Updates for Achievements
We are proud to share our achievements from January 1 through June 30, 2014. Our work would not be possible without the partnership and tremendous support of community members. DC Central Kitchen combats hunger, poverty, and poor health through food recovery, meal distribution, job training, and innovative social enterprise.
January 1 – June 30, 2014
FOOD RECOVERY AND MEAL DISTRIBUTION
- Recovered 446,133 pounds of food that would otherwise have gone to waste, to prepare more than 867,422 balanced meals for nonprofits serving at-risk men, women, and children in the Washington metropolitan area.
- Purchased 97,542 pounds of produce that is nutritious and fresh but misshapen or blemished from local farmers, investing $78,814 in 17 local family owned farms.
- Prepared our own scratch-made bases for our marinades, soups, and sauces, saving us $435 a week in normal food purchase costs.
- Served 468,035 healthy, scratch-made school meals at 10 DC schools.
- Led six nutrition education classes at Healthy School Food sites, giving kids the opportunity to try healthy foods, ask questions, and learn where the food comes from.
- Hosted six healthy cooking classes for families at Thomas Elementary, one of the schools where we serve scratch-made food, to empower families to make healthier choices at home.
- Sold 45,198 Healthy Corners items – fresh produce and healthy snacks – to DC corner stores in low-income neighborhoods with high rates of diabetes and obesity, earning DCCK $20,500 in revenue, a 12% increase in sales over the first six months of 2013.
- Doubled the number of Culinary Job Training classes in the first six months of the year to graduate four classes with a 97% job placement rate.
- Bolstered case management support for CJT students and graduates, to help them manage ongoing challenges as they work to transcend personal histories that may include addiction, incarceration, homelessness, or abusive relationships.
- Expanded support for CJT graduates, including job search assistance and a new grocery distribution program.
- Partnered with other service agencies, like Central Union Mission and Arlington Employment Center, to offer three additional CJT classes this year. We’re on track to graduate seven classes in 2014.
DC Central Kitchen believes waste is wrong – whether it’s kitchen space, human potential, or food. From January 1 – June 30, DC Central Kitchen recovered 446,133 pounds of donated food that would have otherwise ended up in landfills. Instead, we turned that perfectly nutritious food into 867,422 meals distributed to 88 social service agencies serving at-risk men, women and children in DC.
We receive most of our produce donations at the peak of ripeness and the product needs to be used right away, which can make planning menus challenging. Starting in 2014, kitchen staff began blanching and freezing large donations of produce for future use allowing us to build a supply of frozen produce to use in the winter months when fruits and vegetables are less abundant.
DC Central Kitchen staff have also adopted a zero waste approach to meal production. As recipes are implemented, staff consider which ingredients are not being completely used, such as the tops and bottoms of peppers or meat trimmings. Starting early this year, staff began using the scraps to create a stock and marinade base. Every week, scraps from our Main Kitchen, our healthy school food locations, and the Nutrition Lab are turned into 350 gallons of beef, chicken and vegetable bases without the high sodium content of manufactured bases. We’re making our meals healthier, reducing food waste, and saving funds.
DC Central Kitchen’s three social enterprise programs: Fresh Start Catering, Healthy School Foods, and Healthy Corners, create jobs and generate more than half of our annual budget, allowing us to proudly pay each of our 150 employees a living wage with health and retirement benefits.
In the first half of 2014, our Healthy School Food Program served 468,035 meals in 10 DC schools. We conduct regular in-school nutrition education sessions and give kids a say in their menus to increase student’s interest and comfort with eating healthier foods.
Ten of our Healthy Corners stores are strategically located within half a mile of the schools we serve, giving students and their families’ access to healthy options after school, too. And, the fresh produce available in Healthy Corners stores often mirrors the ingredients used in school meals. From January to June 2014, we hosted 19 in-store cooking demonstrations and six healthy cooking classes to show families how to prepare healthy, affordable meals at home. Familiarizing men, women, and children who typically rely on cheaper processed foods with nutritious, affordable options and where to find them in their communities is a powerful way to make healthier lifestyles a reality for families.
