Student-Powered Hunger Relief

Campus Kitchens News

Welcoming Austin Peay State University!

, April 14th, 2017

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The Campus Kitchens Project is excited to welcome Austin Peay State University to our national network of over 60 schools. The Campus Kitchen at Austin Peay State University (CKAPSU) is focused on fighting food insecurity within their community both on and off campus in Clarksville, Tennessee.

The Campus Kitchen at Austin Peay State University 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, Austin Peay received over 2600 votes from students, alumni, faculty, staff and school supporters to help them finish in third place.

With support from the school’s dining services provider, Chartwells, the Campus Kitchen at Austin Peay State University will recover food from “The Tree of Life Center”, an organic market and wellness center in Clarksville, every other month and from Loaves and Fishes on an as-needed basis. The Campus Kitchen will then cook and serve weekly meals at the local Salvation Army for the Youth Character Building program. CKAPSU also has plans to use a small garden space on campus to grow fresh produce and herbs to add to their meals.

“Creating a Campus Kitchen has provided a great opportunity to not only reach those in need, but also teach others about the right to healthy living” said Crystal Brinkley, an AmeriCorps VISTA and the CKAPSU coordinator.

Our own Jenny Bird was at Austin Peay State University for their launch event which included a ribbon cutting ceremony at the Center for Service Learning and Community Engagement and a food prep and delivery to the local Salvation Army.

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

Highlights from the 2017 Food Waste & Hunger Summit

, March 29th, 2017

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From March 24-25, over 300 hunger fighters gathered at Walsh University for Summit Squared. Summit Squared combined The Campus Kitchens Project’s annual Food Waste & Hunger Summit with the Universities Fighting World Hunger Annual Summit.  Attendees enjoyed two days packed with learning about advocacy, service and leadership. If you missed it, check out #summitsquared on Facebook, Twitter and Instagram to get a glimpse of the excitement and energy building in this movement.  You can also see photos from Summit Squared here!

Partners, Co-Conveners and Host

Summit Squared was an incredible success, but wouldn’t have been possible without our co-conveners, Universities Fighting World Hunger, our partners, including The Rockefeller Foundation, The J.M Smucker Company, Sodexo Stop Hunger Foundation, AARP Foundation and CoBank, or our fantastic host, Walsh University. We absolutely met our 2017 #ckpresolution to make this year’s Summit bigger and better than ever!

Trash Hunger, Not Food Toolkit

We were excited to unveil the Trash Hunger, Not Food Toolkit at Summit Squared! With support from The Rockefeller Foundation, The Campus Kitchens Project and Universities Fighting World Hunger created this toolkit to not only better equip you as a food waste champion, but also to help you mobilize your school to become a hunger-free campus. You can download your own copy of the toolkit at www.campusfoodwaste.org. Plus, don’t miss the video, media kit, and a sample workshop that you can bring back to your campus!

Featured Speakers

We had an incredible line-up of featured speakers including Joel Berg, Ambassador Tony Hall, Lisa Marsh Ryerson, Roger Thurow and Alexander Moore. Each one brought their own unique message, by focusing on how we can go even further in our work to end hunger. Lisa Marsh Ryerson also shared the news of AARP Foundation’s renewed and expanded support for the work of The Campus Kitchens Project. Recordings of all the featured speakers will be posted shortly, so check back soon!

Advocacy table

One new way for attendees to take action during Summit Squared was at our Paper Plate Advocacy Table. Attendees composed short messages to their elected officials on a paper plate sharing why hunger matters to them. It was great to see everyone being so creative with their plates and we’re sure that they will make an impact on all the elected officials they get sent to.

Awards

One of our favorite aspects of the Food Waste & Summit is the Awards dinner, where we present the CKP Awards! This year was no exception and you can read all about the winners here. We had the chance to recognize many of our fantastic students, and several Campus Kitchens that have achieved incredible impact over the past year.

Breakout Sessions

We couldn’t have asked for a better line-up of breakout sessions this year! We had over 25 different sessions focused on several themes including Advocacy & Storytelling, Deepening Your Knowledge, Expanding Access-On Campus & Beyond, Global Perspectives, Maximizing Your Impact, Resources for Food Recovery and Understanding Stakeholders. There were also some familiar faces leading breakout sessions including Alex Moore, one of our former VISTAs, Andrea Lindsay!

