THE SOUP STORY
community
With guidance from local emergency management and service organizations, and through community partnerships with the Parish Independence Committees, primary schools and churches, many vulnerable children and families in need have been discretely identified.
The St. Andrew Parish Independence Committee (PIC) was instrumental in the development of the soup distribution system. The PIC volunteers delivered warm nutritious soups to their own community members in need.
We are committed to engaging with community groups through partnerships as a model for the soup drive distribution as face to face (or mask to mask) interaction with a friendly person from ones own community on receiving a soup is an added benefit of the programme.
farmers
Slow Food Barbados believes that farmers and growers are the backbone of every community. We also believe that Chefs and Farmers can unite to create a more sustainable, food-secure island while supporting our communities.
This COVID-19 crisis has heightened the fact that there are many on our island who do not have adequate access to wholesome food. From isolated seniors and disabled persons to those who have lost their primary source of income. Many children rely on one school meal per day. There is still a long road ahead for families whose income may not return, and children who are not yet back at school. for families whose income has not yet returned, in an island reliant on a tourism industry which will take longer to recover than these families can wait.
Chefs
As a response, the Slow Soup Drive was born in April 2020. We began by bringing together professional Chefs and talented Cooks, who alongside volunteers, in a culinary all-hands-on-deck approach have been delivering warm, wholesome nutrition to those most in need ONE SLOW SOUP at a time.
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The Chefs' Alliance, an internationally recognized group of local volunteer chefs and cooks has been wholeheartedly giving their time and skill, creating nutritious, hearty soups utilizing local, donated produce in borrowed kitchens, while adhering to the strictest health and safety standards of COVID-19.
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The soup kitchens churn out 100's of bowls per day during their peak, and fluidly adapt to reflect the current need in the communities served.
