In the face of the world crisis of COVID-19, the official launch of the Refettorio de Mérida is on hold. The effects of this situation are further affecting the well-being of many of the most vulnerable people in the city of Mérida. At the moment and according to the instructions and restrictions of the State’s safety and health, it is impossible to receive guests at the Refettorio Mérida facilities to start the program’s services.
However, we are aware of the social, economic and environmental effects that this pandemic is having with the community and especially with those who are in situations of poverty, hunger and social vulnerability, which is why the Refettorio Mérida team was activated to provide a local emergency response to raise donations, prepare, package and deliver food in response and for support from the directly affected community.
The dynamics of work in the kitchen of the Refettorio Mérida, will be behind closed doors led by Refettorio Merida Executive Chef Angel Zamudio Dominguez and Director Zayuri Valle Valencia. The services are made possible through volunteer support of Chef Adrián Marcos and Paola Guillermo, culinary team of the Catrín restaurant, and additional community volunteers for home delivery. The food initiative will provide approximately 80 meals, Tuesday, Thursday and Saturday each week to the community most at risk to social vulnerability.