Summit Squared App

This year, attendees were able to connect online using our Summit Squared App. Everyone was able to engage in conversations with fellow attendees, share what they were most looking forward to, and post photos of breakout sessions and featured speakers. We loved seeing all the great discussions about bringing ideas from Summit Squared back to their communities.

2017 Campus Kitchen Awards Winners

, March 29th, 2017

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At the 2017 Food Waste & Hunger Summit, Campus Kitchens from around the country gathered to celebrate their accomplishments over the past year. Below are eight individuals and Campus Kitchens with awards acknowledging their commitment to fighting hunger and dedication to the Campus Kitchen network.

Community Impact Awardhonors a Campus Kitchen that has made a measurable impact on food insecurity in their community, and has put in the effort to track their outcomes.

The Campus Kitchen at the University of Georgia

CKUGA leads the way in program evaluation, measuring the impact of their work. Last fall, they realized many of their older adult clients struggled with issues beyond hunger, including lack of mobility. They decided to develop a survey to evaluate the prevalence of these issues, distributing the surveys at a community meal. They asked questions about food insecurity, the ability to perform housework, and social isolation over the holidays. The surveys they received back allowed them to understand their clients’ needs in a new way, and come up with a plan to address them. They also do a fantastic job of evaluating the results of their Lunch Buddy Program, which has demonstrated that 90% of their clients feel less isolated as a result of the program.

In addition, this Campus Kitchen has recently been selected to receive a $50,000 subgrant, sponsored by AARP Foundation, to develop evaluation resources and help all of our Campus Kitchens effectively measure the impact that their work has on senior hunger.

This Campus Kitchen takes the work they do seriously. They are not content to simply run a program for its own sake, but endeavor to understand the results they are having, with the aim of delivering the maximum impact for their clients.

Harvester awarded to a student who has brought cross-disciplinary knowledge and skills to their Campus Kitchen.

Carson Bell, The Campus Kitchen at the University of Florida

Carson Bell is a Sustainability Studies Major who has brought her program new life.  When she joined the Leadership Team in 2015 the program was struggling with a small LT and a lack of strong leadership.  She realized the potential the program had to address hunger in their community.  Under her leadership, she was able to bring energy and purpose to the Leadership Team meetings and recruit new volunteers.

Strong leadership was not the only issue this program was facing.  They desperately needed to develop new partnerships to obtain food donations.  She was able to secure regular donations from Greek organizations, restaurants, and on-campus dining services.  Her organizational skills, her ability to rally the student volunteers around the purpose the Campus Kitchen, and the ability to face challenges with perseverance have been impressive.

Nopalitos Awardgoes to the Campus Kitchen who never faltered in the face of adversity and instead rose to every challenge and took every difficulty in stride.

The Campus Kitchen at Augsburg

We never cease to be amazed by the hard work and creativity that Campus Kitchen leaders invest in their work. Last month at CKAC, the University’s main dining hall kitchen–where the students prepare meals–had a small fire. As a result, they did not receive food donations, nor did they have space on campus to cook. They called on their connections in the neighborhood and reached out to other campuses, and were able to get food donated once per week from a neighboring university, and use the kitchen at one of their client agencies. The shift leaders and volunteers did an incredible job getting food safely to the new cooking space, and turning it into delicious meals so that their service to their clients could go on. Through the process, they even made new partnerships for food sourcing that they plan to continue after they return to their regular routine. At a time when it would have been easy to give up, they overcame an unexpected difficulty with grace and a focus on providing uninterrupted service to those who depend on them.

Going Beyond the Meal - recognizes the Campus Kitchen that demonstrates excellent “beyond the meal” initiatives in service to their community.

Wyndi Moore, The Campus Kitchen at Baldwin Wallace University

While the Going Beyond the Meal award is traditionally given to a Campus Kitchen overall, and not to one particular individual, this year we’re going to recognize one Leadership Team member who fills the role of “Beyond the Meal Coordinator” for her Campus Kitchen. After her first few volunteer shifts Wyndi pointed out the problematic power dynamic that was being created at monthly meals where volunteers stood in a line and served food to the residents, and suggested that meals be served family-style to truly build community and break down barriers between volunteers and older adult residents. This simple change shifted the whole dynamic of our meals. Residents are now engaged in identifying the types of programs they are interested in, and these have included a SNAP outreach and education event where residents could learn more and sign up for benefits, music programs, nutrition education workshops, healthy housing workshops, as well as an art therapy session where residents were able to connect through a painting experience. Each of these events was the result of an idea that residents developed or specifically requested, and Wyndi always finds a way to make the resident’s ideas come to reality. She has also broken down walls between campus and community by inviting these same senior clients to a campus cookout, and to join the Campus Kitchen meal shifts, creating a fantastic experience for all the volunteers. Her creativity, care for the community and empowering approach to programming has developed an incredibly powerful and impactful connection for the Campus Kitchen program.

