10-20-17  |  Partnership Success Press

Cargill and World Central Kitchen celebrate World Food Day with Nicaraguan Schools

BY: Cynthia Gaitán

 

This World Food Day, Cargill Nicaragua celebrated with students and their families at the San Pedro Apostol School in the municipality of Ticuantepe. It was a day filled with lots of cooking, sharing meals, and learning.

This year, the company joined the rest of the world in celebrating this day under the theme: Reducing Food Waste, carrying out projects throughout the month of October with the support of organizations such as Care, Fabretto Foundation, volunteer associates of Cargill, and the educational community of the municipalities of Ticuantepe, Tipitapa, Masaya, Nindirí and Chinandega.

Cargill created an alliance with World Central Kitchen, a non-profit organization that promotes the importance of well-prepared nutritious food, that empowers communities and strengthens the local economy. The internationally known chefs cooked alongside parents of students, at schools where Cargill develops the Nutriendo el Futuro project, in partnership with CARE, and executed by the Fabretto Foundation in alignment with the Ministry of Education of Nicaragua.

World Central Kitchen Chefs Rubén García, Aitor Zabala and Gregg Malsbary along with Kevin Marinacci, Executive Director of Fabretto Foundation.

More than 170 elementary students from the San Pedro Apóstol School among other school, were invited to enjoy the meal prepared by the chefs and school parents. Additionally, they enjoyed a puppet show, cooking sessions, and finished off with the “Nutriliga de Oriente”.

Alfredo Vélez, Vice President of Corporate Affairs, said Cargill will continue to contribute to improving the quality of life and well-being of Nicaraguan families, communities, partners, customers and suppliers.

“Cargill celebrates World Food Day to demonstrate our commitment to nutrition by investing in food security and agricultural development through our Corporate Social Responsibility programs throughout the Central American region. Cargill’s CSR strategy is based on our strengths as a business, promoting more resilient neighboring communities through fundamental work on nutrition and education, “explained Vélez.

During the months of October and November, the company will carry out 100 activities focusing on reducing food waste called “Project Cargill 1/3″.

“Why the title Project Cargill 1/3? Because every year, one third of food produced for human consumption is wasted around the world; with that amount of food wasted, we could easily feed more than 800 million people who are hungry in this world. At Cargill we are taking action to change that, “said Vélez.

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