Via Danone's OIKOS brand, the company has partnered with Montreal and Toronto chefs to support the culinary and grocery communities by providing chef-prepared takeout meals to grocery workers.
“Every little bit of kindness can help people get through these challenging times, and sharing healthy comforting food is a powerful way to raise spirits. Thanks to hard-working grocery store workers, Canadians can continue to experience the joy of cooking at home with their families,” says Eric Maffert, senior marketing director Dairy, Danone Canada. “We believe that it is important to use our business as a force for good, so it became obvious for us to go further by donating the meals created by our partner chefs to food industry heroes.”
Approximately 300 takeout meals were donated in Montreal and Toronto. The first chef to be featured was Jérémie Falissard (Barocco, Montreal), whose recipe for yogurt-marinated lamb with flatbread was the inspiration for 150 takeout meals distributed to workers in four Montreal area grocery stores. On May 17th, another 150 takeout meals from the recipe created by chef Ivana Raca (Ufficio, Toronto) – a pan seared salmon with dill yogurt potatoes, garlic French beans & pomegranate radish salad – were distributed to grocery workers in the Greater Toronto Area. On May 20th, chef Raca prepared 70 OIKOS Overnight Oats for the frontline staff at the Ina Grafton Gage Home.
Danone has pledged no job losses due to COVID-19 and guaranteed revenue to all employees in April, May and June, while ensuring that staff are supported even in cases of sick leave, quarantine or child care. The company has also announced financial support of $380 million for the 15,000 small and medium-sized enterprises in its global ecosystem, including farmers, suppliers and service providers.