Growing the Movementthis award recognizes the Campus Kitchen that has looked beyond the change that they can achieve in their own community and has given back to the entire Campus Kitchens network.

The Campus Kitchen at Washington and Lee

While most Campus Kitchens raise funding for their work through our annual Raise the Dough Competition, this CKWL does something different. Each winter, they host an event for individual donors to support their work. This year, thanks in large part to their organizer, they raised $11,000 to support their backpack program, which packs 700 bags every week for impoverished students receiving free and reduced lunch throughout the surrounding community. They have not only created this innovative program on their own, but they have shared resources with the rest of the network online to encourage others to undertake similar programs. And it’s not just current Campus Kitchens that they’re willing to share their expertise with—this year, this Campus Kitchen hosted a group of visitors from James Madison University, and thanks in part to their inspiring example, James Madison University just launched their own Campus Kitchen!

Ingrid Easton Student Visionarycelebrates the entrepreneurial drive in our student leaders, who dream big and make it happen. The award is named in honor of Ingrid Easton, Washington and Lee University graduate who achieved her goal of opening a Campus Kitchen at Washington and Lee University in 2006.

Abby Biddle, The Campus Kitchen at Lindsey Wilson College

This incredible student serves as the Program Coordinator for her Campus Kitchen, which just launched in September, and is always willing to step up and make sure things get accomplished. This program would not have been such a success without her leadership this year. As a first year program, the Campus Kitchen naturally encountered a few hiccups, and this student leader was always there to help and to get the team over these initial hurdles. She would always offer to stay longer if necessary or pick up anything that would otherwise fall through the cracks. This person was nominated by both staff and fellow students. Not only has she done a fantastic job of getting her new Campus Kitchen off to a strong start, she has also made the experience fun, including when she and several other leadership team members volunteered to get a pie in the face if they met their Raise the Dough goal. She represents her Campus Kitchen well and she continues to push other around her to do their best.

Kitchen of the Year Awardhonors the Campus Kitchen that excels not only in safe and efficient operations, but in the many components that support operations, including community partnerships, participation in the CKP network, volunteer engagement and more.

The Campus Kitchen at Auburn University

This Campus Kitchen has expanded their meal service operations dramatically in the past year, and has added eight new community partners. At the heart of all of this inspiring growth is their student leadership team, with 30 shift leaders and a new committee structure based on outreach, public relations, nutrition education and food safety & operations. These students were able to significantly grow the amount of food coming into the kitchen to around 1,000 pounds of food per month, by pioneering new relationships with fraternities, and picking up food from dining halls twice per week instead of just once. This has allowed them to add three meal packaging shifts per week, which each package 200 meals in one hour! And their growth is not limited to just meals– their outreach committee planned 2 community events last semester, the public relations committee has advertised 3 fundraisers in 2017, the nutrition committee has held 8 nutrition education events and trained our shift leaders in food safety, and the operations committee has implemented food resourcing shifts every night of the week to freeze or thaw foods.

Volunteer of the Year Award – recognizes a student who has gone above and beyond in service to his or her Campus Kitchen.

Eric Pritt, The Campus Kitchens at Lee University and Baylor University

When our staff sat down to determine who would be our Volunteer of the Year, that phrase “infused their energy and passion into the program” brought one person to mind for everyone on the team. We have so many deserving volunteers who are dedicated to their Campus Kitchen, but what we have this year is truly rare: someone who builds community for The Campus Kitchens Project as a whole, facilitating interconnectedness among our programs spread out across the country, participating on social media, on the Center, on webinars, on trainings and panel presentations. This volunteer always brings his unique sense of humor that puts those around him at ease, tells them they’re welcome as part of the team, and that this whole volunteer thing is going to be FUN. This person started out as a student volunteer at one Campus Kitchen, but when he graduated, he still wasn’t done with CKP. He became an AmeriCorps VISTA member, serving one year with yet another Campus Kitchen, where he helped to expand their programs, operations, partnerships and food recovery efforts. He started this journey at Lee University, spent the last year at Baylor, and just when we thought we’d never be rid of him he’s off to grad school, where we can only assume he’ll start a new Campus Kitchen.

