Just a few weeks ago, the Three O’Clock Project was serving around 15,000 meals a week to keep kids fed in the after-school hours and on holiday breaks. Since COVID-19 shutdowns and social isolation started, they have rapidly expanded to serve more than 150,000 meals a week (as of the time of the interview) to keep children and families across the state fed with healthy, balanced meals.The Three O’Clock Project will keep growing to meet demand, working with restaurants and suppliers to keep the economic engines of the food industry working. In short, they are adapting quickly and creatively to meet a growing community problem.
