World Central Kitchen launches World Cup food giveaway to raise awareness
Food brings the world together. So does soccer. Restaurant operators are offering free snacks from the nonprofit’s food trucks to help support its mission of feeding those in need.
June 12, 2026
World Central Kitchen (WCK) has long been known for its work on the front line of disasters, feeding people in need. For the first time, the organization is taking a more proactive approach.
With the World Cup.
For the June 12 event, WCK partnered with Los Angeles restaurateurs Mary Sue Milliken and Susan Feniger of Border Grill fame, who offered up free snacks at a World Cup Watch Party on the Santa Monica Pier.
The snacks at the U.S. v. Paraguay game included Seremoni Grade Black Cod Baja Ceviche Tostada by Mary Sue Milliken, made possible with the donation of 300 pounds of fish from sustainable fishmonger Seremoni.
"Access to healthy, safe food is a human right, and we're excited to help bring people together through food, community, and shared purpose," said Seremoni co-founder Saif Khawaja.
During the six-week tournament, WCK is planning similar activations with its food trucks, stationing them near stadium areas and other soccer events.
The goal is to raise awareness of WCK’s mission of feeding those in need.
“I believe that food has the power to change the world: to bring us together around longer tables, when some people are trying to keep us apart with higher walls,” said José Andrés, WCK founder, chef and multi-concept operator, in a statement. “As a passionate soccer fan, I know that sport can do the same. It takes a team on the field and a team of supporters to win the day. That’s true on the field, and it’s true when we’re cooking for people when they need it most.
“This summer, we all have our different teams,” Andrés added. “But we’re all on the same team when it comes to feeding people.”
Robin Gonterman, WCK’s chief marketing officer, said the World Cup was a natural fit for the nonprofit’s message.
“Football is when the world comes together to create one global community,” Gonterman said. “We invite everybody to join the same team to feed the hungry.”
Fundamentally, it’s a positive opportunity for WCK to explain what the organization does and its global reach.
Working largely with restaurant industry volunteers, WCK is often the first to arrive after a crisis. And the organization often stays long after media attention is gone.
WCK has served more than 10 million meals in Haiti over the past year, for example, amid armed attacks that have displaced millions. The group is at work in the Democratic Republic of Congo, where health authorities are battling an ebola outbreak. More than 2 million meals have been served in Lebanon over the past three months, since the escalation of hostilities there.
Gonterman invited restaurant operators to help spread the word, or to reach out to learn more about volunteer opportunities with the group.
“We might not know what we’re going to be doing tomorrow,” Gonterman said. “But we want to invite people in while they’re celebrating their communities and the world.”
UPDATE: This article has been updated with more detail on the food at the first event.
About the Author
Lisa Jennings
Executive Editor, Restaurant Business
Lisa Jennings is a veteran restaurant industry reporter and editor who covers the fast-casual sector, independent restaurants and emerging chain concepts. Her experience includes other industry publications as well as the daily newspaper The Commercial Appeal in Memphis, Tenn., where she was Food Editor. Her work has been cited in the Los Angeles Times, Business Insider, FoodBeast, The Huffington Post, Time.com and more.
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