14-15 Annual Report 08282015

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% African American

14% Caucasian Gender 60% male

40% female Diagnosed mental/behavioral health issues

48%

Ex-offender/criminal justice background

66%

Drug & alcohol addiction recovery

47%

Educational attainment 40% HS diploma 31% GED 16% some additional training or school (college or trade) 13% no GED or diploma

Income below federal poverty level 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.org Community 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:

[email protected]


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 Education

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.”

Food Education 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.

Documents

14-15 Annual Report 08282015