2014 Annual Report

2014 AnnuAl RepoRtWE CAN’T END HUNGER WITH FOOD: GOING BEYOND THE MEAL

Michael F. Curtin, Jr.Chief Executive Officer

Earlier this year, I was fortunate to be part of the first annual Food Waste and Hunger Summit at Northwestern University. As I sat in the auditorium, I could not help but think about how far The Campus Kitchens Project had come since our first one opened at Saint Louis University in 2001. Nearly 250 amazing young student leaders had gathered together to share their stories, experience, knowledge and passion with one goal in mind: to make communities across our country better, fairer and more inclusive places for all.

In this report, you will get a snapshot of some of those stories, and I hope you enjoy them as much as I do. I also hope you see what is possible when dedicated individuals, young and old, come together and, using only the resources readily at hand, create enormous change and provide life-affirming hope. While these stories narrate the work that is being done today, they speak more to the potential for tomorrow; potential that we will realize because of supporters and investors like you. Thank you for being part of this mission and for making this work possible.

Laura ToscanoDirector, The Campus Kitchens Project

It is hard to believe that it’s been two years since I joined The Campus Kitchens Project. We have come a long way since then! With a new strategic plan in place, and new online planning tools that put starting a Campus Kitchen in the hands of our incredible student leaders, we are beginning to experience the rapid growth that will turn our work fighting food waste and hunger into a national movement. We are excited to announce that we have welcomed six new Campus Kitchens into our network—and even more will be serving meals by the time the ink is dry on this page.

Since the founding of The Campus Kitchens Project, our student volunteers have recovered more than 3.5 million pounds of food and prepared more than 2.2 million meals. But we know we can’t end hunger with food. For that reason, this report is focused on the ways our students go beyond the meal to address the underlying root causes of hunger. With our support and training, our student leaders across the country are creating high-impact programs that break the cycle of hunger and poverty and respond to the unique circumstances of their community. I hope you’ll join us in celebrating these extraordinary young leaders for all they’ve been able to accomplish in the fight against hunger and food waste.

“It has been the most fulfilling volunteer experience that I have been a part of. It is incredible to see the amount of food that we save and the number of people we are able to help out.”

- Student Leader, 2014

The Campus Kitchens Project is empowering student leaders to create innovative and sustainable solutions to hunger.

Building on Existing AssetsWhile the need in a community is often all too obvious, the existing assets available to meet that need frequently go unnoticed. At each Campus Kitchen our student leaders recover food that would have gone to waste and put university dining halls to use after hours to feed those struggling with food insecurity. In addition to creating a strong operating model, we are teaching students to see wasted resources as a sustainable solution to community issues.

Going Beyond the MealWe know we can’t end hunger with food. The Campus Kitchens Project teaches students to assess the specific need in their community and develop programs that address the underlying root causes of food insecurity. From nutrition education classes to senior hunger outreach, from community gardens to policy events, our students deliver more than meals.

Developing Student LeadersWhether they are leading volunteers in the kitchen or developing relationships with community organizations, our student leaders are learning entrepreneurial and leadership skills that they will carry with them into future careers. Our Student Leadership Team structure ensures that students who come in to volunteer have opportunities to learn and to lead.

The Campus Kitchens Project

Michael F. Curtin, Jr.Chief Executive Officer

Earlier this year, I was fortunate to be part of the first annual Food Waste and Hunger Summit at Northwestern University. As I sat in the auditorium, I could not help but think about how far The Campus Kitchens Project had come since our first one opened at Saint Louis University in 2001. Nearly 250 amazing young student leaders had gathered together to share their stories, experience, knowledge and passion with one goal in mind: to make communities across our country better, fairer and more inclusive places for all.

In this report, you will get a snapshot of some of those stories, and I hope you enjoy them as much as I do. I also hope you see what is possible when dedicated individuals, young and old, come together and, using only the resources readily at hand, create enormous change and provide life-affirming hope. While these stories narrate the work that is being done today, they speak more to the potential for tomorrow; potential that we will realize because of supporters and investors like you. Thank you for being part of this mission and for making this work possible.

Laura ToscanoDirector, The Campus Kitchens Project

It is hard to believe that it’s been two years since I joined The Campus Kitchens Project. We have come a long way since then! With a new strategic plan in place, and new online planning tools that put starting a Campus Kitchen in the hands of our incredible student leaders, we are beginning to experience the rapid growth that will turn our work fighting food waste and hunger into a national movement. We are excited to announce that we have welcomed six new Campus Kitchens into our network—and even more will be serving meals by the time the ink is dry on this page.

