Student-Powered Hunger Relief

Monthly Archives: February 2017

Welcoming Williams College as the 60th Campus Kitchen

, February 24th, 2017

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The Campus Kitchens Project is excited to welcome our 60th Campus Kitchen, Williams College, to our national network. The Campus Kitchen at Williams College (CKWC) unites two student groups, Williams Recovery of All Perishable Surplus (WRAPS) and Moo-Mami, who will work together to address food insecurity in northern Berkshire County.

The Campus Kitchen at Williams College was one of three schools to win our fall launch grant video competition, sponsored by CoBank, a national cooperative bank serving vital industries across rural America. In one week, Williams received over 2700 votes from students, alumni, faculty, staff and school supporters to help them finish in second place.

WRAPS and Moo-Mami, a student cooking group, will work collaboratively under the CKWC umbrella to gather, prepare and distribute free, healthy meals to local  housing communities and organizations including the Mohawk Forest Apartments and Louison House. With support from their dining service provider, they will have three food recovery shifts, three meal prep shifts and one bi-weekly cooking class. CKWC is sponsored by the school’s Center for Learning in Action and will continue to expand their partnerships with other student groups on campus including The Garden: Williams Sustainable Growers.

“The Campus Kitchen team at Williams College is extremely excited to join a national network of people seeking to serve each other by alleviating hunger”, said CKWC Coordinator, Megan Maher ’17. “The Campus Kitchens Project provides a unique opportunity for us to collaborate with a variety of student and community groups who have already begun this work in our area. Not only will the Campus Kitchen help us coordinate and strengthen existing efforts, but it will also allow us to brainstorm new ways to expand our work, build relationships with new people, and connect more deeply with our local communities.”

Matt Schnarr, CKP’s Expansion and Partnership Manager, AmeriCorps VISTA, Eirann Cohen, Williams College Class of 2015 and DC Central Kitchen CEO, Mike Curtin, Williams College Class of 1986, spent two days in Williamstown, Massachusetts for the CKWC official launch, which included meetings with community members and student leaders as well as a meal prep and delivery shift. We are excited to add Williams College as our 60th Campus Kitchen as they help us to reduce food insecurity and prevent food waste!

Listen to Mike Curtin discuss the Campus Kitchen at Williams College launch on WAMC Northeast Public Radio!

To learn more about bringing a Campus Kitchen to your school, check out our Campus Kitchen Planner.

Welcoming Shenandoah University as the 59th Campus Kitchen!

, February 10th, 2017

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The Campus Kitchens Project is excited to welcome Shenandoah University to our national network. The Campus Kitchen at Shenandoah University (CKSU) will work towards ending hunger in the Winchester community by transforming unused food from dining halls, grocery stores, restaurants, and farmers markets into healthy meals that are delivered to local agencies serving the community.

With the launch of the program, the Campus Kitchen at Shenandoah will become the 59th Campus Kitchen to join the national network and the 14th school to focus its efforts on fighting rural hunger. The Campus Kitchen at Shenandoah is supported by a grant from CoBank, a national cooperative bank serving vital industries across rural America.

CKSU is sponsored by the school’s Center for Public Service and Scholarship, and is partnering with other on-campus organizations, including the Culinary Council, for volunteer recruitment.

With support from their dining service provider, Sodexo, CKSU will recover food from dining halls twice a week. Student volunteers will prepare 150-200 meals weekly and will deliver these meals to the Congregational Community Action Project.

“I cannot contain my enthusiasm to finally start the Campus Kitchen at SU!” said Shelby Ellis, student leader, class of 2018. “This project has been in the making since the Spring of 2015 and all of us here at Shenandoah are looking forward to identifying solutions for food insecurity in our community.”

Olivia Rogine, CKP’s Community Development Coordinator, spent the day in Winchester, Virginia sharing best practices and equipping them with the skills and knowledge they need to run an effective community-based organization. We’re thrilled to welcome CKSU to our growing network, as they help us prevent even more food from going to waste this year!

To learn more about bringing a Campus Kitchen to your school, check out our Campus Kitchen Planner.

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