The man has a point. Chef Acheson, we are certain has a mailbox full of requests. Yet, let's look at the other side. We are a giving bunch, but the chances that we have to work with charities and the costs associated with it can be rather taxing. So Chef Acheson is right and you have to weigh your chances to do some good and choose your causes wisely. Or do we?
There is a movement to shift the paradigm to giving in ways that are beneficial on a number of levels and not just single "silver bullet" events. The problem is, as ever, the clock and the calendar. Let's be honest, people give at holidays and special events and occasions. Thus, charities run their fundraising schedules off of when people give. Chefs and others are asked to give their time during their busiest times of year, personally and professionally. I have yet to meet a chef that did not want to give, but still did not have to deal with produce deliveries and line cooks not showing up, etc. Not to mention our own families and personal obligations. We are pulled in a number of different directions all at once like a tug of war.
Enter Social Entrepeneurism. Social entrepeneurism is a trend that is taking hold in a lot of places and gaining ground...thank goodness. The idea is simple: use the money being made to help other organizations year round. Better yet, the trend seems to be for organizations to invest in their own concepts to earn their own income year round. It is not unusual anymore to see a church running a coffee shop and often taking it further by hiring the people the proceeds are meant to help.
This is not a unique idea, but why is it getting so prolific now? The main reason is that we are in a down economy. We are beginning to see the top end of the giving nature and the proliferation of charitable practicality. In short, people want and need more bang for their buck than the warm feeling they get from giving. So, if they are going to pay five dollars for a cup of coffee, why not one where the majority of the profit goes to charity?
Crowdsourcing has gained momentum lately as well. The interesting thing about this is that as an idea, it begins to fall into the same traps that standard fundraising does with people wanting more for their dollar when a dollar has to be stretched all around. The popularity of the idea has given way to people making premium decisions to market their idea. So ostensibly, an idea that was supposed to level the playing field by giving means for the "little guy" is co-opted by groups that are able to field heavier marketing campaigns (videos, viral marketing campaigns, etc.). Perks for donating and advertising have to be stronger and stronger to reach the numbers to make the idea viable.
The idea of social entrepeneurism is more and more attractive to charities and should be very freeing. Done correctly, ideas like this take away from even having to hire someone to specifically raise funds. Raising money independently like this frees them from special interest or having to in any way dilute what the whole mission is about for the sake of the highest donor. People with the money for coffee or any other product has the same monetary vote and thus they can concentrate on achieving the nominal goal of the organization..Needless to say the charity landscape has become an odd battleground and those who have a cause are going to have to find more and more creative ways to capture a dwindling dollar share. Chefs are a creative bunch and the coming years are going to be pretty interesting as we see what we can come up with. With pop-up dinners, food trucks, and more the options are widening and for those willing to chance it, the future looks bright.
Carol Jordan is Editor in Chief of 99Knives, writer, and pastry chef in Columbia, SC and works with charities all across the country to create events that support good causes. She can be contacted at 9of9productions@gmail.com with questions and comments and find us on twitter @9t9knives
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