When Robert Lee was in primary school, he hated to see his classmates throwing away half-eaten sandwiches after lunch. His parents had taught him and his older brother not to waste food. “They said it was bad,” says Robert, 27.
While (study) finance and accounting at New York University, Robert remembered this lesson and joined Two Birds One Stone, a food rescue club at school delivered, five days a week, uneaten pasta, vegetables and other leftovers (剩余食物) from the dining hall to nearby homeless (shelter).
When Robert and fellow club member Louisa Chen entered a college (compete), they came up with a slightly different idea for a food rescue non-profit group— (it) program wouldn't have a donation minimum, would operate seven days a week, and would be staffed (entire) by volunteers.
Surprisingly, idea stood out. Robert and Louisa Chen won the first place. the $1,000 prize, they founded Rescuing Leftover Cuisine (RLC) in July 2013. In just the first few weeks, Robert steam delivered a donation of enough noodles and meatballs to feed 20 people in line at a New York City homeless shelter that had run out of food. Only a year into his finance job, Robert gave up his six- figure salary (focus) on RLC. So far the organization (reach) sixteen cities around the country.
