ALLEGHENY EATS

business spotlight Allegheny Eats

Grassroots Action to Preserve Food Safety Net

by Martin Miron Allegheny Eats is a project of nonprofi t Sustainable Pittsburgh, in partnership with CRAFT at Chatham University, the Pittsburgh Food Policy Council, PA Association for Sustainable Agriculture, Black Radish Kitchen, Pittsburgh Restaurant Workers Aid, 412 Food Rescue, Greater Pittsburgh Community Food Bank and the city of Pittsburgh. Funded by a grant from the Richard King Mellon Foundation, the program sells prepared meal kits to customers from local restaurants that use products from local farms and contributes to a fund that off ers free meals to struggling service industry workers. Last year, employment in the state restaurant industry fell by 21 percent due to the COVID-19 pandemic. Allegheny Eats wants to make meals available for their restaurant industry colleagues and neighbors that are experiencing food insecurity. Each meal is supplemented by grant funding, direct donations and the purchases of meal kits. Th eir goal is also to secure the future for restaurants, farmers and service industry workers beyond the crisis. Food lovers are an important part of the local food community, and they can make a diff erence. Th ose that buy a meal kit through Allegheny Eats from one of the participating restaurants are helping to support restaurant workers, sustain local farms and producers, reduce food waste and keep popular restaurants solvent. Some participating restaurants include Bae Bae’s Kitchen, Black Radish Kitchen, Th e Vandal and Casa Brasil. Produce sources include Bitterends Farm, Churchview Farms, Jubilee Hilltop Ranch, MADE by Scratch & Co. and Tiny Seed Farm. Kits are $30 to $100 for a meal for two; from tacos and hamburgers to full pasta dinners with sides, with $15 going directly to fund the program. Each meal kit contains locally sourced produce and products. Th is information helps farmers and producers know how much to plant for the upcoming growing season and reduces the amount of spoilage during harvest time because that food is accounted for by Allegheny Eats. Kits can be ordered by Tuesday for pick-up/carry-out on Th ursday. Delivery is available to restaurant workers only by a team of volunteers coordinated by 412 Food Rescue. Meal kit purchases and charitable donations also provide cash fl ow for restaurant, allowing them to stay open despite employee layoff s and supply chain disruptions until they can safely resume regular service aft er COVID. For more information, visit AlleghenyEats.org.