Since the founding of The Campus Kitchens Project, our student volunteers have recovered more than 3.5 million pounds of food and prepared more than 2.2 million meals. But we know we can’t end hunger with food. For that reason, this report is focused on the ways our students go beyond the meal to address the underlying root causes of hunger. With our support and training, our student leaders across the country are creating high-impact programs that break the cycle of hunger and poverty and respond to the unique circumstances of their community. I hope you’ll join us in celebrating these extraordinary young leaders for all they’ve been able to accomplish in the fight against hunger and food waste.

“It has been the most fulfilling volunteer experience that I have been a part of. It is incredible to see the amount of food that we save and the number of people we are able to help out.”


The Campus Kitchens Project is empowering student leaders to create innovative and sustainable solutions to hunger.

Building on Existing AssetsWhile the need in a community is often all too obvious, the existing assets available to meet that need frequently go unnoticed. At each Campus Kitchen our student leaders recover food that would have gone to waste and put university dining halls to use after hours to feed those struggling with food insecurity. In addition to creating a strong operating model, we are teaching students to see wasted resources as a sustainable solution to community issues.

Going Beyond the MealWe know we can’t end hunger with food. The Campus Kitchens Project teaches students to assess the specific need in their community and develop programs that address the underlying root causes of food insecurity. From nutrition education classes to senior hunger outreach, from community gardens to policy events, our students deliver more than meals.

Developing Student LeadersWhether they are leading volunteers in the kitchen or developing relationships with community organizations, our student leaders are learning entrepreneurial and leadership skills that they will carry with them into future careers. Our Student Leadership Team structure ensures that students who come in to volunteer have opportunities to learn and to lead.

The Campus Kitchens Project

19,363

271,967

adding:deliveredto:

whichserve:

communitypartner

organizationsclients

in economic valuefrom meals and

provided

dedicated

extra food

student volunteers

74,674volunteer hours

939,034pounds of food

to recover 344

8,50

9

$1,

256

,98

0

across thecountry

nutritious meals

prepareand

1 in 4 CHILDREN don’t know where their next meal will come from.

are more likely to address foodinsecurity in their communityafter graduation.

1 in 6 AMERICANS 9 in 10 CKP VOLUNTEERS

of U.S. food is wasted each yearFood waste costs Americans over $165 billion each year This waste accounts for 25% of methane emissions

98% are more able to identify with the situation of the people we serve

98% of students feel more confident in their leadership abilities

95% say they have acquired skills that make them more likely to find a job

&

40%

HUNGER AND FOOD WASTE IN AMERICA STUDENT LEADERSHIP DEVELOPMENT

’13-’14in the

at 36 schoolsacademic year

19,363

271,967

adding:deliveredto:

whichserve:

communitypartner

organizationsclients

in economic valuefrom meals and

provided

dedicated

extra food

student volunteers

74,674volunteer hours

939,034pounds of food

to recover 344

8,50

9

$1,

256

,98

0

across thecountry

nutritious meals

prepareand

1 in 4 CHILDREN don’t know where their next meal will come from.

are more likely to address foodinsecurity in their communityafter graduation.

1 in 6 AMERICANS 9 in 10 CKP VOLUNTEERS

of U.S. food is wasted each yearFood waste costs Americans over $165 billion each year This waste accounts for 25% of methane emissions

