$5 or $10 Donation to St. Mary's Food Bank Alliance

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In a Nutshell

Donations distribute nutritious food to families and children facing hunger across the region

The Fine Print

100% of donations go directly to St. Mary's Food Bank Alliance. Donations are automatically applied. See Grassroots FAQs that apply to this campaign. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The Issue: Food Insecurity in Arizona

More than 29% of Arizonan children are food insecure, according to St Mary’s Food Bank Alliance. That's the third highest rate for children's food-insecurity in the country. And their situation becomes even more complicated during the summer months, when they lose a daily school lunch. Yet many of these children live in households headed by adults who work full time; in fact, more than 40% of the Arizonan households that receive emergency food assistance have at least one working family member. These families, then, turn to food-assistance programs to bridge the gap between what they can afford and what they need to be food secure.

The Campaign: Distributing Food to Local Families

All donations to this Grassroots campaign will be used by St. Mary's Food Bank Alliance to feed hungry families throughout central and northern Arizona. For every $5 or $10 raised, St. Mary's Food Bank Alliance can distribute 35 or 75 meals respectively. The food is distributed through partner agencies and after-school programs to ensure families and children receive wholesome meals year round.

This campaign is part of our One Groupon, One Meal collection. For every Groupon purchased for local restaurants, bars, and bistros in and around Phoenix between March 19 and April 1, Groupon will donate the cost of one meal to St. Mary's Food Bank Alliance. Click here to learn more and view our featured deals.

St. Mary’s Food Bank Alliance

While volunteering to serve dinner at his local soup kitchen in 1967, John Van Hengel met the woman who would spark the idea for the nation's first food bank. According to the Washington Post, she fed her 10 children using soup kitchens and the cast-offs she found in grocery-store dumpsters, but suggested that a place where people could deposit and withdraw food—like a bank—would be ideal. With help from St. Mary's Basilica, Van Hengel created St. Mary's Food Bank Alliance, which began accepting donations from individuals and companies with food surpluses and distributing those through food pantries, soup kitchens, and other charities. The concept spread across the country, and then the world.

Today St. Mary’s annually distributes nearly 70 million pounds of food to its partner agencies across an 81,000-square-mile service area. These meals go to people of all ages, ranging from homebound seniors to children in more than 80 after-school programs. In addition to its food network, St. Mary’s prepares food boxes to directly feed hungry families during temporary crises and trains people for jobs in the culinary arts in its Community Kitchen program.


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