Karolyn Moore joined The Campus Kitchens Project as an intern in May 2018. Karolyn is a junior majoring in Global Studies and minoring in English and Business Administration at the University of Vermont.
I found myself becoming involved with the Campus Kitchen at UVM my first week of school when I had signed up to receive emails from literally every club on campus – but CKUVM is where I truly found my home and community in Burlington.
I decided to attend UVM because of its beautiful location and to join the people of Burlington: crunchy, outdoorsy, and granola-loving people, which is a population that I consider myself a part of. But I also chose UVM to move away from the Northern Virginia area, where I had been living for a while. Raised in a military family, changes in location are not new to me, and I welcome the adventure of a new place and all new people. I have been fortunate to have lived in different countries and meet people from all around the world, which is why when CKUVM offered me the opportunity to get away from the bubble of college kids at my school, I knew I had to try it.
After my first shift cooking brunch for the community members at the Chittenden Emergency Food Shelf, I was hooked on what we did. I had never been around so many people who wanted to reduce food waste and cook as much as I did. I still remember to this day the vast amount of vegetables that had been donated to us from the Burlington Farmer’s Market, that we were challenged to incorporate in every dish that we cooked that day. Since that first shift, I volunteered almost every Sunday morning during my first year and learned the ropes of what CKUVM aimed to do every week. For those reasons, I applied to be on the Leadership Team for the following year.
My sophomore year I was given the positions of Shift Leader, co-Food Shares Coordinator, and Chair of the Battle of the Campus Chefs, our annual fundraiser. This, combined with other leadership positions I had around campus, was tough to maintain but I always put our Campus Kitchen first, because it was nearest to my heart. It is because of the fundraiser I organized that I met Dan and Noemi, who introduced me to the possibility of interning at the CKP HQ office in Washington, DC.
Next semester, I will be serving as Treasurer of CKUVM, in order to combine my passions of fighting food insecurity with managing our finances, in order to stretch our Campus Kitchens impact as far as it can reach.
Though I have always been interested in working with people and tackling injustice, The Campus Kitchens Project has opened my eyes to the world of food insecurity, and especially non-profits. During my time with Campus Kitchens I would like to help spread knowledge of food insecurity across the country – because though many Americans are experiencing it, fewer know that it can be a problem for our neighbors, peers, and even my fellow college students.
During my internship I’ll be working on projects such as helping plan the 2018 Boot Camp, leading prospective Campus Kitchens through the planning process, and creating profiles for each Campus Kitchen across the country. I am excited to intern for CKP, and see what doors open for my future!
This semester’s Launch Grant Competition has wrapped up and the CKP team could not be happier to congratulate all three schools on their efforts during the competition and award a $5,000 grant to 3 schools. With 1,685 votes, first place went to The University of Southern Maine. Second place was awarded to Utah State University, and third place was won by The College of Saint Elizabeth.
This competition offered a bonus prize, $1,000 to the first-place team and $500 to the second-place team to help develop and implement a Beyond The Meal Program at their Campus Kitchen. This Launch Grant competition chose to add a special prize to help these schools launch Beyond The Meal Programs to shed light on the importance of the issue of poverty. By developing programs that help break the cycle of poverty, our hope is to truly fight hunger. The meals that Campus Kitchens volunteers create out of recovered food are impactful by themselves, to add a Beyond The Meal Program, truly represents the mission of The Campus Kitchens Project.
The University of Southern Maine will be the network’s first Campus Kitchen in the state of Maine. They have worked closely with Sodexo, their dining services provider, to make a plan to address hunger as it exists in Portland, Maine. Similarly, Utah State University will be the network’s first Campus Kitchen in the state of Utah. While Logan is a rural community. The planning team has rallied the support of the community and already found food donors from restaurants close to the campus to supplement the donations received from their generous dining service. College of Saint Elizabeth will be our third Campus Kitchen in New Jersey. The planning team is made up of students and faculty who were able to make a plan to integrate the Campus Kitchen into the existing dietetics curriculum.
The road to qualifying for the Launch Grant Competition involves gaining support from students, the school’s administration, a faculty advisor, dining services, and a community partner. Each of the teams this year has worked tirelessly to get in qualifying documents and outline what their Campus Kitchen will look like. These 3 new Campus Kitchens will launch in the Fall 2018 semester. If you’d like to learn more about the qualification process or how to start a Campus Kitchen at your school, please email Alex Peterson(email@example.com). Thank you to our sponsors, CoBank and the Sodexo Stop Hunger Foundation, for making this competition possible!
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.
— Campus Kitchens (@campuskitchens) March 24, 2018
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.
— Kelly Moynihan, RDN (@thefadfreerd) March 24, 2018
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.
— Campus Kitchens (@campuskitchens) March 24, 2018
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!
