History was made at the U.S. Open this year. The usual happened at this annual event—golfers golfed, spectators watched, and the caterers fed the crowds. However, this year something new and exciting happened. For the first time, all the food left over from this event was donated to help people in need. Emergency Food Network filled a refrigerated tractor-trailer and five box trucks with roughly 70,000 pounds of the leftover food.
Families and individuals in need visiting local food banks and meal sites are now eating the same high-quality food that the U.S. Open attendees and VIP members ate at the event including: tri-tip steak, honey-baked ham, eggs, chicken, fresh produce, milk, and more!
“We are so grateful to receive such a wonderful donation,” said Helen McGovern-Pilant, Executive Director of Emergency Food Network. “This quality food is all current and not even close the expiration date. Everything you would need to run a very upscale corporate kitchen.”
Ridgewells Catering, based in Maryland, contracts to cater the corporate hospitality efforts of the United States Golf Association. Each year, the company had tried to find places to donate the leftover food after the U.S. Open events, but most food banks can only take some of the items. This year, Emergency Food Network was able to take it all.
Emergency Food Network’s mission is “to provide Pierce County with a consistent, diverse and nutritious food supply so that no person goes hungry.” EFN provides 15.3 million pounds of food annually to 67 food banks, shelters, and hot meal sites in Pierce County. EFN is the primary distributor of emergency food in the county, distributing $12 worth of food for every $1 donated. With the demand at food programs increasing 71% since 2008, EFN’s efficiency and reliability is more important than ever.