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!
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!
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.
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.
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.
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 Award – honors 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 Award – goes 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.
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.
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!