OUR STORY

Founded in 2017 by second-generation firefighter and EMT Jonathan Tate, Food on the Stove was born from a deeply personal mission to improve the health and longevity of first responders. After learning that heart disease is the leading cause of on-duty deaths among firefighters and experiencing the loss of his own father to heart disease and cancer, Tate made it his life’s work to change that reality.

The name “Food on the Stove” comes from the number one cause of home fires: unattended food left cooking. Tate reimagined this familiar phrase as a call to action, reminding firefighters to pay attention to the food “on their stove” that fuels their bodies and directly impacts their health and well-being.

What began as a single grocery donation to a Washington, D.C. firehouse has grown into a national movement for firefighter wellness. Today, Food on the Stove supports firefighters, EMS, law enforcement, and the communities they protect, delivering more than 100,000 nutritious meals and providing wellness resources to over 5,000 first responders.

MISSION

To empower first responders to live healthier and longer lives by providing the tools, resources, and education they need to improve nutrition, fitness, and mental health—ensuring they are fully equipped to thrive both on and off duty.

VISION

To create a future where every firehouse and on-duty first responder has access to healthy, nourishing meals and comprehensive wellness support. Food on the Stove aims to become the sole source of food for every firehouse in America through a nationwide pantry delivery service that ensures consistent access to high-quality, nutritious ingredients.

Through an innovative social impact model, Food on the Stove transforms underutilized firehouses into vibrant community retail spaces that generate sustainable revenue, strengthen communities, and amplify our mission nationwide.