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- There's a big environmental
impact in wasting food.

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Food waste is the number
one component in landfills.

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It is one of the biggest causes

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of greenhouse gas emissions
and climate change.

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40% of the food supply in the US,

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that's 62 million tons of food.

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I can't even visualize that.

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[percussive electronic music]

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- [Voiceover 1] The way
we farm today will not

[00:00:36.07]
sustain human civilization as we know it.

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- [Voiceover 2] There's
not gonna be enough water

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and there's not gonna be enough land.

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- [Voiceover 1] We are
never going to replace

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traditional agriculture,
but we sure can innovate.

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- [Voiceover 3] We can
learn how to at least pivot

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and to work with this changing world.

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[music continues]

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[upbeat instrumental music]

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- Food Rescue Hero bridges the disconnect

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between the up to 40% surplus food

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that we produce in the United States,

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to the one in five who are food insecure.

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- The Church has been involved with this

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for quite a few years now.

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- [Sue] How many people
do you feed every day?

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- Oh, my gosh!

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How many people do we feed?

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- One time we fed over 200 people.

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We try to make sure that
everybody gets some.

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- Every Wednesday!

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[upbeat instrumental music]

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- Oh got it, yeah, yeah.
And we're still, um...

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Yeah, so we're gonna go...

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The first time that I saw this statistic

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that we waste 40% of our food,

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I started talking to my friends

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who are in the food business.

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My friends would say, "Oh, yes,
I hate being the last shift

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"because then I have to put
all of this bread in a bag

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"and throw it away."

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Some of them would say,
"Oh, yeah, but what I do is

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"I take all of the food.

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"Then on my way home, there is a church,

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"and I would just drop it off."

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We work with food
retailers, with workplaces,

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grocery stores, any place where
there could be surplus food.

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We tell drivers where
there's food that's available

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and where it's going, and
just like an Uber driver

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or a DoorDash driver, they see it

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and they click on it and
they say they'll take it.

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- Everything that we pick up
today gets delivered today,

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and it gets in the hands of
the people in the community.

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- [Volunteer] Is this the last of it?

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- A couple more bags.

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631 pounds.

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- Bravo. Yay, thank you!

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- Yesterday we had, I think,
73 families that came in

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and shopped and were able to get food

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with the help of 412 Food Rescue.

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Everything's free.

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We want it to be as close

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to a grocery store experience as possible.

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We want people to be able to come in

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and have the freedom to get what they want

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and what they need, and have
us not choose that for them.

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We find that there's less waste that way.

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- In the beginning we would
receive large quantities

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of a single thing, whether it's cabbage,

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whether it's pineapple,
whether it's bananas.

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And there was so much of it.

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All of it needs to be used right away.

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Our nonprofit distribution partners,

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they would say "no" to it
because there's so much.

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I remember one point we
were pretty fairly shocked

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that people were saying "no."

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That's when we thought, well,
what if we had a kitchen

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whose only job is to process these things,

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to use up food?

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Greg is really the driver in this kitchen.

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He is the one that, you know,

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we saw the inventory downstairs.

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He looks at it, plans it out.

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- [Greg] See if there's
anything else we can use.

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- Or is this the fridge?
- This is the cooler.

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- [Leah] Yeah, that's the
cooler, the fridge is...

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- [Volunteer] We're
running out of room there.

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- [Leah] Okay, you wanna?

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- [Greg] Yeah, let's
see what happens here.

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- [Leah] Ah, it's not so bad.

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- The fresh goods come in
every week from the truck.

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That's what I have to cook with,

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and so then I cook with that.

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[upbeat instrumental music]

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This is a recipe from a barbecue place

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I worked at ten years ago.

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It was the most popular
side that they had there.

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They just called it cheesy potatoes.

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We tend to even out around eight partners,

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about 800 meals a week we put out.

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[music continues]

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- Everything was shutting down.

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The nonprofits were also closing down,

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so they couldn't really receive this food.

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Our nonprofit partners were telling us,

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"There's so many people in
need. They're stuck at home.

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"They have no other way to get food."

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One of the most inspiring things to us,

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we experienced in the ensuing months

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so many volunteers suddenly
wanting to do something

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or just wanting to know
how they could help.

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- [Volunteer] Which
station are we gonna be on?

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- Uh, 412 Rescue.

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- How many do you need, two?

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- Uh, it says four but--

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- Oh, four, okay.

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- But there's always different ones.

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[gentle instrumental music]

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- You can volunteer as little
or as much as you want.

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I volunteer, I got to
volunteer, like, three times

[00:06:14.04]
in the last week.

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[phone ringing]

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- [Brian] Hey, what's up?

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- Hi, Brian. This is
Jenna from 412 Rescue.

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I hit a red light, so I'm
pulling up soon, okay?

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Hi, Brian.

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- Hi, Jen.
- How are you?

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- Good. It brought back memories.

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- OK.

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- You take care.
- You too.

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[music continues]

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- You're just more aware of it
when you see the amount that

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we rescue every day that you, you know,

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it's got to change your
behavior over time a little bit.

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- If there's more of us, you know,

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maybe we can do something about
climate change collectively.

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One of the things about climate change

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that is very difficult is that
a lot of us can't imagine it.

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But if you talk about it in terms of,

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"My carload of food

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"that was headed to the
garbage and landfill,

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"and it was only saved because of you,"

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then you can have an idea that maybe

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this small thing that I can do

[00:07:22.09]
can actually make a difference.

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- Hi, Mary.

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Yes, I have your dinner with me.

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- [Leah] And that, I think,
helps people get out of

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this sense of despair
when it comes to climate,

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because they see their role

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in terms of making an impact on it.

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- There's actually an extra meal today.

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[pulsing electronic music]

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[bright instrumental music]

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[music continues]