2014 annual report
TRANSCRIPT
Michael F. Curtin, Jr.Chief Executive Officer
Earlier this year, I was fortunate to be part of the first annual Food Waste and Hunger Summit at Northwestern University. As I sat in the auditorium, I could not help but think about how far The Campus Kitchens Project had come since our first one opened at Saint Louis University in 2001. Nearly 250 amazing young student leaders had gathered together to share their stories, experience, knowledge and passion with one goal in mind: to make communities across our country better, fairer and more inclusive places for all.
In this report, you will get a snapshot of some of those stories, and I hope you enjoy them as much as I do. I also hope you see what is possible when dedicated individuals, young and old, come together and, using only the resources readily at hand, create enormous change and provide life-affirming hope. While these stories narrate the work that is being done today, they speak more to the potential for tomorrow; potential that we will realize because of supporters and investors like you. Thank you for being part of this mission and for making this work possible.
Laura ToscanoDirector, The Campus Kitchens Project
It is hard to believe that it’s been two years since I joined The Campus Kitchens Project. We have come a long way since then! With a new strategic plan in place, and new online planning tools that put starting a Campus Kitchen in the hands of our incredible student leaders, we are beginning to experience the rapid growth that will turn our work fighting food waste and hunger into a national movement. We are excited to announce that we have welcomed six new Campus Kitchens into our network—and even more will be serving meals by the time the ink is dry on this page.
Since the founding of The Campus Kitchens Project, our student volunteers have recovered more than 3.5 million pounds of food and prepared more than 2.2 million meals. But we know we can’t end hunger with food. For that reason, this report is focused on the ways our students go beyond the meal to address the underlying root causes of hunger. With our support and training, our student leaders across the country are creating high-impact programs that break the cycle of hunger and poverty and respond to the unique circumstances of their community. I hope you’ll join us in celebrating these extraordinary young leaders for all they’ve been able to accomplish in the fight against hunger and food waste.
“It has been the most fulfilling volunteer experience that I have been a part of. It is incredible to see the amount of food that we save and the number of people we are able to help out.”
- Student Leader, 2014
The Campus Kitchens Project is empowering student leaders to create innovative and sustainable solutions to hunger.
Building on Existing AssetsWhile the need in a community is often all too obvious, the existing assets available to meet that need frequently go unnoticed. At each Campus Kitchen our student leaders recover food that would have gone to waste and put university dining halls to use after hours to feed those struggling with food insecurity. In addition to creating a strong operating model, we are teaching students to see wasted resources as a sustainable solution to community issues.
Going Beyond the MealWe know we can’t end hunger with food. The Campus Kitchens Project teaches students to assess the specific need in their community and develop programs that address the underlying root causes of food insecurity. From nutrition education classes to senior hunger outreach, from community gardens to policy events, our students deliver more than meals.
Developing Student LeadersWhether they are leading volunteers in the kitchen or developing relationships with community organizations, our student leaders are learning entrepreneurial and leadership skills that they will carry with them into future careers. Our Student Leadership Team structure ensures that students who come in to volunteer have opportunities to learn and to lead.
The Campus Kitchens Project
Michael F. Curtin, Jr.Chief Executive Officer
Earlier this year, I was fortunate to be part of the first annual Food Waste and Hunger Summit at Northwestern University. As I sat in the auditorium, I could not help but think about how far The Campus Kitchens Project had come since our first one opened at Saint Louis University in 2001. Nearly 250 amazing young student leaders had gathered together to share their stories, experience, knowledge and passion with one goal in mind: to make communities across our country better, fairer and more inclusive places for all.
In this report, you will get a snapshot of some of those stories, and I hope you enjoy them as much as I do. I also hope you see what is possible when dedicated individuals, young and old, come together and, using only the resources readily at hand, create enormous change and provide life-affirming hope. While these stories narrate the work that is being done today, they speak more to the potential for tomorrow; potential that we will realize because of supporters and investors like you. Thank you for being part of this mission and for making this work possible.
Laura ToscanoDirector, The Campus Kitchens Project
It is hard to believe that it’s been two years since I joined The Campus Kitchens Project. We have come a long way since then! With a new strategic plan in place, and new online planning tools that put starting a Campus Kitchen in the hands of our incredible student leaders, we are beginning to experience the rapid growth that will turn our work fighting food waste and hunger into a national movement. We are excited to announce that we have welcomed six new Campus Kitchens into our network—and even more will be serving meals by the time the ink is dry on this page.
