going beyond the meal
TRANSCRIPT
GOING BEYOND BEST PRACTICES FOR ADDRESSING SENIOR HUNGER FROM LEADING UNIVERSITIES ACROSS THE COUNTRYTHE MEAL
This book was made possible by the generous support of AARP Foundation.
TABLE OF CONTENTS
ACKNOWLEDGEMENTS
INTRODUCTION
LITERATURE REVIEW
CASE STUDIES
ROOTS DAY
INTERGENERATIONAL MENTORING
U-AID PROGRAM
AUGSBURG MEALS
COMMUNITY DINNER
THE MOBILE PANTRY
GREEN GOODIES
CROSSOVER
LUNCH BUDDY PROGRAM
REFERENCES
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ACKNOWLEDGEMENTSThis book of best practices is made possible by a partnership between The Campus Kitchens Project and AARP Foundation. Find other resources to address the root causes of hunger or to learn how to start a Campus Kitchen in your community at campuskitchens.org.
The Campus Kitchens ProjectFounded in 2001, The Campus Kitchens Project is a national organization that empowersstudent volunteers to fight hunger in their community. On university and high schoolcampuses across the country, students transform unused food from dining halls, grocerystores, restaurants, and farmers’ markets into meals that are delivered to local agenciesserving those in need. By taking the initiative to run a community kitchen, students developentrepreneurial and leadership skills, along with a commitment to serve their community,that they will carry with them into future careers. Each Campus Kitchen goes beyondmeals by using food as a tool to promote poverty solutions, implement garden initiatives,participate in nutrition education, and convene food policy events. To learn more about TheCampus Kitchens Project, visit www.campuskitchens.org.
AARP FoundationAARP Foundation is working to win back opportunity for struggling Americans 50+ by being a force for change on the most serious issues they face today: housing, hunger, income and isolation. By coordinating responses to these issues on all four fronts at once, and supporting them with vigorous legal advocacy, the Foundation serves the unique needs of those 50+ while working with local organizations nationwide to reach more people, strengthen communities, work more efficiently and make resources go further. AARP Foundation is AARP’s affiliated charity. Learn more at www.aarpfoundation.org.
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“INTRODUCTIONSince our founding fifteen years ago, The Campus Kitchens Project has led the national movement against food waste and hunger. Together with our engaged student volunteers across the country, we have recovered over 6 million pounds of food, and prepared and delivered 2.8 million meals; and we’re just getting started. We have always encouraged our student leaders to focus on serving older adults in their communities, and now with more than eight million Baby Boomers age 50 to 64 turning to charitable food assistance to make ends meet, our work is needed more than ever before.
One of the most powerful testaments to our work is our partnership with AARP Foundation. Their focus on older adult hunger, like ours, relies not only on the provision of nutritious meals today, but also on the creation of new and innovative programs that address the underlying root causes of hunger, from isolation to access, to break this cycle for good.
Over the past four years, together with AARP Foundation we have issued grants to some of the nation’s leading universities to pilot long-term programmatic solutions that address older adult hunger. In this report, we present the most promising innovations created in partnership with student leaders, universities and local service organizations, which we believe can be replicated in communities across the country to address older adult hunger at its source.
On behalf of our university partners, student volunteers and the older adults we serve, we’d like to thank AARP Foundation for their leadership, support and unwavering focus on addressing older adult hunger by empowering the next generation through service.
Laura ToscanoDirector, The Campus Kitchens Project
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LITERATURE REVIEW SENIOR HUNGER IN AMERICASenior hunger is a crisis of enormous magnitude. Recent studies estimate that as many as 18.3% of seniors experience some level of food insecurity (1). Food insecurity among seniors also disproportionately affects vulnerable populations, including those living near or below the federal poverty level, people of color, and individuals with disabilities. If this weren’t striking enough, the problem has been growing. From 2001 to 2013, the proportion of seniors at risk of hunger grew by 45% and is exacerbated by the growth of the senior population, which rose by 107% in that same time period (2). Today we have more older adults in our communities, and more of them are food insecure. Furthermore, by 2060, the population over 65 is expected to more than double (3), with about 10,000 older adults turning 65 every day in the next two decades (4).
The implications of food insecurity among older adults go beyond the meals served today. Food insecure seniors not only have lower nutrient intake, but have worse health outcomes: they are 50% more likely to be diabetic, twice as likely to report fair or poor general health, and three times more likely to suffer from depression (5).
