Sustain and Serve NJ is supporting the economic recovery of New Jersey’s vital restaurant industry while helping to alleviate food insecurity within the state’s communities. Sustain and Serve NJ launched in early 2021 as a $2 million program to help New Jersey restaurants keep their doors open and their employees paid throughout COVID and has grown into a $45 million initiative that is on track to support the purchase of 4.5 million meals from over 400 restaurants in all 21 counties. The meals are then distributed to individuals and families that are facing food insecurity. Restaurants participating in Sustain and Serve NJ must have 50 or fewer employees.
This month’s ECONversations episode is hosted by Tara Colton, the NJEDA’s Vice President of Economic Security. Participants include: Coalition on Food and Health Equity Founder and Executive Director Dr. Leeja Carter, Trenton Area Soup Kitchen Executive Director Joyce Campbell, and New Jersey Farmers Cooperative Founder Barbara Wilde.