Training Manual | General Information | In-Kind Donations

There are many things that can be donated rather than purchased for new kitchens. Read here to see what equipment you can get donated and what you just have to buy.

Submitted by Jane Tally on 10/18/2000
We have found that a restaurant going out of business is a great way to get pots, pans, dishes, shelving, etc. They may even have some refrigerators or freezers. Depending on whether the restaurant is going out of business voluntarily or not, they may have a ton of good food you may not get other places like spices, oils, chocolate, etc. A chef’s basement may have mandolines, mixers, food processors and other small appliances and gadgets. A way to encourage local chefs to start cleaning out their basements is through your Chef Association. Computers are available from local business that may be upgrading their systems. We get office supplies annually from a pharmaceutical company that does an fall clean up and there is a ton of stuff available for non-profits. We just got hanging file folders, notebooks (by the gazillions), hole punch, staplers, dividers, paper clips, pens, picture frames, even fillers for Franklin Planners! We get lots of produce from a couple of local companies, meat and fish from others. It's really amazing what's out there!! A word of caution, don't take large kitchen equipment unless it is thoroughly inspected, because it could end up being a maintenance nightmare.

Submitted by Jane Tally on 10/22/2001
We get some really unique gourmet supplies through donations from Williams and Sonoma, Dean and DeLuca, cheese shops, specialty shops, etc. It is amazing what they have and it gives a special edge to the quality of food we can produce. Grocery stores have items like lunch meat, bacon, sausage and other deli foods. We get tons of produce from local produce companies and there are three local gardens that supply fresh produce throughout the growing season. Lately we have gotten a LOT of deer meat and you can't imagine how many ways we've come up with to use venison. A local fish wholesaler has provided tuna, salmon, halibut, sole, marlin, just to name a few of the varieties. We get lots of spices donated from a local spice distributor and from a national brand. It's out there, just let them know what great work you are doing!

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