In fall 2014, Walsh University president Richard Jusseaume signed the Presidents United to Solve Hunger (PUSH) agreement, which commits the university to contribute to building food security networks by developing academic engagement and empowering students to advocate and strategically act to end hunger. Today, we’re thrilled to announce one way Walsh University is living up to that commitment: by launching a Campus Kitchen.
The Campus Kitchen at Walsh University is our 44th Campus Kitchen and the second in the state of Ohio. Student volunteers will recover food that would otherwise go to waste from Sodexo-run Walsh Dining Services, and will use that food to create healthy, balanced meals for a local community partner, Refuge of Hope. In fact, the Campus Kitchen will provide a minimum of 25 pounds of food per week to Refuge of Hope. which provides meals, emergency shelter and transition to independence for homeless men.
Walsh University is one of five schools that participated in our older adult-focused Campus Kitchen launch grant video competition sponsored by AARP Foundation back in October 2014. A group of campus representatives created a video (watch it at the top of this post) explaining why their community would benefit from a Campus Kitchen and rallied thousands of supporters to vote for their entry. By the end of the competition, Walsh University’s submission received more than 1,900 votes, winning them a $5,000 grant to bring our program to their campus.
CKWU will serve older adults ages 50-59, many of whom are ineligible for other senior-focused services because they do not meet those age requirements. Nearly 9 million older Americans are at risk of hunger, a staggering 79 percent increase over the last 10 years. In Ohio, more than 8 percent of seniors do not know from where their next meal will come.
In the last academic year, Campus Kitchens across the country rescued more than 823,549 pounds of food and served 293,963 meals to 12,006 clients. We’re thrilled to welcome the students at Walsh University into our growing network, as they’ll help us prevent even more food from going to waste this year.
To learn more about bringing a Campus Kitchen to your school, visit our Campus Kitchen Planner.
If you’re passionate about reducing food insecurity, eliminating food waste, tackling food deserts or any other food/hunger-related issue, we’ve got jobs for you! These positions are with a Campus Kitchen or with The Campus Kitchens Project national office. Click the title of each position to learn more and to find the application.
Summer Associate VISTA - Campus Kitchen at Northwestern University (due April 10)
Summer Associate VISTA - Campus Kitchen at UMass Boston(due April 10)
Summer Associate VISTA - Campus Kitchen at Saint Louis University (due April 10)
Summer Associate VISTA – Northwestern University
The Campus Kitchen at Northwestern University (CKNU) seeks a Summer Associate VISTA AmeriCorps member to support the CKNU Coordinator in running summer operations. Each summer, CKNU ramps up its summer operations to provide healthy meals and snacks to low-income children and youth in the greater Chicago area who typically receive free and reduced breakfast and lunch during the school year, but would be at risk of missing out on those meals entirely in the summer months. There will be two VISTA members working at CKNU during the summer months, so the position is a great opportunity for those who enjoy working as part of a team and gaining experience in direct service. This full-time position will begin on Tuesday, May 26 and end on Monday, August 3. See the full job description and learn how to apply.
Summer Associate VISTA – UMass Boston
The Campus Kitchen at UMass Boston (CKUMB), in partnership with the New York City Coalition Against Hunger (NYCCAH), 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 school meals during the school year. Nutrition education programming and community gardening opportunities are also provided to these youth, under supervision of the Summer Associate. Finally, the VISTA will promote and assist with the preservation and growth of CKUMB’s SNAP Outreach Program for clients of varied ages. This will include tabling, outreach events, eligibility screenings, and application assistance, and follow-up. This full-time position will begin on Tuesday, May 26 and end on Monday, August 3. See the full job description and learn how to apply.
Summer Associate VISTA – Saint Louis University
The Campus Kitchen at Saint Louis University (CKSLU), in partnership with the New York City Coalition Against Hunger, is seeking a full-time VISTA member for the summer to assist the coordinator and other staff with the daily operations of running a meals program—ensuring access to healthy, delicious meals for clients in need. Much of the job will be working with young volunteers from across the country, who come each summer on service trips to the Saint Louis area and volunteer with our agency. In addition to summer operations and volunteer leadership, the NYCCAH member will assist in food recovery and outreach to client agencies and individual clients. Finally, the NYCCAH member will assist in the continuation and growth of SNAP Outreach program for clients of all ages which will include tabling, outreach events, eligibility screenings, and application assistance and follow-up. This full-time position will begin on Tuesday, May 26 and end on Monday, August 3. See the full job description and learn how to apply.