Since the founding of The Campus Kitchens Project, our student volunteers have recovered more than 3.5 million pounds of food and prepared more than 2.2 million meals. But we know we can’t end hunger with food. For that reason, this report is focused on the ways our students go beyond the meal to address the underlying root causes of hunger. With our support and training, our student leaders across the country are creating high-impact programs that break the cycle of hunger and poverty and respond to the unique circumstances of their community. I hope you’ll join us in celebrating these extraordinary young leaders for all they’ve been able to accomplish in the fight against hunger and food waste.
“It has been the most fulfilling volunteer experience that I have been a part of. It is incredible to see the amount of food that we save and the number of people we are able to help out.”
- Student Leader, 2014
The Campus Kitchens Project is empowering student leaders to create innovative and sustainable solutions to hunger.
Building on Existing AssetsWhile the need in a community is often all too obvious, the existing assets available to meet that need frequently go unnoticed. At each Campus Kitchen our student leaders recover food that would have gone to waste and put university dining halls to use after hours to feed those struggling with food insecurity. In addition to creating a strong operating model, we are teaching students to see wasted resources as a sustainable solution to community issues.
Going Beyond the MealWe know we can’t end hunger with food. The Campus Kitchens Project teaches students to assess the specific need in their community and develop programs that address the underlying root causes of food insecurity. From nutrition education classes to senior hunger outreach, from community gardens to policy events, our students deliver more than meals.
Developing Student LeadersWhether they are leading volunteers in the kitchen or developing relationships with community organizations, our student leaders are learning entrepreneurial and leadership skills that they will carry with them into future careers. Our Student Leadership Team structure ensures that students who come in to volunteer have opportunities to learn and to lead.
The Campus Kitchens Project
19,363
271,967
adding:deliveredto:
whichserve:
communitypartner
organizationsclients
in economic valuefrom meals and
provided
dedicated
extra food
student volunteers
74,674volunteer hours
939,034pounds of food
to recover 344
8,50
9
$1,
256
,98
0
across thecountry
nutritious meals
prepareand
1 in 4 CHILDREN don’t know where their next meal will come from.
are more likely to address foodinsecurity in their communityafter graduation.
1 in 6 AMERICANS 9 in 10 CKP VOLUNTEERS
of U.S. food is wasted each yearFood waste costs Americans over $165 billion each year This waste accounts for 25% of methane emissions
98% are more able to identify with the situation of the people we serve
98% of students feel more confident in their leadership abilities
95% say they have acquired skills that make them more likely to find a job
&
40%
HUNGER AND FOOD WASTE IN AMERICA STUDENT LEADERSHIP DEVELOPMENT
’13-’14in the
at 36 schoolsacademic year
19,363
271,967
adding:deliveredto:
whichserve:
communitypartner
organizationsclients
in economic valuefrom meals and
provided
dedicated
extra food
student volunteers
74,674volunteer hours
939,034pounds of food
to recover 344
8,50
9
$1,
256
,98
0
across thecountry
nutritious meals
prepareand
1 in 4 CHILDREN don’t know where their next meal will come from.
are more likely to address foodinsecurity in their communityafter graduation.
1 in 6 AMERICANS 9 in 10 CKP VOLUNTEERS
of U.S. food is wasted each yearFood waste costs Americans over $165 billion each year This waste accounts for 25% of methane emissions
98% are more able to identify with the situation of the people we serve
98% of students feel more confident in their leadership abilities
95% say they have acquired skills that make them more likely to find a job
&
40%
HUNGER AND FOOD WASTE IN AMERICA STUDENT LEADERSHIP DEVELOPMENT
’13-’14in the
at 36 schoolsacademic year
Current Locations
Saint Louis UniversitySaint Louis, MO
Northwestern UniversityEvanston, IL
Augsburg CollegeMinneapolis, MN
Marque�e UniversityMilwaukee, WI
Gonzaga UniversitySpokane, WA
Gonzaga College High SchoolWashington, DC
Minnesota State University MankatoMankato, MN
Wake Forest UniversityWinston-Salem, NC
Washington and Lee UniversityLexington, VA
University of Nebraska KearneyKearney, NE
College of William and MaryWilliamsburg, VA
Ge�ysburg CollegeGe�ysburg, PA
University of Maryland Eastern ShoreRockville, MD
University of VermontBurlington, VT
Baylor UniversityWaco, TX
Johns Hopkins UniversityBal�more, MD
University of FloridaGainesville, FL
University of Wisconsin-Eau ClaireEau Claire, WI
Lee UniversityCleveland, TN
Washington University in St. LouisSt. Louis, MO
St. Lawrence UniversityCanton, NY
University of Massachuse�s BostonBoston, MA
University of VirginiaCharlo�esville, VA
East Carolina UniversityGreenville, NC
Union CollegeSchenectady, NY
University of Detroit MercyDetroit, MI
Elon UniversityElon, NC
Atlan�c CityAtlan�c City, NJ
Kent State UniversityKent, OH
The Campus Kitchens Project Network
campuskitchens.org
Auburn UniversityAuburn, AL
St. Andrew’s Episcopal SchoolPotomac, MD
Washington, DCWashington, DC
University of GeorgiaAthens, GA
Meredith CollegeRaleigh, NC
Georgia TechAtlanta, GA
University of Wisconsin-Green BayGreen Bay, WI
IUPUIIndianapolis, IN
Southern Illinois University EdwardsvilleEdwardsville, IL
St. Peter’s UniversityJersey City, NJ
Strategic Growth Plan
Quantity: The Solution Must Mirror The Scope Of The ProblemThe Campus Kitchens Project empowers student leaders to manage an innovative and entrepreneurial nonprofit program on their high school or college campus. Our new expansion strategy puts the task of starting that nonprofit initiative squarely in the hands of our student leaders. Through an effective new online Campus Kitchen Planner, students can log in on our website and identify all the steps needed to bring our program to their school. They can invite friends to join their planning committee, track their progress, download resources to help them plan and pitch the program to stakeholders on campus and in the community, and access grants to support their work.
