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June 2 marked the official opening of the Community Kitchen. The 8,500 square foot commercial kitchen and adjacent teaching studio, located inside the Second Harvest Food Bank Regional Food and Nutrition Center in New Orleans operates under the direction of Executive Chef Tony Biggs, Director of Culinary Operations.
For nearly 28 years, Second Harvest Food Bank has been feeding hope in south Louisiana.
Second Harvest Food Bank is leading the fight against hunger through food distribution, advocacy, education and disaster response.
We are a growing company based on strong principles and a successful history. Every employee and volunteer makes a difference and contributes to our effectiveness in the community we serve.
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