Mission: To use service as a tool to strengthen bodies by using existing resources to meet hunger and nutritional needs in our community; empower minds by providing leadership and service learning opportunities to students and educational benefits to adults, seniors, children, and families in need; and build communities by fostering a new generation of community-minded adults through resourceful and mutually beneficial partnerships among students, social service agencies, businesses and schools.
Programs: Founded in 2001, the campus kitchens project is the national program of renowned local nonprofit and social enterprise, dc central kitchen. On 63 university and high school campuses across the country, students transform unused food from dining halls, grocery stores, restaurants, and farmers' markets into meals for their community. Because food alone will never end hunger, campus kitchens also develop innovative local solutions that go 'beyond the meal and target hunger's root causes. Running a campus kitchen builds leadership skills, offers entrepreneurial opportunities, and fosters personal and community relationships that students both use today and carry with them into future careers. During 2018, ckp engaged more than 32,000 students who have provided more than 72,000 volunteer hours recycling approximately 1 million pounds of food and preparing/delivering more than 375,000 meals.
Donor & Volunteer Advisory
This organization's nonprofit status may have been revoked or it may have merged with another
organization or ceased operations.
My experience as a student leader has been far more than exciting at the Campus Kitchen at the University of Massachusetts Boston (CKUMB). The enthusiasm and energy at CKUMB explains why it is great to work with other student leaders. Events as the Nutrition Carnival, Turkey Palooza among others conducted by us keeps me re-enforcing with the belief that CKUMB is definitely a place where dedicated members assume responsibility to generate novel ideas and move things from planning to execution in a much coordinated fashion. The other important aspect that I liked about CKUMB is the way we are consistently developing ways to engage community partners (clients & food donating agencies) for a sustainable future to address hunger relief.
As the Coordinator of the Campus Kitchen at the University of Massachusetts Boston (CKUMB), I've had the pleasure (and challenges) of starting a Campus Kitchen from the beginning. As our Leadership Team formed and we gained some momentum, we focused ourselves on a set group of clients: children. After we knew who we wanted to feed, we wanted to deepen their experience working with us, so we added the element of nutrition education. In September, we put on our first annual Nutrition Education Carnival - an idea that was born during a Leadership Team meeting. What I've learned over the past year of working with these students (both college and client), is that an idea can become reality with the help of the right people and the dedication of those who are passionate about what they do. Every day I am inspired by new ideas, new programs, and the initiative taken to make each come to fruition. I look forward to what we are to accomplish this year!
