Edmonds Food Bank teams up with restaurants to combat food insecurity

As food banks across the country brace for increased demand amid inflation and federal benefit cuts, the Edmonds Food Bank is launching a new initiative to strengthen local support: the Restaurant Partner Program.

The program, unveiled Tuesday at Salt & Iron in downtown Edmonds, invites restaurants to become annual partners for a $250 fee. In return, each partner commits to one philanthropic activity such as hosting a food drive, organizing a dine-out night, or donating proceeds from a menu item. Participating restaurants receive promotional materials and recognition as official food bank partners.

“We’re lucky to be in a community with incredible restaurants and people who want to help,” said Kellie Lewis, marketing and communications manager for the Edmonds Food Bank. “This program is designed to better fit the needs of restaurants while deepening our shared commitment to food access.”

The idea was born from conversations between Lewis and Shubert Ho, CEO of Feedme Hospitality, which operates several Edmonds restaurants, including Salt & Iron, Bar Dojo, and Fire & the Feast.

“We’ve always tried to give back, whether through food, funds, or supplies,” Ho said. “This program makes it easier for restaurants to participate in a meaningful way and co-brand with the food bank.”

Ho said the timing of the launch is especially critical, as inflation, federal food cuts, and the looming pause in SNAP benefits converge to create a perfect storm of need.

“Every time I talk to Kellie, I hear that more and more families are coming out in need of supplies,” Ho said. “We see it in our schools and neighborhoods. This is a way for restaurants to help directly.”

The food bank currently serves between 1,200 and 1,400 households weekly, up from around 750 just two years ago. Lewis said they expect that number to climb even higher in the coming weeks.

“We have experienced a 30% increase in customers within the last year,” Lewis said. “So far this week (Monday and Tuesday), we have had over 50 new households show up for food.”

This increase is coming as federal food aid to food banks steadily declines. The federal food supply is down 60% this November compared to last November.

In 2021, we were purchasing 10% of the food we distribute,” Lewis added. “Last month, we purchased 30% which shows the decrease in many of our food donation sources.”

In addition to raising awareness and support, the program will also contribute to the food bank’s campaign to build a commercial kitchen. The facility would allow the food bank to safely repurpose surplus food from restaurants into meals for those in need.

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