Follow our live blog/Twitter updates beginning Tuesday, February 23 as East Carolina University – the 26th Campus Kitchen and sixth to open in 2010 – begins operations.
Campus Kitchen national staff stopped first to tour the new kitchen space, peak at the community garden, and observe operations at the Campus Kitchen at Wake Forest University in Winston-Salem, N.C.
Sharing the new kitchen space with campus dining services, students get to work alongside a professional kitchen staff while crafting meals from recovered food.
Just after the kitchen tour, staff headed back to help sort four shopping carts full of recovered food from Fresh Farms Market, a new partner of the Campus Kitchen.
Recovered items ranged from bakery goods to fresh vegetables and fruits. Among the loot: red bell peppers, fresh basil, honeydew melons, mangoes, peaches, cornbread, sourdough rolls, and cranberry orange muffins.
Shelley Graves, coordinator for the Campus Kitchen at Wake Forest, quickly realized she wasn’t able to serve the entire donation before the food expired. With a two-minute phone call, she found a community partner to donate excess produce to and dropped the food off to them by 5 p.m. She bagged the rest for the cooking shift that evening.
No user commented in " From the Road: A Glimpse into Food Recovery, at Wake Forest University "
Follow-up comment rss or Leave a TrackbackLeave A Reply