US Foods Completes 'Spring into Service' Initiative | Food Newsfeed
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Nearly 600 volunteer hours were completed across a variety of activities, including multiple meal packing events that generated approximately 90,000 meals and snacks that were donated to nonprofits partners.

US Foods Completes 'Spring into Service' Initiative

May 17, 2019 Industry News

US Foods Holding Corp. recently completed its second annual “Spring into Service” initiative, a week-long effort in which more than 330 employees in the company’s Rosemont, Illinois and Tempe, Arizona offices participated in various company-sponsored community service events.

Providing US Foods employees with the opportunity to volunteer their time during the workday, the efforts benefited 11 different local, nonprofit partners primarily focused on eliminating hunger within their communities.

Nearly 600 volunteer hours were completed across a variety of activities, including multiple meal packing events that generated approximately 90,000 meals and snacks that were donated to nonprofits partners.

“At US Foods, we believe in fostering a company culture of volunteerism and community engagement,” says Debra Ceffalio, vice president of corporate communications, US Foods. “We are proud of the impact our employees have made in our communities during ‘Spring into Service’ and look forward to the additional company-sponsored hunger relief events we have planned throughout the year.”

“Spring into Service” supports the company’s commitment to hunger relief, a key pillar of US Foods’ overarching philanthropic and employee volunteerism efforts.

The events took place May 6 through May 10 and supported a wide range of nonprofit organizations, including Feed My Starving Children, Greater Chicago Food Depository, Ronald McDonald House Meals from the Heart, Northern Illinois Food Bank, Urban Autism Solutions, Union League Boys & Girls Clubs, Operation Gratitude, Mesa Urban Garden, St. Mary’s Food Bank, Tempe Community Action Food Pantry, and Veteran Voluntary Services.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.