Humm, whose three-starred Michelin restaurant was named the world’s best in 2017, is amping up his role at a non-profit, Rethink Food NYC, to become its top chef and inaugural partner as it expands nationally.

Before COVID-19, Rethink turned restaurant waste into meals, feeding 15,000 people a week. The non-profit now serves 25,000 meals a day.

Post COVID-19, restaurant staff at Eleven Madison will make extra “family meals” for Rethink to feed needy New Yorkers.

“If every restaurant does this, we could end hunger,” said Matt Jozwiak, Rethink Food NYC’s executive director and founder, who formerly worked at Humm’s Michelin-rated restaurant.

Currently, Humm has turned Eleven Madison Park into a food commissary to help make meals for Rethink to distribute during the crisis.

“This has been a life-changing time, and I am really happy to be able to do what we are doing,” said Humm, who bikes from his Upper East Side home to Madison Park every day.

“But after the crisis, the next chapter is to incorporate feeding people in need every day. We are producing inexpensive but delicious staff meals.”