Cargill and World Central Kitchen train cooks from schools in Central America
For four months, 198 cooks from 40 schools near Cargill's operations in Central America will participate in workshops on the preparation of healthy, hygienic, and safe food
Honduras, August 24, 2021. As part of its commitment to nourishing the world in a safe, responsible, and sustainable way, Cargill announced the development of the II phase of the alliance with World Central Kitchen (WCK), which began in 2017 in the region, to train cooks, who are mostly fathers and mothers of families in charge of preparing meals for schoolchildren.
The project, which is part of the regional campaign called “Crece Sano”, seeks to equip cooks with the necessary skills to prepare and serve healthy school meals safely and hygienically.
In this second stage, Cargill will invest more than US$ 110,000 to train 198 cooks from 40 schools close to its operations in Central America, which includes Guatemala, Honduras, and Costa Rica, to improve the nutrition of more than 13,700 students.
Yuri Feres, Regional Director of Corporate Responsibility at Cargill, explained that during this second stage of the alliance with WCK, the workshops, given in the first stage, will be reinforced to turn the participants into hygiene and safety leaders, something particularly necessary in this pandemic, in addition, basic kitchen equipment will be delivered to some of the participating schools.
"We believe that children must go to school and learn, grow into healthy families, and thrive in local economies. That is why, through our work with global partners, such as World Central Kitchen, Cargill is committed to enabling access to safe, nutritious, and accessible food”, highlighted Feres.
The new training program, which began in July and will run through October, includes eight workshops that will be taught in person by a chef instructor in Honduras and Guatemala, while in Costa Rica, the sessions will be carried out virtually.
“WCK's Kitchen and Food Management program emerged in response to the lack of equipment and training in schools to prepare healthy food safely. The cooks who participate in the program learn to handle food and meals in ways that ensure the highest levels of nutrition and health. Beyond that, they gain the confidence to take leadership positions and share with their peers what they have learned, increasing the reach of the program,” said Christina Espinosa, Director of WCK´s Clean Cooking.
During the first stage of this alliance, Cargill invested US$ 63,000 in the region and more than 190 cooks from 40 beneficiary schools were trained.
For more information:
Mónica Guerrero, Mexico, Central America and Colombia Media. Tel: +58 424 256 4577 / Email: [email protected]
About Cargill. Cargill is present in 70 countries and has more than 155,000 employees worldwide, who work tirelessly to achieve our purpose of feeding the world in a safe, responsible and sustainable way. Every day we connect farmers with markets, customers with ingredients, and people and animals with the food they need to thrive.
We combine 153 years of experience with new technologies and knowledge, making us a trusted partner for clients in the food, agriculture, finance and industrial sectors in more than 125 countries. Our collaborative work focuses on building a stronger and more sustainable future for agriculture. For more information, visit Cargill.com and our News Center.
In Central America, Cargill sells chicken and sausages, as well as beef, pork, turkey, prepared and marinated, through the Cargill Protein Latin America business unit. It also produces balanced feed for larger and smaller species, through Cargill Animal Nutrition and Health. Finally, in Costa Rica, it has a shared services office, Cargill Business Services (CBS); that provides global support in the areas of human resources, finance, logistics, and transportation, among others.
About World Central Kitchen. Founded in 2010 by chef José Andrés, the World Central Kitchen (WCK) organization uses the power of food to heal and strengthen communities in times of crisis and beyond. WCK has transformed the field of disaster response by supporting affected communities to recover and establish resilient food systems. Since its founding, WCK has served more than 50 million fresh meals to people affected by natural disasters and other crises throughout the world in countries such as the Bahamas, Indonesia, Lebanon, Mozambique, Venezuela and the United States. WCK's resilience programs in the Caribbean and Central America have trained hundreds of chefs and school cooks, advanced households in clean cooking practices, and provided grants to farmers, fishermen, and small food businesses, while providing opportunities training and networking. For more information WCK.org