The Campus Kitchens Project, in partnership with Sodexo Foundation, is proud to release “Sowing Seeds for Healthy Kids,” a garden-based nutrition education curriculum which complements our classroom-based curriculum “Building Blocks for Healthy Kids”. “Sowing Seeds” inspires kids to make healthy choices by helping them discover where their food comes from and explore the food system from seed to plate. While it was designed for older elementary students, it can be adapted for younger or older audiences.
Developing this curriculum was my first major project as an AmeriCorps VISTA with The Campus Kitchens Project, and I was grateful for the opportunity to learn from innovative gardening and nutrition programs at several of our affiliates, including the Campus Kitchen at UMass Boston, the Campus Kitchen at Gonzaga University, the Campus Kitchen at Baylor University and the Campus Kitchen at Augsburg College. “Sowing Seeds for Healthy Kids” is based on best practices from these schools as well as USDA dietary guidelines and other national resources. The six lessons are accompanied by a teaching guide and a garden guide, which were also informed by my own experiences starting a campus garden and working with various garden education nonprofits before my time with The Campus Kitchens Project.
Each of the six lessons in the curriculum includes an integrated discussion of gardening and nutrition topics and a variety of additional resources. We suggest both garden and classroom-based activities related to the lesson topic, as well as a thematic snack and a take-home recipe for students to try with their families. Family newsletters for each lesson provide an opportunity to reinforce the lesson concepts at home and try fun new snacks or activities. While the curriculum provides nutrition information to empower students to make healthier choices, elements like the newsletters and lessons focused on the food environment and food traditions recognize that healthy eating and food access are issues that students can address on a community level as well. The teaching guide not only provides additional activity and resource suggestions, but also emphasizes core teaching principles like experiential learning and engaging with diverse cultural backgrounds.
Kelly Koss, an AmeriCorps VISTA with the Campus Kitchen at Northwestern University (CKNU), led a pilot program of this curriculum last fall along with the Sodexo district dietitian. In addition to providing snacks in class, CKNU was able to send students home with the groceries needed to make each lesson’s suggested recipe thanks to Sodexo’s support. 85 percent of students in the pilot program increased their knowledge about lesson topics, and almost 70 percent reported preparing recipes and snacks from the curriculum at home with their families. Kelly’s feedback and data from student evaluations was invaluable in shaping revisions to the curriculum and evaluation system.
We hope that learning where food comes from and how to grow it can make kids lifelong healthy food advocates, but it’s crucial that we measure the short-term outcomes of our programs to see how students’ understanding and behavior is influenced by the curriculum. “Sowing Seeds for Healthy Kids” comes with a pre-test, post-test and guide to evaluating your program. While we welcome adaptations of the lessons, activities, recipes and newsletters to suit your particular community, we hope that anyone who uses the core elements of “Sowing Seeds” will send their outcome evaluations to firstname.lastname@example.org. We look forward to hearing how you put this curriculum to use!
Today, we’re thrilled to announce that we’ve expanded to our 26th state by welcoming Sacred Heart Preparatory School in Atherton, California, to The Campus Kitchens Project network!
The Campus Kitchen at Sacred Heart Prep is our 43rd Campus Kitchen and the third high school to bring our program to their campus. Student volunteers will recover food that would otherwise go to waste from a nearby Draeger’s Market and Sacred Heart’s 10,000 square foot organic campus garden. The Campus Kitchen will also have great support from their campus food service provider, Epicurean, whose chefs will work side-by-side in the kitchen with students to create healthy balanced meals for their clients. At first, Sacred Heart Prep will provide community-style meals for 10 local families whose children are enrolled in a local tutoring program, which will provide enough food to each family to last them a few days at a time.
To make this happen, students at Sacred Heart Prep utilized our online Campus Kitchen Planner, which provides a step-by-step process for bringing a Campus Kitchen to any school. Entire planning teams can have access to their school’s Planner, which shows all of the tasks necessary to start a Campus Kitchen. Each task can be assigned to an individual and then checked off a list when it’s complete!
