In the heart of New York City’s Greenwich Village, a culinary revolution is quietly unfolding. At the center of this movement stands Matt Jozwiak, the visionary founder and CEO of Rethink Food, who is redefining the approach to urban food insecurity with a blend of innovation, sustainability, and community engagement.
Jozwiak’s journey began in the kitchens of high-end restaurants, where he witnessed firsthand the staggering amount of quality food going unused. This experience sparked an idea that would eventually become Rethink Food, a nonprofit organization dedicated to creating a more equitable and sustainable food system.
“We’re constantly trying to reach, educate, and engage new supporters in our unique approach to serving our local community,” Jozwiak shared in a recent press release. His words reflect the core mission of Rethink Food: to bridge the gap between excess food and food insecurity in creative, impactful ways.
The organization’s latest venture, the Sustainable Community Kitchen, opened its doors in March 2024. This space is more than just a kitchen; it’s a hub of innovation and community engagement. Here, a team of dedicated chefs and culinary experts prepare meals that are then distributed to community-based organizations across the city.
But Matt Jozwiak’s vision extends beyond mere food preparation. The Sustainable Community Kitchen features a street-facing storefront, complete with a merchandise table and a coffee station. It’s a space designed to host events and tastings, bringing the community into direct contact with Rethink Food’s mission.
One of the most exciting initiatives to emerge from this new space is the Rethink Supper Club. Launched on Aug. 22, this monthly dinner series will feature chefs who are passionate about Rethink Food’s mission.
Rethink Food’s Impact
The impact of Rethink Food’s work is staggering. Since its inception in 2017, the organization has repurposed over 2.6 million pounds of surplus food and prepared more than 29 million nutritious meals for food-insecure communities. These numbers are a testament to the power of Jozwiak’s innovative approach.
But perhaps the most inspiring aspect of Rethink Food’s work is its collaborative spirit. The organization has forged partnerships with local restaurants and food businesses through its Rethink Certified program. This initiative addresses food waste while supporting local businesses, creating a win-win situation for all involved.
One of Rethink Food’s most notable partnerships is with the renowned Eleven Madison Park. During the COVID-19 pandemic, Daniel Humm, the restaurant’s acclaimed chef and Rethink Food co-founder, transformed Eleven Madison Park into a commissary kitchen for Rethink Food, preparing thousands of meals daily for New Yorkers in need.
As Rethink Food continues to grow, Jozwiak remains focused on the future. This vision of a citywide network of restaurants and food businesses united in the fight against hunger is not just a dream — it’s quickly becoming a reality.
In a city known for the haves and the have-nots, Matt Jozwiak and Rethink Food are proving that innovative solutions can bridge this divide. By harnessing the power of community, sustainability, and culinary expertise, they’re not just feeding people — they’re transforming the very fabric of New York City’s food system.