Going Beyond the Meal

GOING BEYONDBEST PRACTICES FOR ADDRESSING
SENIOR HUNGER FROM LEADING
UNIVERSITIES ACROSS THE COUNTRY
THE MEAL

This book was made possible by the
generous support of AARP Foundation.

TABLE OF CONTENTS
ACKNOWLEDGEMENTS
INTRODUCTION
LITERATURE REVIEW
CASE STUDIES
ROOTS DAY
INTERGENERATIONAL MENTORING
U-AID PROGRAM
AUGSBURG MEALS
COMMUNITY DINNER
THE MOBILE PANTRY
GREEN GOODIES
CROSSOVER
LUNCH BUDDY PROGRAM
REFERENCES

3
4
5
7-24
7
9
11
13
15
17
19
21
23
26

ACKNOWLEDGEMENTS
This book of best practices is made possible by a partnership between The Campus Kitchens
Project and AARP Foundation. Find other resources to address the root causes of hunger or to
learn how to start a Campus Kitchen in your community at campuskitchens.org.
The Campus Kitchens Project
Founded in 2001, The Campus Kitchens Project is a national organization that empowers
student volunteers to fight hunger in their community. On university and high school
campuses across the country, students transform unused food from dining halls, grocery
stores, restaurants, and farmers’ markets into meals that are delivered to local agencies
serving those in need. By taking the initiative to run a community kitchen, students develop
entrepreneurial and leadership skills, along with a commitment to serve their community,
that they will carry with them into future careers. Each Campus Kitchen goes beyond
meals by using food as a tool to promote poverty solutions, implement garden initiatives,
participate in nutrition education, and convene food policy events. To learn more about The
Campus Kitchens Project, visit www.campuskitchens.org.
AARP Foundation
AARP Foundation is working to win back opportunity for struggling Americans 50+ by being
a force for change on the most serious issues they face today: housing, hunger, income and
isolation. By coordinating responses to these issues on all four fronts at once, and supporting
them with vigorous legal advocacy, the Foundation serves the unique needs of those
50+ while working with local organizations nationwide to reach more people, strengthen
communities, work more efficiently and make resources go further. AARP Foundation is
AARP’s affiliated charity. Learn more at www.aarpfoundation.org.
GOINGBEYONDTHEMEAL
BESTPRACTICESFORADDRESSING
OLDERADULTHUNGERFROMLEADING
UNIVERSITIESACROSSTHECOUNTRY
3

“
INTRODUCTION
Since our founding fifteen years ago, The Campus Kitchens Project has led the national movement against
food waste and hunger. Together with our engaged student volunteers across the country, we have
recovered over 6 million pounds of food, and prepared and delivered 2.8 million meals; and we’re just
getting started. We have always encouraged our student leaders to focus on serving older adults in their
communities, and now with more than eight million Baby Boomers age 50 to 64 turning to charitable food
assistance to make ends meet, our work is needed more than ever before.
One of the most powerful testaments to our work is our partnership with AARP Foundation. Their focus
on older adult hunger, like ours, relies not only on the provision of nutritious meals today, but also on the
creation of new and innovative programs that address the underlying root causes of hunger, from isolation
to access, to break this cycle for good.
Over the past four years, together with AARP Foundation we have issued grants to some of the nation’s
leading universities to pilot long-term programmatic solutions that address older adult hunger. In
this report, we present the most promising innovations created in partnership with student leaders,
universities and local service organizations, which we believe can be replicated in communities across the
country to address older adult hunger at its source.
On behalf of our university partners, student volunteers and the older adults we serve, we’d like to thank
AARP Foundation for their leadership, support and unwavering focus on addressing older adult hunger by
empowering the next generation through service.
Laura Toscano
Director, The Campus Kitchens Project
4