98% are more able to identify with the situation of the people we serve

98% of students feel more confident in their leadership abilities

95% say they have acquired skills that make them more likely to find a job

&

40%

HUNGER AND FOOD WASTE IN AMERICA STUDENT LEADERSHIP DEVELOPMENT

’13-’14in the

at 36 schoolsacademic year

Current Locations

Saint Louis UniversitySaint Louis, MO

Northwestern UniversityEvanston, IL

Augsburg CollegeMinneapolis, MN

Marque�e UniversityMilwaukee, WI

Gonzaga UniversitySpokane, WA

Gonzaga College High SchoolWashington, DC

Minnesota State University MankatoMankato, MN

Wake Forest UniversityWinston-Salem, NC

Washington and Lee UniversityLexington, VA

University of Nebraska KearneyKearney, NE

College of William and MaryWilliamsburg, VA

Ge�ysburg CollegeGe�ysburg, PA

University of Maryland Eastern ShoreRockville, MD

University of VermontBurlington, VT

Baylor UniversityWaco, TX

Johns Hopkins UniversityBal�more, MD

University of FloridaGainesville, FL

University of Wisconsin-Eau ClaireEau Claire, WI

Lee UniversityCleveland, TN

Washington University in St. LouisSt. Louis, MO

St. Lawrence UniversityCanton, NY

University of Massachuse�s BostonBoston, MA

University of VirginiaCharlo�esville, VA

East Carolina UniversityGreenville, NC

Union CollegeSchenectady, NY

University of Detroit MercyDetroit, MI

Elon UniversityElon, NC

Atlan�c CityAtlan�c City, NJ

Kent State UniversityKent, OH

The Campus Kitchens Project Network

campuskitchens.org

Auburn UniversityAuburn, AL

St. Andrew’s Episcopal SchoolPotomac, MD

Washington, DCWashington, DC

University of GeorgiaAthens, GA

Meredith CollegeRaleigh, NC

Georgia TechAtlanta, GA

University of Wisconsin-Green BayGreen Bay, WI

IUPUIIndianapolis, IN

Southern Illinois University EdwardsvilleEdwardsville, IL

St. Peter’s UniversityJersey City, NJ

Strategic Growth Plan

Quantity: The Solution Must Mirror The Scope Of The ProblemThe Campus Kitchens Project empowers student leaders to manage an innovative and entrepreneurial nonprofit program on their high school or college campus. Our new expansion strategy puts the task of starting that nonprofit initiative squarely in the hands of our student leaders. Through an effective new online Campus Kitchen Planner, students can log in on our website and identify all the steps needed to bring our program to their school. They can invite friends to join their planning committee, track their progress, download resources to help them plan and pitch the program to stakeholders on campus and in the community, and access grants to support their work.

Quality: Building Effective Programs NationwideThe Campus Kitchens Project is known for its valuable ongoing support to our students and schools, which helps our Campus Kitchens grow their impact in their community through programs that go beyond the meal to address the underlying root causes of hunger. In partnership with our funders, we collect the most promising practices and programs from across our network and create resources and grant opportunities that help established Campus Kitchens implement proven effective solutions, like anti-isolation programs for seniors, community gardens that get more fresh local produce into the hands of our clients, and nutrition education programs for youth.

Current Locations

Saint Louis UniversitySaint Louis, MO

Northwestern UniversityEvanston, IL

Augsburg CollegeMinneapolis, MN

Marque�e UniversityMilwaukee, WI

Gonzaga UniversitySpokane, WA

Gonzaga College High SchoolWashington, DC

Minnesota State University MankatoMankato, MN

Wake Forest UniversityWinston-Salem, NC

Washington and Lee UniversityLexington, VA

University of Nebraska KearneyKearney, NE

College of William and MaryWilliamsburg, VA

Ge�ysburg CollegeGe�ysburg, PA

University of Maryland Eastern ShoreRockville, MD

University of VermontBurlington, VT

Baylor UniversityWaco, TX

Johns Hopkins UniversityBal�more, MD

University of FloridaGainesville, FL

University of Wisconsin-Eau ClaireEau Claire, WI

Lee UniversityCleveland, TN

Washington University in St. LouisSt. Louis, MO

St. Lawrence UniversityCanton, NY

University of Massachuse�s BostonBoston, MA

University of VirginiaCharlo�esville, VA

East Carolina UniversityGreenville, NC

Union CollegeSchenectady, NY

University of Detroit MercyDetroit, MI

Elon UniversityElon, NC

Atlan�c CityAtlan�c City, NJ

Kent State UniversityKent, OH

The Campus Kitchens Project Network

campuskitchens.org

Auburn UniversityAuburn, AL

St. Andrew’s Episcopal SchoolPotomac, MD

Washington, DCWashington, DC

University of GeorgiaAthens, GA

Meredith CollegeRaleigh, NC

Georgia TechAtlanta, GA

University of Wisconsin-Green BayGreen Bay, WI

IUPUIIndianapolis, IN

Southern Illinois University EdwardsvilleEdwardsville, IL

St. Peter’s UniversityJersey City, NJ

Strategic Growth Plan

Quantity: The Solution Must Mirror The Scope Of The ProblemThe Campus Kitchens Project empowers student leaders to manage an innovative and entrepreneurial nonprofit program on their high school or college campus. Our new expansion strategy puts the task of starting that nonprofit initiative squarely in the hands of our student leaders. Through an effective new online Campus Kitchen Planner, students can log in on our website and identify all the steps needed to bring our program to their school. They can invite friends to join their planning committee, track their progress, download resources to help them plan and pitch the program to stakeholders on campus and in the community, and access grants to support their work.

