CKPgh Annual Report Highlights Social Impact

Community
Kitchen
Pittsburgh
2014-2015
Annual
Report

Letter from our Directors:
Hello Friends,
As many of you know, we launched Community Kitchen Pittsburgh in
July 2013 to address several identified community needs, and to fill the
gap left after another nonprofit closed its culinary training program. And
we set a few goals for ourselves:
 We wanted to change the face of institutional feeding with high quality,
minimally-processed menus, and provide programming to schools and
agencies to support this transition.
 We wanted to provide short-term training opportunities to adults with
barriers to employment and help these individuals transition to regular
employment.
 We wanted to access end-of-shelf-life produce and use that food in high
quality meals going to food-insecure populations.
 We wanted to operate in a way that supported our local food economy,
including the people that make it go.
 And finally, we wanted to integrate these goals, and generate earned
revenue to support all this work.
Community Kitchen Pittsburgh www.ckpgh.org
So, how are we doing?
We are proud and humbled by the amazing journey we’ve been on over the
last two years.
Since July 2013, our staff of 26 has helped us grow this agency to a
$2.5M social enterprise, covering 77% of our budget
through earned revenue. Our food services are both the operational
underpinning for the agency, and the foundation for all of our programmatic
work. All meal contracts help to underwrite the cost of our training and
outreach programming, and also provide a foundation for our training
curriculum.
By the end of Fiscal 15 we were preparing and delivering
3,000 meals every day under contract, with ¾ of these meals going
to low-income children and adults in the Greater Pittsburgh region. We also
earn revenue through three other business lines: catering, portable foods,
and a retail café, and will be adding copacking services to this lineup in the
upcoming fiscal year.

We have developed 3 distinct program areas, each integrated into our food services.
Food Access: We work to increase access to healthy meals and snacks among food-insecure children and their
families, with the majority of the daily contract meals we prepare and deliver going to food-insecure or vulnerable
populations, such as people living in residential care homes, homeless shelters, homebound seniors, and low-
income kids. Summers are a particularly vulnerable time for families used to receiving breakfast and lunch through
the schools. During the summer of 2015 we served 41,000 meals through 15 sites to children who receive free and
reduced meals during the school year.
Workforce Training: We work with chronically-unemployed adults who have significant barriers to employment
(such as poverty, low educational attainment, criminal history, homelessness, addiction recovery, mental/
behavioral health diagnoses). We bring them into our kitchen for a structured 4-month food-service training
program, with many related wrap-around supports and employability skills training, and then assist them with job
placement and job retention in our region’s food service industry.
Food Education: Rather than just delivering meals, as important as that is, we also want to make sure the children
and adults receiving daily prepared meals from us have the skills and support to both cook at home and advocate
for healthy meals in their schools or other programs. We support our contract and community partners by
providing cooking demonstrations, food exploration activities, tastings, and food and nutrition education—in the
classroom, the cafeteria, and the community.
We have achieved so much in the last year. And we have so much more to do. With the help of our supporters,
partners, volunteers, funders, and food service customers, we know we will continue to grow our mission impact.
Through food, we create opportunity.
Thank you,
Jennifer Flanagan & Tod Shoenberger
Founders/Co-Executive Directors

What is a Social Enterprise?
“Social enterprises are businesses owned by nonprofit organizations that are directly involved in the
production and/or selling of goods and services for the blended purpose of generating income and
achieving social, cultural, and/or environmental aims. Social enterprises are one more tool for
non-profits to use to meet their mission to contribute to healthy communities.” - SECC
In addition to providing
on-the-job training
opportunities, nearly 3/4
of the meals served in
FY15 went to vulnerable
or food-insecure
individuals.
Food
Services
Community Kitchen Pittsburgh is a Food Service Social Enterprise
that takes integration of our business and mission aspects deeper than revenue.
Project
Lunch
Tray
Food Access
Our profit-generating
enterprises support a range of
hands-on training and
on-the-job work experiences
as well as a vehicle for
education and outreach.
Food
Education
Adult
Culinary
Training
As we add new business
lines, we continue to
augment our training
curriculum.
Mission
Programs
School Lunches

Of the 700,000+ meals
produced during this
fiscal year, 500,000 went
to low-income, vulnerable
populations. And every
meal produced became
part of our culinary
training curriculum.