In this report we will address three key societal challenges that contribute to seniors’ food insecurity, and highlight the innovative programs being developed at leading universities across the country. These pilot programs have been established through a partnership among the university and its student volunteers, AARP Foundation, and The Campus Kitchens Project. In addition to addressing older adult hunger through the direct provision of healthy food, these students and schools have created innovative new programs that address three underlying root causes of hunger: Isolation, Knowledge, and Access.
IsolationIsolation is characterized by reduced social connectedness, with social ties decreasing in quality and quantity (6). Living alone, retiring and losing coworkers, and the loss of a spouse or friends are among a variety of risk factors that can contribute to isolation (7), and are particular problems for older adults (8). While isolation is a complex issue that touches on many aspects of an individual’s health and wellness, it has close ties to food insecurity. It is estimated that losing emotional support may increase the risk of food insecurity by 12.3% among low-income older adults, and 6.7% for all income levels, which is comparable to the effect size of living in poverty on food security (7). Eating alone has been a key factor in predicting nutritional risk (9, 10); eating plays a traditional role in our culture as a social activity, and being alone has been correlated with decreased motivation to eat or cook (11).
KnowledgeTaken very broadly, knowledge has a protective effect on an individual’s food security. Educational attainment is a key predictor: high school graduates are 20% less likely to be at risk of hunger than non-graduates, and college graduates are 40% less likely to be at risk of hunger (7). More specifically, knowledge centered around planning, managing, selecting, preparing and eating foods is the core of food literacy, and combined with the skills and behaviors that result from this knowledge, empowers individuals to promote their own food security (12). A survey of low-income older adults revealed specific knowledge domains that seniors were interested in: 56% were interested in strategies to find affordable fruits and vegetables, 44% were interested in recipe ideas, 37% were interested in better cooking
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skills, and 36% were interested in information on how to read nutrition labels, which only 51% reported using as a source of information while food shopping (13). Only 11% of participants did not identify additional knowledge or resources that would help them eat more nutritious foods. Conducting formal nutrition education interventions is a proven technique that has a significant effect on food security (14, 15, 16, 17, 18).
Access As the population ages, challenges arise that impact seniors’ access to balanced meals and the social services that support them. Many older adults have enough money for food, but cannot access healthy meals as a result of lack of transportation, or physical limitations and health concerns that may limit mobility or the physical ability to prepare meals (19). While it is a tremendous achievement that life expectancies have climbed over the last century, this has been paired with an increase in seniors experiencing chronic health conditions or disability, with 41% of Medicare enrollees aged 65+ experiencing functional limitations that limit daily activities, and 56% of women (45% of men) living with arthritis (20). Beyond physical constraints, older adults are heavily impacted by transportation limitations: households without vehicles are disproportionately headed by seniors (21), and vehicle ownership is a key determinant of accessing food pantries (22). Older adults may be further affected by poor public transportation infrastructure and distance from affordable stores (23). Older adults also run into extra challenges in accessing benefit programs designed to increase their food security. The Supplemental Nutrition Assistance Program (SNAP) provides monthly benefits for low income residents to access healthy foods, however only 30.7% of eligible older adults are enrolled (24). Older adult households are considerably less likely to receive SNAP assistance than younger Americans, even when their expected benefit amount is comparable (25). Much of the gap in seniors’ SNAP access is attributed to mobility, misinformation about the program, and most particularly, individuals’ perception of stigma (24).
Community-Based SolutionsAmidst this crisis, we have hope. Thousands of students across the country are standing up for the health and wellbeing of older adults in their communities. The following best practices demonstrate the power of harnessing the nation’s institutions of higher education as a “test kitchen” for innovative and sustainable solutions through service. The Campus Kitchens Project’s commitment to partnering with colleges and universities to share best practices and grant opportunities has created new solutions that are breaking down barriers to food security, and can be easily replicated in communities throughout the nation.
