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After a gruelling shift at the hospital, the last thing hard-working front-line NHS staff will want to think about is cooking something from scratch or even shopping for food.
And for many non-medical workers, it is difficult to think how to genuinely support the heroes working on the frontline in the fight against Covid-19.
#Cook4Carers, launched by OLIO and backed by the NHS, provides an easy way for everyone to thank medical staff in their local community – with a homecooked meal after their shift – and over 6,000 meals have been donated so far.
OLIO, the free sharing app with over 1.9 million users, had great success with its #Cook4Kids campaign, helping people share meals with local families whose children would normally be entitled to a free school meal. Over 5,000 meals have been shared with children to date.
Now, #Cook4Carers allows everyone the opportunity to spread their generosity even further and feed NHS workers in their community. Simply upload a photo and information about the meal onto the app – and it will quickly be collected by a hungry NHS worker, with zero contact.
‘We were seeing so many people batch cooking and sharing meals on OLIO specifically for the brave NHS workers in their area, we realised this was a real opportunity for more people to get involved and help.
‘We know that medical staff are finding it difficult to shop and cook due to long hours and restricted shopping hours. What better way to show support and appreciation for NHS and other invaluable key workers than by feeding them after their gruelling shifts.’
TESSA CLARKE
OLIO co-founder
A whole host of high-profile chefs have pledged their support for the campaign, encouraging their fans to #Cook4Carers with and sharing simple, nutritious recipes which can be easily followed to provide a fresh, tasty lunch or dinner.
Those involved to date include TV chefs Hugh Fearnley-Whittingstall and James Martin, acclaimed food writer Jonathan Phang, Wahaca co-founder Thomasina Miers, zero waste chef Max La Manna, Darjeeling Express owner Asma Khan and Michelin-star chef and ex-Vogue food editor Skye Gyngell.
Also involved are restauranteur Alice Waters, free-from expert Bettina Campolucci Bordi, NZ chef Chantelle Nicholson, plant-based chef Gemma Ogston, food blogger Kripa Dewani, vegan chef Lauren Lovatt.
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