Two David Eccles School of Business second-year Master of Healthcare Administration (MHA) students, Kelcie Douglas and Alyse Wells, have spearheaded the Salt Lake City chapter of Frontline Foods. Frontline Foods is a grassroots organization that supports local restaurants impacted by the COVID-19 crisis by feeding workers who are battling on the frontlines. Frontline Foods has partnered with World Central Kitchen, a tax-exempt, registered 501(c)(3) charitable organization, led by chef José Andrés whose mission is to use the power of food to heal and strengthen communities in times of crisis and beyond.
Douglas and Wells have a passion for healthcare and serving those that are working so hard on the frontlines. They heard about the chance to start the Frontline Foods chapter in Salt Lake City and jumped at the opportunity to give back. With graduation around the corner, and as they prepare to enter the workforce as Administrative Fellows, both here in Salt Lake City at Intermountain Healthcare and in Irvine, California at Providence St. Joseph Health, respectively, they wanted to give back to their community one last time before they graduated. They are working closely with the Salt Lake City community to get donations to support local restaurants and healthcare workers. If you would like more information or to donate, please visit their website.
Frontline Foods has already delivered 155 meals and raised $3,153. Follow the Frontline Foods SLC journey on social media to see where they’ll be next!
FaceBook: Frontline Foods Salt Lake City