Quality: Building Effective Programs NationwideThe Campus Kitchens Project is known for its valuable ongoing support to our students and schools, which helps our Campus Kitchens grow their impact in their community through programs that go beyond the meal to address the underlying root causes of hunger. In partnership with our funders, we collect the most promising practices and programs from across our network and create resources and grant opportunities that help established Campus Kitchens implement proven effective solutions, like anti-isolation programs for seniors, community gardens that get more fresh local produce into the hands of our clients, and nutrition education programs for youth.
Current Locations
Saint Louis UniversitySaint Louis, MO
Northwestern UniversityEvanston, IL
Augsburg CollegeMinneapolis, MN
Marque�e UniversityMilwaukee, WI
Gonzaga UniversitySpokane, WA
Gonzaga College High SchoolWashington, DC
Minnesota State University MankatoMankato, MN
Wake Forest UniversityWinston-Salem, NC
Washington and Lee UniversityLexington, VA
University of Nebraska KearneyKearney, NE
College of William and MaryWilliamsburg, VA
Ge�ysburg CollegeGe�ysburg, PA
University of Maryland Eastern ShoreRockville, MD
University of VermontBurlington, VT
Baylor UniversityWaco, TX
Johns Hopkins UniversityBal�more, MD
University of FloridaGainesville, FL
University of Wisconsin-Eau ClaireEau Claire, WI
Lee UniversityCleveland, TN
Washington University in St. LouisSt. Louis, MO
St. Lawrence UniversityCanton, NY
University of Massachuse�s BostonBoston, MA
University of VirginiaCharlo�esville, VA
East Carolina UniversityGreenville, NC
Union CollegeSchenectady, NY
University of Detroit MercyDetroit, MI
Elon UniversityElon, NC
Atlan�c CityAtlan�c City, NJ
Kent State UniversityKent, OH
The Campus Kitchens Project Network
campuskitchens.org
Auburn UniversityAuburn, AL
St. Andrew’s Episcopal SchoolPotomac, MD
Washington, DCWashington, DC
University of GeorgiaAthens, GA
Meredith CollegeRaleigh, NC
Georgia TechAtlanta, GA
University of Wisconsin-Green BayGreen Bay, WI
IUPUIIndianapolis, IN
Southern Illinois University EdwardsvilleEdwardsville, IL
St. Peter’s UniversityJersey City, NJ
Strategic Growth Plan
Quantity: The Solution Must Mirror The Scope Of The ProblemThe Campus Kitchens Project empowers student leaders to manage an innovative and entrepreneurial nonprofit program on their high school or college campus. Our new expansion strategy puts the task of starting that nonprofit initiative squarely in the hands of our student leaders. Through an effective new online Campus Kitchen Planner, students can log in on our website and identify all the steps needed to bring our program to their school. They can invite friends to join their planning committee, track their progress, download resources to help them plan and pitch the program to stakeholders on campus and in the community, and access grants to support their work.
Quality: Building Effective Programs NationwideThe Campus Kitchens Project is known for its valuable ongoing support to our students and schools, which helps our Campus Kitchens grow their impact in their community through programs that go beyond the meal to address the underlying root causes of hunger. In partnership with our funders, we collect the most promising practices and programs from across our network and create resources and grant opportunities that help established Campus Kitchens implement proven effective solutions, like anti-isolation programs for seniors, community gardens that get more fresh local produce into the hands of our clients, and nutrition education programs for youth.
The Campus Kitchens Project gives students hands-on opportunities to step up and create change in their communities.