Through programs like Marquette University’s Community Dinners and the Lunch Buddy program at the University of Georgia, together we are creating social safety nets that will combat isolation and improve the social connectedness of our most vulnerable senior populations. On campuses like Baylor University, where students held a Roots Day community fair and University of Kentucky, where students are leading Inter-Generational Mentoring, campuses are enhancing nutrition knowledge and empowering seniors. And from U-AID at the University of Massachusetts Boston, and the Mobile Pantry at Washington & Lee University, college and university communities are coming together to increase older adults’ access to fresh produce and benefits that will enhance their food security. Many of these best practices are multi-faceted and address several barriers at once through their targeted interventions, and may combat isolation while increasing access, or build knowledge while reducing isolation. No one solution will end food insecurity, but by working together we have a tremendous opportunity to learn from each other, and ensure that every older adult can age with dignity, and experience the power of communities to strengthen bodies and empower minds.
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COMMUNITY DEMOGRAPHICS
URBAN
30.6% POVERTY RATE
20.7% FOOD
INSECURITY RATE
To address gaps in community access, CKBU’s Roots Day event convened social service agencies from throughout the Waco region to share information about the services they provide, and collect referrals. The event also included a healthy cooking demonstration, modeled DIY container gardening, and provided take-home materials for attendees to engage in these activities in their own homes. Roots Day also enrolled older adults in CKBU’s garden education class series.
Participating Wellness Organizations: CKBU, Meals & Wheels Waco, Master Gardeners, Central Texas Veteran Health Care System, Move!, HEB, YMCA, Interim Home Care and Hospice, Specialized Phones for Specialized People, Waco-McLennan County Health District, Department of Aging and Disability Services, Family Health Center, Heart of Texas Aging and Disability Resource Center, United Healthcare, Maximus, and the World Hunger Relief Farm’s Veggie Van.
ROOTS DAY
Partners
Roots Day is a community health fair, hosted by the Campus Kitchen at Baylor University (CKBU) to increase older adults’ knowledge of community resources, and directly connect them to available services.
BAYLOR UNIVERSITY: WACO, TX
Program Approach
KEY BARRIER
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BAYLOR UNIVERSITY: WACO, TX
This was a great day! It was interesting learning about the different resources that the vendors offered for senior adults. The cooking demonstration was helpful to learn how to cook simple, healthy meals. The senior adults seemed so engaged in the zumba class, gardening demonstration, and learning from the different vendors.
- KATHLEEN THOMPSON, ROOTS DAY VOLUNTEER
It made me feel good having someone who cares about me.
- ROOTS DAY PARTICIPANT
17 Wellness
organizations
Outputs
Impact
“ “
“65
Attendees
7Volunteers
95% of attendees increased
their knowledge of
wellness resources
Outcomes
79%of attendees plan to use
what they learned about
cooking
83%of attendees plan to use
what they learned about
gardening
50+Referrals captured
by partner agencies
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Through community partnerships with Lexington Housing Authority, CKUK visits community meal sites, where volunteers bring fresh ingredients, plan nutritious meals with their older adult clients, and cook and share the meals together, all while building personal relationships. CKUK takes their efforts one step further by reaching the most vulnerable clients in their own homes. Through the home delivery program, CKUK volunteers bring nutritious meals, along with groceries such as milk, eggs, fresh fruits, and vegetables to clients who cannot access CKUK’s community meals. On top of providing meals and groceries, the volunteers come prepared with an educational component each week, which they discuss to expand their clients’ knowledge of nutrition. CKUK’s educational program includes information about MyPlate, adjusting your diet as you age, and what to look for and what to avoid when reading nutrition labels at the grocery store. Through this program CKUK is able to address senior hunger on multiple fronts by decreasing isolation, increasing access to healthy foods, and increasing knowledge of healthy eating.
INTER-GENERATIONALMENTORINGThe Campus Kitchen at the University of Kentucky (CKUK) provides meals and companionship for aging clients. This program focuses on seniors aged 50-59, who are not yet eligible for benefits including the Child and Adult Care Food Program and the Senior Farmers’ Market Nutrition Program.
Partners
UNIVERSITY OF KENTUCKY: LEXINGTON, KY
COMMUNITY DEMOGRAPHICS
URBAN
18.9% POVERTY RATE
17.6% FOOD
INSECURITY RATE
Program Approach
KEY BARRIERS
ISOLATION
KNOWLEDGE
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UNIVERSITY OF KENTUCKY: LEXINGTON, KY
I am now able to eat more fresh fruits and vegetables. This program changed my life.
- MEAL RECIPIENT
I wanted to make a positive difference in the lives of others and provide them with the right care and supplies to meet their needs, and this program was a great way to do that. After delivering meals to congregate sites and individuals’ homes this semester, I see the true needs of this population group when it comes to getting nutritious meals and groceries.