Quality: Building Effective Programs NationwideThe Campus Kitchens Project is known for its valuable ongoing support to our students and schools, which helps our Campus Kitchens grow their impact in their community through programs that go beyond the meal to address the underlying root causes of hunger. In partnership with our funders, we collect the most promising practices and programs from across our network and create resources and grant opportunities that help established Campus Kitchens implement proven effective solutions, like anti-isolation programs for seniors, community gardens that get more fresh local produce into the hands of our clients, and nutrition education programs for youth.

The Campus Kitchens Project gives students hands-on opportunities to step up and create change in their communities.

DEVELOPING STUDENT LEADERS98%

are more confident in their leadership abilities

Campus Kitchen student leaders provide incredible services to their communities, and by doing so they are developing entrepreneurial and leadership skills that will give them the tools and experience to become the next generation of effective leaders.In the spring of 2014, The Campus Kitchens Project, in partnership with a student research group at George Mason University, led a study of student leadership development to gain a deeper understanding of the impact that holding a leadership role in a Campus Kitchen has on the personal and professional growth of student leaders. We conducted a series of in depth interviews that guided the design of a survey instrument that was administered to Campus Kitchen leaders and alumni across the country. Our student leadership evaluation revealed profound quantitative and qualitative results. Not only did 95% of student leaders feel that their Campus Kitchen experience would make them more likely to get a job, but they also highlighted the impact that this volunteer experience had on their career trajectory. Many described clarifying their goals to work in non-profits and public service, or awakening a desire to bring a community focus to their careers, from law to medicine to agriculture. They also learned concrete skills, including developing community partnerships, managing groups of people and fundraising. These students also valued the experience for the way it shaped their perception of the community served and of their ability to make a difference in the fight against hunger. As one student noted, “I can use the leadership and management skills in any situation.”As they reflected on their leadership experience, one student described The Campus Kitchens Project as:

“a great organization that not only educates people about food waste and hunger but also allows students to have a hands-on role addressing these problems…you learn a lot about leading a group of people and

remaining organized.”- Student Leader, 2014

DEVELOPING STUDENT LEADERS:THE NEXT GENERATION IN

THE FIGHT AGAINST HUNGER

95%responded the skills they

acquired made them more likely to find a job

94%of students have

learned how to develop community partnerships

92%are more likely to

address food insecurity in their community after

graduation

The Campus Kitchens Project gives students hands-on opportunities to step up and create change in their communities.

DEVELOPING STUDENT LEADERS98%

are more confident in their leadership abilities

Campus Kitchen student leaders provide incredible services to their communities, and by doing so they are developing entrepreneurial and leadership skills that will give them the tools and experience to become the next generation of effective leaders.In the spring of 2014, The Campus Kitchens Project, in partnership with a student research group at George Mason University, led a study of student leadership development to gain a deeper understanding of the impact that holding a leadership role in a Campus Kitchen has on the personal and professional growth of student leaders. We conducted a series of in depth interviews that guided the design of a survey instrument that was administered to Campus Kitchen leaders and alumni across the country. Our student leadership evaluation revealed profound quantitative and qualitative results. Not only did 95% of student leaders feel that their Campus Kitchen experience would make them more likely to get a job, but they also highlighted the impact that this volunteer experience had on their career trajectory. Many described clarifying their goals to work in non-profits and public service, or awakening a desire to bring a community focus to their careers, from law to medicine to agriculture. They also learned concrete skills, including developing community partnerships, managing groups of people and fundraising. These students also valued the experience for the way it shaped their perception of the community served and of their ability to make a difference in the fight against hunger. As one student noted, “I can use the leadership and management skills in any situation.”As they reflected on their leadership experience, one student described The Campus Kitchens Project as:

“a great organization that not only educates people about food waste and hunger but also allows students to have a hands-on role addressing these problems…you learn a lot about leading a group of people and

remaining organized.”- Student Leader, 2014

DEVELOPING STUDENT LEADERS:THE NEXT GENERATION IN

THE FIGHT AGAINST HUNGER

95%responded the skills they

acquired made them more likely to find a job

94%of students have

learned how to develop community partnerships

92%are more likely to

address food insecurity in their community after

graduation

YOUTH HUNGER“The tangible impact on the community and working directly with the community was an invaluable experience. It makes you get out of your comfort zone and learn about the food insecurity problems that others are facing.”