LITERATURE REVIEW
SENIOR HUNGER IN AMERICA
Senior hunger is a crisis of enormous magnitude. Recent studies estimate that as many
as 18.3% of seniors experience some level of food insecurity (1). Food insecurity among
seniors also disproportionately affects vulnerable populations, including those living near
or below the federal poverty level, people of color, and individuals with disabilities. If this
weren’t striking enough, the problem has been growing. From 2001 to 2013, the proportion
of seniors at risk of hunger grew by 45% and is exacerbated by the growth of the senior
population, which rose by 107% in that same time period (2). Today we have more older
adults in our communities, and more of them are food insecure. Furthermore, by 2060, the
population over 65 is expected to more than double (3), with about 10,000 older adults
turning 65 every day in the next two decades (4).
The implications of food insecurity among older adults go beyond the meals served today.
Food insecure seniors not only have lower nutrient intake, but have worse health outcomes:
they are 50% more likely to be diabetic, twice as likely to report fair or poor general health,
and three times more likely to suffer from depression (5).
In this report we will address three key societal challenges that contribute to seniors’ food
insecurity, and highlight the innovative programs being developed at leading universities
across the country. These pilot programs have been established through a partnership
among the university and its student volunteers, AARP Foundation, and The Campus
Kitchens Project. In addition to addressing older adult hunger through the direct provision
of healthy food, these students and schools have created innovative new programs that
address three underlying root causes of hunger: Isolation, Knowledge, and Access.
Isolation
Isolation is characterized by reduced social connectedness, with social ties decreasing in
quality and quantity (6). Living alone, retiring and losing coworkers, and the loss of a spouse
or friends are among a variety of risk factors that can contribute to isolation (7), and are
particular problems for older adults (8). While isolation is a complex issue that touches on
many aspects of an individual’s health and wellness, it has close ties to food insecurity. It is
estimated that losing emotional support may increase the risk of food insecurity by 12.3%
among low-income older adults, and 6.7% for all income levels, which is comparable to
the effect size of living in poverty on food security (7). Eating alone has been a key factor
in predicting nutritional risk (9, 10); eating plays a traditional role in our culture as a social
activity, and being alone has been correlated with decreased motivation to eat or cook (11).
Knowledge
Taken very broadly, knowledge has a protective effect on an individual’s food security.
Educational attainment is a key predictor: high school graduates are 20% less likely to be at
risk of hunger than non-graduates, and college graduates are 40% less likely to be at risk of
hunger (7). More specifically, knowledge centered around planning, managing, selecting,
preparing and eating foods is the core of food literacy, and combined with the skills and
behaviors that result from this knowledge, empowers individuals to promote their own food
security (12). A survey of low-income older adults revealed specific knowledge domains
that seniors were interested in: 56% were interested in strategies to find affordable fruits
and vegetables, 44% were interested in recipe ideas, 37% were interested in better cooking
GOINGBEYONDTHEMEAL
5

skills, and 36% were interested in information on how to read nutrition labels, which only 51%
reported using as a source of information while food shopping (13). Only 11% of participants did
not identify additional knowledge or resources that would help them eat more nutritious foods.
Conducting formal nutrition education interventions is a proven technique that has a significant
effect on food security (14, 15, 16, 17, 18).
Access
As the population ages, challenges arise that impact seniors’ access to balanced meals and
the social services that support them. Many older adults have enough money for food, but
cannot access healthy meals as a result of lack of transportation, or physical limitations and
health concerns that may limit mobility or the physical ability to prepare meals (19). While it is a
tremendous achievement that life expectancies have climbed over the last century, this has been
paired with an increase in seniors experiencing chronic health conditions or disability, with 41%
of Medicare enrollees aged 65+ experiencing functional limitations that limit daily activities, and
56% of women (45% of men) living with arthritis (20). Beyond physical constraints, older adults are
heavily impacted by transportation limitations: households without vehicles are disproportionately
headed by seniors (21), and vehicle ownership is a key determinant of accessing food pantries (22).
Older adults may be further affected by poor public transportation infrastructure and distance
from affordable stores (23). Older adults also run into extra challenges in accessing benefit
programs designed to increase their food security. The Supplemental Nutrition Assistance Program
(SNAP) provides monthly benefits for low income residents to access healthy foods, however only
30.7% of eligible older adults are enrolled (24). Older adult households are considerably less likely
to receive SNAP assistance than younger Americans, even when their expected benefit amount is
comparable (25). Much of the gap in seniors’ SNAP access is attributed to mobility, misinformation
about the program, and most particularly, individuals’ perception of stigma (24).
Community-Based Solutions
Amidst this crisis, we have hope. Thousands of students across the country are standing up
for the health and wellbeing of older adults in their communities. The following best practices
demonstrate the power of harnessing the nation’s institutions of higher education as a “test
kitchen” for innovative and sustainable solutions through service. The Campus Kitchens Project’s
commitment to partnering with colleges and universities to share best practices and grant
opportunities has created new solutions that are breaking down barriers to food security, and can
be easily replicated in communities throughout the nation.
Through programs like Marquette University’s Community Dinners and the Lunch Buddy program
at the University of Georgia, together we are creating social safety nets that will combat isolation
and improve the social connectedness of our most vulnerable senior populations. On campuses
like Baylor University, where students held a Roots Day community fair and University of Kentucky,
where students are leading Inter-Generational Mentoring, campuses are enhancing nutrition
knowledge and empowering seniors. And from U-AID at the University of Massachusetts Boston,
and the Mobile Pantry at Washington & Lee University, college and university communities are
coming together to increase older adults’ access to fresh produce and benefits that will enhance
their food security. Many of these best practices are multi-faceted and address several barriers at
once through their targeted interventions, and may combat isolation while increasing access, or
build knowledge while reducing isolation. No one solution will end food insecurity, but by working
together we have a tremendous opportunity to learn from each other, and ensure that every older
adult can age with dignity, and experience the power of communities to strengthen bodies and
empower minds.
6

