The first earthquake struck at a 7.2 magnitude, with the second 7.5 magnitude earthquake compounding damage less than a minute later. The quakes made buildings sway, collapsing several across the city, with residents evacuating into the streets in search of safety. Residents have been urged to remain outside as aftershocks could cause further damage. At least 160 people have died, with hundreds more missing and injured as search and rescue efforts are underway.
WCK Serves Over 1 Million Meals After Venezuela Earthquakes
Forbes: World Central Kitchen Is Serving Hope In Quake-Hit Venezuela
How WCK is Supporting Communities in Venezuela
Responding With The Urgency of Now
As communities in Venezuela began the long road to recovery after the back-to-back earthquakes destroyed homes and left families devastated, WCK teams began serving meals as quickly as possible. Alongside our trusted local partners, we’re here to ensure that families get the meals they need as they continue to work towards healing.
Hear From Luis on the Ground
Tens of thousands of meals served since the June 24 earthquakes—and we are scaling up by the hour. In addition to nearly 20 restaurant partners, food trucks are launching across key locations, and ice trucks carrying thousands of bags of ice are being deployed to help families preserve food and stay cool amid power outages and extreme heat. From arepas to cachitos, every meal is made with the community in mind.
Our goal was to serve people the tastiest, hottest food, so that for those 5 or 10 minutes they were eating, they could be focused on something and have a taste that reminded them of home.
Luis José, WCK Team Member for El Nacional
Chef Corps Member Monica Sahmkow Joins the Team
WCK Chef Corps member Mónica Sahmkow, director of the Gastronomy Academy at UCAB and chef at Bocú restaurant in Caracas, was at home in her backyard in Venezuela when the devastating earthquakes struck. Just one day later, she joined WCK’s #ChefsForVenezuela response and began preparing fresh meals and delivering them throughout La Guaira—from temporary shelters to the sites of collapsed buildings. Now she’s overseeing the team with Arianna Pérez Solís, the head chef of local Caracas Catering, where LAGA’s students are working alongside professional cooks to prepare thousands of meals daily for Venezuelan families in need. People like Chef Mónica, who spring into action when disaster strikes their community, ensure that the person handing you a meal is a neighbor who understands what you’re going through.
Support our efforts in Venezuela