CKPgh Community: Partners & Awards
Foundation Grant Award
BNY Mellon Foundation of SWPA $20,000
Catalyst Kitchens $55,658
The Grable Foundation $20,000
The Heinz Endowments $200,000
The Heinz Endowments
Grant for MOW $24,000
Nina Baldwin Fisher Foundation $5,000
The Pittsburgh Foundation $5,000
Richard King Mellon Foundation $150,000
The Sampson Foundation $25,000
UPMC $25,000
Grants Awarded Fiscal 15
Capital Campaign at the EIC
We are pleased to be working in
partnership with Pittsburgh Gateways on
the ongoing capital campaign for our
new 8,400 sq. foot commissary kitchen
that will be located at the Energy
Innovation Center. This energy-efficient,
LEED-certified training and
production center is going to open up
many new partnerships for us, as well as
additional career pathways for our
clients, and we anticipate a move to the
new space toward the end of FY 2016.
Community Partners
CKP works with dozens of
community partners. From our many
food service and catering customers,
funders and employers, to human
service agencies, service providers, city
and county government offices, and
programming partners—our work is
made possible—and better— through
collaboration.
In-kind donations reflected
specific items needed by our training
clients, and included bus passes,
clothing, toiletries, furniture, food and
pantry items, classroom and teaching
supplies.

Did you know
1 of every 100 Americans is in jail
1 of every 53 Americans aged 20-29 is in jail
1 of every 28 American children has a parent behind bars
1 of every 9 American Black Males aged 20-34 years old is in jail
A criminal record reduces
the likelihood of a job callback
offer by approximately
50%
Community Kitchen Pittsburgh follows the Catalyst Kitchen proven model
“to empower the lives of individuals facing barriers to
employment through comprehensive foodservice and
soft skills training, along with targeted job placement
and job retention efforts.”
Who Are the Students of CKP?
An interview with graduate Wendy. “I was homeless. I was living in a recovery house due to my
addiction, had been in and out of jail, then I lost my father and I wanted to change my life around.
So a friend told me about this program...
This program taught me to be accountable, responsible, to show up on time and do my best even
when I’m having a bad day. If I’m having a bad day I turn it into a bad moment, and I try to keep moving forward
because my worst day here is still a million times better than my best day ‘out there’. I needed to stand on my own
two feet in life, this place taught me how. I’m just honored to have been a part of this...
Five days after graduation from the program I was gainfully employed. I couldn’t find a job before this; McDonalds
wouldn’t even hire me. That’s amazing for me … and my family! I have a daughter, and because I’m doing better,
now she’s doing better. It doesn’t get better than that.
I used drugs for over 28 years. I never thought I’d get to
where I am at: employed, stable, with goals. One day I’m
going to manage that kitchen.
...Guess you could say I’m a miracle.”
Race 86%AfricanAmerican
14%Caucasian
Gender 60% male
40% female
Diagnosed mental/
behavioral health issues
48%
Ex-offender/criminal
justice background
66%
Drug&alcoholaddiction
recovery
47%
Educational attainment 40%HSdiploma
31%GED
16%someadditionaltraining
orschool (collegeortrade)
13%noGEDor diploma
Incomebelowfederal
povertylevel at start of
program
75%

Culinary Training Program
Toward the end of FY15 we piloted a “3rd tier” to our
Culinary Education Program following graduation. This tier
provides clients with a 8-week paid internship in our
commissary kitchen, in CK 9th Street Café, or in our
inventory warehouse. Marla Jonas, Program Manager, is
pleased with this addition and sees the positive impact of it
in a number of ways.
“These internships give the students more
practice in on-the-job skills and they give
Community Kitchen more time with
students, creating stronger connections. They
provide critical transitional support for clients
as they begin their job search, especially
those who need a little more time in a
structured, supportive work environment.
And it really changes the dynamic for
students when they have the opportunity to
work as ‘paid staff’ alongside our chefs.”
Clients work 20 hours a week in these
paid internships, and are given
structured time to seek employment.
They receive support in their search
through mandatory attendance at “Job-
Club” and meetings with an employment
advisor.
From Graduation to interning at
CK 9th Street Café, where students work
on customer service, continue practicing
their food prep skills, and learn about
opportunities for upward mobility through
exposure to managerial responsibilities.
At the end of fiscal 2015 we welcomed our
class to the culinary training program.
Community Kitchen Pittsburgh www.ckpgh.orgCommunity Kitchen Pittsburgh www.ckpgh.org
Fiscal Year 2015 Trainees 59
Successful program completion
(4 months/ Two Tiers) 73%
Job Placement 83%
2015 graduates participating in paid
internships (before job search) 20%
Percentage of eligible graduates
who achieved 6 months retention 90%
10th

