Restaurateur Tony Foreman and the Maryland Food Bank are teaming up on a food collection effort to help families facing food insecurity due to the ongoing federal government shutdown and suspension of Supplemental Nutrition Assistance Program (SNAP) benefits.
Beginning immediately and extending through the holidays at all restaurants and wine stores of the Tony Foreman + Co. group, patrons are being invited to donate shelf-stable food items. All contributions will be delivered to the Maryland Food Bank, where they will be distributed to Maryland families at risk of hunger.
Participating businesses include: Cinghiale, Petit Louis, Johnny’s, The Duchess, The Milton Inn, Bin 604 Wine & Spirits and Bin 201 Wine & Spirits in Annapolis.
“As a company deeply rooted in hospitality, we believe in creating a sense of care and community inside and outside our dining rooms,” Foreman, the founder and CEO of Tony Foreman + Co., said in a statement. “With so many Marylanders facing sudden uncertainty, it matters that we show up for one another. Working with the Maryland Food Bank — our state’s preeminent hunger-relief organization — allows us to make a meaningful, immediate impact where, when, for whom it matters most.”
The Maryland Food Bank reports increased demand for emergency food assistance as families struggle to absorb the sudden loss of SNAP benefits. With roughly one in three Marylanders relying on some level of assistance, representatives say, the disruption has forced many to seek help for the first time.
“We are grateful to Tony and his team for stepping up during this critical moment,” said Maryland Food Bank President and CEO Meg Kimmel, in a statement. “Every item donated helps stabilize a household at this critical time when food insecurity is an increasing threat for thousands of Maryland families. This special effort assures our neighbors that they are not alone.”
Requested items include: shelf-stable milk, soy milk, or almond milk; infant formula and baby food; fruit (cups, cans, raisins, applesauce); rice, white or brown; breakfast items; instant mashed potatoes, canned chicken, tuna, or salmon; and meal makers (Hamburger/Tuna Helper, pizza kits).
Also: vegetable soup, beef stew, or chili; canned beans; peanut Butter; jelly; juice; pasta; canned vegetables; nuts or seeds; and toiletries (toothbrushes, toothpaste, soap, shampoo, and feminine hygiene products).
Donation bins will be placed at the entrance of each participating restaurant, and patrons may contribute items during regular operating hours. A QR code at each collection point will lead to an updated list of the items needed most.
“At a time when essential nourishment is at increasing risk, we are inviting our guests to provide a bridge of support,” Foreman said. “Just as there’s an abundance of resources available in our community to meet this crisis, there’s also an abundance of care and concern for fellow Marylanders in need. As a community, we need to do everything we can and should do to alleviate the threat of hunger.”
I would think that Mr Foreman could do more good by donating money to the food bank, etc.
I agree. Many restaurants are doing what he is doing. Silver Queen in Hamilton is collecting food to donate to HARBEL. Red Emma’s Bookstore and Cafe have a community fridge. I think these are admirable. But Foreman has an empire here in Baltimore, and providing a box for drop offs and delivering them is really not that big of a thing. If he was actually contributing funds or filling up a community fridge like Red Emma’s or Ovenbird Bakery that would be worth a mention