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Year established: |
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Founder: |
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If your program was modeled after another, enter its name here: |
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Graduates to date? |
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If your program delivers services with another organization, enter its name here: |
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Size of kitchen facility: |
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Total
Budget | |
How many staff work with this program? |
(paid andvolunteer listed separately) |
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Number of meals served per week? | |
Demographics served: |
Families |
Mental health patients |
(check all that apply) |
Senior citizens |
TANF/Welfare recipients |
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Veterans |
General distribution |
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Homeless shelters / transitional housing |
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Children's after school programs |
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Please use the following areas
to describe the background of your organization. Some further questions of interest are included.
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Does your community kitchen support Kid's Cafes?
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Does your kitchen have a job training program?
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How many classes do you have yearly?
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How many weeks per class?
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Are internships a part of your program? If so, how long?
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Do you pay stipends to your students? What is your process?
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Where does the food used in your program come from? Is it recovered prepared food? Do you purchase food? Other sources?
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Do you have a revenue generating project currently or plans for one? Describe below in comment section. What percentage of your operating budget does revenue generation provide?
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Does your program provide any other resources, support, or education that addresses food insecurity?
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This further information would provide valuable resources to our community:
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