| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 53.05 |
| Liaison | Dedee DeLongpre Johnston |
| Submission Date | Jan. 28, 2011 |
| Executive Letter | Download |
Wake Forest University
IN-1: Innovation 1
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 1.00 |
Shelley
Sizemore Director of Academic Progras and Community Engaged Research Pro Humanitate Institute |
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A brief description of the innovative policy, practice, program, or outcome :
Campus Kitchen has long been known for efforts in food justice on campuses across America. The university’s branch expanded these efforts in February 2010 through a unique partnership with high-end artisanal grocery store, The Fresh Market.
Through Campus Kitchen, between 400 to 650 pounds of food each week are saved from disposal by the Winston-Salem Fresh Market and are instead distributed by three local agencies to families in need.
Campus Kitchen serves as the conduit in this innovative program. Fresh Market employees gather the food from the shelves and ready it for departure. Campus Kitchen volunteers sort through the produce, baked goods, and other perishables and deliver them to one of three agencies – El Buen Pastor, The Potter’s House, or The Shalom Project. The agencies in turn distribute the food to their constituents.
Any perishables that cannot be given in good faith to the organizations are composted in the Campus Garden and/or the community garden at El Buen Pastor.
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A letter of affirmation from an individual with relevant expertise:
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The website URL where information about the innovation is available :
http://sustainability.wfu.edu/2010/09/03/fresh-market-partnership-saves-tons-of-food-from-dumpsters/
Data source(s) and notes about the submission:
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