Black Restaurant Week returns to Los Angeles on August 6 for a 10-day celebration of African American, African, and Caribbean cuisine. Sponsored by SoCalGas, this year’s celebration emphasizes the importance of reviving and saving the Black restaurant industry during the COVID-19 pandemic with its “No Crumb Left Behind” campaign.
According to a 2020 study from the University of California, Santa Cruz, 41% of Black-owned businesses have shuttered since February compared to 17% of White-owned businesses. Black Restaurant Week serves as an educational tool to help showcase the abundance of cultural cuisines in the local community.
“The No Crumb Left Behind campaign is to ensure that we are helping as many culinary businesses stay afloat as the world recovers from the pandemic,” stated Derek Robinson, Black Restaurant Week Marketing Director. “We are adding more activations and working with additional partners to present programming to serve our full audience of restaurants, bakeries, caterers, chefs, and food trucks.”
“Black-owned businesses play an important role in the livelihood of our communities. And food, especially from family-owned restaurants, serves as the social fabric that brings us together,” said Cedric Williams, vice president of customer service at SoCalGas. “That’s why we have supported Black Restaurant Week, an important cultural initiative that celebrates the flavors of African American, African, and Caribbean cuisine, since its launch in Los Angeles.”
Founded in 2016 by three visionaries: Warren Luckett, Falayn Ferrell, and Derek Robinson, Black Restaurant Week began with a one-city food experience in Houston, Texas. Since expanding, Black Restaurant Week has supported more than 670 restaurants in Atlanta, Chicago, Kansas City, New York, Seattle, Toronto, and Los Angeles.
For more information about Black Restaurant Week, its events, and participating restaurants, please visit: www.blackrestaurantweeks.com.