COMMUNITY
DEMOGRAPHICS
URBAN
30.6%
POVERTY RATE
20.7%
FOOD
INSECURITY RATE
To address gaps in community access, CKBU’s Roots Day event convened social
service agencies from throughout the Waco region to share information about the
services they provide, and collect referrals. The event also included a healthy cooking
demonstration, modeled DIY container gardening, and provided take-home materials
for attendees to engage in these activities in their own homes. Roots Day also enrolled
older adults in CKBU’s garden education class series.
Participating Wellness Organizations: CKBU, Meals & Wheels Waco, Master Gardeners,
Central Texas Veteran Health Care System, Move!, HEB, YMCA, Interim Home Care and
Hospice, Specialized Phones for Specialized People, Waco-McLennan County Health
District, Department of Aging and Disability Services, Family Health Center, Heart of
Texas Aging and Disability Resource Center, United Healthcare, Maximus, and the World
Hunger Relief Farm’s Veggie Van.
ROOTS DAY
Partners
Roots Day is a community health fair, hosted by the Campus Kitchen
at Baylor University (CKBU) to increase older adults’ knowledge of
community resources, and directly connect them to available services.
BAYLOR UNIVERSITY: WACO,TX
Program Approach
KEY
BARRIER
ACCESS
THE
CAMPUS KITCHEN
at BAYLOR
SM
UNIVERSITY
GOINGBEYONDTHEMEAL
7

This was a great day! It was interesting learning about the different
resources that the vendors offered for senior adults. The cooking
demonstration was helpful to learn how to cook simple, healthy
meals. The senior adults seemed so engaged in the zumba class,
gardening demonstration, and learning from the different vendors.
- KATHLEEN THOMPSON, ROOTS DAY VOLUNTEER
It made me feel good having someone who cares about me.

- ROOTS DAY PARTICIPANT
17
Wellness
organizations
Outputs
Impact
“ “
“
65
Attendees
7
Volunteers
95%
of attendees increased
their knowledge of
wellness resources
Outcomes
79%
of attendees plan to use
what they learned about
cooking
83%
of attendees plan to use
what they learned about
gardening
50+
Referrals captured
by partner agencies
8

Through community partnerships with Lexington Housing Authority, CKUK visits
community meal sites, where volunteers bring fresh ingredients, plan nutritious
meals with their older adult clients, and cook and share the meals together, all while
building personal relationships. CKUK takes their efforts one step further by reaching
the most vulnerable clients in their own homes. Through the home delivery program,
CKUK volunteers bring nutritious meals, along with groceries such as milk, eggs, fresh
fruits, and vegetables to clients who cannot access CKUK’s community meals. On top
of providing meals and groceries, the volunteers come prepared with an educational
component each week, which they discuss to expand their clients’ knowledge of
nutrition. CKUK’s educational program includes information about MyPlate, adjusting
your diet as you age, and what to look for and what to avoid when reading nutrition
labels at the grocery store. Through this program CKUK is able to address senior hunger
on multiple fronts by decreasing isolation, increasing access to healthy foods, and
increasing knowledge of healthy eating.
INTER-GENERATIONAL
MENTORING
The Campus Kitchen at the University of Kentucky (CKUK) provides meals
and companionship for aging clients. This program focuses on seniors
aged 50-59, who are not yet eligible for benefits including the Child
and Adult Care Food Program and the Senior Farmers’ Market Nutrition
Program.
Partners
UNIVERSITY OF KENTUCKY: LEXINGTON, KY
COMMUNITY
DEMOGRAPHICS
URBAN
18.9%
POVERTY RATE
17.6%
FOOD
INSECURITY RATE
Program Approach
KEY
BARRIERS
ISOLATION
KNOWLEDGE
ACCESS
THE
CAMPUS KITCHEN
at the UNIVERSITY
of KENTUCKY
SM
GOINGBEYONDTHEMEAL
9

