My motto is: “When you order the food, order the food pickup.” The organizations listed below use technology to enhance reliability and create a seamless experience for food donors, recipient organizations, and those transporting the food. With just a few clicks, these platforms enable scheduling, provide real-time tracking, and generate accurate impact metrics. They also offer downloadable donation receipts, making it easy for businesses to measure their impact and access applicable tax incentives.

If you are planning a wedding or event, consider introducing one of these organizations to your caterer so logistics can be coordinated at least two weeks in advance (ideally 4-8 weeks prior). Coordination is most effective when handled directly between the caterer and the food recovery organization, ensuring proper food handling and safety.

• FoodRecovery.org is an online platform that connects organizations with extra food to communities in need, championing sustainability by diverting edible food away from landfills. They recover food from businesses, schools, farms and institutions in all 50 states and DC. All for free.

• Rescuing Leftover Cuisine (RLC): Think of RLC as the Ride Share…for food. RLC leverages technology and enlists volunteer and paid RESCUERS to redistribute surplus food from businesses, schools, farms and institutions that serve people facing food insecurity. They will revolve around your schedule with no minimum requirement for pickup. RLC will rescue any food that is fit for consumption: prepared, unprepared, fresh, frozen or cooked.

If your remaining food is not fit for consumption, I recommend delivering food scraps to your local farm for animal feed; or eliminating waste as outlined in the EPA Wasted Food Scale:

• Epic Renewal will help you make your special day an environmentally friendly one! From event composting to zero waste planning, they’re here to help from start to finish. Available in Rhode Island and Massachusetts.

• Groundwork RI’s Harvest Cycle Compost program collects food scraps from Providence area residences, restaurants and institutions by bicycle and processes them into a transformative resource for the urban growers of our community.

While they may not recover food from events, these MA & RI resources offer valuable opportunities to repurpose surplus food and enhance food security.

• Boston Area Gleaners improves food access by reducing waste at farms throughout Massachusetts.

• FeedRI (formerly We Share Hope) in Rumford rescues surplus food and stocks their Hope Market with donations—open to anyone who needs to stretch their weekly grocery budget.

• Food For Free improves access to healthy food in Somerville, MA and surrounding areas.

• Food Link rescues surplus fresh food and delivers it to community organizations throughout Greater Boston.

• Food Rescue US in Boston engages volunteers to transfer excess fresh food from businesses to nearby agencies.

• Hope’s Harvest in Rhode Island mobilizes volunteers to harvest surplus fruits and vegetables from farms, contracts with local growers, and pays for surplus produce — all for distribution to hunger relief agencies.

• RI School Recycling Project works with schools across the Ocean State to reduce, recover, and recycle food.

• Spoonfuls (formally Lovin’ Spoonfuls) delivers unsold food to community programs throughout Massachusetts.

• Food Recovery For RI is a six-week course hosted by University of Rhode Island to help you make the most of your food while exploring the intersection of the food system and the environment.

• RI Food Policy Council works to build and maintain a network of committed stakeholders from across the local food system. They center equity, accessibility, economic vitality, and environmental sustainability, building a more just and resilient food system.

• Southcoast Food Policy Council at Marion Institute is a coalition of food pantries, farms, foundations, and social service agencies working together to promote local food security: “a situation in which all community residents obtain a safe, culturally acceptable, nutritionally adequate diet through a sustainable food system that maximizes community self-reliance and social justice.”

• CET helps food businesses throughout the USA work to identify prevention, recovery, and diversion solutions, seamlessly integrating them into existing operations. CET conducts an on-site or virtual meeting to learn more about a business and its unique needs, then provides a customized report with recommendations, all at no cost to the business or institution.

• The Environmental Protection Agency (EPA) offers educational resources about all aspects of food sustainability, such as the prevention of surplus, food donation, composting and more.

• ReFED’s Solution Provider Directory encompasses all methods to repurpose food responsibly throughout the USA. Helpful resources include ReFED’s food loss monitor, food policy finder, and others.