A big lesson from the childhood obesity epidemic is that food insecurity is about more than not having enough to eat. We need to not only eat enough, but make healthy choices and eat the right kinds of foods. Eating balanced meals with all of the essential nutrients for a child’s growth is a recipe for lifelong health. In order to meet this need among food insecure children in communities around the country, The Campus Kitchens Project has made nutrition education a focus across the network. In the fall of 2013, in partnership with Sodexo Foundation, we rolled out Building Blocks for Healthy Kids, a six-lesson curriculum for elementary school students that includes hands-on activities, educational takeaways and recipes for the whole family. As Campus Kitchens adopt this curriculum, we are giving the next generation a foundation to make healthy choices and form healthy habits. A leadership team member at the Campus Kitchen at the University of Massachusetts Boston described her experience leading nutrition education classes by sharing the following highlight:

“My favorite thing is when students start to grasp what is healthy versus what is not healthy for them and when they genuinely get excited about

the healthy snacks for the day!”- Student Leader, 2014

BEYOND THE MEAL SOLUTION: EFFECTIVE NUTRITION EDUCATION CURRICULUM

20,500online views of Building Blocks for Healthy Kids

86%of Campus Kitchens

serve youth

1 in 4children are at risk for hunger




BEYOND THE MEAL SOLUTION:EFFECTIVE NUTRITION

EDUCATION CURRICULUM



serve youth


“The tangible impact on the community and working d irectly w ith the community was an invaluable

YOUTH HUNGER

others are facing.”- Student Leader, 2014

experience. It makes you get out of your comfort zone and learn about the food insecurity problems that

YOUTH HUNGER“The tangible impact on the community and working directly with the community was an invaluable experience. It makes you get out of your comfort zone and learn about the food insecurity problems that others are facing.”





BEYOND THE MEAL SOLUTION: EFFECTIVE NUTRITION EDUCATION CURRICULUM



serve youth


More than nine million seniors face the threat of hunger, representing over 15% of American older adults. The economic hardships of the last few years have added to the challenges that seniors face: between 2007 and 2012, the number of older adults at risk of hunger has increased by 49%. At The Campus Kitchens Project, we believe that no one should have to choose between feeding their grandchildren and feeding themselves, or between buying groceries and paying for prescription medications. Through a partnership with AARP Foundation, a growing number of Campus Kitchens are addressing the needs of seniors in communities across the country. The Campus Kitchens in our network provide meals, lead nutrition and wellness classes, and create opportunities for friendship and community engagement in order to reduce the isolation that many seniors experience. Over the course of the last year, these Campus Kitchens served more than 4,600 meals per month to over 1,800 seniors, and led over 500 outreach sessions. Our student leaders rated their relationship with our clients as the #1 reason that they come back to volunteer again and again with their Campus Kitchen. The Campus Kitchen at Lee University cited their relationships with seniors clients as one of their greatest successes, and said that “having an opportunity to interact with these seniors has opened up a deeper understanding for the incredible needs of this population and…it has opened our eyes to better ways to serve, interact, and provide for seniors.” The Campus Kitchen at Washington and Lee shared that

“increased food security and nutrition for older adults is our goal. The means to accomplish that goal is the personal relationships that our

students invest their time and energy into, which provides them with a platform to provide meals and education around healthful living.”


98%of students are more

able to identify with the situation of the people

we serve

55,851meals served to seniors

100%of client agencies agree

that our partnership has increased the food security of their clients

BEYOND THE MEAL SOLUTION: ANTI-ISOLATION PROGRAMS FOR

SENIORS

SENIOR HUNGER

succeed in different ways and connecting with people.”- Student Leader, 2014

“It was great being able to build relationships with the different populations served and seeing them