I am now able to eat more fresh fruits and vegetables. This
program changed my life.
- MEAL RECIPIENT
I wanted to make a positive difference in the lives of others and
provide them with the right care and supplies to meet their needs,
and this program was a great way to do that. After delivering
meals to congregate sites and individuals’ homes this semester,
I see the true needs of this population group when it comes to
getting nutritious meals and groceries.
- LAURA COMBS, VOLUNTEER
425
Meals
Outputs
Impact
“ “
“
29
Home visits
16
Volunteers
Outcomes
45%
of older adults ate/drank more healthy
foods (fruits, vegetables, low-fat milk,
lean meat,whole grains, or water) as a
result of the program
52%
of older adults experienced
a decrease in social isolation
10

CKUMB promotes access to SNAP through several channels. By tabling at farmers
markets and local grocery stores, and distributing educational materials in English,
Haitian, Vietnamese, and Spanish, CKUMB is able to increase knowledge and awareness
of SNAP and answer questions about eligibility, particularly for immigrant populations.
Paired with community meal programs at Harbor Point Apartments, a senior residential
facility, and Hearty Meals for All, CKUMB is also able to build on existing relationships
with clients at these locations to conduct SNAP screenings and assist with SNAP
applications. Clients reached through both programs are encouraged to follow up with
CKUMB’s SNAP hotline, which provides assistance in both English and Spanish. In
addition, CKUMB operates U-AID, a new nutrition assistance program on campus in
partnership with U-ACCESS, the UMass Boston Student Food Pantry. This biweekly
program serves both students, staff, and seniors in financially compromised situations
seeking guidance through the SNAP application process or assistance with leading a
healthier lifestyle in general. Through these approaches, CKUMB is increasing access to
SNAP in the Greater Boston community.
U-AID PROGRAM
Partners
The Campus Kitchen at University of Massachusetts Boston (CKUMB)
works to increase knowledge of the Supplemental Assistance Nutrition
Program (SNAP) in the Greater Boston community, with particular focus
on the South Shore.
UNIVERSITY OF MASSACHUSETTS BOSTON:
DORCHESTER, MA
COMMUNITY
DEMOGRAPHICS
URBAN
20.4%
POVERTY RATE
15.8%
FOOD
INSECURITY RATE
Program Approach
KEY
BARRIER
ACCESS
THE
CAMPUS KITCHEN
at the UNIVERSITY
SM
of MASSACHUSETTS
BOSTON
GOINGBEYONDTHEMEAL
11

While most of the Hearty Meals for All (HMFA) guests are over the age
of 55 and living on very little income, having a CKUMB volunteer at
our monthly meals helping people get signed up for SNAP has been
incredibly important. Most of them are alone and don’t have access
to a computer, a CKUMB volunteer has on several occasions been
able to follow up with our guests who come regularly and help them
through the application process. Many times our guests have asked if a
CKUMB representative will be at the next meal to help them sign up for
SNAP. It’s been really important to be able to offer this resource at our
meals, especially since Boston area farmer’s markets offer a matching
program for SNAP. Offering assistance to our guests through the CKUMB
programming has become an integral part of how we help combat food
insecurity and promote eating fresh, local, and wholesome foods.

- ELIZABETH EPSEN, HMFA EXECUTIVE DIRECTOR
30-140
clients receiving
SNAP information
monthly
Outputs
Impact
“
“
24
total screenings
Outcome
50%
of senior clients reported increased awareness of SNAP
programming and benefits due to CKUMB presence
12

COMMUNITY
DEMOGRAPHICS
URBAN
14.5%
POVERTY RATE
11.5%
FOOD
INSECURITY RATE
Every Friday, CKAC students serve a community meal for 63 seniors who live at
Ebenezer Tower, and it is the only communal dining opportunity for residents. CKAC has
a large community of volunteers, including Augsburg students, staff, and community
members. The Campus Kitchen volunteers eat with their older adult clients during
dinner and share their musical abilities after the meal, building friendships and
combating isolation, one meal at a time. CKAC is continuing to develop their program,
and has added themed meals for holidays and community events, paired with nutrition
education lessons. A recent lesson focused on tips to make home cooking easier for
seniors with changing dietary needs and physical limitations. In line with Augsburg
College’s motto, “we believe we are called to serve,” CKAC is committed to being at the
table with their neighbors and community partners, and providing education to address
the community’s needs.
AUGSBURG MEALS
Partners
The Campus Kitchen at Augsburg College (CKAC) serves at risk populations
throughout the Minneapolis community, including a weekly community
dinner for seniors living at Ebenezer Tower, paired with nutrition
education.
AUGSBURG COLLEGE: MINNEAPOLIS, MN
Program Approach
KEY
BARRIER
ACCESS
KNOWLEDGE
ISOLATION
THE
CAMPUS KITCHEN
at AUGSBURG
SM
COLLEGE
GOINGBEYONDTHEMEAL
13

