The Campus Kitchen at Gettysburg College (CKGC) will celebrate a significant milestone in the program's history this month as it has recovered and repurposed 20,000 pounds of food to provide some 10,000 meals to local community organizations since its inception in November 2007.
CKGC recovers existing food resources from local donors – such as the college's dining hall, restaurants, farms and grocery stores - and repackages the food into a well-balanced, nutritious meal that is then delivered to partnering agencies in the community. The students involved also offer a series of nutritional programs.
The idea to start a Campus Kitchen at the college was that of Louisa Polos, Class of 2007. Polos was inspired after volunteering at D.C. Central Kitchen, a non-profit organization that applies the same concept in Washington, D.C. She learned that DCCK offered a campus-sized program. Polos partnered with the college's Center for Public Service (CPS) as well as other community organizations to bring a Campus Kitchen to Gettysburg College. Today, more than 20 kitchens are in operation around the country and Gettysburg is the only college or university in Pennsylvania to have one.
"When Campus Kitchens first began there was one cooking shift a week, a single nutrition effort and we served 270 meals a month," said Megan Crowe, Class of 2010 and a program coordinator for CKGC. "Now, we have three shifts a week, two nutrition series and serve 700 meals a month."
In honor of this milestone, "The Ten Ton Event" will take place April 22 at 11:30 a.m. outside on the Bullet Hole Patio. The event will feature a relay, raffle, food, ice cream and prizes. A forum, "Food Partnerships: Moving Beyond the Table," will follow at 1:15 p.m. in Pennsylvania Hall's third-floor Lyceum. Guests from D.C. Central Kitchen will share their personal stories and discuss ways to make healthy food accessible while fighting hunger and poverty.
"'Ten tons of food' gets peoples' attention, but we also want to tell them about the programming we've created and the relationships we've formed while serving the 10,000 meals. Because that's what makes the difference," Crowe said.
Written by: Lawrese Brown, Class of 2010
Posted: Wed, 21 Apr 2010
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