Second Harvest Food Bank of Central Florida announced its A Spoon Full of Hope signature multi-product food retail line can be purchased in all six Lucky’s Markets across Central Florida. The tomato basil Soup for Good and Honey for Good including orange blossom, palmetto, and wildflower are now on the store’s shelves. The shortbread Cookies for Good can immediately be found in the new SoDo and Lake Buena Vista locations; and will be found in the additional four stores within the next two weeks.
“We are so excited to announce Lucky’s Market as our first retail partner for our A Spoon Full of Hope product line,” said Dave Krepcho, CEO of Second Harvest Food Bank of Central Florida. “They truly care about the community and the people who live here. By them carrying A Spoon Full of Hope products, they will make a lasting impact on those seeking a second or even a third chance at life through our Culinary Training Program while helping us to shorten the line. They WILL change lives.”
A Spoon Full of Hope was designed to create sustainability for Second Harvest’s 16-week Culinary Training Program, which provides at-risk and economically disadvantaged adults with no-cost culinary and life skills training to pursue a sustainable career in the food industry. The program has a 100-percent placement rate upon graduation.
“Lucky’s Market is dedicated to improving the quality of life in the communities we live and work, and we actively support youth and education, healthy communities, and sustainability and resilience programs in our local communities through our Community Impact Program,” said Erin Olschewski, Lucky’s Market Community Impact Manager. “We are proud to partner with Second Harvest Food Bank on an on-going basis and thrilled to stock our shelves with the new and delicious A Spoon Full of Hope products.”
The Honey for Good trio of orange blossom, palmetto and wildflower are locally-sourced through 96-year-old Goldenrod Apiaries; and packed raw, uncooked and unfiltered. All of the packaging and labeling currently occurs by staff and volunteers in Second Harvest’s Production Kitchen. The tomato basil soup was created by Second Harvest Chef Jill Holland in collaboration with packaging partner IPAC located in Winter Springs. The shortbread Cookies for Good are baked and packaged at Second Harvest Food Bank of Central Florida in the Darden Foundation Community Kitchen.