Saving Restaurants & Survivors Through Food Relief- Interview with Matt Cohen of Off The Grid

In the world of COVID-19 and beyond, it's time to look at innovative solutions that overcome traditional disaster norms. One of those is a double-hitter by addressing food as emotional care for survivors, as well as, saving small local restaurants during times of crisis. Small restaurants are particularly vulnerable to disasters. Between supply chain rout interruptions lack of business from the local community, and staffing constraints- restaurants fail too often in disaster. Ironically, by focusing on the business continuity of restaurants, we also help survivors by providing delicious meals, made by culture of local cuisine. We know that great food, packed with nutrients can counteract the impact of emotional trauma of environmental chaos. Thus, if we focus on creating relationships with the local food community to build business continuity and use their resources to support survivors- we now save two groups. A win-win for emergency services. Learn more about Off The Grid's mission and strategy to save local restaurants and provide emotional care to survivors by visiting www.offthegrid.com