Quick Facts about IFC's Community Kitchen
Meals are free of charge and are provided to anyone who is in need of a hot meal. At this time, there is no formal intake, nor are there specific eligibility requirements.
New meal times:
Monday through Friday
Over 85,000 meals were served in FY 14-15. This number will be smaller moving forward as the Kitchen is no longer serving breakfast at all and no dinner on Saturday and Sunday.
There is one full-time Kitchen Coordinator and three part-time Kitchen Staff that provide coverage of the building and guidance and support to the volunteers. The Kitchen Coordinator works 8:30-5 Monday through Friday. Kitchen Staff cover the following shifts: Monday through Friday 9-2 and 4-8, as well as two 9-2 shifts on Saturday and Sunday.
Use of volunteers:
Community volunteers and volunteer groups representing congregations, businesses, neighborhoods and the University participate in various capacities. Staff members schedule and train volunteers to prepare and serve meals. Meal monitors provide support to volunteer groups and address client needs during the meal. Volunteers also help pick up, receive, sort and store food donations.
Nearly all of the food that is served is donated by local restaurants, retirement community food services, campus dining halls, farmers, grocery stores, congregations and other businesses. The IFC partners with Farmer Foodshare and other local groups to provide fresh, locally-grown produce for the Community Kitchen. The Kitchen also receives produce and eggs from the Inter-Faith Food Shuttle.