DEVELOPING STUDENT LEADERS98%
are more confident in their leadership abilities
Campus Kitchen student leaders provide incredible services to their communities, and by doing so they are developing entrepreneurial and leadership skills that will give them the tools and experience to become the next generation of effective leaders.In the spring of 2014, The Campus Kitchens Project, in partnership with a student research group at George Mason University, led a study of student leadership development to gain a deeper understanding of the impact that holding a leadership role in a Campus Kitchen has on the personal and professional growth of student leaders. We conducted a series of in depth interviews that guided the design of a survey instrument that was administered to Campus Kitchen leaders and alumni across the country. Our student leadership evaluation revealed profound quantitative and qualitative results. Not only did 95% of student leaders feel that their Campus Kitchen experience would make them more likely to get a job, but they also highlighted the impact that this volunteer experience had on their career trajectory. Many described clarifying their goals to work in non-profits and public service, or awakening a desire to bring a community focus to their careers, from law to medicine to agriculture. They also learned concrete skills, including developing community partnerships, managing groups of people and fundraising. These students also valued the experience for the way it shaped their perception of the community served and of their ability to make a difference in the fight against hunger. As one student noted, “I can use the leadership and management skills in any situation.”As they reflected on their leadership experience, one student described The Campus Kitchens Project as:
“a great organization that not only educates people about food waste and hunger but also allows students to have a hands-on role addressing these problems…you learn a lot about leading a group of people and
remaining organized.”- Student Leader, 2014
DEVELOPING STUDENT LEADERS:THE NEXT GENERATION IN
THE FIGHT AGAINST HUNGER
95%responded the skills they
acquired made them more likely to find a job
94%of students have
learned how to develop community partnerships
92%are more likely to
address food insecurity in their community after
graduation
The Campus Kitchens Project gives students hands-on opportunities to step up and create change in their communities.
DEVELOPING STUDENT LEADERS98%
are more confident in their leadership abilities
Campus Kitchen student leaders provide incredible services to their communities, and by doing so they are developing entrepreneurial and leadership skills that will give them the tools and experience to become the next generation of effective leaders.In the spring of 2014, The Campus Kitchens Project, in partnership with a student research group at George Mason University, led a study of student leadership development to gain a deeper understanding of the impact that holding a leadership role in a Campus Kitchen has on the personal and professional growth of student leaders. We conducted a series of in depth interviews that guided the design of a survey instrument that was administered to Campus Kitchen leaders and alumni across the country. Our student leadership evaluation revealed profound quantitative and qualitative results. Not only did 95% of student leaders feel that their Campus Kitchen experience would make them more likely to get a job, but they also highlighted the impact that this volunteer experience had on their career trajectory. Many described clarifying their goals to work in non-profits and public service, or awakening a desire to bring a community focus to their careers, from law to medicine to agriculture. They also learned concrete skills, including developing community partnerships, managing groups of people and fundraising. These students also valued the experience for the way it shaped their perception of the community served and of their ability to make a difference in the fight against hunger. As one student noted, “I can use the leadership and management skills in any situation.”As they reflected on their leadership experience, one student described The Campus Kitchens Project as:
“a great organization that not only educates people about food waste and hunger but also allows students to have a hands-on role addressing these problems…you learn a lot about leading a group of people and
remaining organized.”- Student Leader, 2014
DEVELOPING STUDENT LEADERS:THE NEXT GENERATION IN
THE FIGHT AGAINST HUNGER
95%responded the skills they
acquired made them more likely to find a job
94%of students have
learned how to develop community partnerships
92%are more likely to
address food insecurity in their community after
graduation
YOUTH HUNGER“The tangible impact on the community and working directly with the community was an invaluable experience. It makes you get out of your comfort zone and learn about the food insecurity problems that others are facing.”
