The Campus Kitchen at University of Massachusetts Boston (CKUMB) is going beyond the meal on September 20th in the Ride for Food. Hosted by Three Squares New England (TSNE), the bike ride raises money and awareness for organizations around the Greater Boston area that actively work to provide food to families so they can lead healthier lives. The Ride for Food is CKUMB’s largest fundraiser of the year. Every dollar donated will allow CKUMB to provide more fresh food and produce to their existing clients, build upon their current structure to engage more volunteers, build a brand new community garden, and expand food aid and programming to additional client agencies around Boston.
Recognizing that hunger is widespread throughout the New England community, TSNE organized its first Ride for Food in 2012. Since the first Ride for Food, TSNE has worked to eliminate food insecurity in New England. On average, TSNE returns 116% of every dollar raised to their partner nonprofits through the event.
The 5th annual Ride for Food has three ride options: 10, 25, or 50 mile routes. Two CKUMB staff members will be participating in the Ride, with a collective goal of $5,000. CKUMB has planned events all summer long to aid in the fundraising process. Events include a Not-Your-Average-Yard Sale, a benefit night at The Lower Depths at Fenway, and a Dodgeball Tournament.
From corn to kale, Campus Kitchens aren’t afraid to get their hands dirty this summer at local farms!
Many of our Campus Kitchens stay active gleaning over the summer. Gleaning involves collecting excess crops that were not usable in a commercial market, usually due to blemishes or odd shaping of the food. After gathering, these crops are distributed to local communities and those in need. Through gleaning, Campus Kitchens are expanding access to fresh and local produce for communities that might not otherwise have it. We pulled together some great gleaning highlights so far this summer. Take a look at the Campus Kitchens across the nation that are participating in gleaning all summer long!
The Campus Kitchen at the University of Kentucky
The Campus Kitchen at the University of Kentucky (CKUK) works closely with GleanKY, an organization that gathers and redistributes excess fruits and vegetables to nourish Kentucky’s hungry. GleanKY donates their gleaned produce to local feeding programs in Central Kentucky. CKUK volunteers glean produce at University of Kentucky South Farm once a week, which is harvested by CKUK and GleanKY volunteers.
The Campus Kitchen at Augsburg College
The Campus Kitchen at Augsburg College (CKAC) gleaned 108 pounds of produce at the Mill City Farmers Market on their first Saturday of summer gleaning. CKAC volunteers distributed the freshly gleaned kale, lettuce, radishes, swiss chard, and herbs to Cedar-Riverside residents.
The Campus Kitchen at Johns Hopkins University
The Campus Kitchen at Johns Hopkins University (CKJHU) gleaned baskets and baskets of fresh produce from One Acre Farm, a Community Supported Agriculture effort in Boyds, Maryland, where community members can buy seasonal food directly from the farm.
The Campus Kitchens Project
In partnership with DC Central Kitchen, the staff at The Campus Kitchens Project gleaned corn at Parker Farms in Virginia, which went directly into the 5,000 meals that DC Central Kitchen makes every day for partner agencies across D.C.!