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Dec 28, 2018

DC Central Kitchen website


"We fight hunger differently by training jobless adults for culinary careers and then hiring dozens of our own graduates to prepare the 3 million meals we provide for homeless shelters, schools, and nonprofits each year. Our ventures also prevent the waste of millions of pounds of nutritious food."

DC Central Kitchen website

We in the United States tend to overlook hunger in our own midst. How could the most prosperous country in the world have citizens who go hungry? We have millions.... We also talk a lot about "second chances," but often don't give them to people who have made serious life mistakes or been homeless.  There are millions of those too....

Enter DC Central Kitchen. Listen to Amy Bachman, Procurement Director there discuss their unusual win-win-win model for helping heal all of these societal wounds in the Washington, DC area in this enlightening conversation with Green Connections Radio host Joan Michelson.

You'll hear:

  • How one of their trainees is now cooking in the White House kitchen.
  • How their unique strategy was developed - and what it can teach us about coming up with innovative ideas.
  • Where their untapped talent comes from - and how they transform their troubled pasts into productive, rewarding lives.
  • How much food is unnecesarily wasted - and what you can do about it.
  • How they serve over 8,500 meals per day with food that would have been thrown away – and feeding thousands, including kids.
  • Why President Obama visited them and helped cook too.

And, of course, what you can do. Ask your market what they do with bruised fruit and vegetables and tell them about DC Central Kitchen.

What's your favorite volunteering story? Tweet it to us @joanmichelson or on our Facebook page – like the page while you’re there – and post it in a review when you subscribe on iTunes or iHeartRadio, TuneIn or Stitcher.

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You’ll also want to check out:

  • Haley Lowry, Global Sustainability Director, Dow Chemical on sustainable food packaging.
  • Molly Brown, Author of “Food Security, Food Prices and Climate Variability,” formerly at NASA, now at University of Maryland
  • Bill Galt, a tribute to the pioneer in serving healthy food in restaurants (Joan’s mentor, friend)
  • Kathy Loftus, Global Leader Sustainable Facilities at Whole Foods Market

All of these and many more – plus blogs and other resources – are available at

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