The Campus Kitchens Project to Serve Its Two Millionth Meal
Students raise awareness of hunger and food waste across the country
WASHINGTON, July 31, 2013 /3BL Media/ – The Campus Kitchens Project will serve its two millionth meal on August 6 in Washington, D.C. Student leaders from across the country will gather and demonstrate their power to use resources on campus to fight hunger and reduce food waste.
“This event is an incredible milestone for these student leaders, who have managed to deliver two million healthy meals to food insecure communities simply by using the resources already available on campus,” said Laura Toscano, director of The Campus Kitchens Project. “But at the same time, it’s not a celebration. This is two million too many. We know we can’t end hunger with food, and all of our student leaders are committed to going beyond delivering meals to address the underlying root causes of food insecurity.”
Over 30 students from 14 college campuses that are part of The Campus Kitchens Project will prepare the meals and deliver them to the Guy Mason Recreation Center, where students and residents of Glover Park Village will share an intergenerational meal.
The meal will be an expanded version of the regular weekly delivery that is provided to the residents of the Glover Park community by the Campus Kitchen at Washington D.C.
The event will also honor the long standing partnership between The Campus Kitchens Project and Sodexo Foundation, a supporter of The Campus Kitchens Project since its launch in 2001. Since that time, Sodexo Foundation has invested more than $1,300,000 in the organization and continues to support network expansion to new schools.
“Imagine having three children, but the means to properly feed only two. This dilemma is a reality for the children of our nation’s capital where more than 30 percent of them are at risk of hunger,” said George Chavel, president and CEO, Sodexo. “We’re proud of our longstanding partnership and congratulate The Campus Kitchens Project on its efforts and impact in reducing these sobering hunger figures in communities all across the country.”
When: Tuesday, August 6th, from 10:00 a.m. – 1:00 p.m. EST
Photo/Interview Ops
- Chef Rock Harper of DC Central Kitchen will present a knife skills lesson (how to de-bone a turkey) for students from 9:15 a.m. – 11:30 a.m.
- Cooking shift (Which includes students prepping proteins, vegetables, starches and desserts) from 9:15 a.m. – 11:30 a.m.
- Lunch service from 12:00 p.m. – 1:00 p.m.
Where
- Student prep work and cooking site: The Campus Kitchen at Washington D.C.: St. Luke’s Mission Center, 3655 Calvert Street, NW, Washington, DC
- Lunch service site: Guy Mason Recreation Center, Lounge Room 1B, 3600 Calvert St, NW, Washington, DC (Walking distance across the street from St. Luke’s Mission Center)
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