Kitchens for Good’s (KFG) mission is to break the cycles of food waste, poverty and hunger through innovative programs in workforce training, healthy food production, and social enterprise. KFG operates community kitchens that provide culinary job training for unemployed populations, while simultaneously transforming cosmetically imperfect produce into nutritious meals for the hungry. This approach not only addresses the most immediate needs of hunger, but also tackles the root cause of poverty through a workforce training program that provides individuals who are typically considered ‘unemployable’ the skills to become self-sufficient.
In addition to tackling issues of food waste, hunger and unemployment, Kitchens for Good ensures its own sustainability by building a profitable food enterprise at the core of every kitchen. This model creates on the job training opportunities for culinary students, and generates profits to reinvest into social programs.
In September 2015 Kitchens for Good launched its first social enterprise kitchen at the Jacobs Center for Neighborhood Innovation in Southeast San Diego. In this 25,000 square foot kitchen and event space, KFG operates over 500 catered events a year, prepares 30,000 meals for the food insecure, and trains 85 individuals in its culinary job training program. Since launching operations Kitchens for Good has trained 86 individuals to launch their career in the culinary and hospitality industry, with a 90% employment rate post graduation.
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