of 25
8/3/2019 State of the Kitchen.final
1/25
State of the KitchenAll-Staff Meeting
January 17, 2012
Combating Hunger I Creating Opportunity
8/3/2019 State of the Kitchen.final
2/25
Year in Review
Core Programs
Social Enterprise
National Programs
8/3/2019 State of the Kitchen.final
3/25
Core Programs- First Helping
120 First Helping clients served each day (average)4,700 referrals made (all services, estimate)990 toiletry kits and 1,200 metro cards/travel vouchersdistributed
Partnerships developed:Dentistry, medical, and eye glass servicesDirector of Mayors Office on Returning Citizens
Court Services and OffenderSupervision Agency
8/3/2019 State of the Kitchen.final
4/25
Core Programs- Culinary Job
Training
80 graduates (32 women and 48 men)
18% increase in women in the program
Graduate statistics:
78 % were previously incarcerated
69% struggled with addiction
Five were veterans
Special Events Heritage Days Field Trips
Cook-Offs Alumni Event
8/3/2019 State of the Kitchen.final
5/25
Core Programs- Food Recycling
and Meal Distribution
242,125 pounds of fresh food were donated in 2011
(Up 67% from 2010)
1,868,226 meals delivered
(Average of5,118 daily)
8/3/2019 State of the Kitchen.final
6/25
Social Enterprise- Nutrition Lab
Nutrition Lab Opening: September, 2011$114,689 spent locally in 2011
Up from $22,126 in 2009 and $95,681 in 2010
184,000 pounds purchased locally
(Up from 57,000 in 2009 and 170,000 in 2010)
$0.62 average price per pound
(Saves $0.20 per pound)
8/3/2019 State of the Kitchen.final
7/25
Social Enterprise- Fresh Start
Generated $5,200,000 in revenue
(Up from $3,900,000 in 2010)
Sample events: Arena Stage event for 250 people Save OurSchools Rally on The Mall Holiday party for Congressman
McGovern Gonzaga High School event honoring
Mike Curtin with the Pedro Arrupe Award
8/3/2019 State of the Kitchen.final
8/25
Social Enterprise- School Meals
4,000 locally-sourced, scratch-cooked meals eachday (600,000 total)
7 DC Public Schools and Washington JesuitAcademy
Special EventsTruck FarmN
ordicF
oodD
ayWaste Study
8/3/2019 State of the Kitchen.final
9/25
Social Enterprise- Healthy
Corners28 stores in Wards 5, 7, and 8
Goal of 30 by March
Other initiatives: Cooking demos in five stores Recipe cards S
peaking engagements at AdvisoryNeighborhood Commissions and HealthCouncil meetings
8/3/2019 State of the Kitchen.final
10/25
National Programs- Campus
KitchensThree new Campus Kitchens : Kent State University Kent, OH Auburn University Auburn, AL S
t. Andrews Episcopal HighS
chool Potomac, MD
Special Events:
MLK Day ofService and Chilli CookOff
Turkeypalooza Moving a Generation Conference
Community Relationships
Disaster relief
Farmers market partnerships
Afterschool programs
8/3/2019 State of the Kitchen.final
11/25
8/3/2019 State of the Kitchen.final
12/25
DCCentral Kitchen Awards
Robert Egger Reset's Social Enterprise Innovator Award (Hartford CT)
The University Club of WDC's 2011 CommunityLeadership Award
Michael Curtin
Pedro Arrupe Award, Gonzaga College High School
Maureen Roche White House Champion of Change Award
8/3/2019 State of the Kitchen.final
13/25
National Program- Speaking Engagements
Americas Sunday Supper, MLK Day 2011 Panel with Juan Williams Arianna Huffington, and Carl
Lewis
The Aspen Institute
Ideas Festival Aspen Environment Forum
Bainbridge Graduate Institute
Commencement Speaker
Dallas Social Venture Partners East Bay Food Fight
8/3/2019 State of the Kitchen.final
14/25
CForward
8/3/2019 State of the Kitchen.final
15/25
Our Finances
8/3/2019 State of the Kitchen.final
16/25
Where does the money come from?
Contributions
30%
Contract Food
Sales
7%
Federal Government
Grants and Contracts
1%%LocalGovernment
Grants and Contracts27%
Contributions30%
OtherContracts
2%
Retail Foods
6%
Special Events
4%
Other Income2%
Donated Goods
and Services
21%
8/3/2019 State of the Kitchen.final
17/25
Where does the money go?
8/3/2019 State of the Kitchen.final
18/25
Human Resources
8/3/2019 State of the Kitchen.final
19/25
Employee Handbook
Beginning February 1, 2012, the new employeehandbook will be presented
In groups of 5-8, HR will discuss the handbook, as wellas benefits and other important information
8/3/2019 State of the Kitchen.final
20/25
Trainings and Professional Development
Beginning Monday, January 23, 2012, groups of 10-12will meet at the Kitchen for various seminars andtrainings. The first will cover workplace ethics.
Other topics that will be covered: Setting and achieving goals Professional/unprofessional behavior Ethical conduct S
afety Sexual harassment
8/3/2019 State of the Kitchen.final
21/25
8/3/2019 State of the Kitchen.final
22/25
Looking Ahead
8/3/2019 State of the Kitchen.final
23/25
Goals for 2012
Implementing and perfecting bettersystems
Emphasizing metrics and data
Striving for betterenvironmental impact andemployee wellness
Valuing customerservice
Improving internal and external
communication Uniting the various locations around a
common purpose and identity
8/3/2019 State of the Kitchen.final
24/25
Upcoming Dates
Graduations:
April 6
July 6
October 5
January 4, 2013
June, 2012: Next All-Staff Meeting
Contact Shardai ([email protected]) if there isanything you would like covered!
October 5-7: CKP Conference at Lee University
October 8th: Food Fight
8/3/2019 State of the Kitchen.final
25/25
Q & A
