Bloomberg Has Contributed Two Million Meals Globally to COVID-19 Frontline Workers and Communities in Need
Bloomberg LP’s corporate philanthropy has funded distribution of one million meals around the world, building on Mike Bloomberg’s $6 million in support for World Central Kitchen, which brought over one million meals to frontline workers at 16 New York City public hospital facilities
July 20, 2020 /3BL Media/ — Bloomberg LP announced that its corporate philanthropy relief efforts have distributed more than one million meals to communities in need as part of Bloomberg Philanthropies’ COVID-19 global response initiative. The milestone, spanning 125 non-profit partners across 87 cities globally, was reached through a combination of grants, Bloomberg-matched employee giving programs, pantry donations redistributed from Bloomberg’s offices and community-supported agriculture programs while employees work from home.
The company’s efforts are in addition to the more than one million meals served to frontline workers at 16 of New York City’s public hospital facilities, through Bloomberg Philanthropies’ partnership with World Central Kitchen, which began in April. As part of that program, more than 30 local restaurants, caterers, and food trucks were paid to serve gourmet meals to 30,000 of the hospitals’ doctors, nurses, facilities staffers, police officers, janitors, and visiting medical staff and military personnel. More than 400 NYC food service employees who had lost jobs during the onset of the COVID-19 pandemic were put back to work.
Food insecurity remains a heightened concern even as parts of the world reopen for business. Job disruptions, rising food prices and fundraising challenges stemming from COVID-19 are now shifting from immediate relief to supporting long-term recovery.
Bloomberg, in partnership with major international networks of Food Banks including European Food Banks Federation (FEBA), Feeding America (FA), and the Global FoodBanking Network (GFN), has committed to continuing to support the increased demand for services.
As Bloomberg employees transitioned to remote work, excess food from the pantries at Bloomberg offices around the world were redirected to food banks, including Frankfurter Tafel in Frankfurt, Second Harvest in Tokyo, River Fund in New York, and many others. Our continued commitment enabled partners like St. Mungo’s in London to provide 97,500 meals through their alternative distribution hub, assisting 2,000+ homeless beneficiaries with care packages and hot healthy meals while practicing social distancing.
Jemma Read, Global Head of Corporate Philanthropy, Bloomberg LP said: “The vital services our non-profit partners provide couldn’t be more critical than they are as we navigate increasing need and the growing challenges created by the coronavirus pandemic. Our additional support at this time will help ensure that our partners can continue their important work in our cities and communities, and we are grateful to everyone at Bloomberg for helping to make this possible.”
Janet Martin, Service Manager at a central London hostel supported by St. Mungo’s said: “The food deliveries [from Bloomberg] are really providing much, much more than a meal. The offer of a healthy meal that has been cooked by others for our clients sends such an important psychological message about being cared for and held in mind by others.”
David Ludwigson, Vice President & Chief Development Officer of God’s Love We Deliver in New York said: “We are so grateful to our friends at Bloomberg for making our “Summer of Fruit” program possible. Being able to send these 150,000 servings of nutritious, delicious and fresh fruits and vegetables to our clients living with serious illness helps keep them healthy — and happy — all summer long.”
Jo McGee, National Partnerships Manager at OzHarvest in Australia said: “Through Bloomberg’s food rescue support in Melbourne, we’ve been able to distribute 15,762 meals to our network and regional charities. As the need in our communities rises in response to COVID-19, sustainably sourcing food becomes all the more necessary for the future health of our communities.”