Baton Rouge Project Turns Food Waste Into Free Meals for Families
A new initiative in Baton Rouge is tackling both food waste and hunger at the same time. The Three O’Clock Project, founded by Emily Chatelain, rescues surplus food and turns it into free meals for families in need. With millions of Americans facing food insecurity each year, the programme aims to provide 2,000 meals every week.
Emily Chatelain launched the project after working with the National School Lunch Program. She teamed up with Executive Chef Jonathan Breaux to transform rescued ingredients into nutritious meals. Currently, they prepare and distribute 200 meals each week, with plans to expand.
At first, some families were unsure about the programme. Now, they look forward to the weekly deliveries, which reach areas like the Ascent Project, where low-income households often struggle to afford balanced meals. The Three O’Clock Project is part of a wider movement across the U.S. In Atlanta, Georgia, the nonprofit Bagel Rescue collects unsold bagels from 70 shops and bakeries. These are then delivered to shelters and food pantries, providing hundreds of meals weekly. The need for such initiatives is clear. The U.S. Department of Agriculture reports that 40% of food in America goes to waste every year, while many families still go without enough to eat.
The Three O’Clock Project and similar programmes are turning food waste into a solution for hunger. In Baton Rouge, Chef Breaux’s meals are already making a difference, with families relying on the weekly support. As the project grows, it could help even more people access the food they need.
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