 

 

Join the CKP team!

, March 14th, 2017

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CKP is hiring! If you’re passionate about ending hunger and food waste, eliminating food deserts, or any other food/hunger-related issue, we’ve got jobs for you! In partnership with Hunger Free America’s Anti-Hunger and Opportunity Corps, we are recruiting several year-long AmeriCorps VISTA positions at different Campus Kitchen locations and two summer associates. We are also looking for a summer intern in our DC office.

The Campus Kitchen at Northwestern University VISTA (rolling)

The Campus Kitchen at Marquette University VISTA (rolling)

The Campus Kitchen at UMass Boston Summer Associate (rolling)

The Campus Kitchen at Northwestern University Summer Associate (rolling)

The Campus Kitchen at UMass Boston VISTA (due April 17)

The Campus Kitchens Project National Office VISTA (due April 17)

Communications and Events Intern (due April 21) 

Anti-Hunger & Opportunity Corps VISTA Member – the Campus Kitchen at Northwestern University

The Campus Kitchen at Northwestern University (CKNU) is seeking an AmeriCorps VISTA member who will work to provide nutrition education information and opportunities for low-income children, adults, and senior citizens. The VISTA will use community surveys and work with community organizations to improve accessibility of healthy food options for families and senior citizens and improve access to nutritious food options by enhancing awareness of the availability of utilization of benefits at farmers’ markets. They will also recruit, manage, and train community volunteers to develop and deliver SNAP trainings to community-based organizations. This is a one year, full-time position beginning June 2017.

Anti-Hunger and Opportunity Corps VISTA Member – Marquette University

The Campus Kitchen at Marquette University (CKMU) is seeking an AmeriCorps VISTA member who will work as a team with the CKMU Program Coordinator to promote volunteering opportunities, manage volunteer shifts, conduct community outreach, and develop innovative and meaningful programming to increase food justice and hunger awareness for the larger campus community. On a daily basis they will respond to volunteer inquires, complete food safety paperwork, track information for monthly reports, and establish new food resourcing partnerships. This is a one year, full-time position beginning June 2017.

AmeriCorps VISTA Summer Associate at UMass Boston

The Campus Kitchen at UMass Boston (CKUMB), in partnership with Hunger Free America (HFA), seeks a full-time AmeriCorps VISTA Summer Associate to assist with the maintenance, development, and expansion of its current program operations.  CKUMB regularly provides well-balanced, family-style meals and healthy snacks to low-income youth in Boston who generally receive free and reduced-price school meals during the school year. Nutrition education programming is also provided to these youth, under supervision of the Summer Associate. Finally, the VISTA will inform and assist with the preservation and growth of CKUMB’s SNAP Outreach Program for clients of varied ages. This will include tabling and outreach events.

AmeriCorps VISTA Summer Associate at Northwestern University
The Campus Kitchen at Northwestern University is seeking an AmeriCorps VISTA Summer Associate to assist SFSP sites in serving meals, which includes food resourcing, food preparation, meal assembly, delivery, counting meals, set-up and clean-up, food safety record keeping, coordinating and/or leading enrichment activities, and other duties necessary for site to operate The VISTA will recruit, train, and manage volunteers to assist with summer operations and outreach programs and conduct outreach in targeted communities of low-income individuals for the Summer Food Service Program, SNAP, farmers’ markets, and/or nutrition education.

Assistant Program Coordinator, Anti-Hunger and Opportunity Corps VISTA Member – the Campus Kitchen at UMass Boston

The Campus Kitchen at UMass Boston seeks an AmeriCorps VISTA member to support the CKUMB Coordinator in expanding CKUMB’s programming through volunteer recruitment, volunteer training, community engagement and partnerships, SNAP outreach, nutrition education, and capacity building. The VISTA member will assist in volunteer recruitment efforts to facilitate operations, prepare for and implement nutrition education programs for youth and senior citizens with our interns; distribute information about SNAP and SNAP E&T programs and lead info sessions with community organizations and members. This is a one year, full-time position beginning July 2017.

