DC Central Kitchen began its first phase of operations on January 20, 1989, redistributing the excess food from the Presidential inauguration. The Kitchen is founded on the premise that when fighting poverty, one must fight to win by using every resource available. Be it food, money, or people, we at the Kitchen hate to see wasted potential. Since its inception, DC Central Kitchen has used the kitchen as a central location to recover unused food, prepare and deliver meals to partner social service agencies, train and employ homeless men and women for the food service industry, and intellectually engage volunteers.
DC Central Kitchen is not a "soup kitchen." Our cohesive approach to solving the interconnected problems of poverty, hunger, and homelessness has led us to become a recognized national leader in our field. As a community kitchen, we recycle over one ton of surplus food each day that would otherwise go to waste and turn it into 4,500 meals for the hungry in the greater Washington, DC region. Among the people preparing these meals are the students of our Culinary Job Training program; once homeless and hungry individuals themselves, these aspiring men and women are equipped with professional and life skills. DC Central Kitchen uses the existing ingredients of our society to strengthen bodies, empower minds, and build communities.
As we continue to focus on long term solutions, we look to forward to creating a more sustainable future. By partnering with local farmers, small businesses and concerned citizens, our goal is to increase our sustainability by generating 50% of our own revenue, while shining a light on new forms of business as philanthropy. At the same time, we will step forward to advocate for an engaged and flexible non-profit sector as we face rapidly changing demographics and issues in our society.
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