The traditional San José Jack Mackerel product is part of the diet of all Chileans and has been more present than ever during this pandemic to help families confront the crisis and to give them the best of the sustainable nutrition from the sea. That is why Orizon, through San José, intensified the aid that it normally delivers in an alliance with the Food Network, and donated more than 238,000 food rations to 34 soup kitchens, community pots and children’s and senior citizen homes in August.
The traditional San José Jack Mackerel product is part of the diet of all Chileans and has been more present than ever during this pandemic to help families confront the crisis and to give them the best of the sustainable nutrition from the sea. That is why Orizon, through San José, intensified the aid that it normally delivers in an alliance with the Food Network, and donated more than 238,000 food rations to 34 soup kitchens, community pots and children’s and senior citizen homes in August.
More than 24,000 kilos of highly healthy food were delivered. In addition to San José Jack Mackerel, a superfood recognized for its high Omega-3 content, the alliance delivered other products of the brand to these locations, such as small mussels, mussels, a seafood assortment and canned tuna.
The alliance between Red de Alimentos and Orizon goes back several years and has intensified during the health crisis based on the commitment to give different communities in Chile sustainable nutrition from the sea as part of Orizon’s “we help with the best that we have” campaign. The campaign provided support to La Serena in the Region of Coquimbo and to 18 other communities in the Metropolitan Region.
Two of the faces and hearts of this campaign are Patricia Llaullen and Carla Vergara, who organized a community pot in Peñalolen that helped feed thousands of locals. The community pot was created a few months ago, when Carla asked Patricia for help getting food. Both initiated the community pot with the support of the Food Network and Orizon’s San José. The initiative continues at Patricia’s house, where lunch and teatime goodies are served. Patricia says that “it has been a great help to our community as the protein have been very scare during these times. We prepare the Jack Mackerel in different ways and the lunches are delicious. We are very thankful for their contribution.”