Starting this past spring we expanded our Healthy Corners locations from 30 to 62. We know consumers are busy and may not have time to prepare a home-cooked meal, so we’re developing more prepared foods to provide healthy grab-and-go options, like trail mix and cut fruit. Sales in corner stores have been increasing, even in neighborhoods where diabetes and obesity rates are among the highest in DC, showing there is an interest in eating healthier foods.
Our Culinary Job Training Program prepares unemployed men and women for new careers through hands-on training, a 4-week internship in a DC restaurant or hotel, and a powerful self-empowerment class. We know our Culinary Job Training Program offers a fresh start for students, so we’ve added additional classes in partnership with other organizations like Central Union Mission and Arlington Employment Center.
And, as students graduate, we’re staying in touch with them because we know the transition from relying on public assistance to independently supporting a family is not easy or straight forward. The Culinary Job Training team is extending their expertise in job search, case management, and counseling services to graduates of the program.
In the first half of 2014, our Evaluation and Retention Coordinator, Jamilah Al-Bari, a CJT alumna herself, contacted 92 alumni to gather data about their employment status and pay rate, as well as their living and family situations. Jamilah can leverage our network of restaurant and foodservice partners to help alumni find full-time jobs. If a graduate needs assistance finding housing, or connecting to other social services, Jamilah can refer him or her to DC Central Kitchen’s case workers.
We also started a free regular grocery pick-up service to provide fresh produce to support graduates’ journeys to self-sufficiency. Later this year, we will host a CJT Hiring Fair, which will feature local employers ready to not just meet our graduates, but hire them. We’re focusing on connecting graduates to jobs in schools, hospitals and hotels, which typically pay higher wages and offer benefits for employees.
Last Friday marked a DC Central Kitchen milestone: our first Culinary Job Training class from Central Union Mission graduated! Twelve weeks of hard work paid off for the 10 graduates who joined friends, family and DCCK supporters at Central Union Mission to celebrate their achievements and plans for the future.
Class 1 representative Lee Hylton addressed the audience, his fellow graduates, and the men and women of DCCK’s Class 97, who just completed their sixth week of training, and said: “Every day DC Central Kitchen exemplifies that there are still people who want to help others.” He added, “This program worked for me and my classmates, and it will work for you too.”
Lee, who spent 24 months in prison prior to starting the Culinary Job Training Program, secured a job prior to Friday’s graduation and started working this week at Acacia Bistro in the Van Ness neighborhood of Northwest DC. Other employers of the graduating class include Sodexo at Marymount University and Nando’s Peri Peri; and graduates are earning an average hourly wage of $11.62.
A steady job can mean a world of change for men and women overcoming obstacles like incarceration, homelessness and addiction. Our Culinary Job Training program works with students and alumni to help them secure a good job to support themselves and their families.
DC Central Kitchen’s Culinary Job Training program would not be possible without the investments of our community partners, including the Capital One Foundation, CityCenterDC, The City Fund, and the Community Foundation of the National Capital Region, among others. The Culinary Job Training program always has more applicants than it can accommodate, and partnerships like these create opportunities for us to provide more students with the critical tools they need to break the cycle of dependency and find jobs.
Thank you to everyone who joined us at this milestone event. We look forward to seeing you at 2pm on October 10th at the U.S. Navy Memorial and Heritage Center where we’ll celebrate DCCK’s 97th class of CJT graduates!
Check out some other great photos from Friday’s event!
DC Central Kitchen invites you to join us on September 18th for a launch party celebrating the release of the new book written in honor of our 25th anniversary year, “The Food Fighters: DC Central Kitchen’s First 25 Years on the Front Lines of Hunger and Poverty” by our own Chief Development Officer, Alexander Justice Moore.