SENIOR HUNGER “It was great being able to build relationships with the different populations served and seeing them

succeed in different ways and connecting with people.”- Student Leader, 2014

More than nine million seniors face the threat of hunger, representing over 15% of American older adults. The economic hardships of the last few years have added to the challenges that seniors face: between 2007 and 2012, the number of older adults at risk of hunger has increased by 49%. At The Campus Kitchens Project, we believe that no one should have to choose between feeding their grandchildren and feeding themselves, or between buying groceries and paying for prescription medications. Through a partnership with AARP Foundation, a growing number of Campus Kitchens are addressing the needs of seniors in communities across the country. The Campus Kitchens in our network provide meals, lead nutrition and wellness classes, and create opportunities for friendship and community engagement in order to reduce the isolation that many seniors experience. Over the course of the last year, these Campus Kitchens served more than 4,600 meals per month to over 1,800 seniors, and led over 500 outreach sessions. Our student leaders rated their relationship with our clients as the #1 reason that they come back to volunteer again and again with their Campus Kitchen. The Campus Kitchen at Lee University cited their relationships with seniors clients as one of their greatest successes, and said that “having an opportunity to interact with these seniors has opened up a deeper understanding for the incredible needs of this population and…it has opened our eyes to better ways to serve, interact, and provide for seniors.” The Campus Kitchen at Washington and Lee shared that

“increased food security and nutrition for older adults is our goal. The means to accomplish that goal is the personal relationships that our

students invest their time and energy into, which provides them with a platform to provide meals and education around healthful living.”


98%of students are more

able to identify with the situation of the people

we serve

55,851meals served to seniors

100%of client agencies agree

that our partnership has increased the food security of their clients

BEYOND THE MEAL SOLUTION: ANTI-ISOLATION PROGRAMS FOR

SENIORS

2014 Financial Highlights Board of DirectorsWill Artley Executive Chef, Pizzeria OrsoTodd Cohen, FACHE, EDAC AtSite, Inc. Senior Manager, Healthcare Capital ProjectsMichael Golden Greater Washington DC Regional President and Executive Vice President, Wells Fargo BankSara Guthrie National Director of Marketing, Clark ConstructionEllen Haas Senior Advisor, Podesta Group Kathy Hollinger President, Restaurant Association Metropolitan WashingtonRyland Johnson Consultant, Ambit EnergyGlenn Katz Vice President and GM, Comcast Business Enterprise ServicesSolomon Keene, Jr. President, The Hotel Association of Washington DCDamon Lester President, National Association of Minority Automobile DealersWinston Bao Lord Founder and CMO, VengaLisa McGovern Executive Director of the Congressional Families Cancer Prevention ProgramMark Michael Co-Founder and CEO, Occasions CateringElizabeth Mullins (Chair) General Manager and Area Vice President, The Ritz-Carlton Tracy O’Grady Chef/Owner, Willow RestaurantThomas Penny General Manager, Courtyard by Marriott Convention CenterClaudia ShermanWayne Swann Human Resources Officer/Consultant, SL Swan Enterprises, LLCJerald Thomas Culinary Job Training Program GraduateSamuel Thomas Senior Vice President and General Manager, Events DCMark Toigo Toigo Orchards Sarah Tyree Vice President of Government Affairs, CoBankBernard Wood Area General Manager, Sodexo

Chairs EmeritusJosé Andrés, ThinkFoodGroup, Inc.Rob Wilder, ThinkFoodGroup, Inc.

2014 SUPPORTERS

$200,000 and AboveJ. Willard and Alice S. Marriott Foundation

$50,000-$199,999AARP FoundationSodexo FoundationGeneral Mills Foundation

$10,000-$49,999Ameriprise Financial, Inc.The Saigh Foundation

$5,000-$9,999ACE BakeryAnonymousClif Bar Family FoundationThe Jenzabar FoundationJohnston-Hanson FoundationGeorge M. Eisenberg Foundation

for Charities

Additional SupportersAbdullah AlshahraniAmazonSmile FoundationAmerica’s CharitiesAnita ReynoldsAnn CorbettAnnarose O’Brien-WilsonArika HawsonBilly LeiBJ’s Charitable FoundationBrinker InternationalChartwells, Saint Louis UniversityChelsea ColnettClay LaugharyConstance BrooksDailyGood by goodsearchDaniel Hudson

Deborah CohenDeborah HairstonDiane A. PankowDick & Joann IversonDonald E. and Alleta M. BiggsDonna H. and John P. SimantonEd RenouardEddy Hsuch and Hui-ling LeeEdward ScheuerEllery YoungFern MehlerFlat Fee PortfoliosFlorence and Laurence Spungen Family

