World Central Kitchen
WCK uses the power of food to heal communities and strengthen economies through times of crisis and beyond.
When disaster strikes, WCK’s Chef Relief Team steps out of the kitchen and on to the front lines to provide meals to those in need. We have responded to emergencies in Haiti, Peru, Houston, Puerto Rico, California, Hawaii, Indonesia, Guatemala, Mexico the Carolinas, Florida, Nebraska, Mozambique, Colombia, Venezuela and more.
WCK teams have been cooking every single day since September 2017. Deploying our model of quick action, leveraging local resources, and adapting in real time, we are able to respond to multiple disasters at once — often on opposite ends of the world.
By partnering with organizations on the ground and activating a network of food trucks and emergency kitchens, WCK provides freshly made, nutritious meals to survivors of disasters quickly and effectively.
As chefs, we know that good food provides not only nourishment, but also comfort, especially in times of crisis.
Because of this, we prepare meals that are fresh, never pre-packaged, made with locally sourced proteins and vegetables, and when we can find them, served with recyclable plates and cutlery.
WCK has served more than 50 million meals around the world to survivors in the aftermath of natural disasters and other crises.
SOME OF OUR RECENT DEPLOYMENTS
Across the United States and Spain: 33 million meals in response to the COVID-19 pandemic
Honduras, Guatemala, and Colombia: 300,000 meals after Hurricanes Eta and Iota
California and Oregon: 68,000 meals after multiple wildfires
Louisiana: 162,000 meals after Hurricane Laura
Iowa: 13,000 meals after a derecho swept Cedar Rapids
Beirut: 190,000 meals after an explosion at the port
The Bahamas: 3 million meals after Hurricane Dorian