This month, Project Angel Heart cut a major component from meals: the Styrofoam containers.
“We are so thrilled to no longer be using Styrofoam,” said executive chef Brandon Foster. The Styrofoam containers had previously been used for storing and delivering soup to clients.
Now, soup is being packaged in a square container that’s just like our meal trays, only with one compartment. “The new containers we are using are far more convenient not only for storage in the kitchen, but more importantly for our clients,” said Chef Brandon.
“Clients had to transfer the soup from the Styrofoam container to a bowl before heating it up. With the new containers, they won’t have to do that. The new soup trays can be reheated the same way that our regular meal trays are reheated. Since our clients are so sick and don’t have the energy or mobility to cook for themselves, it’s really important that reheating the food is as easy as possible.” Continue reading