- LAURA COMBS, VOLUNTEER
425 Meals
Outputs
Impact
“ ““
29 Home visits
16Volunteers
Outcomes
45%of older adults ate/drank more healthy
foods (fruits, vegetables, low-fat milk,
lean meat,whole grains, or water) as a
result of the program
52%of older adults experienced
a decrease in social isolation
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CKUMB promotes access to SNAP through several channels. By tabling at farmers markets and local grocery stores, and distributing educational materials in English, Haitian, Vietnamese, and Spanish, CKUMB is able to increase knowledge and awareness of SNAP and answer questions about eligibility, particularly for immigrant populations. Paired with community meal programs at Harbor Point Apartments, a senior residential facility, and Hearty Meals for All, CKUMB is also able to build on existing relationships with clients at these locations to conduct SNAP screenings and assist with SNAP applications. Clients reached through both programs are encouraged to follow up with CKUMB’s SNAP hotline, which provides assistance in both English and Spanish. In addition, CKUMB operates U-AID, a new nutrition assistance program on campus in partnership with U-ACCESS, the UMass Boston Student Food Pantry. This biweekly program serves both students, staff, and seniors in financially compromised situations seeking guidance through the SNAP application process or assistance with leading a healthier lifestyle in general. Through these approaches, CKUMB is increasing access to SNAP in the Greater Boston community.
U-AID PROGRAM
Partners
The Campus Kitchen at University of Massachusetts Boston (CKUMB) works to increase knowledge of the Supplemental Assistance Nutrition Program (SNAP) in the Greater Boston community, with particular focus on the South Shore.
UNIVERSITY OF MASSACHUSETTS BOSTON:DORCHESTER, MA
COMMUNITY DEMOGRAPHICS
URBAN
20.4% POVERTY RATE
15.8% FOOD
INSECURITY RATE
Program Approach
KEY BARRIER
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UNIVERSITY OF MASSACHUSETTS BOSTON:DORCHESTER, MA
While most of the Hearty Meals for All (HMFA) guests are over the age
of 55 and living on very little income, having a CKUMB volunteer at
our monthly meals helping people get signed up for SNAP has been
incredibly important. Most of them are alone and don’t have access
to a computer, a CKUMB volunteer has on several occasions been
able to follow up with our guests who come regularly and help them
through the application process. Many times our guests have asked if a
CKUMB representative will be at the next meal to help them sign up for
SNAP. It’s been really important to be able to offer this resource at our
meals, especially since Boston area farmer’s markets offer a matching
program for SNAP. Offering assistance to our guests through the CKUMB
programming has become an integral part of how we help combat food
insecurity and promote eating fresh, local, and wholesome foods.
- ELIZABETH EPSEN, HMFA EXECUTIVE DIRECTOR
30-140 clients receiving
SNAP information monthly
Outputs
Impact
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“24
total screenings
Outcome
50%of senior clients reported increased awareness of SNAP
programming and benefits due to CKUMB presence
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COMMUNITY DEMOGRAPHICS
URBAN
14.5% POVERTY RATE
11.5% FOOD
INSECURITY RATE
Every Friday, CKAC students serve a community meal for 63 seniors who live at Ebenezer Tower, and it is the only communal dining opportunity for residents. CKAC has a large community of volunteers, including Augsburg students, staff, and community members. The Campus Kitchen volunteers eat with their older adult clients during dinner and share their musical abilities after the meal, building friendships and combating isolation, one meal at a time. CKAC is continuing to develop their program, and has added themed meals for holidays and community events, paired with nutrition education lessons. A recent lesson focused on tips to make home cooking easier for seniors with changing dietary needs and physical limitations. In line with Augsburg College’s motto, “we believe we are called to serve,” CKAC is committed to being at the table with their neighbors and community partners, and providing education to address the community’s needs.
AUGSBURG MEALS
Partners
The Campus Kitchen at Augsburg College (CKAC) serves at risk populations throughout the Minneapolis community, including a weekly community dinner for seniors living at Ebenezer Tower, paired with nutrition education.
AUGSBURG COLLEGE: MINNEAPOLIS, MN
Program Approach
KEY BARRIER
ACCESS
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My favorite part about Friday night Augsburg Meals is getting to be part of the community.