FoundationInsight North America, Inc.James W. KlenkeJennifer J. ChaoJoanne Gill Francis and Mark FrancisJose and Stella DebarrosJose Luis RamirezvargasKathleen L. and Paul G. YorkisKelly Van Eaton and Molly NorrisKenneth R. MartinKroeger Family Charitable FoundationLaure M. KirwanLinda J. JorgensenLinda MoralesLisa HansenLorraine AgenMarquette University (MU), Parking ServicesMarquette University--Finance DepartmentMary J. HansonMary Wilkins-HuntMatthew F. and Suzanne M. BronsonMaxwell OlsenMayra TorresMeead Saberi KalaeeMichael D. and Susan H. KimeMissy WesthaverNicole Barr

Pauline SchnarrPhilip ElackattPhillips 66 CompanyPhoebe OosterhuisRicardo Ibarra-RiveraRimi ChakrabortyRosemary St. ClairSandra PaulsonSchnucksShaekira CollinsSheila M. AustinShirley J. RoderfeldSima ThorpeSpokane Federal Credit UnionTechnology Management CorpThe Nutman Company USA, Inc.The Stratfield FundThomas & Eloise CohoonThomas AllenUniversity of Massachusetts, UMass

Medical SchoolWilliam and Lily PaoXela WarmerYvette R. Terry

In-Kind SupportSaint Louis UniversityGonzaga UniversityNorthwestern UniversityGonzaga College High SchoolMarquette UniversityThe University of Massachusetts Boston

Current Assets

Cash and cash equivalents $5,666

Investments $448,500

Accounts Receivables: $ 1,200

Grants Receivable Current Portion $370,000

Prepaid Expenses $3,573

Total Current Assets $833,154

Fixed Assets

Equipment 27,171

Less: Accumulated Depreciation and Amortization (13,585)

Net Fixed Assets $13,586

Liabilities and Net Assets

Liabilities:

Accounts Payable $748

Accrued Salaries and Related Benefits $20,663

Due to Related Party $77,051

Total Liabilities $98,462

Net Assets:

Unrestricted $485,028

Temporarily Restricted $488,250

Total Net Assets $973,278

Total Liabilities and Net Assets $1,071,740

Statement of Financial Positionas of June 30, 2014

Support and Other Revenue

Grants and Contributions

DCCK $200,000

Other $930,854

Investment Income $4,266

Other Income $36,111

Donated Goods and Services $395,876

Net Assets Released From Restrictions --

Total Support and Other Revenue $1,567,107

Expenses

Program Services

Campus Kitchens Project $922,047

Supporting Activities:

Management and General $ 158,937

Development $56,742

Total Expenses $1,137,726

Excess of Support and Revenues Over Expenses $429,381

Investment Gains $76,227

Change in Net Assets $505,608

Net Assets, Beginning of Year $ 467,670

Net Assets, End of Year $973,278

Statement of ActivitiesFor the Year Ended June 30th, 2014

The Campus Kitchens Project’s financials are audited by an outside organization every year. For full financials, please visit www.campuskitchens.org/financials

2014 Financial Highlights Board of DirectorsWill Artley Executive Chef, Pizzeria OrsoTodd Cohen, FACHE, EDAC AtSite, Inc. Senior Manager, Healthcare Capital ProjectsMichael Golden Greater Washington DC Regional President and Executive Vice President, Wells Fargo BankSara Guthrie National Director of Marketing, Clark ConstructionEllen Haas Senior Advisor, Podesta Group Kathy Hollinger President, Restaurant Association Metropolitan WashingtonRyland Johnson Consultant, Ambit EnergyGlenn Katz Vice President and GM, Comcast Business Enterprise ServicesSolomon Keene, Jr. President, The Hotel Association of Washington DCDamon Lester President, National Association of Minority Automobile DealersWinston Bao Lord Founder and CMO, VengaLisa McGovern Executive Director of the Congressional Families Cancer Prevention ProgramMark Michael Co-Founder and CEO, Occasions CateringElizabeth Mullins (Chair) General Manager and Area Vice President, The Ritz-Carlton Tracy O’Grady Chef/Owner, Willow RestaurantThomas Penny General Manager, Courtyard by Marriott Convention CenterClaudia ShermanWayne Swann Human Resources Officer/Consultant, SL Swan Enterprises, LLCJerald Thomas Culinary Job Training Program GraduateSamuel Thomas Senior Vice President and General Manager, Events DCMark Toigo Toigo Orchards Sarah Tyree Vice President of Government Affairs, CoBankBernard Wood Area General Manager, Sodexo

Chairs EmeritusJosé Andrés, ThinkFoodGroup, Inc.Rob Wilder, ThinkFoodGroup, Inc.

