Client News: Gettysburg Hospital joins Campus Kitchens Project

Source: WellSpan Website

Gettysburg Hospital recently became the first medical facility in the country to be a formal partner with The Campus Kitchens Project, a national leader in community service for students and anti-hunger programs for communities around the country.

Working with Campus Kitchen at Gettysburg College and the hospital’s food service partner, Nutrition Management Services, the hospital is donating unused food to support The Kitchen’s efforts to provide hot meals to people in the local community who are economically disadvantaged.

By the end of 2010, Gettysburg Hospital will likely have donated more than 500 pounds of food items that include soups, casseroles and leftovers from various catering events to the college’s Campus Kitchen.

“The hospital’s dietary department reviews its production system to make sure it’s utilizing all food items possible. In the past, there were cases in which food was produced but couldn’t be utilized and it resulted in the item being discarded,” said Kevin Scritchfield, director of Gettysburg Hospital Dietary Services.

“There are strict regulations through the Pennsylvania Department of Health that govern how food is handled, temperature guidelines and rules related to safety and sanitation.

“Since the hospital’s dietary department meets all of these guidelines, we are able to donate unused food items to Campus Kitchen and help others in the process.”

Nationally, The Campus Kitchens Project empowers thousands of students each year to recycle food from cafeterias, turn these donations into nourishing meals and deliver those meals to people who need it most.

“While the Campus Kitchen helps families close the food gap, it also works to establish relationships that break down barriers and stereotypes. The result is the stronger, more united community. We are grateful that Gettysburg Hospital has become a partner,” said Kim Davidson, associate director of the Center for Public Service at Gettysburg College.

Students at each of the 25 Campus Kitchens around the country are responsible for running the program’s operation, including menu planning, collecting food, managing cooking and in some cases teaching culinary skills to unemployed adults.

The students also manage all records, organize fundraisers, develop nutrition curriculum and recruit new students to get involved.

The Campus Kitchen at Gettysburg College, the first in the state, began in November 2007. The project is managed by the College’s Center for Public Service and student program coordinators.

As it reaches its third year in operation, the Campus Kitchen has recovered more than 28,000 pounds of food and served more than 15,000 meals to local residents in need.