- Student Leader, 2014
A big lesson from the childhood obesity epidemic is that food insecurity is about more than not having enough to eat. We need to not only eat enough, but make healthy choices and eat the right kinds of foods. Eating balanced meals with all of the essential nutrients for a child’s growth is a recipe for lifelong health. In order to meet this need among food insecure children in communities around the country, The Campus Kitchens Project has made nutrition education a focus across the network. In the fall of 2013, in partnership with Sodexo Foundation, we rolled out Building Blocks for Healthy Kids, a six-lesson curriculum for elementary school students that includes hands-on activities, educational takeaways and recipes for the whole family. As Campus Kitchens adopt this curriculum, we are giving the next generation a foundation to make healthy choices and form healthy habits. A leadership team member at the Campus Kitchen at the University of Massachusetts Boston described her experience leading nutrition education classes by sharing the following highlight:
“My favorite thing is when students start to grasp what is healthy versus what is not healthy for them and when they genuinely get excited about
the healthy snacks for the day!”- Student Leader, 2014
BEYOND THE MEAL SOLUTION: EFFECTIVE NUTRITION EDUCATION CURRICULUM
20,500online views of Building Blocks for Healthy Kids
86%of Campus Kitchens
serve youth
1 in 4children are at risk for hunger
A big lesson from the childhood obesity epidemic is that food insecurity is about more than not having enough to eat. We need to not only eat enough, but make healthy choices and eat the right kinds of foods. Eating balanced meals with all of the essential nutrients for a child’s growth is a recipe for lifelong health. In order to meet this need among food insecure children in communities around the country, The Campus Kitchens Project has made nutrition education a focus across the network. In the fall of 2013, in partnership with Sodexo Foundation, we rolled out Building Blocks for Healthy Kids, a six-lesson curriculum for elementary school students that includes hands-on activities, educational takeaways and recipes for the whole family. As Campus Kitchens adopt this curriculum, we are giving the next generation a foundation to make healthy choices and form healthy habits. A leadership team member at the Campus Kitchen at the University of Massachusetts Boston described her experience leading nutrition education classes by sharing the following highlight:
“My favorite thing is when students start to grasp what is healthy versus what is not healthy for them and when they genuinely get excited about
the healthy snacks for the day!”- Student Leader, 2014
BEYOND THE MEAL SOLUTION:EFFECTIVE NUTRITION
EDUCATION CURRICULUM
20,500online views of Building Blocks for Healthy Kids
86%of Campus Kitchens
serve youth
1 in 4children are at risk for hunger
“The tangible impact on the community and working d irectly w ith the community was an invaluable
YOUTH HUNGER
others are facing.”- Student Leader, 2014
experience. It makes you get out of your comfort zone and learn about the food insecurity problems that
YOUTH HUNGER“The tangible impact on the community and working directly with the community was an invaluable experience. It makes you get out of your comfort zone and learn about the food insecurity problems that others are facing.”
- Student Leader, 2014
A big lesson from the childhood obesity epidemic is that food insecurity is about more than not having enough to eat. We need to not only eat enough, but make healthy choices and eat the right kinds of foods. Eating balanced meals with all of the essential nutrients for a child’s growth is a recipe for lifelong health. In order to meet this need among food insecure children in communities around the country, The Campus Kitchens Project has made nutrition education a focus across the network. In the fall of 2013, in partnership with Sodexo Foundation, we rolled out Building Blocks for Healthy Kids, a six-lesson curriculum for elementary school students that includes hands-on activities, educational takeaways and recipes for the whole family. As Campus Kitchens adopt this curriculum, we are giving the next generation a foundation to make healthy choices and form healthy habits. A leadership team member at the Campus Kitchen at the University of Massachusetts Boston described her experience leading nutrition education classes by sharing the following highlight:
“My favorite thing is when students start to grasp what is healthy versus what is not healthy for them and when they genuinely get excited about
the healthy snacks for the day!”- Student Leader, 2014
BEYOND THE MEAL SOLUTION: EFFECTIVE NUTRITION EDUCATION CURRICULUM
20,500online views of Building Blocks for Healthy Kids
86%of Campus Kitchens
serve youth
1 in 4children are at risk for hunger
More than nine million seniors face the threat of hunger, representing over 15% of American older adults. The economic hardships of the last few years have added to the challenges that seniors face: between 2007 and 2012, the number of older adults at risk of hunger has increased by 49%. At The Campus Kitchens Project, we believe that no one should have to choose between feeding their grandchildren and feeding themselves, or between buying groceries and paying for prescription medications. Through a partnership with AARP Foundation, a growing number of Campus Kitchens are addressing the needs of seniors in communities across the country. The Campus Kitchens in our network provide meals, lead nutrition and wellness classes, and create opportunities for friendship and community engagement in order to reduce the isolation that many seniors experience. Over the course of the last year, these Campus Kitchens served more than 4,600 meals per month to over 1,800 seniors, and led over 500 outreach sessions. Our student leaders rated their relationship with our clients as the #1 reason that they come back to volunteer again and again with their Campus Kitchen. The Campus Kitchen at Lee University cited their relationships with seniors clients as one of their greatest successes, and said that “having an opportunity to interact with these seniors has opened up a deeper understanding for the incredible needs of this population and…it has opened our eyes to better ways to serve, interact, and provide for seniors.” The Campus Kitchen at Washington and Lee shared that
“increased food security and nutrition for older adults is our goal. The means to accomplish that goal is the personal relationships that our
students invest their time and energy into, which provides them with a platform to provide meals and education around healthful living.”
