Prince Harry and Meghan Markle will be building a relief center in Mumbai to aid India’s COVID crisis.
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The Relief Centre Aims To Support India During Its Grim Second Wave Of The Coronavirus
The couple’s Archewell Foundation which has had an ongoing partnership with World Central Kitchen to build facilities in Dominica and Puerto Rico will be building its third Community Relief Center, this time to support India’s devastating second wave of COVID-19.
The new center which will be built in Mumbai will also be situated close to Myna Mahila, an Indian nongovernmental organization (NGO) -which Meghan has been involved with since March 2017- focusing on women’s empowerment through health awareness and employment opportunities.
The Duke And Duchess Of Sussex Have Had An Ongoing Partnership With World Central Kitchen
The partnership between Archewell and WCK which was first announced in December 2020 aims to construct four relief centers that can be quickly transformed into emergency response kitchens during times of crisis while also being used as schools, clinics, and for community initiatives in normal times.
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A spokesperson for the Sussexes’ non-profit said, “The purpose of these centers is to provide relief and resilience (as well as healing and strength) for the communities in which they’re based. During future crises, these centers can be quickly activated as emergency response kitchens—or vaccination sites—and through calmer times they can serve as food distribution hubs, schools, clinics, or community gathering spaces for families.”
Founded By Celebrity Chef José Andrés, WCK Has Served More Than 20,000 Fresh Lunches And Dinners To Frontline Workers In Various Parts Of The World Including India
In India where the second wave has seen the infection tally reach over 25 million cases, the WCK has been actively working to provide fresh lunches and dinners to frontline hospital workers and quarantine centers every day.
Indian chef Sanjeev Kapoor who has been working closely with the organization said, “We began working on recipes and cyclic menus so food is not repetitive. It is not that when you get free food, you don’t deserve good food. We have to have local sensitivities in mind. The frontline workers at hospitals are in an environment where the viral load is very high so we have to provide what is good for their health. The freshness of the food and vegetables are really important.”
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