Program Innovation Associate AmeriCorps VISTA – The Campus Kitchens Project National Office

The Campus Kitchen Project, in partnership with Hunger Free America, is seeking a full year AmeriCorps VISTA member based in our Washington, DC headquarters to help us grow the organization’s capacity to develop and deliver programs to combat on-campus hunger, SNAP, and SNAP E&T outreach; develop and maintain partnerships with state and national organizations; and develop enhanced resources around volunteer recruitment and retention. AmeriCorps VISTA positions are designed to enhance organizational capacity, but are not direct service roles. The VISTA will report to and support the Associate Director of Training and Evaluation in developing and improving resources for community outreach to be used by Campus Kitchens across the nation. Some activities will include collaborating with CKP staff and with VISTA members working at our other locations across the country to identify emerging best practices, so the position is a great opportunity for those who enjoy working as part of a national team and gaining experience in developing impactful nonprofit programs.

Communications and Events Intern – The Campus Kitchens Project National Office

The Campus Kitchens Project is seeking a summer Communications and Events Intern in Washington, DC. We will ensure the intern has not just daily tasks, but can take ownership over engaging projects as well. Interns at CKP can stand to learn a great deal about food waste and what it means to go “beyond the meal”; gain a deeper understanding of nonprofit communications and event planning; a passionate and hardworking team who is eager to teach and learn; responsibility to and autonomy in completing tasks and projects; and hands on experience working with students to transform recovered food into meals for those in need and delivering those meals. 

Raise the Dough 2017

, March 1st, 2017

Raise the Dough Post

From February 17-24, 26 Campus Kitchens across the country competed against one another to see who could raise the most money to support their Campus Kitchen. Our student volunteers reached out to hundreds of their peers, faculty members and community supporters with impressive results. Together, they raised $50,904 to support their innovative student-powered hunger relief efforts.

For the first time in Raise the Dough history, we had a tie for first place between the Campus Kitchen at Gettysburg College (CKGC) and the Campus Kitchen at Washington, DC (CKWDC) each raising $8,000 when the competition closed at midnight on Friday! Both teams will win an additional $750 from us for raising the most “dough”. CKWDC will use these funds to support their food recovery and meal production efforts in the DC area. In 2016, CKWDC served nearly 40,000 meals and recovered more than 53,000 pounds of food and they hope to increase those numbers this year. CKGC will use the funds raised to support their Healthy Options program, which provides families experiencing food insecurity, yet not eligible for federal food assistance programs, with the increased ability to purchase healthy, fresh foods.

Students with the Campus Kitchen at the University of Maryland Eastern Shore (CKUMES) raised $4,463, coming in third and winning an additional $250.

The Campus Kitchen at Gonzaga College High School (CKGCHS) leveraged the support of 122 donors, earning the $750 award money for most donors for the second year in a row. In addition, CKGCHS raised $6,092 dollars during the competition.

A giant “thank you” goes out to all of our 889 donors and to all who shared our challenge with their own networks. Your support makes all the difference in aiding our solutions to hunger and food waste, which since 2001 has empowered student volunteers to recover more than 6 million pounds of food and serve over 3 million meals. Thank you for investing in our work!

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.

New Year’s Resolutions

, January 3rd, 2017

It’s a great time to reflect on the past year and think about goals for the upcoming year. We’d like to share some of our goals for 2017, but we need your help to get there!

1)    Grow Our Community! 
We were excited to welcome nine new schools to our network of hunger fighters in 2016, including our first community college, Casper College. Students at Casper College are addressing hunger on campus and serving the community where ~ 9,000 people face daily food insecurity. In 2017, our goal is to expand to more schools, especially community colleges, across the nation. Have any friends to refer?

2)    Fight On-Campus Hunger
2016 called attention to the growing issue of hunger on college campuses and highlighted schools that are already doing great work through on campus food pantries. In 2017, we want to continue to focus on combating food insecurity on college campuses by providing you with additional resources. Start by visiting The Campus Kitchen Pantry‘s Hunger on Campus section and stay tuned for more resources coming soon!

3)    Make the 2017 Food Waste & Hunger Summit Our Biggest and Best Yet!
This spring, the annual Food Waste & Hunger Summit will be bigger and better than ever! We are joining forces with Universities Fighting World Hunger to present Summit Squared at Walsh University in Canton, Ohio on March 24-25. Learn more about the Summit here! We want you to be part of this year’s Summit!  Apply to speak by January 20th, and pre-register for the Summit today and be the first to know when registration opens!

