JOEY Restaurants is partnering with the Okanagan Boys and Girls Club Kelowna for this year’s Cup of Care program.
The restaurant chain will be making about 6,000 hot meals across Canada, Seattle and Los Angeles to support the communities it operates in, including Kelowna.
“We are grateful to be receiving delicious pot pies for the children and youth in our programs,” said Diane Entwistle, CEO of Okanagan Boys and Girls Clubs. “Food security and nutrition are important to our overall mission of giving children and youth a safe place to grow and belong.”
Starting in 2008, JOEY explored a new company-wide approach to giving back that was accessible to anyone in the organization who wanted to participate.
As a restaurant, the company claims it was also important to address the issue of hunger so Cup of Care was born.
Over the last nine years, JOEY has peeled and prepped approximately 10 thousand pounds of carrots, celery and mushrooms to make a hearty and delicious beef and barley soup to share.
To date, JOEY has served 100,000 hot meals across Canada, Seattle and Los Angeles partnering with local shelters and organizations chosen by our employees in each of our communities.
“Cup of Care is near and dear to our hearts. It`s a way we can all come together to support our communities and truly make an impact,” said Chris Mills, executive chef of JOEY Restaurants.
“We will be serving over 6,000 chicken pot pies between all our regions based on community needs.”
The JOEY Kelowna team will be making the chicken pot pies, in partnership with Global Gourmet Foods.
Once the pies are ready, JOEY employees will serve those in need at the Okanagan Boys and Girls Club Kelowna.
“At JOEY Restaurants, we are passionate about empowering our communities and making sure that they are provided with the necessary resources to be set-up for success,” said Jeff Fuller, owner and CEO of JOEY Restaurants.
“We surveyed partners in each city to determine what causes were most important to them. It`s important to us that our employees have a voice in our community outreach.”