- Student Leader, 2014
98%of students are more
able to identify with the situation of the people
we serve
55,851meals served to seniors
100%of client agencies agree
that our partnership has increased the food security of their clients
BEYOND THE MEAL SOLUTION: ANTI-ISOLATION PROGRAMS FOR
SENIORS
SENIOR HUNGER
succeed in different ways and connecting with people.”- Student Leader, 2014
“It was great being able to build relationships with the different populations served and seeing them
SENIOR HUNGER “It was great being able to build relationships with the different populations served and seeing them
succeed in different ways and connecting with people.”- Student Leader, 2014
More than nine million seniors face the threat of hunger, representing over 15% of American older adults. The economic hardships of the last few years have added to the challenges that seniors face: between 2007 and 2012, the number of older adults at risk of hunger has increased by 49%. At The Campus Kitchens Project, we believe that no one should have to choose between feeding their grandchildren and feeding themselves, or between buying groceries and paying for prescription medications. Through a partnership with AARP Foundation, a growing number of Campus Kitchens are addressing the needs of seniors in communities across the country. The Campus Kitchens in our network provide meals, lead nutrition and wellness classes, and create opportunities for friendship and community engagement in order to reduce the isolation that many seniors experience. Over the course of the last year, these Campus Kitchens served more than 4,600 meals per month to over 1,800 seniors, and led over 500 outreach sessions. Our student leaders rated their relationship with our clients as the #1 reason that they come back to volunteer again and again with their Campus Kitchen. The Campus Kitchen at Lee University cited their relationships with seniors clients as one of their greatest successes, and said that “having an opportunity to interact with these seniors has opened up a deeper understanding for the incredible needs of this population and…it has opened our eyes to better ways to serve, interact, and provide for seniors.” The Campus Kitchen at Washington and Lee shared that
“increased food security and nutrition for older adults is our goal. The means to accomplish that goal is the personal relationships that our
students invest their time and energy into, which provides them with a platform to provide meals and education around healthful living.”
- Student Leader, 2014
98%of students are more
able to identify with the situation of the people
we serve
55,851meals served to seniors
100%of client agencies agree
that our partnership has increased the food security of their clients
BEYOND THE MEAL SOLUTION: ANTI-ISOLATION PROGRAMS FOR
SENIORS
2014 Financial Highlights Board of DirectorsWill Artley Executive Chef, Pizzeria OrsoTodd Cohen, FACHE, EDAC AtSite, Inc. Senior Manager, Healthcare Capital ProjectsMichael Golden Greater Washington DC Regional President and Executive Vice President, Wells Fargo BankSara Guthrie National Director of Marketing, Clark ConstructionEllen Haas Senior Advisor, Podesta Group Kathy Hollinger President, Restaurant Association Metropolitan WashingtonRyland Johnson Consultant, Ambit EnergyGlenn Katz Vice President and GM, Comcast Business Enterprise ServicesSolomon Keene, Jr. President, The Hotel Association of Washington DCDamon Lester President, National Association of Minority Automobile DealersWinston Bao Lord Founder and CMO, VengaLisa McGovern Executive Director of the Congressional Families Cancer Prevention ProgramMark Michael Co-Founder and CEO, Occasions CateringElizabeth Mullins (Chair) General Manager and Area Vice President, The Ritz-Carlton Tracy O’Grady Chef/Owner, Willow RestaurantThomas Penny General Manager, Courtyard by Marriott Convention CenterClaudia ShermanWayne Swann Human Resources Officer/Consultant, SL Swan Enterprises, LLCJerald Thomas Culinary Job Training Program GraduateSamuel Thomas Senior Vice President and General Manager, Events DCMark Toigo Toigo Orchards Sarah Tyree Vice President of Government Affairs, CoBankBernard Wood Area General Manager, Sodexo
Chairs EmeritusJosé Andrés, ThinkFoodGroup, Inc.Rob Wilder, ThinkFoodGroup, Inc.
