Robert Lee

With a Bachelor’s degree at the Stern School of Business at New York University and a career in finance at various Wall Street firms, Robert Lee left finance to grow Rescuing Leftover Cuisine (RLC). RLC has been providing food rescue services since 2013 and is headquartered in New York City. RLC was incubated by Blue Ridge Labs @ the Robin Hood Foundation and since then has expanded across the nation. In addition, Mr. Lee has been honored as a CNN Hero, Forbes 30 Under 30 for Social Entrepreneurship, NYC Food Policy 40 Under 40, and Youth Action Net Fellow.