Food Recycling >>

The Campus Kitchens Project partners with Dining Services at every host school to make use of surplus food on the campus. Our creative volunteers can make use of small and large donations of unserved, surplus food collected from campus cafeterias and catering operations.

Each Campus Kitchen also works in partnership with other local donors such as food banks, farmers’ markets, restaurants, grocery stores, and other foodservice businesses to receive food.

Using a combination of prepared food from on-campus donations and food from these partners, Campus Kitchens can prepare and deliver hundreds of healthy and delicious meals each week.

Any food recycling program requires the highest standards of safety and sanitation, and we’re no different at CKP. While each Campus Kitchen, its host school, and the agencies and individuals who receive meals are all protected by the Good Samaritan Act of 1996, CKP is diligent in its food safety standards and systems. All Campus Kitchen volunteers are well versed in all aspects of food safety and kitchen sanitation, including HACCP, proper food handling, time and temperature controls, and proper food storage. Since we share kitchen space with Dining Services, each Campus Kitchen is held to the same standards as any professional foodservice operation, and we strive to meet and exceed those standards to ensure that the food is collected and prepared carefully into safe, nourishing meals.

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