As the state eases into reopening, many hospitality employees are still out of work.

Food For Behind The Lines is pivoting to help unemployed restaurant workers keep food on the table.

The group works with wholesalers and says they have already managed to feed more than 800 people.

Jes Bengtson is the executive chef at Terrain in Westport. She is in charge of putting together the pantry boxes, which include fruits and vegetables.

The boxes are paid for by donations through GoFundMe, along with the sale of a new digital cookbook from CT Bites.

Bengtson says she was one of the book's first contributors and first customers. Organizers say at $25, every book sold could feed a family of four for a week.

The group's previous initiative, Food for the Frontlines, delivered 10,000 from more than 40 local restaurants.