4)    Recover Our 7 Millionth Pound of Food
In 2016, our team of hunger fighters recovered our 6 millionth pound of food! The Campus Kitchen community has recovered food and created meals where there is need across the nation. Had it not been for the hard work and dedication of all our student volunteers, that food would have gone to waste. We are so proud of this amazing achievement, but the work doesn’t end there, let’s recover our next million pounds in 2017!

5)    Build and Grow our Community through the Campus Kitchen Center 
Many of you have done a great job getting involved on the Campus Kitchen Center this year (shout out to the Campus Kitchen at Baylor University for being the leader in total points!). If you haven’t gotten started, 2017 is a perfect time to start! The Center is a good way to connect with other Campus Kitchens within our network, including planning schools. As a current Campus Kitchen, this is a great opportunity for you to help new schools as they are shaping their own programs. You can also earn prizes and supplies, and may pick up a new idea or two that you can bring back to your own team! If you want to learn more about The Campus Kitchen Center, this webinar is a great resource!

We want to hear about your goals for 2017! Use #ckpresolutions to share your Campus Kitchen New Year’s Resolutions with us! We hope you are just as excited as we are about 2017!

Reflecting on our 3 Millionth Meal

, December 2nd, 2016

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This Thanksgiving, we are feeling especially grateful to be part of a movement– a growing network of hunger fighters, who not only care about bringing healthy meals to our neighbors who need them the most, but about building a more sustainable food system that values the food we produce and does not waste our precious resources.

Today, we reached a milestone: together, we have served over 3 million healthy, balanced meals. Together, we have ensured that hard-working families don’t need to worry about where their next meal will come from. That low-income seniors don’t need to choose between paying their heating bill and buying groceries. That children can focus on learning and not on an empty stomach.

And right now, at a time of year associated with eating a meal with family, Campus Kitchens are making sure that no one is left behind. In our “TurkeyPalooza” celebration, Campus Kitchens went above and beyond to provide a special meal for their clients, to make sure that Thanksgiving is a time when they know how much our students appreciate them.

Whether it’s the Campus Kitchen at Kent State University making 250 homemade pies to add to their 1,500+ meals, or the Campus Kitchen at UMass Boston enlisting the help of student athletes and academic departments across their campus to make an extra 250 take-home grocery bags, or the Campus Kitchen at Elon University partnering with their dining service to double their meal production from 800 to over 1600 meals, Campus Kitchens are always looking for ways to do more for their communities.

As we celebrate these achievements, large and small, we know that we still have an uphill journey ahead of us, and a commitment to fight hunger not only with meals, but also with effective programs that will break the cycle of hunger and poverty for good. But we can feel hope in knowing that we have paved a new way forward, and the road keeps getting wider as more and more people join the movement.

Welcoming Augustana College as the 58th Campus Kitchen!

, November 22nd, 2016

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Last spring, Augustana College participated in a national launch grant video competition to start their own Campus Kitchen. After rallying thousands of votes from their supporters and winning a $5,000 grant from ELCA Word Hunger, the students and faculty at Augustana College have finalized their planning.

Today, Augustana College joined The Campus Kitchens Project with the official launch of their own Campus Kitchen. The Campus Kitchen at Augustana College is the 58th Campus Kitchen to join the national network. The Campus Kitchen at Augustana College is sponsored by the school’s CORE (Careers, Opportunities, Research and Exploration) office and is partnering with other on-campus organizations, such as Greek life, clubs and academic departments for volunteer recruitment.

With support from Augustana dining services, they will recover food from Gerber dining hall and also local grocery stores and food banks. They will prepare and serve 50 meals for students on campus, and eventually also provide meals to their on-campus pantry.

ELCA World Hunger is excited to support the work of the Campus Kitchen at Augustana College. For over 25 years, the Evangelical Lutheran Church in America has brought Lutherans and other people of goodwill together to fight hunger and poverty through ELCA World Hunger. ELCA World Hunger mobilizes nearly $20 million each year to support work of relief, education, advocacy, and sustainable development in over 50 countries, including supporting ELCA institutions like Augustana College.

Olivia Rogine, CKP’s Community Development Coordinator is spending the next couple of days in Rock Island, Illinois 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 the Campus Kitchen at Augustana College 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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