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Frontline Foods Miami is keeping restaurants in business and feeding medical workers

Virginia Gil
Written by
Virginia Gil

There’s plenty to be done to help the restaurant community thrive during the current crisis, as well as keep our first-responders healthy and in good spirits while they get us through it. But there are few ways to tackle both at once. Frontline Foods, the national COVID-19 Clinical Meal Support initiative, is one of those rare programs that’s actually getting it done. And fortunately for the Magic City, it just launched its Miami chapter.

Working in partnership with Chef José Andres’ international non-profit organization, World Central Kitchen, Frontline Foods has tapped more than a dozen local restaurants and a handful of area hospitals for its first week of meal deliveries.

It’s a symbiotic structure that takes donations to pay restaurants to make and deliver healthy, packaged meals to medical professionals out on the field. Thanks to Frontline, struggling restaurants are able to stay in business longer and healthcare workers are receiving individually wrapped nutritious meals.

So far, the volunteer-run, grassroots organization has partnered with 20 Miami restaurants, including some of the city’s top eateries—Alter, Jaguar Sun and Stiltsville, among them. In less than a week, they’ve delivered 4,300 meals to emergency rooms and ICUs at Jackson Health Systems and Mount Sinai.

Not only is the meal delivery program helping the doctors and nurses in our community but it’s giving our city’s restaurants a much-needed glimmer of hope. As Stiltsville’s chef Jeff McInnis put it, “restaurants and hospitality groups are going to survive.”

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