Campus Kitchen, based in DeMattias cafeteria, is heading into its second year at Saint Louis University. The goal of campus kitchen is to help bring a smart solution to the problems of hunger, poverty, homelessness and elderly care in St. Louis.
Campus kitchen recycles unused food, then cooks and delivers the meals. Students cook meals for those in need, especially the elderly of nearby residential communities and children in after-school programs. Currently the kitchen serves about 500 people per week and saves over 1500 pounds of food per month. The agencies the Kitchen works with are the Salvation Army, Family Haven, Blumeyer Community Center, the Ronald McDonald House and Council Towers.
“I like to cook because it’s behind the scenes, and you can be creative in what you do. It’s a great opportunity for all students to see how small portions of food can go a long way,” said Sarah Ridder, junior, who has been involved in Campus Kitchen since the program started last fall. She believes that the program has great potential and would like to see it become like Habitat for Humanity, where it is well-known and present on every campus.
“It teaches you to be grateful, because we complain about food in general and you see that these people sit around waiting for this meal–a lot of them know this is the only meal they will get that day,” said Angie Guntli, freshmen.
Campus Kitchen is part of a partnership between the Center for Leadership and Community Service, University Dinning Services, Sodexho and DC Central Kitchen.
The campus Kitchen offers regular volunteer opportunities for students, faculty and staff six days a week (everyday but Friday). Volunteering can be done on a one time or on a regular basis. In order to become a regular volunteer one needs to attend a training session in which each volunteer learns basic kitchen safety and sanitation plus proper delivery etiquette. Those interested in volunteering can contact Josah Driml at 977-3881 or [email protected].
“Campus kitchen is a situation where everyone wins–we save food and people are fed,” said Lafleur Stephens, congressional hunger fellow. “It’s a great way for students to perform service.”