- MEAL RECIPIENT “
I became involved with Campus Kitchen two years ago. It was the meal and conversation that I shared with the residents at Ebenezer Towers, week after week, that pulled me into continual involvement still today. Food breaks barriers between a college student and a World War II veteran. It breaks barriers while fostering laughter and the sharing of old family recipes and stories. Food is such a trivial aspect of life that has the power to make change and foster community across all realms. No one should miss out on what food has to offer, both nutritionally and communally.
- CKAC VOLUNTEER
“
It is a very meaningful experience to realize I was connecting with great people in the community and learning from them about the challenges they face as well as their enduring spirits.
- CKAC VOLUNTEER
AUGSBURG COLLEGE: MINNEAPOLIS, MN Outputs
Impact
63older adults served
every week
Outcomes
88%feel more connected to
the community, and less
isolated
75%said they feel more able
to eat nutritious meals
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COMMUNITY DEMOGRAPHICS
URBAN
22.4% POVERTY RATE
17.4% FOOD
INSECURITY RATE
CKMU has been dedicated to preparing and delivering nutritious meals to older adults in the community since its founding in 2003. The Community Dinner program was developed as a way for students and older adult volunteers to not only bring the food, but also to address the problem of isolation that contributes to the food insecurity of these clients by staying and sharing the meal with the residents. Serving 100 older adults at Cambridge Senior Apartments and Centro Hispano, the program offers the fellowship of a shared meal. At Cambridge Senior Apartments, resident volunteers assist in serving their peers; and at Centro Hispano, student volunteers from Marquette University and an employee serve the residents.
COMMUNITY DINNER
Partners
A Community Dinner is an open gathering in a casual setting to allow for older adult residents to engage with their fellows while sharing a meal prepared and delivered weekly by the Campus Kitchen at Marquette University (CKMU).
MARQUETTE UNIVERSITY: MILWAUKEE, WI
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MARQUETTE UNIVERSITY: MILWAUKEE, WI
I enjoyed all the meals. It not only provided nutritious meals (especially appreciated in these times of [SNAP program] cuts) but also a chance to socialize with those in the building.
- CAMBRIDGE RESIDENT
Tuesday is the best day of the week because of your excellent and nutritious meals.
- CAMBRIDGE RESIDENT
I have been so very thankful for the Marquette Campus Kitchens donated meals that we receive on Tuesdays and the pleasant people from Marquette who deliver the meals. The Campus Kitchens program began at the perfect time because many of our residents had their Food Share reduced to $16.00 per month and other residents come to eat when their monthly funds are low. I am very pleased to say that a majority of the residents who come each Tuesday have been very complimentary of the food. The meals are nutritious, well balanced and delicious. The residents have told me that they enjoy the fellowship time during the meal as well.
- GERALYN JUETTNER, SERVICE COORDINATOR AT CAMBRIDGE SENIOR APARTMENTS
100 seniors served weekly
Outputs
Impact
“
“
72% of participants feel less
lonely or isolated
Outcomes
51%of participants are less
worried that food will run
out before they get money to
buy more
72%of participants agreed that
they are more able to eat
balanced meals
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The clients reached by the Mobile Food Pantry are food insecure residents who are in need of supplemental food, but due to the difficulty of rural transportation are unable to reach a traditional food pantry as often as they need assistance. The Mobile Food Pantry fills this gap in service with new infrastructure, adapting to the difficulties of providing essential services in rural areas. During the year, the Mobile Food Pantry brings grocery bags of healthy food, including produce, to three communities; Buena Vista, Goshen, and Rockbridge Baths, Virginia. Community volunteers drive the refrigerated truck from CKWL’s partner, the Rockbridge Area Relief Association, visiting each location monthly, and in the summer, the frequency and number of locations increase. Information about the Mobile Food Pantry has spread rapidly through intentional advertising and word of mouth, and anyone interested in receiving food can sign up at any time with no restrictions. The Mobile Food Pantry keeps in touch with participants through automated phone call reminders and by including newsletters and nutrition information in the grocery bags.
MOBILE FOOD PANTRY
Partners
Like many rural areas, transportation is an issue for low income residents in Rockbridge County, so accessing food can be difficult, especially finding affordable, healthy options. The Mobile Food Pantry, a Campus Kitchen at Washington and Lee University (CKWL) initiative, began providing food to remote parts of the county in early 2015, and has been growing ever since.