My favorite part about Friday night Augsburg Meals is getting to
be part of the community.
- MEAL RECIPIENT
“
I became involved with Campus Kitchen two years ago. It was
the meal and conversation that I shared with the residents at
Ebenezer Towers, week after week, that pulled me into continual
involvement still today. Food breaks barriers between a college
student and a World War II veteran. It breaks barriers while
fostering laughter and the sharing of old family recipes and
stories. Food is such a trivial aspect of life that has the power to
make change and foster community across all realms. No one
should miss out on what food has to offer, both nutritionally and
communally.
- CKAC VOLUNTEER
“
It is a very meaningful experience to realize I was connecting with
great people in the community and learning from them about the
challenges they face as well as their enduring spirits.
- CKAC VOLUNTEER
Outputs
Impact
63
older adults served
every week
Outcomes
88%
feel more connected to
the community, and less
isolated
75%
said they feel more able
to eat nutritious meals
14

COMMUNITY
DEMOGRAPHICS
URBAN
22.4%
POVERTY RATE
17.4%
FOOD
INSECURITY RATE
CKMU has been dedicated to preparing and delivering nutritious meals to older adults
in the community since its founding in 2003. The Community Dinner program was
developed as a way for students and older adult volunteers to not only bring the food,
but also to address the problem of isolation that contributes to the food insecurity
of these clients by staying and sharing the meal with the residents. Serving 100 older
adults at Cambridge Senior Apartments and Centro Hispano, the program offers the
fellowship of a shared meal. At Cambridge Senior Apartments, resident volunteers
assist in serving their peers; and at Centro Hispano, student volunteers from Marquette
University and an employee serve the residents.
COMMUNITY DINNER
Partners
A Community Dinner is an open gathering in a casual setting to allow for
older adult residents to engage with their fellows while sharing a meal
prepared and delivered weekly by the Campus Kitchen at Marquette
University (CKMU).
MARQUETTE UNIVERSITY: MILWAUKEE,WI
Program Approach
KEY
BARRIERS
ISOLATION
GOINGBEYONDTHEMEAL
15

I enjoyed all the meals. It not only provided nutritious meals
(especially appreciated in these times of [SNAP program] cuts) but
also a chance to socialize with those in the building.
- CAMBRIDGE RESIDENT
Tuesday is the best day of the week because of your excellent and
nutritious meals.
- CAMBRIDGE RESIDENT
I have been so very thankful for the Marquette Campus Kitchens
donated meals that we receive on Tuesdays and the pleasant
people from Marquette who deliver the meals. The Campus
Kitchens program began at the perfect time because many of our
residents had their Food Share reduced to $16.00 per month and
other residents come to eat when their monthly funds are low. I
am very pleased to say that a majority of the residents who come
each Tuesday have been very complimentary of the food. The
meals are nutritious, well balanced and delicious. The residents
have told me that they enjoy the fellowship time during the meal
as well.
- GERALYN JUETTNER, SERVICE COORDINATOR AT CAMBRIDGE SENIOR APARTMENTS
100
seniors served weekly
Outputs
Impact
“
“
72%
of participants feel less
lonely or isolated
Outcomes
51%
of participants are less
worried that food will run
out before they get money to
buy more
72%
of participants agreed that
they are more able to eat
balanced meals
16

The clients reached by the Mobile Food Pantry are food insecure residents who are in
need of supplemental food, but due to the difficulty of rural transportation are unable
to reach a traditional food pantry as often as they need assistance. The Mobile Food
Pantry fills this gap in service with new infrastructure, adapting to the difficulties of
providing essential services in rural areas. During the year, the Mobile Food Pantry
brings grocery bags of healthy food, including produce, to three communities; Buena
Vista, Goshen, and Rockbridge Baths, Virginia. Community volunteers drive the
refrigerated truck from CKWL’s partner, the Rockbridge Area Relief Association, visiting
each location monthly, and in the summer, the frequency and number of locations
increase. Information about the Mobile Food Pantry has spread rapidly through
intentional advertising and word of mouth, and anyone interested in receiving food can
sign up at any time with no restrictions. The Mobile Food Pantry keeps in touch with
participants through automated phone call reminders and by including newsletters and
nutrition information in the grocery bags.
MOBILE FOOD PANTRY
Partners
Like many rural areas, transportation is an issue for low income residents
in Rockbridge County, so accessing food can be difficult, especially finding
affordable, healthy options. The Mobile Food Pantry, a Campus Kitchen
at Washington and Lee University (CKWL) initiative, began providing food
to remote parts of the county in early 2015, and has been growing ever
since.
WASHINGTON & LEE UNIVERSITY: LEXINGTON,VA
COMMUNITY
DEMOGRAPHICS
RURAL
13.6%
POVERTY RATE
10.7%
FOOD
INSECURITY RATE
Program Approach
KEY
BARRIERS
KNOWLEDGE
ACCESS THE
CAMPUS KITCHEN
at WASHINGTON
SM
and LEE UNIVERSITY
GOINGBEYONDTHEMEAL
17

