Founded in 2010 by Chef José Andrés, World Central Kitchen (WCK) uses the power of food to nourish communities and strengthen economies in times of crisis and beyond. WCK has created a new model for disaster response by helping devastated communities recover and establish resilient food systems. WCK has served more than 50 million fresh meals to people impacted by natural disasters and other crises around the world in countries including The Bahamas, Indonesia, Lebanon, Mozambique, Venezuela, and the United States. WCK's Resilience Programs in the Caribbean and Central America have trained hundreds of chefs and school cooks, advanced clean cooking practices, and awarded grants to farms, fisheries, and small food businesses while also providing training and networking opportunities.
On April 8 at 8:41 am, a massive explosion came from the La Soufrière volcano on the Caribbean island of St. Vincent, the first eruption since 1979. Eruptions have continued in the days since, sending dangerous ash and debris into the air—so deep in some areas that roofs are starting to collapse. Thankfully most residents were able to evacuate safely from the Red Zone, but 20,000 people are now displaced from their homes.
The WCK Relief Team arrived shortly after the first eruption, connecting with local community groups and activating restaurants to prepare hot meals. While some St. Vincent residents were able to evacuate to nearby countries via cruise ship, most have relocated to the south of the island where they are staying in shelters or with family and friends. Private homes are now filled with displaced families, and food and water remain a huge concern for residents.