Between February 16 and April 13, Sharky’s Will Donate $1 to No Kid Hungry® for Each Wild Alaska Salmon Menu Item Sold
…and Raise Funds at Restaurant Openings in 2017
With childhood hunger present everywhere in America — in small towns and large cities, in the poorest communities and even the most affluent neighborhoods, Sharky’s Woodfired Mexican Grill seeks to end hunger among the most vulnerable population, our nation’s children. In partnership with Alaska Seafood Marketing Institute, Sharky’s will donate $1.00 to No Kid Hungry for each Wild Alaska Salmon menu item purchased at its 26 restaurants in Southern California and Oregon between February 16 and April 13, 2017. Among Sharky’s menu items featuring wild-caught and sustainable Alaska Salmon are the Wild Salmon Lite Burrito and the Organic Roasted Veggie Bowl.
During the two-month promotion, Sharky’s goal is to raise $10,000, which will support No Kid Hungry. No Kid Hungry’s mission is to connect vulnerable children with effective nutrition programs where they live, learn and play by creating public-private partnerships that work together to identify and break down barriers to meal access, and by teaching low-income families how to stretch their food budgets and cook healthy, affordable meals.
In Southern California, No Kid Hungry partners with non-profit organizations such as Los Angeles Fund for Public Education, Los Angeles Regional Food Bank, West Side Food Bank, Second Harvest Food Bank of Orange County, and Child Care Resource Center. In the Portland, Oregon, area, where Sharky’s recently opened in Tualatin, No Kid Hungry partners with Oregon Food Bank, Partners for Hunger-Free Portland, and Society of St. Vincent de Paul.
Sharky’s also plans to raise additional funds for No Kid Hungry through grand opening events at its first West Side Los Angeles restaurant in Marina del Rey, in March, and its first Las Vegas area restaurant in Summerlin in April.
“There is absolutely no reason that any child should feel hunger ever, yet at least 1 in 5 children in America go hungry every day,” said Steven Paperno, founder and CEO of Sharky’s Woodfired Mexican Grill. “As we researched ways to make an impact in the fight against childhood hunger, No Kid Hungry emerged as a comprehensive campaign with real and lasting results. Everyone at Sharky’s Woodfired Mexican Grill, including our partner Alaska Seafood, is inspired to join the cause to end childhood hunger.”
No child should go hungry in America, but 1 in 5 kids will face hunger this year. Using proven, practical solutions, No Kid Hungry is ending childhood hunger today by ensuring that kids start the day with a nutritious breakfast and families learn the skills they need to shop and cook on a budget. When we all work together, we can make sure kids get the healthy food they need. No Kid Hungry is a campaign of national anti-hunger organization Share Our Strength. Join us at NoKidHungry.org.
The Alaska Seafood Marketing Institute (ASMI) is a partnership of the State of Alaska and the Alaska seafood industry promoting the benefits of wild and sustainable Alaska seafood and offering seafood industry education. The seafood industry is Alaska’s largest private sector employer with nearly 60 percent of all seafood and 90-95 percent of wild salmon harvested in the U.S. coming from Alaska. In addition to wild salmon, Alaska is known for its crab and whitefish varieties, such as cod, sablefish, halibut, pollock, sole, and rockfish, and is available frozen, canned, smoked and fresh year-round. Alaska has been dedicated to sustainable seafood for more than 50 years and is the only state with a Constitution that mandates all seafood be maintained under the sustained yield principle. Alaska has taken a leadership role in setting the standard for precautionary resource management to protect fisheries and surrounding habitats for future generations and leading to an ever-replenishing supply of wild seafood for markets worldwide.
Westlake Village, Calif.-based Sharky’s Woodfired Mexican Grill was founded in 1992 by Chief Executive Officer Steven Paperno. Always leading an active lifestyle, Paperno sought to create a restaurant, which combined his passion for healthy living with the exciting and bold flavors of Mexico. Now with 26 restaurants in Southern California and Oregon, Sharky’s offers a “Feel Good About Eating” menu, which spans the best of both traditional and contemporary Mexican fare including tacos and burritos, nachos, enchiladas, power plates, and salads. Purposefully created to appeal to a variety of lifestyles and dining preferences, each menu item is made-to-order using organic, locally sourced, non-GMO, hormone- and preservative-free ingredients whenever possible.
Sharky’s plans to open more restaurants in its current markets, plus Nevada, Arizona, and Northern California in the next two years. For more information please visit Sharkys.com, or connect socially with @SharkysSocial or #SharkysShare.