WASHINGTON & LEE UNIVERSITY: LEXINGTON, VA
COMMUNITY DEMOGRAPHICS
RURAL
13.6% POVERTY RATE
10.7% FOOD
INSECURITY RATE
Program Approach
KEY BARRIERS
KNOWLEDGE
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were able to eat healthier foods as a
result of the program
70%
230 families registered
Outputs
Impact
“
“3
program locations
620people (158 of whom
were seniors)
Outcomes
1,000 lbs of food
distributed per month
feel the program has had a positive effect on
their lives
90%would recommend the
program to a friend
97%
This is a wonderful service to have in our small town. I am thankful for each item and wish there was a way to let the volunteers know how much of a difference they make.
- MOBILE FOOD PANTRY PARTCIPANT
At our last distribution to the Goshen Public Library on May 15th, the Librarian pulled me aside to tell me of an anonymous call she had received from a woman who received a bag previously that afternoon and then got home to actually look in it - and was amazed and brought to tears by the amount and quality of food that was in the bag.
-JENNY DAVIDSON, CO-CURRICULAR SERVICE COORDINATOR, WASHINGTON & LEE UNIVERSITY
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COMMUNITY DEMOGRAPHICS
RURAL
9.5% POVERTY RATE
10.3% FOOD
INSECURITY RATE
The 2012 York and Adams County needs assessment found that 96% of Adams County adults do not consume enough fruits and vegetables daily. There is an abundance of produce grown in the region, but not nearly enough of it ends up in the hands of residents. To tackle this problem, CKGC built upon existing relationships with local farmers through their ongoing work with the Adams County Farmers Market Association. Together, they worked to identify produce that would likely be available throughout the growing season. They then identified shut-in seniors in their community who were interested in the program, and mobilized their volunteer network to put together and deliver bags of farm-fresh produce. From June through September, 30 participating older adults received a grocery bag of fresh local produce delivered by student volunteers directly to their homes.
GREEN GOODIES
Partners
Since 2008, the Campus Kitchen at Gettysburg College (CKGC) has worked with low-income seniors, especially those who are “shut in” due to a lack of mobility and transportation in rural Pennsylvania. Healthy Options provides vouchers for adults and families to access fresh local produce at Adams County Farm Fresh Markets, and this year Green Goodies takes this concept one step further by collecting, processing and delivering seasonal produce to homebound senior citizens.
GETTYSBURG COLLEGE: GETTYSBURG, PA
Program Approach
KEY BARRIER
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GETTYSBURG COLLEGE: GETTYSBURG, PA
Thank you very much for providing the bags this year – they were a huge success and very much appreciated.
- GREEN GOODIES PARTICIPANT
The Green Goodies bags allowed me to eat healthier meals.
- GREEN GOODIES PARTICIPANT
Outputs
Impact
“ ““Outcomes
91%are able to eat healthier
meals since receiving the
Green Goodies bags
30older adults
300bags of produce
100%would like to participate
in the Green Goodies
program should it be
offered in the future
87%are able to eat fruits and
vegetables more than 4
times per week (up from
36% before the program)
1,497pounds of produce
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Each week, route leaders guide their fellow students in the delivery of these goods to the community on 12 different routes. When the food is delivered, the students spend time in the homes of the clients conversing about the happenings of their lives. The goal is to get to know each client on personal level. Crossover works from the understanding that these relationships are the first step towards development in these areas of great need. From this model, greater insight is given into the specific needs of families and individuals, and student volunteers can act as a conduit to other wraparound community services, and partnering with other local nonprofits to offer everything from service referrals to free furniture.
CROSSOVER
Partners
Crossover is a unique program run by students at the Campus Kitchen at Lee University (CKLee), in which volunteers create food boxes and grocery bags by recovering extra food that would have gone to waste on campus and in the community, and deliver them to the homes of clients in neighborhoods surrounding the university. Rather than a meal that is cooked and served at a location to which clients must travel, this one-on-one delivery service addresses transportation and mobility challenges, and lays the groundwork for the development of strong interpersonal relationships between student volunteers and older adults in the community.
LEE UNIVERSITY: CLEVELAND, TN
COMMUNITY DEMOGRAPHICS
RURAL/SUBURBAN
27.2% POVERTY RATE
15.7% FOOD
INSECURITY RATE
Program Approach
KEY BARRIERS
ACCESS
ISOLATIONTHECAMPUS KITCHENat LEE UNIVERSITY
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LEE UNIVERSITY: CLEVELAND, TN
Crossover is one of those movements on the college campus that
requires more than a quick in and out type of service commitment.
