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Rescuing Leftover Cuisine, Inc.

RLC is a food rescue non-profit that picks up excess, wholesome cuisine and brings it directly to homeless shelters and soup kitchens.


Founded: 2013
Employees: 3
Quick Pitch:


RLC focuses on both the unprecedented numbers of the hungry as well as the environmental impact of food waste. We use direct food rescue methods, to transport leftover cuisine in the most environmentally-friendly way possible. This also creates a flexible and cost-efficient practice, enabling us to pick up food not picked up by larger organizations due to minimum weight requirements. Together, we can ensure that only hunger is left behind!


Chief Executive Officer

Robert Lee

Robert Lee is a Gates Millennium Scholar who graduated cum laude from New York University. As someone who has experienced poverty at a young age, Robert is committed to doing all he can to help those in need. At NYU, Mr. Lee was a part of a club that delivered leftover food to homeless shelters, and he learned best practices of operations in delivering food, fostered relationships within the industry, and honed volunteer management skills.

Chief Financial Officer

Paul Sun

Paul Sun has held multiple positions in finance. Currently, he is a private equity associate focusing on leveraged buyouts in the manufacturing, services and specialty consumer industries. Prior to that, Paul was an investment banking analyst focusing on advisory work for leveraged buyouts, M&A and recapitalizations. Paul was elected to Beta Gamma Sigma and received a B.S., magna cum laude, in Finance and Accounting from the Stern School at NYU.

Chief Operating Officer

Louisa Chen

Louisa Chen holds a Bachelor of Arts, cum laude, degree in Political Science from New York University. At NYU, she was a volunteer and Vice-President for Two Birds One Stone where she delivered leftover food to homeless shelters and gained insight in the industry.


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