Friday, April 16, 2010
Simon Mainwaring: Fundraising for Haiti using gold, sorbet and a spoon: Charity Sorbet
“It is not about what makes you/me feel good, it is about doing something for the people that at the moment have nothing.” Jayson Bryant, Gianpaolo Grazioli.
I recently had the pleasure of meeting Jayson Bryant, one of the great people behind this year’s most delicious outreach for Haiti – Charity Sorbet. The Winevault and Giapo are fundraising $10,000 in an effort to help rebuild Haiti. Their idea? Turn Cristal champagne and 24-carat gold into the world’s most expensive sorbet.
They are producing 20 sorbets, at cost of $500 each, with all proceeds going to the New Zealand Red Cross Haitian Earthquake Appeal. Saatchi&Saatchi helped out by creating a website (www.charitysorbet.com) and thanks to www.Trademe.co.nz, one cup of sorbet is now up for auction on their popular website. There are 22 bids in just 4 days!
All they need now are partners around the world to extend this idea to keep the aid to Haiti flowing. So if you’re in the food industry – in the U.S. or anywhere else in the world (c’mon Italy) – send me an email and I’ll put you in contact with the team. Or reserve your sorbet before 19 April 2010 by emailing firstname.lastname@example.org.
I think this is a great example of a company doing whatever it can for a worthwhile cause. Haiti needs us now more than ever to rebuild infrastructure, lives and hope. Watch the video below if you can
What do you think of the idea and what could your company do to help?