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Mimi’s Café “Soup To-Go” program feeds local neighborhoods

The chain of 145 restaurants will donate 25 cents to local hunger relief programs for every quart of soup sold

by Jacy DanquePublished: May 21, 2012 01:30 PM

Irvine-based national restaurant chain Mimi’s Café is taking on hunger in local communities with its “Soup To-Go” program, which commits a portion of sales when a customers purchase a quart of soup. So far, the company has collected almost $23,000 in the first six weeks, which cooks up to 146,000 meals needed for local charities.

The USDA Economic Research Service shows that one in six Americans are at risk of starvation; in light of that fact, Mimi’s Café has decided to connect with Food Donation Connection (FDC) to find a solution to the issue.

“Mimi’s Café came to us wanting to help our agencies even more,” said Steve Dietz, business development director for the FDC. “It says so much about Mimi’s, and we’re fully committed to helping Mimi’s realize its goal and expand its relationship with local agencies in getting much needed food to individuals and families in need.”

As part of the partnership, for each quart of soup purchased, Mimi’s Café will donate 25 cents to community organizations in local neighborhoods. The selection includes Roasted Tomato Basil ($5), Café Corn Chowder and French Onion Soup ($6). Every day, Mimi’s Café gives their contribution through FDC’s Harvest program. They have also set up table tents at their locations that have special QR codes for customers to scan on their phones for more information and a list of local agencies.
 
“At Mimi’s Café, we believe in giving back to the communities we serve; in fact, it is an integral part of our culture,” said Mark Mears, Mimi’s president and chief concept officer. “Hunger knows no season, and with millions of Americans at risk of hunger, we want to ensure we do our part to help. In addition to our existing food donation program, we felt it was through important to support local hunger-relief agencies through fundraising efforts, and we will soon announce a third level of involvement both restaurant team member and guest volunteer opportunities.”


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