$97,000 $225,000
2014-2015 2015-2106
CK Catering
Growth. If we were to describe CK Catering this year: delicious growth!
We ended the year with over 45 community partners, businesses, and
non-profits selecting us for their catering needs. We covered everything from
international conferences of 500+, to weekly catered meetings; and we even
booked our first wedding.
$97,000 in the last fiscal year was generated through CK Catering.
Our goal for fiscal year 2016 is to grow to
$225,000 in the next 12 months.
Introducing: Joe Colantuono,
Executive Chef
Joe’s 20 years of culinary experience spans from
diner food to fine dining—a culinary journey that
led to a position with Community Kitchen
Pittsburgh and allows Joe to share his passion
with others.
Joe attended Johnson and Wales University,
one of the nation’s top Culinary schools, and
has graced professional kitchens all over the
Pittsburgh area with his presence—
Hydeholde, Monterey Bay Fish Grotto,
the Passport Café, Lock 6 Landing, and
Phipps Conservatory to name a few.
“He brings great experience and knowledge to the kitchen and caterings … Joe has done a fantastic job growing and
developing our catering service, both the business and the menu,” Tod Shoenberger, Co-Director.
Joe’s background and experience makes him a huge asset to the team and our mission. At Phipps Conservatory, one of
two green-certified restaurants in Pittsburgh, he utilized high-quality, local, sustainable products and prepared events
spanning from intimate birthday parties to the G20 Summit. At Magee-Womens Hospital of UPMC, he directed their
implementation of “greener” practices. There, he had the unique opportunity to develop two onsite gardens and utilize
the harvest vegetables on the daily menu. He also conducted food demonstrations and was able to teach that cooking
healthy did not mean “no flavor”!
Community Kitchen Pittsburgh welcomes Joe to our team, and we are excited to see what we will achieve together.
To book your event:
CKCatering@ckpgh.org

Summers are a particularly vulnerable
time for families & children used to
receiving breakfast and lunch through the
schools. During summer 2015 we served 41,000 meals through 15 summer meals sites to children who receive free and
reduced meals during the school year. We also provide food education programming upon request, working with partners
like Grow Pittsburgh and local food vendors. We are actively partnering with other agencies to expand the reach of food
access programming, particularly out-of-school meals in low-income communities, with partners like the Pittsburgh
Community Food Bank and the Food Security Partnership of SWPA.
Who can benefit from rescued food?
Everyone can benefit from food rescue.
Food rescue keeps food out of landfills,
feeds people with limited resources, and
benefits local farms by purchasing produce
that would otherwise be left in the field.
Rescuing food items also allows
organizations such as CKP to provide
meals for underserved populations and to
organizations serving these constituents.
Use By and Best By dates:
An indication of freshness as established
by the food manufacturer. These dates do
not indicate that food is unsafe to eat and/
or inedible.
Sell By dates:
Are intended for manufacturers and
retailers as a stocking and marketing tool.
This date does not indicate that food is
unsafe to eat and/or inedible.
We work to increase access to healthy meals and snacks among food-insecure
children and their families. We prepare and deliver meals for food-insecure or
vulnerable populations, such as people living in residential care homes, homeless
shelters, homebound seniors, and low-income kids. For some, we leverage
federally funded food programs (CACFP) to offset costs, and for others (where
permissible by regulation) we take short-shelf-life produce and protein in
partnership with the Greater Pittsburgh Community Food Bank and 412 Food
Rescue, stabilize it, and then use this fresh food as part of the daily meal we
prepare for those in need.
FAQ
Is rescued food safe to eat?
Food sold at grocery stores is marketed at its
peak freshness, with no imperfections, aiming to
capture top dollar from consumers. Consumers
typically avoid purchasing any produce that may
be bruised, discolored, or vary in shape or size.
While produce that bruises has a shorter shelf
life, it does not mean that the product is inedible.
Many food products that are avoided are in fact
perfectly safe to eat! That’s where we step in and
stabilize the product into something usable.
Show us a bruised tomato, we see homemade
tomato sauce or fresh pico de gallo.
Food Access
In the 14-15 fiscal
year we rescued
158,341 lbs of food
utilizing it in
513,672 meals
10x more
in 1 year!
2014 2015

