Annual Report - DC Central Kitchen
Annual Report - DC Central Kitchen
Annual Report - DC Central Kitchen
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The new Nutrition Lab<br />
<strong>DC</strong>CK Nutrition Facts<br />
Produce prepared for <strong>DC</strong> schools at the Lab<br />
Tomato Sauce<br />
Salad Greens<br />
Sweet Potatoes<br />
Applesauce<br />
29,000 servings<br />
23,800 servings<br />
12.250 servings<br />
18,740 servings<br />
Graduates of the Culinary Job<br />
Training program hired by<br />
Fresh Start Catering in 2011 16<br />
Total dollars invested in local produce<br />
purchasing by <strong>DC</strong>CK in 2011 $114,700<br />
(Left) Fresh Start Catering employee and Culinary Job Training Arlington Class II graduate Wes Walker pre<br />
Lab is improving <strong>DC</strong> <strong>Central</strong> <strong>Kitchen</strong>’s bottom line, cutting costs and generating revenue. (Right) Culinary J<br />
Douglas Carter prepares local apples. The Nutrition Lab enabled <strong>DC</strong> <strong>Central</strong> <strong>Kitchen</strong> to recover and store 67
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