Joycelyn Lee used to tell people bad news for a living.
“My main job was not to get my client in the papers, but to keep them out of the papers,” said Lee, a Malaysia native who worked for nine years in international crisis communications and public relations. “I used to be on 24/7 call … it became soul sucking.”
Now, the passionate foodie and home cook repurposes food and serves fresh meals to nearly 200 homeless people six days a week in Kuala Lumpur. With an eye toward sustainability and reducing waste, the meals are created with “rescued” food, or unwanted food salvaged from wholesale markets, grocery stores and restaurants
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About the author
Kelli Rogers@kellierin
Kelli Rogers has worked as an Associate Editor and Southeast Asia Correspondent for Devex, with a particular focus on gender. Prior to that, she reported on social and environmental issues from Nairobi, Kenya. Kelli holds a bachelor’s degree in journalism from the University of Missouri, and has reported from more than 20 countries.