2014 SUPPORTERS
$200,000 and AboveJ. Willard and Alice S. Marriott Foundation
$50,000-$199,999AARP FoundationSodexo FoundationGeneral Mills Foundation
$10,000-$49,999Ameriprise Financial, Inc.The Saigh Foundation
$5,000-$9,999ACE BakeryAnonymousClif Bar Family FoundationThe Jenzabar FoundationJohnston-Hanson FoundationGeorge M. Eisenberg Foundation
for Charities
Additional SupportersAbdullah AlshahraniAmazonSmile FoundationAmerica’s CharitiesAnita ReynoldsAnn CorbettAnnarose O’Brien-WilsonArika HawsonBilly LeiBJ’s Charitable FoundationBrinker InternationalChartwells, Saint Louis UniversityChelsea ColnettClay LaugharyConstance BrooksDailyGood by goodsearchDaniel Hudson
Deborah CohenDeborah HairstonDiane A. PankowDick & Joann IversonDonald E. and Alleta M. BiggsDonna H. and John P. SimantonEd RenouardEddy Hsuch and Hui-ling LeeEdward ScheuerEllery YoungFern MehlerFlat Fee PortfoliosFlorence and Laurence Spungen Family
FoundationInsight North America, Inc.James W. KlenkeJennifer J. ChaoJoanne Gill Francis and Mark FrancisJose and Stella DebarrosJose Luis RamirezvargasKathleen L. and Paul G. YorkisKelly Van Eaton and Molly NorrisKenneth R. MartinKroeger Family Charitable FoundationLaure M. KirwanLinda J. JorgensenLinda MoralesLisa HansenLorraine AgenMarquette University (MU), Parking ServicesMarquette University--Finance DepartmentMary J. HansonMary Wilkins-HuntMatthew F. and Suzanne M. BronsonMaxwell OlsenMayra TorresMeead Saberi KalaeeMichael D. and Susan H. KimeMissy WesthaverNicole Barr
Pauline SchnarrPhilip ElackattPhillips 66 CompanyPhoebe OosterhuisRicardo Ibarra-RiveraRimi ChakrabortyRosemary St. ClairSandra PaulsonSchnucksShaekira CollinsSheila M. AustinShirley J. RoderfeldSima ThorpeSpokane Federal Credit UnionTechnology Management CorpThe Nutman Company USA, Inc.The Stratfield FundThomas & Eloise CohoonThomas AllenUniversity of Massachusetts, UMass
Medical SchoolWilliam and Lily PaoXela WarmerYvette R. Terry
In-Kind SupportSaint Louis UniversityGonzaga UniversityNorthwestern UniversityGonzaga College High SchoolMarquette UniversityThe University of Massachusetts Boston
Current Assets
Cash and cash equivalents $5,666
Investments $448,500
Accounts Receivables: $ 1,200
Grants Receivable Current Portion $370,000
Prepaid Expenses $3,573
Total Current Assets $833,154
Fixed Assets
Equipment 27,171
Less: Accumulated Depreciation and Amortization (13,585)
Net Fixed Assets $13,586
Liabilities and Net Assets
Liabilities:
Accounts Payable $748
Accrued Salaries and Related Benefits $20,663
Due to Related Party $77,051
Total Liabilities $98,462
Net Assets:
Unrestricted $485,028
Temporarily Restricted $488,250
Total Net Assets $973,278
Total Liabilities and Net Assets $1,071,740
Statement of Financial Positionas of June 30, 2014
Support and Other Revenue
Grants and Contributions
DCCK $200,000
Other $930,854
Investment Income $4,266
Other Income $36,111
Donated Goods and Services $395,876
Net Assets Released From Restrictions --
Total Support and Other Revenue $1,567,107
Expenses
Program Services
Campus Kitchens Project $922,047
Supporting Activities:
Management and General $ 158,937
Development $56,742
Total Expenses $1,137,726
Excess of Support and Revenues Over Expenses $429,381
Investment Gains $76,227
Change in Net Assets $505,608
Net Assets, Beginning of Year $ 467,670
Net Assets, End of Year $973,278
Statement of ActivitiesFor the Year Ended June 30th, 2014
The Campus Kitchens Project’s financials are audited by an outside organization every year. For full financials, please visit www.campuskitchens.org/financials
2014 Financial Highlights Board of DirectorsWill Artley Executive Chef, Pizzeria OrsoTodd Cohen, FACHE, EDAC AtSite, Inc. Senior Manager, Healthcare Capital ProjectsMichael Golden Greater Washington DC Regional President and Executive Vice President, Wells Fargo BankSara Guthrie National Director of Marketing, Clark ConstructionEllen Haas Senior Advisor, Podesta Group Kathy Hollinger President, Restaurant Association Metropolitan WashingtonRyland Johnson Consultant, Ambit EnergyGlenn Katz Vice President and GM, Comcast Business Enterprise ServicesSolomon Keene, Jr. President, The Hotel Association of Washington DCDamon Lester President, National Association of Minority Automobile DealersWinston Bao Lord Founder and CMO, VengaLisa McGovern Executive Director of the Congressional Families Cancer Prevention ProgramMark Michael Co-Founder and CEO, Occasions CateringElizabeth Mullins (Chair) General Manager and Area Vice President, The Ritz-Carlton Tracy O’Grady Chef/Owner, Willow RestaurantThomas Penny General Manager, Courtyard by Marriott Convention CenterClaudia ShermanWayne Swann Human Resources Officer/Consultant, SL Swan Enterprises, LLCJerald Thomas Culinary Job Training Program GraduateSamuel Thomas Senior Vice President and General Manager, Events DCMark Toigo Toigo Orchards Sarah Tyree Vice President of Government Affairs, CoBankBernard Wood Area General Manager, Sodexo
Chairs EmeritusJosé Andrés, ThinkFoodGroup, Inc.Rob Wilder, ThinkFoodGroup, Inc.
