USMEF partnered with a popular restaurant and bakery in Mexico City to serve U.S. beef and pork to medical professionals at the National Institute of Health Sciences and Nutrition, part of the Mexican Secretariat of Health.
Funded by the Beef Checkoff Program and the National Pork Board, the week-long effort in April included preparation of meal kits by the staff at Jaso. The meals featured U.S. beef lasagna and sirloin and U.S. pork loin packaged and delivered to workers.
Each of the packaged meals included a handwritten note from Jaso and USMEF: “Thank you for your passion!”
“During this COVID-19 crisis, health workers have had long workdays and many times they have not been able to leave the hospital, so we teamed with Jaso to provide meal kits and support the fight against the virus,” said Gerardo Rodriguez, USMEF marketing director for Mexico, Central America and the Dominican Republic.
The activity received a great deal of attention on social media, with doctors and other staff at the facility posting photos of the meals and “thank you” notes of their own.