Food Education Project Lunch Tray
2015 marked the first ever Project Lunch Tray, a milestone for our Food Education
programming. Nearly 30 students representing 7 area schools came together for Project
Lunch Tray. The Jr. Chef competition focused on proving that a healthy, delicious school
lunch is not only possible, but also scalable and affordable.
Arsenal Middle School, Propel Braddock Hills High School, Environmental Charter School,
Langley K-8, Manchester Academic Charter School, Propel McKeesport, and The
Neighborhood Academy were all represented.
Each team of Jr. Chefs met with Tom Samilson, education and outreach manager, for several weeks of
training before being paired with a chef mentor to design and create USDA-compliant school lunches. All seven meals cost
$1.31 - $1.67 per plate and were deemed easily scalable for a full-sized school cafeteria by CKP production staff.
The Propel Braddock Hills Jr. Chef team and their chef mentor, geometry-teacher-by-day Dan Fiore, took home the coveted
Chrome Lunch Tray for overall winner, as well as the awards for Judges’ Choice and Scalability. Through their efforts, the
team earned $2,800 towards the purchase of fresh produce and the equipment required to prepare fresh produce for the
students of Propel Braddock Hills High School. Every Project Lunch Tray award included a prize of $50-$2,500; all earmarked
for fresh produce and the equipment needed to serve it. Participating schools also received cooking club starter kits.
Congratulations to all of our Jr. Chef teams and mentors!
Special thanks to BNY Mellon Foundation
whose support made Project Lunch Tray possible;
to TriMark/SS Kemp for their generous donations
of product and equipment; and to The Pittsburgh
Foundation, for their grant that helped us provide
post-event activities through cooking clubs.
The program provided
126+ hours
of food education in the
classroom
Combating Child Hunger in Pennsylvania
Statistics from the Greater Pittsburgh Community Food Bank
That is 20.5% of all
PA children.
Food insecure children are
1.6 times more likely to
miss days of school &
Twice as likely to repeat a
grade.
Food Access Through Food Educa
7 Celebrity Judges
25 Community Volunteers
7 Volunteer
Chef Mentors

Monthly Food Education Meetings
held at Propel Homestead for students, parents and teachers.
When asked which session was the Most Educational, parents unanimously selected the
session on sugar content in common snacks and drinks. In this session, parents were
asked to guess how much sugar is in common products, measured in sugar packets. They
then arranged the items in order of sugar content. The main goals of this session were to
(1) Help parents visualize the amount of sugar listed on nutrition labels. (2) Draw ties
between candies, snacks, and beverages. (3) Understanding the amount of sugar in
seemingly “healthy” items like juice.
When asked which session was the Most Valuable, most selected the
sessions on how to read nutrition labels and portion sizes.
100% of the parents and teachers surveyed reported
making changes to their eating and purchasing behaviors!
We are excited to continue this programming in the coming school year, and expand this
program to our other school partners.
Some of their survey comments included:
“I read nutrition
labels now.”
“I am more aware of
the amount of sugar
in the food I am
eating – especially
the sugar in juices
and other drinks.”
“I have actually lost a few
pounds just by paying
more attention to labels
and cutting back on my
sugar intake.”
“I think twice about grabbing
any old drink – I imagine eating a
pile of sugar and that quickly
changes my mind!”
“More importantly,
our students were
exposed to healthy
eating.”
ation we give kids
Tools to join the
larger conversation
Confidence to cook &
Knowledge to make
healthier
choices.
of our Food Education Program
Participants feel more confident
using a chef’s knife and following
a recipe.
100%
89%
Feel more confident
reading and understanding
nutrition labels
72%
Have been
paying more
attention to
the food
that they eat
92%
Would be interested in
more food education
programs in school
Have helped make
dinner at home since
starting Project Lunch
Tray
83%

