Vegan seafood brand Sophie’s Kitchen has donated nearly 3000 cases of Lemon Grass Toona to food shelters catering the needy during the COVID-19 pandemic.
Miles Woodruff, the CEO of Sophie’s kitchen- a plant-based seafood brand personally reached out to food shelters in Second Harvest Silicon Valley, Contra Costa and Solano County, and Food Banks of San Francisco and Marin County to donate 2901 cases of Lemon Grass Toona.
The effort is commendable as the product is yet to debut in stores, however, the CEO believes “businesses should be used as a platform to do good and serve people.”
Speaking to VegNews, Woodruff said: “Right now, food banks need donations and as a startup, we can’t donate cash but we can donate our plant-based seafood.
“I hope the donations help the Bay Area families who don’t have access to their regular food programs.
“Corporations and individuals need to turn the tide of hoarding and price-gouging and support those within their sphere of influence. Now more than ever is a time to be uncomfortably good to others,” he added.
Vegan community efforts during COVID-19
Sophie’s kitchen is of one of the many vegan businesses that have stepped up to help vulnerable families struggling because of the ongoing crisis.
Rebel Kitchen, a UK vegan milk brand donated 14,000 milkshakes to hospitals and food banks to help the ones impacted.
In Worthing, England, residents and local businesses launched the Worthing Vegan Food Bank Network to help the Worthing community cope with the ongoing pandemic.
Made in Hackney, a London based community vegan cookery school swapped its classes to deliver free food to the vulnerable population within their community and surrounding boroughs.
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