"We were discussing the pressures of gentrification and reality of the closing of our soup kitchen, brainstorming ideas and reviewing the problems we had encountered over the years of feeding people and during Hurricane Sandy. The closing created a new opportunity for us to address our current model of serving meals from a set location on highly residential streets in Greenpoint. We became inspired to use the opportunity to create something more viable -- a mobile infrastructure that could meet the need where it exists, remove the burden of transportation and travel from the diners, and increase our servings from 100 to 4,000 per week."
The OG Idea
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