Community Kitchen Pittsburgh (CKP) would like to recognize the
outstanding service of Evelyn Furia, whose term on the Board of
Directors had to come to an early end due to relocation at the end of
the summer of 2015. Evelyn has been very involved in the
organization’s many programs. She offered extremely valuable
insights on branding, marketing and event coordination. At the
Project Lunch Tray final competition her presence as the volunteer
captain was essential. We will miss her positive presence on the
board and all the talent and experience she brought to the
organization. CKP thanks her for her commitment to building a
strong and efficient organization. Evelyn we deeply appreciate your
dedication to CKP, the mission, the programs and those we serve
Evelyn Furia is a Brand Manager at Glaxo Smith Kline.
Community Kitchen Pittsburgh
Board of Directors
We are seeking enthusiastic
and invested board members
for 2 openings. If you are
interested in our mission and
programming,
Please contact us!
We look forward
to hearing from you.
William Recker Chair
Chairman of the Board, Energy Innovation Center (EIC)
Barry Maciak Treasurer
Managing Partner, World-Class Industrial Network
Frances Magovern O’Connor Secretary
Attorney
Bea Herbeck Belnap
Senior Researcher, University of Pittsburgh, School of Public Health
Alice Julier
Program Director, School of Sustainability & the Environment; and
Associate Professor, Food Studies, Chatham University
CK Good. To Go.
Introducing our retail line: fresh made snacks and sandwiches, served at local es-
tablishments, which support our community and mission. Thanks to a partnership
with Crazy Mocha, a locally-owned Pittsburgh business, we were able to launch
another area of revenue generation for our mission.
CK Good. To Go. began in February this year with 3 Crazy Mocha coffee shops and
sales of 70 sandwiches/sides in the first week. We are now delivering to all 20
Crazy Mochas selling 800 sandwiches/sides weekly with projected gross sales for
this coming year of $150,000. The growth of this line has created permanent jobs
for 2 prep cooks and 2 drivers, along with 3 paid internship positions for our culi-
nary trainees.
We are planning a similar partnership with Goodwill Industries for pilot program to
sell CK Good. To Go. items at their retail stores, and we will be selling CK Good. To
Go. products at The Big Idea, a Bloomfield bookstore, in Fall 2015.

Our Volunteer Program Goal : For volunteers (like you) to
feel welcome to the organization, to engage you in work that is
meaningful and spreads understanding of our work and mission.
Looking to participate in our mission
with the CKP team?
Volunteering is a great way to get involved
and our volunteer program offers many
fulfilling opportunities.
Some volunteer activities include:
Volunteer with
Community Kitchen!
Employment: Work with individual or groups of our
training clients on resumes, mock interviews or job search.
Kitchen Volunteers: Assist in our kitchen on food
production, prepping, packaging and creating meals for
those in need alongside CKP staff and students. Be ready to
be on your feet moving around!
Classroom Guest Speaker: Schedule to give a class to
students on a particular cooking style or job or life skill. You
will need to coordinate with the CKP Chef Trainer and
Program Manager the details of your presentation.
Community Events Volunteer: Help out with different
community events throughout the year. This is not limited
to the event itself, it can include planning, prep, take-down,
and debriefing. (Time of year dependent)
Meal Delivery Volunteer: Go on routes with CKP drivers to
assist in meal delivery. See the full reach of our meals in the
Greater Pittsburgh Area.
Community Kitchen Pittsburgh also
provides opportunities for court-ordered
volunteers to complete required
Community Service hours through shifts
with our team.

CommunityKitchenPittsburgh
CKitchenPgh
CKitchenPgh
We use food as the foundation to change lives and strengthen communities.

CKPgh Annual Report Highlights Social Impact

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