Most students serving in this outreach program find that the best part
of the partnership is the relationships being built from both sides of the
exchange. We have observed that students volunteering with Crossover
are connecting theory with praxis and are better equipped to serve once
they graduate from the university.
- WILLIAM LAMB, PH.D., DIRECTOR OF THE LEE UNIVERSITY LEONARD CENTER
A lot of the people here (North Cleveland Towers) have a hard time
buying groceries. It’s hard for them to get to the store and it is hard
for them to pay. You guys (CK Lee) have helped all of these people so
much. And now they eat fruits and vegetables, too.
- INEZ SPRAYKER, SENIOR CLIENT & VOLUNTEER
90-110 senior clients weekly
Outputs
Impact
“
“1,136
total volunteers
Outcomes
3,951 total volunteer hours
90% feel less isolated or lonely
since receiving visits from
the students
80% have been able to eat
healthier foods
100% feel personally connected to
one or more of the visiting
students
22
CKUGA’s Lunch Buddy program pairs a homebound older adult, or “buddy,” with a Campus Kitchen student, Senior Service Corp, or community volunteer to share a weekly lunch-time meal together. The meals that older adults and volunteers share provides an opportunity for social interaction and creates a link for older adults to connect to their community and area resources. Not only do participants in the program feel less isolated, but having a “buddy” during lunch increases the amount of nutrients consumed, which has had a significant effect on self-reported health. And it’s not just the seniors who benefit: volunteers also gain exposure to older adults and awareness of the challenges faced by this population.
LUNCH BUDDY
Partners
Lunch Buddy is a program created by the Campus Kitchen at UGA (CKUGA) in collaboration with the Athens Community Council on Aging that addresses senior isolation by fostering intergenerational relationships over a shared meal.
UNIVERSITY OF GEORGIA: ATHENS, GA
COMMUNITY DEMOGRAPHICS
RURAL
33.8% POVERTY RATE
20.3% FOOD
INSECURITY RATE
Program Approach
KEY BARRIER
ISOLATION
THECAMPUS KITCHENat the UNIVERSITYof GEORGIA
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FOR
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ESSI
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UNGE
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UNIVERSITY OF GEORGIA: ATHENS, GA
This has been an incredibly eye opening and enjoyable experience. I have always appreciated and admired elders, but I have developed a newfound outlook after volunteering for this program!
- CASON PARKS, UGA STUDENT
It made me feel good having someone who cares about me.
- PAULINE GORDON, SENIOR LUNCH BUDDY
100%
83%
felt they had a meaningful
relationship with others
reported improved health
435 Volunteer Hours
Outputs
Client Outcomes
Impact
“
“290
Lunch Buddy visits
83%felt more connected to the
community since receiving visits
from their Lunch Buddy
Volunteer Outcomes
100%
88%
were satisfied with the Lunch Buddy program
and would recommend it to a friend
felt they had a meaningful relationship
with their senior Lunch Buddy
100%felt the program gave them a greater
understanding of the challenges faced by
home-bound older adults
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REFERENCES1.Strickhouser S, Wright JD, Donley AM (2014). Food Insecurity Among Older Adults. Report Submitted to AARP Foundation.
2. Ziliak JP, Gundersen C (2015). The State of Senior Hunger in America 2013: An Annual Report. Report Submitted to the National Foundation to End Senior Hunger (NFESH).
3. Department of Health & Human Services, Administration on Aging. Future Growth. 2013.
4. Social Security Administration. Annual Performance Plan for Fiscal Year 2012. Washington, DC, 2011.
5. Ziliak JP, Gundersen C (2014). The Health Consequences of Senior Hunger in the United States: Evidence from the 1999-2010 NHANES. Report Submitted to the National Foundation to End Senior Hunger (NFESH).
6. Elder K, Retrum J (2012). Framework for Isolation in Adults Over 50. Report Developed by ResearchWorks for AARP Foundation.
7. Ziliak JP, Gundersen C, Haist M (2008). The Causes, Consequences, and Future of Senior Hunger in America. Report by the University of Kentucky Center for Poverty Research for the Meals on Wheels Association of America Foundation.
