In America, numerous food rescue organizations pick up and deliver food in refrigerated trucks. Most are members of Feeding America, formerly America’s Second Harvest. Recipient agencies serve people of low and no income.

In Chicago, foodrescue.io runs the largest food rescue program for prepared and perishable foods. They coordinate the rescue of fresh and prepared food from restaurants, grocery stores, cafeterias and caterers that reaches more than 80 nonprofits around the Chicago area. Initially, it focused on making local connections between excess food and the need at nonprofits. As of 2015, the food from downtown and wealthy neighborhoods is also reaching neighborhoods in the South side and the West side that are designated as food deserts.

Second Helpings, Inc., founded in Indianapolis, Indiana in 1998, addresses four problems—food waste, hunger, job training, and sourcing skilled labor for the local food service industry. Each day Second Helpings volunteers and staff rescue, prepare, and distribute 3,500 hot, nutritious meals to 70 social service agencies. As of July 2013, more than 500 adults have graduated from the Second Helpings Culinary Job Training program which trains disadvantaged adults for careers in the food service industry as cooks, executive chefs, business owners and culinary instructors.

Food Rescue, founded in Indianapolis, Indiana in 2007, is an independent nonprofit which brings together more than 500 volunteers who donate 90 minutes of their time once a month to rescue unserved restaurant food and deliver it to local food pantries. Food Rescue has salvaged an estimated retail value of $1 million annually. The growing organization has chapters in Indianapolis, Greenwood, and Muncie, Indiana; Greenville, South Carolina; Charlotte, North Carolina; Ft. Worth, Texas; Minneapolis, Minnesota; St. Paul, Minnesota; Naples, New York; and Fredericksburg, Norfolk, and Reston, Virginia.