How Nonprofits That Train People to Work in Restaurants Navigated COVID-19 | Eater
"A Washington, D.C. social enterprise that trains adults with histories of incarceration, homelessness, and addiction while producing meals for community agencies; during the pandemic it converted a new job-training café into a large food-production site, hired additional graduates, launched a mobile feeding program for housing sites (especially senior sites), and pivoted into fresh-grocery distribution—investing about $1.6 million in local farms, building a distribution center, and delivering over 1.6 million pounds of produce to more than 150 locations, which also generated critical revenue for roughly 69 small- and medium-sized family farms." - Georgia Freedman