• Zero Food Waste Coalition engages with and informs policymakers on opportunities to prevent and reduce food loss and waste.

As an active member of the Rhode Island Food Policy Council, we are working to pass Bills S2447 and H7698, the TAX CREDIT FOR FOOD DONATION. This legislation would incentivize businesses to donate edible surplus by offering a tax credit equal to 75% of the donated food’s market value, up to $5,000. Rhode Islanders interested in getting involved are encouraged to email Dana.

We must shift how we think — and talk — about surplus food.
Calling it “food waste” frames it as disposable, when in reality much of it is edible, recoverable, and valuable. By changing our mindset and language, we can transform how excess food is handled. Words shape perception — and perception drives action.

Consider these common category definitions:

• Surplus/Excess/Extra/Leftover Food: An amount greater than needed. In retail settings, this may be food that is no longer sellable but remains safe and suitable for consumption.

• Food Scraps: Inedible portions (peels, pits, oils, etc.), unfinished plate scraps, or spoiled leftovers.

• Wasted Food: Excess food or scraps that end up in the landfill instead of being recovered or recycled.

Now try this exercise:

Say this out loud:
“There’s food waste in the landfill.”

Now say:
“There’s wasted food in the landfill.”

Perception matters.
The first sounds inevitable — perhaps even acceptable.
The second sounds preventable — and unacceptable.

Dignity matters.
Imagine receiving donated food. Would you prefer it described as “food waste” — or as “extra food,” “surplus food”?

The words we choose influence not only action — but respect.

• WIN – Propel food & nutrition security through repurposing unused food.

• WIN – Improve health equity through increased access to wholesome foods.

• WIN – Preserve the environment + better our health as a result.

• WIN – Stretch tax dollars by extending the life of landfills.

• WIN – Support businesses that donate leftovers through tax deductions and positive recognition.

• WIN – Assist nonprofits: more food donated = more dollars for programs.

Use these talking points to encourage businesses to donate edible surplus:

• Food donation is encouraged by federal law, and businesses are shielded from civil and criminal liability when donating “apparently wholesome” food in good faith. Additional protections exist in some states.

• Pickup can be scheduled easily using technology platforms — often with just a few clicks.

• Donation receipts can help businesses track impact and qualify for tax incentives.

• Edible surplus can include prepared, fresh, frozen, or cooked food that is still safe for consumption.

• Donating surplus food is a win for people, nonprofits, businesses, and the environment.

• While recycling food scraps into compost is important, source reduction, edible surplus donation, and animal feed should be prioritized.

• Visit www.danasiles.com/prevent-provide-preserve for resources in Rhode Island, Massachusetts, and beyond.

Use this email template to encourage businesses to donate edible surplus:

Subject: Consider Donating Edible Surplus Food

Hello,

I’m reaching out to encourage your business to consider donating edible surplus food. Many organizations can pick up excess food directly from your location, making the process simple and flexible.

Donating edible surplus is protected by federal law, meaning businesses are shielded from liability when donating “apparently wholesome” food in good faith. It’s also encouraged through tax incentives, and donation receipts provided by food recovery organizations help track your impact.

Food that can be donated includes prepared, fresh, frozen, or cooked items still safe for consumption, following ServSafe guidelines. Scheduling pickups is often as easy as clicking a button, with organizations coordinating logistics and transportation for donations of any size—one-time, as-needed, or recurring.

Donating surplus food is a win-win — it supports people facing food insecurity, strengthens local organizations, reduces landfill use, and highlights your business’s commitment to the community.

Would you be open to learning more about how easy food donation can be? Visit www.danasiles.com/prevent-provide-preserve to learn about resources in RI, MA, and beyond.

Thank you for considering it.

Use this brief social/DM template to encourage businesses to donate edible surplus:

Would your business consider donating edible surplus food? It’s legal, liability-protected, easy to schedule pickups, and may qualify for tax incentives — all while helping people and reducing landfill use. Visit www.danasiles.com/prevent-provide-preserve for resources in RI, MA, and beyond.