Annual Report - DC Central Kitchen

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The new Nutrition Lab DCCK Nutrition Facts Produce prepared for DC schools at the Lab Tomato Sauce Salad Greens Sweet Potatoes Applesauce 29,000 servings 23,800 servings 12.250 servings 18,740 servings Graduates of the Culinary Job Training program hired by Fresh Start Catering in 2011 16 Total dollars invested in local produce purchasing by DCCK in 2011 $114,700 (Left) Fresh Start Catering employee and Culinary Job Training Arlington Class II graduate Wes Walker pre Lab is improving DC Central Kitchen’s bottom line, cutting costs and generating revenue. (Right) Culinary J Douglas Carter prepares local apples. The Nutrition Lab enabled DC Central Kitchen to recover and store 67
“We’re using the Nutrition Lab to distribute food to DC’s food deserts, operate our full-service catering company, Fresh Start, and prepare healthy meals for DC school students.” - Andy Finke, Director of Revenue Generating Programs pares sandwiches for a catering order at the Nutrition Lab. The Nutrition ob Training Class 84 graduate and Fresh Start Catering employee % more pounds of donated fresh, local produce than in 2010.
Page 1 and 2: Redefining Nutrition ANNUAL REPORT
Page 3: Redefining Nutrition by Strengtheni
Page 7 and 8: Schools served 8 Every Day od meals
Page 9 and 10: tritious produce and snacks. afford
Page 11 and 12: me to DC Central Kitchen, I was in
Page 13 and 14: itchen feeds those in need in homel
Page 15 and 16: Clients served each day 120 “Firs
Page 17 and 18: New Campus Kitchens opened in 2011
Page 19 and 20: FINANCIAL DONORS $300,000 AND ABOVE
Page 21 and 22: Kristin Bear KSM Marketing Lainoff
Page 23 and 24: The Samuel & Grace Gorlitz Foundati

Annual Report - DC Central Kitchen

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