were able to eat
healthier foods as a
result of the program
70%
230
families registered
Outputs
Impact
“
“
3
program
locations
620
people (158 of whom
were seniors)
Outcomes
1,000
lbs of food
distributed per month
feel the program has
had a positive effect on
their lives
90%
would recommend the
program to a friend
97%
This is a wonderful service to have in our small town. I am thankful
for each item and wish there was a way to let the volunteers know
how much of a difference they make.

- MOBILE FOOD PANTRY PARTCIPANT
At our last distribution to the Goshen Public Library on May 15th,
the Librarian pulled me aside to tell me of an anonymous call
she had received from a woman who received a bag previously
that afternoon and then got home to actually look in it - and was
amazed and brought to tears by the amount and quality of food
that was in the bag.

-JENNY DAVIDSON, CO-CURRICULAR SERVICE COORDINATOR, WASHINGTON & LEE
UNIVERSITY
18

COMMUNITY
DEMOGRAPHICS
RURAL
9.5%
POVERTY RATE
10.3%
FOOD
INSECURITY RATE
The 2012 York and Adams County needs assessment found that 96% of Adams County
adults do not consume enough fruits and vegetables daily. There is an abundance
of produce grown in the region, but not nearly enough of it ends up in the hands
of residents. To tackle this problem, CKGC built upon existing relationships with
local farmers through their ongoing work with the Adams County Farmers Market
Association. Together, they worked to identify produce that would likely be available
throughout the growing season. They then identified shut-in seniors in their community
who were interested in the program, and mobilized their volunteer network to put
together and deliver bags of farm-fresh produce. From June through September, 30
participating older adults received a grocery bag of fresh local produce delivered by
student volunteers directly to their homes.
GREEN GOODIES
Partners
Since 2008, the Campus Kitchen at Gettysburg College (CKGC) has worked
with low-income seniors, especially those who are “shut in” due to a lack
of mobility and transportation in rural Pennsylvania. Healthy Options
provides vouchers for adults and families to access fresh local produce at
Adams County Farm Fresh Markets, and this year Green Goodies takes this
concept one step further by collecting, processing and delivering seasonal
produce to homebound senior citizens.
GETTYSBURG COLLEGE: GETTYSBURG, PA
Program Approach
KEY
BARRIER
ACCESS
THE
CAMPUS KITCHEN
at GETTYSBURG
SM
COLLEGE
GOINGBEYONDTHEMEAL
19

Thank you very much for providing the bags this year – they were a
huge success and very much appreciated.
- GREEN GOODIES PARTICIPANT
The Green Goodies bags allowed me to eat healthier meals.
- GREEN GOODIES PARTICIPANT
Outputs
Impact
“ “
“
Outcomes
91%
are able to eat healthier
meals since receiving the
Green Goodies bags
30
older adults
300
bags of produce
100%
would like to participate
in the Green Goodies
program should it be
offered in the future
87%
are able to eat fruits and
vegetables more than 4
times per week (up from
36% before the program)
1,497
pounds of produce
20

Each week, route leaders guide their fellow students in the delivery of these goods
to the community on 12 different routes. When the food is delivered, the students
spend time in the homes of the clients conversing about the happenings of their
lives. The goal is to get to know each client on personal level. Crossover works from
the understanding that these relationships are the first step towards development in
these areas of great need. From this model, greater insight is given into the specific
needs of families and individuals, and student volunteers can act as a conduit to other
wraparound community services, and partnering with other local nonprofits to offer
everything from service referrals to free furniture.
CROSSOVER
Partners
Crossover is a unique program run by students at the Campus Kitchen
at Lee University (CKLee), in which volunteers create food boxes and
grocery bags by recovering extra food that would have gone to waste on
campus and in the community, and deliver them to the homes of clients
in neighborhoods surrounding the university. Rather than a meal that is
cooked and served at a location to which clients must travel, this one-on-
one delivery service addresses transportation and mobility challenges,
and lays the groundwork for the development of strong interpersonal
relationships between student volunteers and older adults in the
community.
LEE UNIVERSITY: CLEVELAND,TN
COMMUNITY
DEMOGRAPHICS
RURAL/
SUBURBAN
27.2%
POVERTY RATE
15.7%
FOOD
INSECURITY RATE
Program Approach
KEY
BARRIERS
ACCESS
ISOLATION
THE
CAMPUS KITCHEN
at LEE UNIVERSITY
SM
GOINGBEYONDTHEMEAL
21

