This week, California-based vegan seafood brand Sophie’s Kitchen donated 3,000 cases of vegan tuna to food banks across the San Francisco Bay Area. Company CEO Miles Woodruff personally distributed $210,000 worth of the brand’s Lemon Grass Toona—a flavor that has yet to be sold in stores—to Second Harvest Silicon Valley, Food Bank of Contra Costa and Solano County, and Food Banks of San Francisco and Marin County. “We believe that businesses should be used as a platform to do good and serve people. Right now, food banks need donations and as a startup, we can’t donate cash but we can donate our plant-based seafood,” Woodruff told VegNews, noting that the company decided to donate vegan tuna because it is shelf stable through 2022.
Due to the COVID-19 pandemic, six counties in the Bay Area have been ordered to “shelter in place” since March 16, which has put vulnerable populations in a position of increased food insecurity. “I hope the donations help the Bay Area families who don’t have access to their regular food programs,” Woodruff said. “Corporations and individuals need to turn the tide of hoarding and price-gouging and support those within their sphere of influence. Now more than ever is a time to be uncomfortably good to others.”
Sophie’s Kitchen vegan products include Toona (Sea Salt and Black Pepper flavors), Smoked Salmon, Crab Cakes, Fish Filets, and Breaded Shrimp which are available at grocery chains Fresh & Thyme Farmers Market and Sprouts in the United States, Coles in Australia, Sainsbury’s in the United Kingdom, and online on Amazon.
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