For the first time, the U.S. Open golf tournament has found a way to donate all of the food left over from its annual four-day tournament. Working with the Pierce County nonprofit Emergency Food Network in Lakewood, Washington, the U.S. Open was able to distribute 70,000 pounds of surplus food to local food banks and shelters that remained after the end of the competition held last weekend at Chambers Bay Golf Course in University Place, Washington.
The cooperative effort ended several years of failed efforts to donate U.S. Open leftovers due to the inability to find networks to expedite delivery. “We end up throwing a lot away,” said Andrew Chalfant, the director of major events for Maryland-based Ridgewells Catering,. “It’s unique that they have the facilities and the capabilities to accept so much. That’s what we do is feed people.”
After the success of the partnership between the Emergency Food Network and Ridgewells, the nonprofit organization has agreed to help the official caterer of the United States Golf Association find distribution channels for next year’s U.S. Open in Oakmont, Pennsylvania.