Crossover is one of those movements on the college campus that
requires more than a quick in and out type of service commitment.
Most students serving in this outreach program find that the best part
of the partnership is the relationships being built from both sides of the
exchange. We have observed that students volunteering with Crossover
are connecting theory with praxis and are better equipped to serve once
they graduate from the university.

- WILLIAM LAMB, PH.D., DIRECTOR OF THE LEE UNIVERSITY LEONARD CENTER
A lot of the people here (North Cleveland Towers) have a hard time
buying groceries. It’s hard for them to get to the store and it is hard
for them to pay. You guys (CK Lee) have helped all of these people so
much. And now they eat fruits and vegetables, too.
- INEZ SPRAYKER, SENIOR CLIENT & VOLUNTEER
90-110
senior clients weekly
Outputs
Impact
“
“
1,136
total volunteers
Outcomes
3,951
total volunteer hours
90%
feel less isolated or lonely
since receiving visits from
the students
80%
have been able to eat
healthier foods
100%
feel personally connected to
one or more of the visiting
students
22

CKUGA’s Lunch Buddy program pairs a homebound older adult, or “buddy,” with a
Campus Kitchen student, Senior Service Corp, or community volunteer to share a
weekly lunch-time meal together. The meals that older adults and volunteers share
provides an opportunity for social interaction and creates a link for older adults to
connect to their community and area resources. Not only do participants in the
program feel less isolated, but having a “buddy” during lunch increases the amount
of nutrients consumed, which has had a significant effect on self-reported health. And
it’s not just the seniors who benefit: volunteers also gain exposure to older adults and
awareness of the challenges faced by this population.
LUNCH BUDDY
Partners
Lunch Buddy is a program created by the Campus Kitchen at UGA (CKUGA)
in collaboration with the Athens Community Council on Aging that
addresses senior isolation by fostering intergenerational relationships over
a shared meal.
UNIVERSITY OF GEORGIA: ATHENS, GA
COMMUNITY
DEMOGRAPHICS
RURAL
33.8%
POVERTY RATE
20.3%
FOOD
INSECURITY RATE
Program Approach
KEY
BARRIER
ISOLATION
THE
CAMPUS KITCHEN
at the UNIVERSITY
of GEORGIA
SM
GOINGBEYONDTHEMEAL
23

This has been an incredibly eye opening and enjoyable
experience. I have always appreciated and admired elders,
but I have developed a newfound outlook after volunteering for
this program!
- CASON PARKS, UGA STUDENT
It made me feel good having someone who cares about me.

- PAULINE GORDON, SENIOR LUNCH BUDDY
100%
83%
felt they had a meaningful
relationship with others
reported improved health
435
Volunteer Hours
Outputs
Client Outcomes
Impact
“
“
290
Lunch Buddy visits
83%
felt more connected to the
community since receiving visits
from their Lunch Buddy
Volunteer Outcomes
100%
88%
were satisfied with the Lunch Buddy program
and would recommend it to a friend
felt they had a meaningful relationship
with their senior Lunch Buddy
100%
felt the program gave them a greater
understanding of the challenges faced by
home-bound older adults
24

