Frontline Foods, a national grassroots organization working with restaurants, hospitals and other medical facilities to feed those working on the frontline COVID-19 crisis, this week announced its launch in Southwest Florida.

Frontline Foods donates healthy meals to hospital clinicians who are working in unprecedented times by partnering with local restaurants that have been devastated by the COVID-19 pandemic. The Frontline Foods program started organically in multiple cities across the country; there are now 34 chapters (and growing) powered by over 400 volunteers.

Thanks to the support communities, Frontline Foods has raised over $1.6 million, provided more than 50,000 meals to frontline workers and supported over 135 restaurants.

Diana Willis, owner of Jason’s Deli, brought the idea to Lee Health after participating in the program with other Jason’s Deli locations across the country. With the support of the Southwest Florida Community Foundation, Frontline Foods is now available in Southwest Florida, enabling local restaurants to provide daily meals to Lee Health’s 10 different frontline medical locations tr11:12 AM 4/15/2020eating COVID-19 patients.

“This program is a way to thank our local frontline heroes while at the same time support local businesses,” said Willis. “Our local frontline healthcare staff have made a huge commitment to caring for loved ones with COVID-19 and other illnesses. Additionally, the community is looking for ways to support our local restaurants during this global pandemic and this is a nationally proven model that works.”

To make a tax-deductible donation, with 100 percent going to restaurants providing meals for frontline healthcare workers, visit www.frontlinefoods.org/swfl. Any donation, big or small, will make a difference. Donations of $1,000 or more allow donors to request the restaurant they would like to support in the comment section. Otherwise donations will be rotated through the participating restaurants. Unrestricted gifts will be distributed across the participating restaurants.

According to hospital liaison Christin Collins, Lee Health is serving 3,500 meals daily to their frontline staff.

“During the week of March 30, more than 100 restaurants provided meals to Lee Health,” Collins said. “With the Frontline Foods program, we can streamline donations and deliveries from local restaurants and provide a way for philanthropic-minded individuals to help thank our local heroes who are working 24/7 to fight this pandemic in our region. The parents of one the founders of Frontline Foods live in Cape Coral and will be joining us in our efforts.”

Collins added the program will hopefully expand to other regional providers and emergency workers in the future as the momentum increases.

“We are helping to promote this effort and drive our Jason’s Deli customers to donate to it,” said Willis. “We are hoping more restaurants will join us.”

For more information, please contact Corinne Wyard at 617-538-973 or swfl@frontlinefoods.org