Acts Of Kindness
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Acts of Kindness CT transforms surplus food and coordinated community effort into meaningful, reliable support for individuals experiencing homelessness, healthcare teams, and underserved neighborhoods across Connecticut. Our work bridges two critical needs at once: reducing food waste by recovering surplus baked goods from local and national bakery partners, and ensuring that this food is redirected to those who need it most. Through structured partnerships with bakeries, schools, healthcare centers, and community organizations, we have built a consistent system that turns excess into impact.
Each week, we coordinate the collection, organization, and delivery of donated food through a network of dedicated volunteers and student leaders. These efforts support individuals experiencing homelessness, shelters, encampments, and healthcare providers who serve vulnerable populations across the state. In addition to food recovery, we engage students in hands-on service initiatives that foster leadership, responsibility, and long-term community involvement.
Through these combined efforts, Acts of Kindness CT has delivered over 10,000 meals while building a growing network of partners and volunteers committed to sustainability and service. At its core, our mission is to create a model where reducing waste and supporting human need are connected through consistent, community-driven action, as well as inspiring others to contribute and help improve their community.
My name is Mason Teitler and I began Acts of Kindness CT at the start of the COVID-19 pandemic. Alongside my sister during social distancing, we regularly baked to support frontline workers at local hospitals. What started as a personal effort to show gratitude quickly grew as we delivered meals to doctors, nurses, janitorial staff, and other essential workers during a time of isolation and need. The experience revealed the power of small acts and inspired a larger mission of service to my community.
As the initiative expanded, I partnered with local and national businesses to rescue surplus food and deliver it to hospitals, homeless shelters, and underserved communities throughout Connecticut. Today, I continue to lead and grow the organization—building partnerships, mobilizing volunteers, and ensuring that every meal and baked good reach those who need it most with care, dignity, and intention.
My goal now is to inspire others to do the same and tell their story.
