfill, it releases methane, a powerful greenhouse gas, as it degrades.  Diverting food from landfills reduces greenhouse gas emissions and alleviates the strain on our environment. It also has economic advantages, saving businesses money on disposal costs and generating tax deductions for food donations.

Food recovery also fosters a sense of community and solidarity, bringing together individuals from diverse backgrounds, united by a common goal: to ensure no one goes hungry in their community. In a time marked by division and discord, feeding the food insecure transcends barriers and reminds us of our shared humanity.

Underutilized Tool

Despite its immense potential, food recovery as a solution remains underutilized on a national scale. To fully harness food recovery’s power, we must elevate it in our collective consciousness and integrate it into our social and economic systems. This requires collaboration among policymakers, businesses, nonprofits, and individuals (volunteers) to create supportive frameworks and incentives for food recovery initiatives.

We can all play a role in promoting food recovery. Whether we volunteer our time, support food recovery organizations like Food Rescue US, or advocate for policy changes, each of us has the power to make a difference.

The post Food Recovery: A Powerful Solution Combating Food Waste and Food Insecurity appeared first on Food Rescue US.

We are grateful for the commitment and dedication of our food donors, volunteer food rescuers, social service agencies, site directors and their teams, and financial donors. Together, we are making a significant difference.

View our 2022 Impact Report HERE.

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View our 2021 Impact Report HERE.

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View our Impact Report HERE.

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