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Soup Kitchen Gets Surprise $40,000 Christmas Present

It’s the Big Winner in FoodServiceWarehouse.com Giveaway

The Holy Rosary Soup Kitchen of Port Chester, N.Y. just got a huge and unexpected Christmas present—more than $40,000 in new, eco-friendly kitchen equipment, just in time to serve those in need during the holiday season.

FoodServiceWarehouse.com, a leading supplier of high-quality restaurant equipment, supplies and educational resources announced today that Holy Rosary is the winner of its Certified Green Commercial Kitchen Giveaway.

Holy Rosary has made going green a priority and, as part of its commitment, entered the Certified Green Commercial Kitchen Giveaway. The online giveaway was part of the launch of the FoodServiceWarehouse.com Certified Green Commercial Kitchen Program, a program aimed at saving money and reducing environmental impact through energy efficiency, water conservation and waste reduction.

‘Although the winner was chosen randomly, we can’t imagine a more worthy recipient. We are very happy to help Holy Rosary further its charitable cause,’ said Steve Kurtz, vice president of FoodServiceWarehouse.com. ‘We believe Holy Rosary’s choice to go green will make a significant difference in the soup kitchen’s overall operating costs and still benefit the environment.’

In 2008, the Holy Rosary Soup Kitchen served more than 42,000 meals, 10,000 more meals than in 2007. Until now, the food has been served on paper and Styrofoam, but with a new eco-friendly dishwasher, Holy Rosary will be able to cut back on trash and reduce their environment impact by using ceramic plates and metal cutlery. The new kitchen equipment will also create more jobs for those employed to run it.

‘FoodServiceWarehouse.com is helping us assist and feed the hungry. We feel blessed to have received this gift,’ said Fr. Tim Ploch, SDB of the Holy Rosary Soup Kitchen. ‘We have wanted to implement green practices in our kitchen, and this donation arrives like a holiday present, just in time for our busy season. With our new equipment, we will be able to serve more food and cut down on our waste.’