After serving more than 130 million total meals and 26 million loaves of bread over the past 18 months, World Central Kitchen no longer has the supplies to cook meals or bake bread in Gaza. #ChefsForGaza (1/5) ➡️ Large-scale WCK Field Kitchens have run out of the ingredients needed to prepare daily meals.
➡️ Our mobile bakery—recently the last working bakery in Gaza—has no flour left.
➡️ More than 80% of community kitchens have run out of WCK-provided stock. Without ingredients or fuel, these kitchens cannot feed families who rely on them.
#ChefsForGaza (2/5)

In Gaza, World Central Kitchen is among the last organizations still able to cook meals. The IDF has shut all crossings to shipments, including humanitarian relief. We are now nearing the end of our supplies—and the limits of what’s possible. The humanitarian crisis grows more dire each day.
#ChefsForGaza (1/6) ➡️ No fresh fruit has entered Gaza in over a month. Our last protein ingredients have already been cooked. Still, our chefs adapt. They’ve shifted from rice to stews made with canned vegetables, conserving fuel and energy wherever possible. Every ingredient is stretched. #ChefsForGaza (2/6)

Today marks one year since Israeli military airstrikes in Gaza killed seven of our World Central Kitchen colleagues:

Saifeddin Issam Ayad Abutaha,
John Chapman,
Jacob Flickinger,
Zomi Frankcom,
Jim Henderson,
James Kirby, and
Damian Soból.

This anniversary is a solemn reminder of the deep and lasting grief we carry - not just today, but every day. The loss of our seven brave, selfless friends and colleagues is immeasurable. The pain cuts deep.

Through our heartbreak, we stand strong in our commitment to the mission they believed in: to feed the hungry, to show up in the hardest places, and to lead with compassion. We honor their legacy by continuing to serve people in crisis around the world - and by working toward a future where humanity triumphs over division.

In the 22 days since WCK began serving meals to communities in Mayotte after Cyclone Chido, our efforts have not stopped evolving. To date, with the support of local restaurant partners, chefs, and community leaders, we have served more than 318,000 meals to families in need. (1/5) We are working alongside 47 restaurant partners to ensure communities impacted by the storm are receiving nourishing, comforting meals. By leaning into the knowledge of local chefs, we provide culturally appropriate dishes. This process also helps restaurants reopen faster after disaster strikes. (2/5)

In the month since #HurricaneHelene devastated Asheville and the surrounding region in North Carolina and Tennessee, WCK has provided 970,000+ meals to impacted communities. Here's what that means on-the-ground. (1/4) We're working hand-in-hand with restaurant partners to offer free meals—team members and neighbors pitch in on delivery to get meals to hard-to-reach families. (2/4)

It’s been 1 year since Haiti was struck by a 7.2-magnitude earthquake that killed over 2,200 people & destroyed 135,000+ homes. WCK’s deep roots in Haiti—since José first began working there after the devastating 2010 earthquake—allowed our team to begin cooking immediately. In 2015, WCK partnered with the Haitian Dept of Education to create a professional culinary arts training program that, after 2 years, evolved into École des Chefs—WCK’s own culinary school. The school is run by Chef Mi-sol Chevallier, one of the most respected chefs in Haiti.

WCK has expanded meal deliveries in and around New Orleans following Hurricane #Ida today, please share with anyone in need of a fresh meal. #ChefsForLouisiana

📍Locations also listed below in a thread 4pm @ Cooling Centers:
📍 Treme Rec Center, 900 N Villere St
📍 Gernon Brown Rec Center, 1001 Harrison Ave
📍 Milne Rec Center, 5420 Franklin Ave
📍 Stallings St. Claude Rec Center, 4300 St Claude
📍 Lyons Rec Center, 624 Louisiana Ave
📍 Rosenwald Rec Center, 1120 S. Broad Ave