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Business Observer Thursday, Apr. 16, 2020 10 months ago

National coronavirus charity program launches area chapter

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Frontline Foods now has 34 chapters.

FORT MYERS — A national organization founded to work with restaurants, hospitals and other medical facilities to feed people working on the frontlines of the COVID-19 crisis recently expanded to Southwest Florida. 

The organization, Frontline Foods, was founded in New York City and San Francisco and has since grown to 34 chapters, powered by over 400 volunteers, according to a statement. It’s raised over $1.6 million, provided more than 50,000 meals to frontline workers and supported over 135 restaurants, the release adds. Frontline Foods has other locations in Florida, including Tampa, Miami and Fort Lauderdale.

Diana Willis, owner of Jason’s Deli in Fort Myers, brought the idea to Lee Health after participating in the program with other Jason’s Deli locations across the country. With the support of the Southwest Florida Community Foundation, Frontline Foods works with local restaurants to provide daily meals to Lee Health’s 10 different frontline medical locations treating COVID-19 patients, the release states.

“This program is a way to thank our local frontline heroes while at the same time support local businesses,” says Willis in the statement. “Our local frontline health care staff have made a huge commitment to caring for loved ones with COVID-19 and other illnesses. Additionally, the community is looking for ways to support our local restaurants during this global pandemic and this is a nationally proven model that works.” 

To make a tax-deductible donation, with 100% going to restaurants providing meals for frontline health care workers, visit www.frontlinefoods.org/swfl. Donations of $1,000 or more allow donors to request the restaurant they would like to support in the comment section. Otherwise donations will be rotated through the participating restaurants. Unrestricted gifts will be distributed across the participating restaurants. 

For more information, please contact Corinne Wyard at 617.538.8973 or [email protected]

 

 

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