Calling All Food Rescuers

Calling All Food Rescuers

Lauren Basler is on a mission.

At least once a week, first-year Food Policy and Applied Nutrition program student Lauren Basler makes a trip to Pret A Manger and Dig Inn- But she isn't there to grab a latte or a lentil-and-couscous salad pot. She's there to rescue the food.

Basler first heard about the non-profit Rescuing Leftover Cuisine a few years ago. "I reached out to find out if they had a chapter in Boston yet, and offered to help," she said. A few months, and many food rescues later, she became their Boston Branch Head and Volunteer Coordinator. 

"The love our students have for making a positive impact is one thread that unites them."

The motivation to be a part of the solution to existing problems is one of the unique qualities of Friedman students, says Assistant Dean of Student Affairs, Matt Hast: "They come from a variety of different backgrounds, but the love our students have for making a positive impact is one thread that unites them." 

 1. sign up to volunteer by emailing 2. Claim your time slots on the online calendar. 3. Walk or drive to the pickup point. 4. Deliver to the shelter . 5.Finish the event online by recording the weight and posting a photo!

Rescuing Leftover Cuisine (RLC) is a national non-profit that aims "to become the world’s most widely used solution for companies and individuals to eliminate food waste in their communities." From their first outpost in New York City, they have quickly grown to include chapters in 16 cities, due in large part to motivated volunteers like Lauren, and the company's innovative approach: RLC Co-founder Robert Lee was recently recognized by Forbes Magazine in their 30 Under 30 list as a social entrepreneur to watch.

Starting in October, RLC Boston began rescuing food from every Pret A Manger location in Boston, as well as rescuing from Boston's new Dig Inn location four times per week. Basler not only does scheduled rescues from these places, she also organizes all of the details: from working directly with the donors, to training and scheduling the food rescuers. "I get a lot of emails from businesses who are so excited about what we are doing and want to get involved. The big thing right now, is that we need more volunteers."

To find out more about how you can become involved, email

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