Student-Powered Hunger Relief

Monthly Archives: March 2018

2018 Food Waste & Hunger Summit

, March 29th, 2018

From March 24-25, hunger fighters gathered at IUPUI in Indianapolis, Indiana for our 5th annual Food Waste & Hunger Summit. During this snowy weekend, we unpacked the triple bottom line of successful food justice ventures: expanding access to healthy food, creating economic opportunities and meaningful careers and testing innovative solutions to systemic failures. If you missed it, check out #FWHS on Facebook, Twitter and Instagram to get a glimpse of the excitement and energy building in this movement.

We had an incredible line-up of featured speakers including Dr. Marcia Chatelain, Pashon Murray and Anna Lappé. Our weekend kicked off with a great conversation between our own Mike Curtin, CKP and DC Central Kitchen CEO, and Robert Egger, founder of DC Central Kitchen and LA Kitchen about using food to break the cycle of poverty. As pathbreakers in the field, they shared their theories of change and what that looks like in the future. At the same time, they humbly acknowledged that they don’t have the all the answers and empowered students to know that they are the generation of change. The weekend also included three informative panels with some of our incredible partners, each focusing on one of the three triple bottom lines.

On Saturday afternoon, attendees split into 20 different breakout sessions for a deeper dive into a variety of topics from advocacy and policy to sustainable agriculture. This was an opportunity for participants to connect and network, share best practices and learn from each other along the way.

This year, attendees were able to connect online using our Food Waste & Hunger Summit 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 keynote speakers. We loved seeing all the great discussions about bringing ideas from FWHS back to their communities.

The FWHS was an incredible success, but wouldn’t have been possible without our host, IUPUI, and our sponsors, including the AARP Foundation, United Technologies Corporation, CoBank and more. We so grateful to all of our partners who made the 5th annual Food Waste & Hunger Summit such a successful event!

Raise the Dough 2018

, March 7th, 2018

Each year, we host a network-wide crowdsourcing fundraiser called Raise the Dough where schools have exactly one week to raise as much money as they can. The schools on top of the leaderboard at the end of the week earn additional cash prizes ranging from $250-$1,000. This year, our student volunteers from 27 schools reached out to hundreds of their peers, faculty members and community supporters with impressive results. Together, they raised over $50,000 from nearly 900 individuals to support their innovative student-powered hunger relief efforts.

The Campus Kitchen at Gettysburg College took home first place raising a record-breaking $10,315 to support their Healthy Options program, an initiative that provides increased ability to purchase healthy, fresh foods to families experiencing food insecurity, yet are not eligible for federal food assistance programs. The Campus Kitchens at Washington DC and University of Maryland Eastern Shore came in second and third respectively. For the third year in the row, the Campus Kitchen at Gonzaga College High School had the most donors, leveraging the support of 264 individuals to raise over $8,000.

Not only were prize dollars on the line, but we were also excited to offer $15,000 in matching funds available from Craig Newmark Philanthropies! Grassroots donations $100 and under were matched up to a total of $15,000. Including the generous match opportunity from Craig Newmark Philanthropies, Raise the Dough brought in over $67,000.

A giant “thank you” goes out to all 877 donors and to all who shared our challenge with their own networks. Your support makes all the difference in aiding our efforts to alleviate hunger and food waste, which since 2001 has empowered student volunteers to recover more than 7 million pounds of food and serve over 3.3 million meals.

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