Food Access Case Study: DC Central Kitchen

At the beginning of the semester, we were each assigned a food access case study, and I serendipitously chose the DC Central Kitchen (DCCK), as it highly informed my programmatic development.

The DCCK is a 23-year-old anti-hunger organization primarily serving the homeless population of the DC area, providing breakfast, outreach, & counseling services to chronically homeless people living on the streets.

"Our mission is to use food as a tool to strengthen bodies, empower minds, and build communities. Our programs provide a comprehensive continuum of care to the people we serve.”

DCCK brings in about 3000-4000 lbs of unused food daily from hospitals, hotels, restaurants that would be thrown away.  Additionally, the organization purchases fresh produce in bulk from local farmers, freezing the surplus for year-round use.  DCCK prepares 4000-4500 meals per day, 365 days a year, and distributes it to 100 shelters, transitional homes, and rehab clinics throughout the DC area.  Facilities have to be equipped for multiple deliveries, bulk storage and freezing, and a full-service kitchen.
 

DCCK's new 6000 sf space, called the "Nutrition Lab" includes not only kitchen and production spaces but also additional office space to administer new programs that meet the nonprofit's mission of bringing jobs and meals to the people and communities who need them the most.

DCCK's Culinary Job Training Program

• Offers nationally recognized culinary job training to once homeless and hungry adults.
• Graduates of the 16-week professional training program receive a certificate.
• Employs graduates in full-service catering company or places them in full-time jobs at restaurants and hotels in the area.

DCCK prepares students for job placement with resume-building workshops and other services in their offices and computer labs.

Fresh Start offers full-service catering and dining services as a revenue-generating social enterprise and provides transitional employment opportunities for culinary program graduates.

Healthy Corners brings fresh produce from local farmers to corner stores in areas without access to healthy food choices.







To find out more information about the DC Central Kitchen, check out their website: www.dccentralkitchen.org

• • •

After researching this organization, I decided to look into what services were already present in the area to address the local homeless population.  In doing so, I was able to find a map of the area with services shown.

Near to the site we are working in, the following resources are available:

• Belfort House (teen living)
• Bronzeville Youth Shelter (transitional shelter)
• Wabash Y - Renaissance Apts. (permanent supportive housing)
• Matthew House (day support program, supportive services center, SSC)

With so many resources nearby, it seems viable to try to partner with these institutions for food preparation and delivery.  The DCCK is so pertinent to my developing program because it exemplifies a distribution-centric food access project.  In my demographics research, I found in the 2010 US Census that nearly 5% of the population in the 60653 zip code surrounding the site is homeless or institutionalized.  I want to be able to reach and provide for these people in my project.

For more information on homelessness in Chicago, visit the following:
Chicago Alliance to End Homelessness
Homelessness in Chicago Report: 2007 Numbers and Demographics
Mapping Project: Services and Resources for Homeless in Chicago Area
Chicago Coalition for the Homeless