In the last academic year, Campus Kitchens across the country rescued more than 823,549 pounds of food and served 293,963 meals to 12,006 clients. We’re thrilled to welcome the students at Sacred Heart Prep into our growing network, as they’ll help us prevent even more food from going to waste this year.
To learn more about bringing a Campus Kitchen to your school, visit our Campus Kitchen Planner.
From March 2 to March 9, four schools rallied thousands of votes from their students, alumni, staff and supporters to compete for a start-up grant to bring our program to their campus. The votes are in, and we are excited to announce the three winners of our latest launch grant video competition:
- Merrimack College - 9,492 votes
- Virginia Tech - 9,474 votes
- University of Houston – 2,474 votes
These three schools have each won a $5,000 grant sponsored by Sodexo Foundation to start their own Campus Kitchen by fall 2015. Four schools in all qualified for this competition through our online Campus Kitchen Planner, which provides step-by-step guidance to any group interested in bringing our program to their campus. After completing several steps in the planner, each competing school submitted a video explaining why their community would benefit from a Campus Kitchen. Then, over the past 7 days, the competitors mobilized their supporters to vote for their videos once per day per device.
A big thanks to those who voted, and congratulations to our winners! We are so looking forward to adding you to our growing network, which is on track to recover more than 1 million pounds of food that would otherwise go to waste this year alone.
Want to join our hunger-fighting movement? Check out our upcoming grant opportunities to learn about future funding we’re providing to start Campus Kitchens.
A three-year, $625,000 investment in The Campus Kitchens Project from AARP Foundation will allow Campus Kitchens across the country to better address older adult hunger in their communities – and will support the development of materials to allow other organizations to do the same.
10 Campus Kitchens have been selected to receive grants supporting their focus on the growing problem of older adult hunger. Those Campus Kitchens are:
- Augsburg College – Minneapolis, MN
- Baylor University – Waco, TX
- Gonzaga University – Spokane, WA
- Lee University – Cleveland, TN
- Marquette University – Milwaukee, WI
- University of Massachusetts Boston – Boston, MA
- University of Georgia – Athens, GA
- University of Kentucky – Lexington, KY
- University of Wisconsin-Green Bay – Green Bay, WI
- Washington and Lee University – Lexington, VA
In addition to providing more meals to older adults, student-led Campus Kitchen chapters at these universities will create replicable programs that have the power to fix the root causes of hunger specific to the older adult population. With a rising senior population that already includes nearly 9 million older Americans at risk of hunger, the 10 Campus Kitchens working on this initiative were selected for their promising new solutions to older adult hunger in their communities. From the Lunch Buddy program at University of Georgia to the Mobile Market at Washington and Lee University, student volunteers at these 10 Campus Kitchens will evaluate the most effective programs for addressing older adult hunger and isolation. They will then pool their knowledge to create a book of best practices available to any organization interested in tackling older adult hunger in their own community.
We’re teaching the students we work with to go beyond the idea of traditional charity and look for those levers of change that will address the underlying systemic problems – and we’re looking forward to documenting their efforts and sharing them with others engaged in eradicating older adult hunger.
For the past seven days, 24 Campus Kitchens across the country competed against one another to see who could raise the most money to support their hunger-fighting work. They galvanized hundreds of student, faculty and community supporters – 943, to be exact – with impressive results. Together, they raised $56,293 to support their innovative student-powered hunger relief efforts.
The Campus Kitchen at Washington, DC (CKWDC) raised $12,715, thereby winning an additional $1,000 prize for raising the most “dough” of any Campus Kitchen. CKWDC will use the funds they raised to support their food recovery and meal production efforts – they plan to create 15,000 healthy, balanced meals for Washington, DC residents this year alone. Further, the Campus Kitchen is aiming to expand their services to an under-served community east of the Anacostia River to provide fresh produce and healthful meals in an area considered a food desert.
The Campus Kitchen at Gettysburg College came in second place, raising $10,537 and winning an additional $500 grant. Students with the Campus Kitchen at Saint Peter’s University raised $6,000 to come in third, winning an additional $250. Finally, a $750 prize was also given to the Campus Kitchen at the University of Maryland Eastern Shore/Shady Grove (who raised $5,020) for engaging 159 donors – the most of any competitor.