This past weekend the #CKUGA executive board travel to Indianapolis to attend the 2018 Food and Hunger Summit. We had an amazing time learning, meeting the founder of the Campus Kitchens Project Robert Egger, and of course playing in the snow! #FWHS #CampusKitchens #UGA pic.twitter.com/JCWc1yyAI6
— Campus Kitchen UGA (@CK_UGA) March 27, 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.
David Ajamy II joined The Campus Kitchens Project as an intern in January 2018. David is a junior at Wake Forest University studying Political & International Affairs with the Campus Kitchen since he arrived at Wake Forest. From an active volunteer to a shift leader, and most recently the PR director, David has found himself a home with CKWFU. David’s passions include farming and working on the ground with people in work involving food justice.
It seems a lot easier looking back than it was looking forward. As I find myself working with The Campus Kitchens Project (CKP) as an intern, I think back to times when where I am now seemed out of reach, even unthinkable. In my youth, my family suffered from extreme poverty much of my life, resulting in us being homeless for a large portion of time when growing up. While we haven’t escaped poverty even now, times are much better. Nonetheless, my past did and will always shape me. It was because of my past that I found The Campus Kitchens Project. Sadly though, it wasn’t until I was able to work with the organization that I found it. Prior to coming to Wake Forest University, I had no idea about the home I was going to find with CKWFU. A place where I could give back and help my fellow Winston-Salemites. A place with people who cared not just for me, but for the greater community and food justice. Going on my third year with the CKWFU, I have found not just community but found my calling in fighting for food justice.
But to find my calling, my family and I had to struggle. While being hungry is something we all know, being hungry and having nothing to eat is all together something unimaginable unless you live it. It’s something I will never forget, days where there truly was nothing to eat, and it’s because of those days that I found myself working with the Campus Kitchen at Wake Forest University.
Being able to help Winston-Salem and the community I was raised in through my work with the CKWFU is one of the most powerful things for me. Meeting the people of my city, and not just helping but creating a bond with the community is something that brings me a joyous feeling that words can’t describe. As a junior now studying in DC, I knew I had to try and work for the organization that gave me a home while at university. Luckily, I was given the chance to work with CKP for the semester, and while only a couple weeks into my internship, I feel at home. I know I am with people who want to change the world and that gives me hope. And I hope in my time here, I can bring a fresh perspective since I am straight from a Campus Kitchen and now at headquarters. But while I want to assist struggling schools, I also want to work on spreading this organization across the U.S. because hunger exists in every state and every city. With all of this, I am excited for the time I have with CKP and am proud to say I am part of The Campus Kitchens Project team.
The Food Waste & Hunger Summit is fast approaching! The 5th annual summit will be held at IUPUI in Indianapolis on March 24-25, 2018. The two-day conference brings together students, young professionals, and field experts from across the country to discuss complex issues related to hunger and food waste and exchange best practices in the movement towards a waste and hunger free world.
Find out more by heading to the Summit page.
Join us to unpack the triple bottom line of successful social ventures:
- Expanding Equitable Access to Healthy Food
- Creating Economic Opportunities and Meaningful Careers
- Testing Innovative Solutions to Systemic Failures
We will explore why food waste and food insecurity continue to impact our communities, and we’ll highlight many of the leaders addressing these issues at various levels, from direct service to systems thinking.
This year’s Food Waste & Hunger Summit will feature several workshops, a film festival, and a diverse group of speakers and workshop facilitators. We look forward to hearing from field experts and up and coming innovators, including several Campus Kitchen student leaders, and diving deep into what we need to do to tackle hunger and food waste in this country.
The Campus Kitchens Project is thrilled to announce the creation of the Student Advisory Council. The Council will be made up of five students who will serve for one academic year term, August through May, beginning at Boot Camp each year. The Campus Kitchens Project wants to ensure it receives adequate guidance from participants in the program. The Student Advisory Council will create a mechanism to hear thoughts, feedback, ideas, and concerns on CKP as it continues to grow. CKP HQ encourages active members who are looking to take on a role of national scope with a low time commitment to apply.
Requirements of the Council:
- Participate in a quarterly video or conference call lead by HQ (four times in one term)
- Provide feedback to HQ about CKP as it sees fit and appropriate
- Act as a sounding board for HQ on programming, organization updates and more
- Other ad-hoc meetings or special projects as interested
Each student on the Council will receive $100 at the successful conclusion of their one-year term.
To apply: Please send your resume, a short cover letter, and a reference (academic or CKP advisor references are strongly preferred). In your cover letter please include your personal accomplishments and work at your local Campus Kitchen and why you would be a good fit for a role on the national advisory council.
We are accepting applications on a rolling basis until June 1,2018. Please send all application materials in one email to firstname.lastname@example.org.
The first year of the Advisory Council will be August 2018 through May 2019.