The Campus Kitchen Project at Kent State University recently received an Excellence in Programming Award for its efforts at the Haymaker Farmers Market in Kent.
Campus Kitchen is a national nonprofit organization with branches on college campuses, which provide meals to those in need, prepared and served by student volunteers.
Kent State’s members also provide cooking demonstrations and nutritional information at the weekly farmers markets. That outreach was recognized by the national chapter at its recent annual conference.
At Haymaker, the students foster relationships with members of the community and local farmers, many of whom donate excess produce to the Campus Kitchen.
“The farmers are happy that the produce doesn’t go to waste, we’re happy because we have this great product and the community is happy because we’re using it to feed those in need,” said Ann Gosky, senior special assistant for quality initiatives and curriculum, and project adviser for the Campus Kitchen at KSU.
Campus Kitchen started at Kent in March 2011 serving 60 meals each week. Today the group prepares 260 meals weekly for the needy.
Campus Kitchen at Kent State is open to all volunteers; for more information visit www.kent.edu/studentlife/activities/cblv.