Food Donation Facts and Hints
Key Points to keep in mind about food donations in CKP:
- Donated food can not be food that was served or put out on a buffet line. That is “consumer waste” and is not an acceptable food donation. By ensuring that this type of waste doesn’t make its way into our food donations, we avoid many of the liability issues that schools fear.
- Donated food does not need to be in large quantities. As your varying meal recipients will need different things, every donation can be very usable A donation of 2 chicken breasts or half a pan of vegetables can definitely make a nourishing meal for a family. Large-scale food providers don’t usually think of that much food as “waste” – it doesn’t even cross their minds. This is a significant thing to explain to Dining Services when discussing what they project the will be able to donate.
- All Campus Kitchens maintain a comprehensive food safety and tracking system as part of its compliance and reporting. This is called a “HACCP” system. Using our paperwork system, you will be able to track the temperature and location of every food donation from the time it’s donated to the time it’s prepared, delivered, and served. That’s a promise to help keep your clients safe, your volunteers accountable, and your Dining Services team feeling secure and motivated to help you with food recovery.
- Campus Kitchen meals have an average of one pound of food each. As you are figuring out how much food you will have, you can estimate how many meals you can do! If you’re receiving 20 lbs per week from Dining Services, 100 lbs per week from the Food Bank, and 25 lbs per week from Grocery Store food drives, you could estimate that you could do about 100 – 145 meals per week, as long as the food you’re receiving is a balance of protein, starches, vegetables, and fruits or desserts.