2014 SUPPORTERS
$200,000 and AboveJ. Willard and Alice S. Marriott Foundation
$50,000-$199,999AARP FoundationSodexo FoundationGeneral Mills Foundation
$10,000-$49,999Ameriprise Financial, Inc.The Saigh Foundation
$5,000-$9,999ACE BakeryAnonymousClif Bar Family FoundationThe Jenzabar FoundationJohnston-Hanson FoundationGeorge M. Eisenberg Foundation
for Charities
Additional SupportersAbdullah AlshahraniAmazonSmile FoundationAmerica’s CharitiesAnita ReynoldsAnn CorbettAnnarose O’Brien-WilsonArika HawsonBilly LeiBJ’s Charitable FoundationBrinker InternationalChartwells, Saint Louis UniversityChelsea ColnettClay LaugharyConstance BrooksDailyGood by goodsearchDaniel Hudson
Deborah CohenDeborah HairstonDiane A. PankowDick & Joann IversonDonald E. and Alleta M. BiggsDonna H. and John P. SimantonEd RenouardEddy Hsuch and Hui-ling LeeEdward ScheuerEllery YoungFern MehlerFlat Fee PortfoliosFlorence and Laurence Spungen Family
FoundationInsight North America, Inc.James W. KlenkeJennifer J. ChaoJoanne Gill Francis and Mark FrancisJose and Stella DebarrosJose Luis RamirezvargasKathleen L. and Paul G. YorkisKelly Van Eaton and Molly NorrisKenneth R. MartinKroeger Family Charitable FoundationLaure M. KirwanLinda J. JorgensenLinda MoralesLisa HansenLorraine AgenMarquette University (MU), Parking ServicesMarquette University--Finance DepartmentMary J. HansonMary Wilkins-HuntMatthew F. and Suzanne M. BronsonMaxwell OlsenMayra TorresMeead Saberi KalaeeMichael D. and Susan H. KimeMissy WesthaverNicole Barr
Pauline SchnarrPhilip ElackattPhillips 66 CompanyPhoebe OosterhuisRicardo Ibarra-RiveraRimi ChakrabortyRosemary St. ClairSandra PaulsonSchnucksShaekira CollinsSheila M. AustinShirley J. RoderfeldSima ThorpeSpokane Federal Credit UnionTechnology Management CorpThe Nutman Company USA, Inc.The Stratfield FundThomas & Eloise CohoonThomas AllenUniversity of Massachusetts, UMass
Medical SchoolWilliam and Lily PaoXela WarmerYvette R. Terry
In-Kind SupportSaint Louis UniversityGonzaga UniversityNorthwestern UniversityGonzaga College High SchoolMarquette UniversityThe University of Massachusetts Boston
Current Assets
Cash and cash equivalents $5,666
Investments $448,500
Accounts Receivables: $ 1,200
Grants Receivable Current Portion $370,000
Prepaid Expenses $3,573
Total Current Assets $833,154
Fixed Assets
Equipment 27,171
Less: Accumulated Depreciation and Amortization (13,585)
Net Fixed Assets $13,586
Liabilities and Net Assets
Liabilities:
Accounts Payable $748
Accrued Salaries and Related Benefits $20,663
Due to Related Party $77,051
Total Liabilities $98,462
Net Assets:
Unrestricted $485,028
Temporarily Restricted $488,250
Total Net Assets $973,278
Total Liabilities and Net Assets $1,071,740
Statement of Financial Positionas of June 30, 2014
Support and Other Revenue
Grants and Contributions
DCCK $200,000
Other $930,854
Investment Income $4,266
Other Income $36,111
Donated Goods and Services $395,876
Net Assets Released From Restrictions --
Total Support and Other Revenue $1,567,107
Expenses
Program Services
Campus Kitchens Project $922,047
Supporting Activities:
Management and General $ 158,937
Development $56,742
Total Expenses $1,137,726
Excess of Support and Revenues Over Expenses $429,381
Investment Gains $76,227
Change in Net Assets $505,608
Net Assets, Beginning of Year $ 467,670
Net Assets, End of Year $973,278
Statement of ActivitiesFor the Year Ended June 30th, 2014
The Campus Kitchens Project’s financials are audited by an outside organization every year. For full financials, please visit www.campuskitchens.org/financials