A giant “thank you” goes out to all of our 943 donors and to all who shared our challenge with their own networks. Your support makes all the difference in powering our lean and sustainable solutions to hunger, which since 2001 has empowered student volunteers to recover more than 4,163,000 pounds of food and serve more than 2,334,000 meals. Thank you for investing in our work!
A new two-year, $150,000 investment from CoBank will support the development of innovative hunger solutions at seven Campus Kitchens in rural communities across the country.
Each of these Campus Kitchens will use existing college or university campus resources to develop innovative programs that address the root causes of hunger, and develop a replicable toolkit for other schools to implement. Students are encouraged to incorporate local food systems as part of their solutions.
The seven Campus Kitchens selected to focus specifically on issues surrounding rural hunger are:
- Elon University – Elon, NC
- Gettysburg College – Gettysburg, PA
- Minnesota State University, Mankato – Mankato, MN
- St. Lawrence University – Canton, NY
- Troy University – Troy, AL
- University of Georgia – Athens, GA
- Washington and Lee University – Lexington, VA
Student volunteers from the seven selected Campus Kitchens will identify new and innovative solutions to hunger in their communities that go beyond the traditional model of providing meals. From Elon University’s strong partnerships with neighboring farms, to Gettysburg’s innovative distribution of free CSA shares, these campuses serve as the ideal “test kitchen” for more sustainable solutions to hunger. Our national program team will work with student leaders to evaluate the most effective rural-focused programs and support each Campus Kitchen in developing toolkits and trainings that will allow other universities to replicate these promising solutions.
We’re looking forward to developing long-term solutions to rural hunger with these Campus Kitchens, where traditional approaches to fighting hunger are not working. Instead of pouring more money into these old solutions, the next generation of student leaders at our Campus Kitchen chapters are bringing the existing resources of their universities to solve this endemic problem.
That’s right: the Raise the Dough Challenge starts today!
From now through the end of Friday, February 27, 24 of our Campus Kitchens are going head to head to see who can raise the most money. The Campus Kitchen that raises the most by the end of the week will win a $1,000 prize. Which Campus Kitchen do you want to come out on top? Support them with a $10 donation today, share your support on social media using #raisedough and stay tuned throughout the next seven days to see how the competition shakes out!
Don’t see your Campus Kitchen on our team page? Contribute to The Campus Kitchens Project nationally instead, and your donation will help us open more Campus Kitchens, growing our network to 50 or more schools!
For the second year in a row, The Campus Kitchens Project and Food Recovery Network are co-hosting the Food Waste & Hunger Summit, a two-day event that convenes student leaders who are pioneering solutions to the interrelated problems of food insecurity and food waste. This year, the Summit will be held at the University of Georgia from April 18-19, and registration is now open.
The Summit gives students a forum to learn from – and present as – experts in the fields of social justice, social enterprise, public health, non-profit management and related fields in addition to the opportunity to share best practices. Because we believe in “student-powered hunger relief,” we’re proud that about one third of our breakout sessions will be led by student leaders from The Campus Kitchens Project and Food Recovery Network chapters. These students, as well as nonprofit leaders and academics from across the country, will share best practices around a variety of hunger-related issues. We’ve added the schedule as it stands so far to our website, and we’ll continue to update it with more details as the Summit gets closer!
Today, we’re thrilled to announce that this year’s featured keynote speaker is Doug Rauch. Doug is the former president of Trader Joe’s Company and current founder and president of Daily Table, an innovative retail concept designed to bring affordable nutrition to the food insecure in our cities by recovering the unsold, wholesome food from grocers, food service, growers and manufacturers to provide both ready-to-eat meals and basic groceries at prices that are less than junk food. Doug was also a recent Senior Fellow at Harvard University in their Advance Leadership Initiative, where he focused on the challenges of hunger and obesity and the environmental impact of wasted food.
We’ve always said we can’t end hunger with food – and we’ve always known we can’t do it alone, either. That’s why we join forces with organizations like Food Day, Real Food Challenge and Swipes for the Homeless – all partners of this year’s Summit – and one of our favorite parts of the Summit is exploring new ways of collaborating with organizations dedicated to empowering people to solve hunger. Want to join us this year? We’re offering a limited number of travel scholarships for students to attend the Summit, and applications are due on February 28. Register for the Food Waste & Hunger Summit today and join the movement end hunger in our lifetime!