Thursday, September 18, 2014
Liaison Capitol Hill’s Rooftop Pool & Bar
415 New Jersey Avenue, NW
Washington, DC 20001
Come celebrate with us and enjoy:
- Tastes from Ris, Kaz Sushi Bistro, Willow, Art & Soul, and more
- Beer, wine, scotch tasting, and a signature cocktail
- A book reading
- Live music
- Guest speakers, including Robert Egger (founder), Mike Curtin (Chief Executive Officer), and Alexander Moore (Chief Development Officer and author).
Tickets are $75 each, and include food, drinks, and a signed copy of “The Food Fighters.”
$40 of your purchase is a tax deductible contribution to DC Central Kitchen
Can’t make the event but want to buy the book? You can find it on Amazon. (Don’t forget to use AmazonSmile to support DC Central Kitchen!)
Thanks to our good friends for their support of this celebration:
One woman working in the basement of one of this country’s largest homeless shelters has spent 17 years helping DC’s ex-offenders get back on their feet, re-enter the workforce, and steer clear of crime (and punishment). Marianne Ali, the leader of DC Central Kitchen’s Culinary Job Training program (CJT), doesn’t bring her trademark fire and vision to work each day because she’s looking for recognition or awards.
But that doesn’t mean she doesn’t deserve them. And today, Chef Ali was named a White House Champion of Change. One of more than 900 nominees across the country, Ali’s record of “extraordinary work to facilitate employment opportunities for individuals formerly involved in the justice system” stood out through a highly competitive vetting process. Months after being nominated by her close partners at DC’s lead prisoner reentry agency, the Court Services and Offender Supervision Agency (CSOSA), Ali joins 15 honorees in a group that includes acclaimed Homeboy Industries founder Father Greg Boyle.
CSOSA’s nomination credited Ali with helping to “develop one of the best culinary training programs in the country” and praised her “continuous and assertive” approach to guiding returning citizens through a complex web of social, legal, and financial barriers to achieve self-sufficiency. To date, DCCK’s training efforts, led by Chef Ali, have produced more than 1,300 graduates. Since the recession of 2008, CJT has produced 498 graduates with an 89% job placement rate—and 75% of Ali’s students are ex-offenders, providing a powerful return on investment to our donors and wider community each year.
To learn more about the White House Champions of Change program, visit www.whitehouse.gov/champions.
Check out our latest Annual Report, “Unfinished Business”: DC Central Kitchen’s impact on hunger and joblessness in DC. Check it out here.
25 years ago yesterday, a young nightclub manager named Robert Egger parked his used delivery van at the back door of an inaugural ball and recovered the first pan of food ever donated to DC Central Kitchen. He wasn’t an expert in food systems or social work, but he was dissatisfied with the way his hometown treated leftover food and jobless adults—in short, he was sick of seeing both of them thrown away.
Robert’s ideas were simple but revolutionary. By bringing donated food to one central kitchen and creating an economy of scale, Robert was able to fight waste and prepare higher quality meals for the District’s shelters and nonprofits. And more importantly, he could recruit unemployed or homeless adults to come to that kitchen, enroll in a culinary training program, and help make those very meals. He created a way to shorten this city’s line of hungry people by the very way he fed it.
For a quarter-century, we’ve worked tirelessly to fulfill Robert’s original vision and build on it in pioneering new ways. Today, we earn over 60% of our revenue through job-creating social enterprises. We are as much a business as we are a nonprofit—it’s just that our best-selling product is empowerment. From fighting food waste to investing in local farmers to helping our culinary graduates average a 90% job placement rate, DC Central Kitchen is on the cutting edge of our community’s most essential needs.
We’re proud of what we’ve accomplished since our first day of operations, but disappointed that our services are still needed. Robert Egger designed DC Central Kitchen so that our very model would ultimately put ourselves out of business. Thank you for believing in that model and investing in a brighter, more inclusive future.