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Share your appetite for life by providing food for life!

With your donation, Project Angel Heart can continue to meet the growing need of hundreds of adults and children coping with life-threatening illness in the Denver and Colorado Springs metro areas. Your contribution enables us to provide nutritious and medically appropriate meals to our clients--delivered with love and compassion.
Your contribution to Project Angel Heart provides food for those coping with life-threatening illness:
- $25 provides 50 lbs of fresh carrots
- $50 provides 40 lbs of boneless, skinless chicken breast
- $75 provides 60 lbs of Granny Smith apples
- $100 provides 50 dozen eggs
- $150 provides 200 lbs of fresh zucchini
- $250 provides 180 lbs of whole wheat spaghetti
- $500 provides 115 lbs of wild salmon filets
Currently, Project Angel Heart designates $0.92 of every dollar donated in direct support of our meal delivery program. We pledge to make the best possible use of your donation, to maximize support of our volunteer staff, and to responsibly utilize all in-kind donations. Through the help of our volunteers, donors, and sponsors, Project Angel Heart is able to deliver more than 485,000 meals with love to at least 2,100 clients this year. Since Project Angel Heart is a 501(c)(3) charity, all donations are tax deductible.
To make a gift over the phone, please call 303.830.0202 and ask for a Development Department staff member, or donate online by clicking here.
Gifts may also be mailed to: Project Angel Heart 4950 Washington St Denver, CO 80216
You can also donate your time! To learn more about ways to help, please visit our Volunteer Opportunites webpage.
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Go Green!
Are you willing to help us save paper and postage by receiving just one acknowledgment at the end of the year that lists all of your donations for the year—and/or are you open to receiving your acknowledgment(s) electronically rather than by postal mail? Please contact Jamie Nettles, Development Coordinator, at 303-407-9434 to make that request.
Donate with Confidence

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