{"id":7971,"date":"2020-04-15T11:26:53","date_gmt":"2020-04-15T11:26:53","guid":{"rendered":"http:\/\/www.grandkrust.com\/?p=7971"},"modified":"2020-04-16T11:55:40","modified_gmt":"2020-04-16T11:55:40","slug":"krustagroup-collaborates-by-donating-frozen-seafood-to-various-solidarity-initiatives-in-italy-and-spain","status":"publish","type":"post","link":"https:\/\/www.grandkrust.com\/en\/krustagroup-collaborates-by-donating-frozen-seafood-to-various-solidarity-initiatives-in-italy-and-spain","title":{"rendered":"Krustagroup collaborates by donating frozen seafood to various solidarity initiatives in Italy and Spain"},"content":{"rendered":"

Krustagroup<\/strong>, which markets to the final consumer under the Grand Krust<\/strong> brand, has donated more than a ton of frozen seafood distributed among Food Banks in Italy and Spain and various solidarity initiatives aimed at helping vulnerable segments of society that have been affected by the crisis resulting from the expansion of COVID-19.
\nIn the case of Italy, Krustagroup has collaborated with the food bank of\u00a0 tuskany<\/a>, which then distributes the frozen seafood to the different areas of Italy, according to the needs of each territory. In Spain, the product has been donated to the Banco de Alimentos de Espa\u00f1a, divided into two parts for use in Madrid<\/a> and Barcelona.<\/a>
\nIn addition to these donations to Food Banks, the group founded in Huelva by Amador Su\u00e1rez (president of Cespesca<\/a>), has participated in other solidarity initiatives such as<\/p>\n

Food 4 Heroes<\/a>: <\/strong><\/p>\n

This initiative arises from the association of different restaurants to provide lunch and dinner to health staff in different cities in Spain. Given the particularity of Krustagroup’s product (frozen seafood), it was decided to collaborate with the Madrid team in 4 restaurants that prepare menus for the following hospitals:<\/p>\n

\u2022 Hospital 12th of October: the Makkila group<\/strong><\/a> restaurants prepared a menu consisting of a vegetable wok red shrimp.
\n\u2022 HM Madrid Hospitals: Casa Andreea<\/a><\/strong> made seafood paellas.
\n\u2022 Hospital La Zarzuela: Arroceria Balear Pozuelo<\/a> y Mama and Go<\/a> seafood paellas were made.
\n\u2022 Hospital Universitario La Princesa: Bowlers Kitchen<\/strong><\/a> cooked some beluga lentils with potatoes and red shrimp.<\/p>\n

Food For Good Barcelona<\/a><\/strong><\/p>\n

For its part, Food For Good Bcn is an initiative born from the solidarity of the world of gastronomy with the aim of cooking and distributing healthy, rich and balanced menus for the most disadvantaged people in the city, most of them homeless. Chefs such as Eva Hausmann (CEO of Hausmann Gastronomic and expert in product and content development and promoter of the SSF philosophy) have joined this initiative: Healthy \u00b7 Sustainable \u00b7 happy\u201d, restaurateurs, restaurant owners and suppliers. It aims to produce about a thousand daily menus distributed among different entities such as: Llu\u00eds Companys Foundation, Baluard Association, Arrels Foundation, Saint Egidio Community or Metzineres collective.\n<\/ul>\n