Operates a food recovery program to implement a sustainable process for HRI teams to reduce food waste and give back to the community. It mobilizes culinary students to prepare meals for food banks yearly and runs year-round food literacy programs for youth.
Social outcomes
Since 2002, more than 21 million cooked portions have been distributed, and more than 78'000 young people have been educated by developing their food autonomy.
Organizational structure
Target beneficiaries
People facing food insecurity, young people (in high school or social insertion programs). HRI members who participate in our food recovery program and schools.
Customers
Annual benefit events and corporate cooking workshops customers.