8. Steptoe A, Shankar A, Demakakos P, Wardle J (2013). Social isolation, loneliness, and all-cause mortality in older men and women. Proc Natl Acad Sci U S A. 2013 Apr 9; 110(15): 5797-5801.
9. Vesnaver E, Heller HH (2011). Social influences and eating behavior in later life: a review. J Nutr Gerontol Geriatr. 2011; 30(1):2-23.
10. Walker D, Beauchene RE (1991). The relationship of loneliness, social isolation, and physical health to dietary adequacy of independently living elderly. J Am Diet Assoc. 1991 Mar;91(3):300-4.
11. Frongillo EA, Horan CM (2004). Hunger and Aging. Generations 2004; 28(3): 28-33.
12. Vidgen H, Gallegos D (2012). Defining food literacy, its components, development and relationship to food intake: A case study of young people and disadvantage. Queensland University ofTechnology, Brisbane, Queensland.
13. AARP Foundation (2015). Findings on Nutrition Knowledge and Food Insecurity Among Older Adults. KRC Research study for AARP Foundation.
14. Greer B, Poling R (2002). Impact of participating in the Expanded Food and Nutrition Education Program on food insecurity. Mississippi State: Mississippi State University, Southern Rural Development Center. Retrieved August 30, 2015.
15. Eicher-Miller HA, Mason AC, Abbott AR, McCabe GP, Boushey CJ (2009). The Effect of Food Stamp Nutrition Education on the Food Insecurity of Low-income Women Participants. Journal of Nutrition Education and Behavior 2009; 41(3) 161-168.
16. Dollahite J, Olson C, Scott-Pierce M. The Impact of Nutrition Education on Food Insecurity among Low-Income Participants in EFNEP. Family and Consumer Sciences Research Journal. 2003;32, 127-39.
GOIN
G BE
YOND
THE
MEA
L BE
ST P
RACT
ICES
FOR
ADDR
ESSI
NG
OLDE
R AD
ULT H
UNGE
R FR
OM LE
ADIN
G UN
IVER
SITIE
S AC
ROSS
THE
COUN
TRY
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17. Koszewski W, Sehi N, Behrends D, Tuttle E (2011). The Impact of SNAP-ED and EFNEP on Program Graduates 6 Months After Graduation. Journal of Extension. 2011; 49.
18. Burney J, Haughton B (2002). EFNEP: A nutrition education program that demonstrates cost-benefit. J. Am. Diet. Assoc. 2002;102, 39-45.
19. Wolfe WS, Frongillo EA, Valois P. (2003). Understanding the experience of food insecurity by elders suggests ways to improve its measurement. J. Nutr. 133:2762-2769, 2003.
20. Forum on Aging-Related Statistics. Older Americans 2012: Key Indicators of Well-Being. Federal Interagency Forum on Aging-Related Statistics. Washington, DC: U.S. Government Printing Office. June 2012.
21. Neckerman KM, Bader M, Purciel M, Yousefzadeh P (2009). Measuring Food Access in Urban Areas, National Poverty Center Working Paper. February 2009.
22. Wood DK, Shultz JA, Butkus SN, Ballejos ME (2009). Patterns of Food Coping Strategies Among Food Pantry Clients. Journal of Hunger & Environmental Nutrition. 2009 May: 4(2)185-202.
23. United States Department of Agriculture. Access to Affordable and Nutritious Food: Measuring and Understanding Food Deserts and Their Consequences. Report to Congress, June 2009.
24. Food Research and Action Center. Access and Access Barriers to Getting Food Stamps: A Review of the Literature. Food Research and Action Center, 2008.
25. Ziliak JP, Gundersen C (2009). Senior Hunger in the United States: Differences across states and rural and urban areas. Report by the University of Kentucky Center for Poverty Research for the Meals on Wheels Association of America Foundation.
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Placeholder
19 I Street NW, Washington DC 20001
www.campuskitchens.org
Using Existing Resources to fight hunger todayWe use existing assets, including recovered food, existing commercial kitchens, and passionate student volunteers to provide our clients with a balanced meal.
Going Beyond the Meal to increase food security tomorrowOur students develop innovative programs that address the underlying root causes of hunger, from nutrition education, to community gardens, to anti-isolation programs for seniors.
Developing Student Leaders to solve the systemic problem for the next generation
THE CAMPUS KITCHENS PROJECT
CORE VALUES