World Central Kitchen

Non profit organization
(+1) 202 844-6330

Founded in 2010 by Chef José Andrés, World Central Kitchen (WCK) uses the power of food to heal communities and strengthen economies in times of crisis and beyond. WCK has created a new model for disaster response through its work helping devastated communities recover and establish resilient food systems.

WCK has served more than 40 million meals to people impacted by natural disasters and other crises around the world in countries including The Bahamas, Indonesia, Lebanon, Mozambique, Venezuela, and the United States.

WCK’s Resilience Programs in the Caribbean and Central America have trained hundreds of chefs and school cooks, advanced clean cooking practices, and awarded grants to farms, fisheries and small food businesses while also providing training and networking opportunities.

Women, Men, Girls, Boys, Indigenous peoples, Elderly, Disabled, Animals, Youth
Energy, Entrepreneurship/Business, Microfinance, Agriculture, Leadership/Capacitation, Volunteer/Sustainable travel, Emergency relief
Sacatepéquez, Chimaltenango, Escuintla

Organizational contacts & locations

Christina Espinosa
Director of Clean Cooking
(+502) 3068-0817

Mission, vision & values


WCK uses the power of food to heal communities and strengthen economies in times of crisis and beyond.


Our vision is that all people will have dignified access to thriving, responsive and resilient food systems.

We value resilience, sustainable food systems, and disaster relief.

Products, services, and programs


We offer emergency food relief services.


Clean Cookstoves and Food Producer Network (FPN) programs.

Organizational detail

Number of employees: 
Private donations, Corporate donations, Public grants, Private Scholarships, Private grants
Primary issue(s) / need(s) addressed

WCK’s activities fall into two categories: relief and resilience programs. Emergency Food Relief activations occur in the aftermath of natural and man- made disasters — including earthquakes, hurricanes, wildfires, refugee crises, or a pandemic — when our Relief Team chefs deploy to a site in crisis to set up kitchens. Once operational, we will lead a team of volunteers to serve thousands of freshly prepared meals a day.

Impact, adaptations & objectives

Impact to date

WCK has scaled a model that has responded to disasters across the world including Australia, Bahamas, Colombia, Guatemala, Indonesia, Puerto Rico, and Venezuela. Since our founding, WCK has served more than 46 million meals worldwide via 44,000+ volunteer shifts served on over 25 deployments. 
After WCK has led a food relief activation and the emergency is over, we make an ongoing commitment when we feel we can successfully address chronic food system challenges such as food insecurity and unsafe kitchen and cooking practices. 

Impact measuring

WCK uses performance-based impact metrics in its resilience programs, which is established as a goal for each program.Surveys, tests, measuring devices, and standard calculations are used for the different program metrics.

Organizational adaptations: 
Size and/or structure, Location, How you collaborate or work with others
Organizational adaptation details

Size and/or structure

We are a growing organization. So we had to see how to grow faster and be able to continue serving more people. Every time you have to adapt and we are an organization that always looks for a solution in any way possible.

Short term objectives


Maintain the quality of the response.


Never fail in quality. Creation of systems that supports in promoting the service. 


Maintain funds to continue responding to needs that arise.

Long term objectives


Only grow in personnel in areas that make us more efficient or to be able to respond in more areas. 


That has always been a priority, to make sure that partners that support us maintain that same quality. 


It also depends on funds.