In northern New Jersey, where food insecurity touches every community and billions of pounds of edible food go to waste each year, Table to Table has built a mission rooted in compassion and efficiency. The nonprofit rescues fresh, perishable food and delivers it—free of charge—to neighbors who need it most.
For Executive Director Heather Thompson, the work is both urgent and deeply personal.
“Food represents so much—health, hope, comfort—and I believe it is a human right for everyone to have fresh, nutritious food,” she says. Thompson, whose career includes roles at Citymeals-on-Wheels, Eva’s Village and Norwescap, has seen how quickly families can fall into crisis. “Good, healthy food is often the first thing someone sacrifices when money is tight. And that should not be something we accept as a society.”
Last year, Table to Table rescued enough surplus food to provide more than 23 million meals across Bergen, Essex, Hudson, Morris and Passaic counties.
Listening to Local Needs
Table to Table’s impact starts with relationships—more than 300 community partners that distribute food daily to residents facing hunger. The organization also works with an Advisory Board of local leaders whose insights help identify gaps, underserved areas and new opportunities.
“We keep a pulse on what’s happening across our communities in need,” Thompson says. “Our goal is always to get the right foods, to the right communities, at the right times.”
The team collaborates with other food-rescue groups to avoid duplication and strengthen regional coverage. Public data on poverty rates, food deserts and community health further guides where additional support is critical.
Food Rescue in Action
Each weekday morning, Table to Table’s fleet of refrigerated trucks begins its route. Six drivers collect food from supermarkets, farms, distributors, meal kit companies and other partners—some on set schedules, others through last-minute calls.
“Being responsive to last-minute rescue opportunities is one of our hallmarks,” Thompson says.
The food is delivered directly to partners such as food pantries, shelters, senior centers, schools, veterans programs and youth organizations. Because most donations are perishable, items typically move from donor to community the same day. A small refrigerated warehouse allows for short-term storage of especially large donations.
Volunteers mobilized through Table to Table’s I-Rescue App perform smaller but impactful pickups from restaurants, cafés and corporate or school cafeterias. More than 400 volunteers will rescue over 2 million pounds of food this year through the app alone.
“It’s such a simple way for anyone to get involved,” Thompson says. “People can see the immediate impact they’re making.”
A Focus on Fresh, Nutrient-Dense Foods
Roughly 60% of the food Table to Table rescues is fresh produce, with nearly all donations being perishable—an intentional part of the organization’s mission.
“We serve neighbors who often live in food deserts, where fresh produce isn’t readily available,” Thompson says. When budgets tighten, families often cut fruits, vegetables, meats, eggs and dairy first. Because many food pantries rely heavily on shelf-stable items, fresh foods offer both variety and vital nutrition.
“These deliveries support better health for our neighbors who rely on food pantries,” she says.
Partnerships That Fuel the Mission
Table to Table’s food partners span the region, from grocery stores to farms and airport concessions. Inserra ShopRite stores have supported the organization since its early days, and HelloFresh—now celebrating a decade of partnership—has helped expand its reach.
The organization also rescues food from Hudson News shops and airport restaurants at Newark Liberty International Airport through a collaboration with HMSHost, recently expanded with support from the Port Authority.
“Whether it’s five bags or 50 pallets, every food business donating surplus is making a difference,” Thompson says.
Addressing Misconceptions
Thompson notes that many people underestimate how widespread food insecurity is.
“It doesn’t just affect those living in poverty,” she says. “Regular families, working folks, seniors living on fixed incomes—anyone can be impacted.”
Food waste is equally misunderstood. Nearly 3 billion pounds of surplus food go to waste in New Jersey each year, most of it ending up in landfills. Many businesses also don’t realize they are legally protected when donating food through a nonprofit like Table to Table.
“In the end, we actually have enough food to feed everyone,” Thompson says. “We just need to stop it from being wasted.”
Innovation Ahead
Technology continues to shape the future of food rescue. Upgrades to the I-Rescue App are making volunteer runs even more efficient, guiding users step-by-step from pickup to delivery.
“It shows what’s possible when individuals feel empowered to make a difference,” Thompson says.
An Efficient Model That Works
Since 1999, Table to Table has operated on a simple model: rescue fresh food and deliver it directly to community partners at no cost. The organization manages logistics at scale, saving individual nonprofits from sourcing their own transportation or food donors.
“Our funders and supporters literally fuel our operations every day,” Thompson says. “Every $1 we raise supplies food for another 10 meals.”
A Story That Stays With You
Thompson recalls meeting a working mother of two, one of whom has significant health challenges including sickle cell disease and autism.
“Her son’s health depends on a wholesome diet,” she explains. “He must eat fresh vegetables and fruit and cannot eat many packaged items.”
The mother told her that without the produce, proteins and dairy provided through Table to Table and its partner site, she wouldn’t be able to keep him healthy.
“It’s amazing to think that food could have ended up in a landfill—but instead it becomes sustenance, health and comfort for this family.”
For more information, visit tabletotable.org.
“Food represents so much—health, hope, comfort—and I believe it is a human right for everyone to have fresh, nutritious food.” - Executive Director, Heather Thompson