Founded in 2010 by world-renowned Chef José Andrés — who owns restaurants across the country including Mercado Little Spain at Hudson Yards in New York — World Central Kitchen uses the power of food to heal communities and strengthen economies in times of crisis and beyond.
WCK has created a new model for disaster response through its work helping devastated communities recover and establish resilient food systems. The foundation has served more than 50 million fresh meals to people impacted by natural disasters and other crises around the world in countries including The Bahamas, Indonesia, Lebanon, Mozambique, Venezuela, and the United States.
The foundation’s Resilience Programs in the Caribbean and Central America have trained hundreds of chefs and school cooks, advanced clean cooking practices, and awarded grants to farms, fisheries and small food businesses while also providing training and networking opportunities.
As a team of food first responders, they mobilize with the urgency of now to get meals to those who need them most. During the COVID-19 pandemic, the team has activated thousands of restaurants and kitchens to feed marginalized and vulnerable communities and the brave medical professionals on the front lines.
The Restaurants for the People program attacks the growing hunger and economic crises on two fronts by paying local restaurants to cook fresh meals for their neighbors in need — at the same time getting food to hungry people and keeping restaurants and their teams open and working.
“We know that a nourishing meal in a time of crisis is so much more than a plate of food — it’s hope, it’s dignity, it’s a sign that someone cares about you and that you are not alone,” reads their website. “When we work urgently to get fresh meals to people in need, we’re sharing so much more than a meal, and that’s why we do what we do.”
Learn more here.