The stats on food that is simply wasted is staggering. 40% of the food grown in the U.S. goes uneaten. However, Chef David Rocheleau, a graduate of JWU, is moving to lower that statistic in Rhode Island. He cooks up meals everyday at Crossroads Rhode Island, the area's largest homeless services organization. As the organization's executive chef, he incorporates local ingredients that farmers and restaurants donate to the organization. In a feature profile with Providence television station WPRI12, Chef Rocheleau described what he can offer to some of the state's most vulnerable citizens. "I’m able to provide them with something healthy that they might not be able to provide themselves." Read more.