This document summarizes the state of DC Central Kitchen in 2011-2012. It discusses the core programs including food distribution and job training. It highlights the social enterprises like the Nutrition Lab and Fresh Start catering business. It provides statistics on meals served, revenue generated, and job training graduates. It outlines the national Campus Kitchens Project and speaking engagements. It includes organizational charts and upcoming goals and dates. The document gives an overview of the organization's programs, finances, operations, and future plans.

1. State of the Kitchen
All-Staff Meeting
January 17, 2012
Combating Hunger I Creating Opportunity

2. Year in Review
• Core Programs
• Social Enterprise
• National Programs

3. Core Programs- First Helping
Partnershipskitsmade1,200 metro cards/travel vouchers
4,700 referrals and (all services, estimate)(average)
990 toiletry developed:
120 First Helping clients served each day
•Dentistry, medical, and eye glass services
distributed
•Director of Mayor’s Office on Returning Citizens
•Court Services and Offender Supervision Agency

4. Core Programs- Culinary Job
Training
Special Events
Graduate statistics:
80 graduates (32 women and 48 men)
 Heritage Days
 78 % were previously incarcerated
18% increase in women in the program
 Field Trips
 69% struggled with addiction
 Cook-Offs
 Five were veterans
 Alumni Event

5. Core Programs- Food Recycling
and Meal Distribution
242,125 pounds of fresh food were donated in 2011
1,868,226 meals delivered
(Up 67% from 2010)
(Average of 5,118 daily)

6. Social Enterprise- Nutrition Lab
$114,689pounds purchased locally 2011
184,000 spent locally September,
Nutrition Lab Opening:in 2011
Up from $22,126 in 2009 and $95,681 in 2010
(Up from 57,000 170,000 2010)
$0.62 average price per pound
(Saves $0.20 per pound)

7. Social Enterprise- Fresh Start
Sample events:
Generated $5,200,000 in revenue

(Up from $3,900,000 for 2010)
Arena Stage event in 250 people
 Save Our Schools Rally on The Mall
 Holiday party for Congressman
McGovern
 Gonzaga High School event honoring
Mike Curtin with the Pedro Arrupe Award

8. Social Enterprise- School Meals
4,000 locally-sourced, scratch-cooked meals each
Special Events
•Truck Farm
day (600,000 total)
•Nordic Food Day Schools and Washington Jesuit
7 DC Public
•Waste Study
Academy

9. Social Enterprise- Healthy
Corners
Other initiatives:
28 stores in Wards 5, 7, and 8
• Cooking demos in five stores
• Recipe cards 30 by March
Goal of
• Speaking engagements at Advisory
Neighborhood Commissions and Health
Council meetings

10. National Programs- Campus
Kitchens
Three new Campus Kitchens :
Community Relationships
Special Events:
Kent State University – Kent, Cook
 MLK Day of Service and ChilliOH
 Disaster relief
Auburn University – Auburn, AL
 Off
 Farmers market partnerships
 St. Andrew’s Episcopal High School
 Turkeypalooza
 Afterschool programs
– Potomac, MD
 “Moving a Generation” Conference

12. DC Central Kitchen Awards
 Robert Egger
 Reset's Social Enterprise Innovator Award (Hartford CT)
 The University Club of WDC's 2011 Community
Leadership Award
 Michael Curtin
 Pedro Arrupe Award, Gonzaga College High School
 Maureen Roche
 White House Champion of Change Award

13. National Program- Speaking Engagements
 America’s Sunday Supper, MLK Day 2011
 Panel with Juan Williams Arianna Huffington, and Carl
Lewis
 The Aspen Institute
 Ideas Festival
 Aspen Environment Forum
 Bainbridge Graduate Institute
 Commencement Speaker
 Dallas Social Venture Partners
 East Bay Food Fight

14. CForward

15. Our Finances

16. Where does the money come from?
Donated Goods Contributions
and Services 30%
21%
Other Income
2%
Special Events
4%
Retail Foods
6%
Federal Government
Local Government Grants and Contracts
Grants and Contracts 1%%
27%
Contract Food
Sales
7%
Contributions Other Contracts
30% 2%

17. Where does the money go?

18. Human Resources

19. Employee Handbook
 Beginning February 1, 2012, the new employee
handbook will be presented
 In groups of 5-8, HR will discuss the handbook, as well
as benefits and other important information

20. Trainings and Professional Development
 Beginning Monday, January 23, 2012, groups of 10-12
will meet at the Kitchen for various seminars and
trainings. The first will cover workplace ethics.
 Other topics that will be covered:
 Setting and achieving goals
 Professional/unprofessional behavior
 Ethical conduct
 Safety
 Sexual harassment

21. Board of Directors
Exec. And
Research CEO President Executive
Assistant
Assist.
Director, Administration Chief Financial Chief Development Director, Revenue
Director, of Kitchen Director, CJT and FH
Director, Campus
and Logistics Officer Generating Programs Kitchens Project
Officer
AM/PM Shift Culinary Arts
Human Resource Assistant Director, Revenue Supervisor Coordinator Program Manager
Controller Associate Development Generating Programs
Manager
Dir.
Human Cook Workforce and Nat’l Program
Resources Grad. Dev. Staff
Production Chef
Clerk Accounts Payable Grants Manager
Prep/Utility Life Skills Affiliate Prog.
IT Coordinator Lead Coordinatr Staff (Vol)
Finance Communications Culinary
Coordinator Manager Production./Util
ity
Producti Outreach Manager
Transportation Manager
Development on/Utility
Associate
Partnership Program
Transportation Prep/Utili Manager Outreach
Supervisor ty Support Staff
Driver Volunteer Coordinator
Executive Chef, Dining
Services
Receptionist
Chef, Dining
Services (Kelly
Miller)
Prod. Chef,
Dining
Services
Producti
on/Utility
Prep/Utili
ty
Cashier
(CSR)
Procurement
Manager
Local
Initiatives
and Proc. C
Registered
Dietitian
DCPS Prog. Man
Cat. Sales and and FS Comm
Events Manager Liaison
Cat. Sales
Event. Coord

22. Looking Ahead

23. Goals for 2012
 Implementing and perfecting better systems
 Emphasizing metrics and data
 Striving for better environmental impact and
employee wellness
 Valuing customer service
 Improving internal and external
communication
 Uniting the various locations around a
common purpose and identity

24. Upcoming Dates
 Graduations:
 April 6
 July 6
 October 5
 January 4, 2013
 June, 2012: Next All-Staff Meeting
 Contact Shardai (ssumlin@dccentralkitchen.org) if there is
anything you would like covered!
 October 5-7: CKP Conference at Lee University
 October 8th: Food Fight

25. Q&A