2014 SUPPORTERS

$200,000 and AboveJ. Willard and Alice S. Marriott Foundation

$50,000-$199,999AARP FoundationSodexo FoundationGeneral Mills Foundation

$10,000-$49,999Ameriprise Financial, Inc.The Saigh Foundation

$5,000-$9,999ACE BakeryAnonymousClif Bar Family FoundationThe Jenzabar FoundationJohnston-Hanson FoundationGeorge M. Eisenberg Foundation

for Charities

Additional SupportersAbdullah AlshahraniAmazonSmile FoundationAmerica’s CharitiesAnita ReynoldsAnn CorbettAnnarose O’Brien-WilsonArika HawsonBilly LeiBJ’s Charitable FoundationBrinker InternationalChartwells, Saint Louis UniversityChelsea ColnettClay LaugharyConstance BrooksDailyGood by goodsearchDaniel Hudson

Deborah CohenDeborah HairstonDiane A. PankowDick & Joann IversonDonald E. and Alleta M. BiggsDonna H. and John P. SimantonEd RenouardEddy Hsuch and Hui-ling LeeEdward ScheuerEllery YoungFern MehlerFlat Fee PortfoliosFlorence and Laurence Spungen Family

FoundationInsight North America, Inc.James W. KlenkeJennifer J. ChaoJoanne Gill Francis and Mark FrancisJose and Stella DebarrosJose Luis RamirezvargasKathleen L. and Paul G. YorkisKelly Van Eaton and Molly NorrisKenneth R. MartinKroeger Family Charitable FoundationLaure M. KirwanLinda J. JorgensenLinda MoralesLisa HansenLorraine AgenMarquette University (MU), Parking ServicesMarquette University--Finance DepartmentMary J. HansonMary Wilkins-HuntMatthew F. and Suzanne M. BronsonMaxwell OlsenMayra TorresMeead Saberi KalaeeMichael D. and Susan H. KimeMissy WesthaverNicole Barr

Pauline SchnarrPhilip ElackattPhillips 66 CompanyPhoebe OosterhuisRicardo Ibarra-RiveraRimi ChakrabortyRosemary St. ClairSandra PaulsonSchnucksShaekira CollinsSheila M. AustinShirley J. RoderfeldSima ThorpeSpokane Federal Credit UnionTechnology Management CorpThe Nutman Company USA, Inc.The Stratfield FundThomas & Eloise CohoonThomas AllenUniversity of Massachusetts, UMass

Medical SchoolWilliam and Lily PaoXela WarmerYvette R. Terry

In-Kind SupportSaint Louis UniversityGonzaga UniversityNorthwestern UniversityGonzaga College High SchoolMarquette UniversityThe University of Massachusetts Boston

Current Assets

Cash and cash equivalents $5,666

Investments $448,500

Accounts Receivables: $ 1,200

Grants Receivable Current Portion $370,000

Prepaid Expenses $3,573

Total Current Assets $833,154

Fixed Assets

Equipment 27,171

Less: Accumulated Depreciation and Amortization (13,585)

Net Fixed Assets $13,586

Liabilities and Net Assets

Liabilities:

Accounts Payable $748

Accrued Salaries and Related Benefits $20,663

Due to Related Party $77,051

Total Liabilities $98,462

Net Assets:

Unrestricted $485,028

Temporarily Restricted $488,250

Total Net Assets $973,278

Total Liabilities and Net Assets $1,071,740

Statement of Financial Positionas of June 30, 2014

Support and Other Revenue

Grants and Contributions

DCCK $200,000

Other $930,854

Investment Income $4,266

Other Income $36,111

Donated Goods and Services $395,876

Net Assets Released From Restrictions --

Total Support and Other Revenue $1,567,107

Expenses

Program Services

Campus Kitchens Project $922,047

Supporting Activities:

Management and General $ 158,937

Development $56,742

Total Expenses $1,137,726

Excess of Support and Revenues Over Expenses $429,381

Investment Gains $76,227

Change in Net Assets $505,608

Net Assets, Beginning of Year $ 467,670

Net Assets, End of Year $973,278

Statement of ActivitiesFor the Year Ended June 30th, 2014

The Campus Kitchens Project’s financials are audited by an outside organization every year. For full financials, please visit www.campuskitchens.org/financials

19 Eye Street NW, Washington, DC 20001 | Phone: 202-789-5979 | Fax: 202-789-5977

campuskitchens.org | @campuskitchens

Government & Nonprofit

2014 Annual Report