REFERENCES
1.Strickhouser S, Wright JD, Donley AM (2014). Food Insecurity Among Older Adults. Report Submitted to AARP
Foundation.
2. Ziliak JP, Gundersen C (2015). The State of Senior Hunger in America 2013: An Annual Report. Report Submitted
to the National Foundation to End Senior Hunger (NFESH).
3. Department of Health & Human Services, Administration on Aging. Future Growth. 2013.
4. Social Security Administration. Annual Performance Plan for Fiscal Year 2012. Washington, DC, 2011.
5. Ziliak JP, Gundersen C (2014). The Health Consequences of Senior Hunger in the United States: Evidence from the
1999-2010 NHANES. Report Submitted to the National Foundation to End Senior Hunger (NFESH).
6. Elder K, Retrum J (2012). Framework for Isolation in Adults Over 50. Report Developed by ResearchWorks for
AARP Foundation.
7. Ziliak JP, Gundersen C, Haist M (2008). The Causes, Consequences, and Future of Senior Hunger in America.
Report by the University of Kentucky Center for Poverty Research for the Meals on Wheels Association of America
Foundation.
8. Steptoe A, Shankar A, Demakakos P, Wardle J (2013). Social isolation, loneliness, and all-cause mortality in older
men and women. Proc Natl Acad Sci U S A. 2013 Apr 9; 110(15): 5797-5801.
9. Vesnaver E, Heller HH (2011). Social influences and eating behavior in later life: a review. J Nutr Gerontol Geriatr.
2011; 30(1):2-23.
10. Walker D, Beauchene RE (1991). The relationship of loneliness, social isolation, and physical health to dietary
adequacy of independently living elderly. J Am Diet Assoc. 1991 Mar;91(3):300-4.
11. Frongillo EA, Horan CM (2004). Hunger and Aging. Generations 2004; 28(3): 28-33.
12. Vidgen H, Gallegos D (2012). Defining food literacy, its components, development and relationship to
food intake: A case study of young people and disadvantage. Queensland University ofTechnology, Brisbane,
Queensland.
13. AARP Foundation (2015). Findings on Nutrition Knowledge and Food Insecurity Among Older Adults. KRC
Research study for AARP Foundation.
14. Greer B, Poling R (2002). Impact of participating in the Expanded Food and Nutrition Education Program on
food insecurity. Mississippi State: Mississippi State University, Southern Rural Development Center. Retrieved
August 30, 2015.
15. Eicher-Miller HA, Mason AC, Abbott AR, McCabe GP, Boushey CJ (2009). The Effect of Food Stamp Nutrition
Education on the Food Insecurity of Low-income Women Participants. Journal of Nutrition Education and Behavior
2009; 41(3) 161-168.
16. Dollahite J, Olson C, Scott-Pierce M. The Impact of Nutrition Education on Food Insecurity among Low-Income
Participants in EFNEP. Family and Consumer Sciences Research Journal. 2003;32, 127-39.
GOINGBEYONDTHEMEAL
25

17. Koszewski W, Sehi N, Behrends D, Tuttle E (2011). The Impact of SNAP-ED and EFNEP on Program Graduates 6
Months After Graduation. Journal of Extension. 2011; 49.
18. Burney J, Haughton B (2002). EFNEP: A nutrition education program that demonstrates cost-benefit. J. Am. Diet.
Assoc. 2002;102, 39-45.
19. Wolfe WS, Frongillo EA, Valois P. (2003). Understanding the experience of food insecurity by elders suggests
ways to improve its measurement. J. Nutr. 133:2762-2769, 2003.
20. Forum on Aging-Related Statistics. Older Americans 2012: Key Indicators of Well-Being. Federal Interagency
Forum on Aging-Related Statistics. Washington, DC: U.S. Government Printing Office. June 2012.
21. Neckerman KM, Bader M, Purciel M, Yousefzadeh P (2009). Measuring Food Access in Urban Areas, National
Poverty Center Working Paper. February 2009.
22. Wood DK, Shultz JA, Butkus SN, Ballejos ME (2009). Patterns of Food Coping Strategies Among Food Pantry
Clients. Journal of Hunger & Environmental Nutrition. 2009 May: 4(2)185-202.
23. United States Department of Agriculture. Access to Affordable and Nutritious Food: Measuring and
Understanding Food Deserts and Their Consequences. Report to Congress, June 2009.
24. Food Research and Action Center. Access and Access Barriers to Getting Food Stamps: A Review of the
Literature. Food Research and Action Center, 2008.
25. Ziliak JP, Gundersen C (2009). Senior Hunger in the United States: Differences across states and rural and urban
areas. Report by the University of Kentucky Center for Poverty Research for the Meals on Wheels Association of
America Foundation.
26
Placeholder

19 I Street NW, Washington DC 20001
www.campuskitchens.org
Using Existing Resources to fight hunger today
We use existing assets, including recovered food, existing
commercial kitchens, and passionate student volunteers to
provide our clients with a balanced meal.
Going Beyond the Meal to increase food security
tomorrow
Our students develop innovative programs that address
the underlying root causes of hunger, from nutrition
education, to community gardens, to anti-isolation
programs for seniors.
Developing Student Leaders to solve the systemic
problem for the next generation
THE CAMPUS KITCHENS PROJECT
CORE VALUES

Going Beyond the Meal

More Related Content

What's hot

Similar to Going Beyond the Meal

Recently uploaded

Going Beyond the Meal