September 6, 2019

Kitchens for Good Shares its Social Impact

Kitchens for Good is transforming lives by “breaking the cycles of food waste, hunger, and poverty through innovative solutions in workforce training, healthy food production, and social enterprise.” Recently, their newsletter included a report of their impact from this past fiscal year and we’re happy to share it with you.

Kitchens for Good (KFG) has developed a sustainable business model that is showing promising social and economic impact. For social benefit, it operates a workforce training program that graduates individuals with skills they can use to find jobs and improve their future; delivers meals to those in need, and rescues food from being wasted. To sustain this social good in balance with sound economic objectives, KFG has developed partnerships with food wholesalers and farmers who allow KFG to rescue surplus and cosmetically imperfect food that otherwise would have been thrown out. With this rescued food and a trained workforce, KFG has established itself as a respected caterer and a successful workforce development program.

See below for their recently reported impact measurements:



To better understand this impact, read KFG’s recent newsletter. It highlights: one of its former students, Nae Leday, who graduated in January 2019 and is happily employed; its business expansion into North County; a list of accolades, and a couple of inspiring, upcoming KFG events. Thank you, Kitchens for Good, for making a difference!

Read the Newsletter

About Kitchens for Good. Kitchens for Good is a 501(c)(3) and social enterprise with the mission to break the cycles of food waste, hunger, and poverty through innovate solutions in workforce training, healthy food production, and social enterprise. Core to its values, KFG believes that all food has power and all people have potential. In its kitchens, KFG bridges the gap between wasted food and hunger by rescuing surplus and cosmetically imperfect food from wholesalers and farmers and engaging students in a culinary apprenticeship program to transform these ingredients into nutritious meals for vulnerable populations. This approach addresses the most immediate need of hunger by feeding the food lines, but also helps to shorten the line itself by giving unemployed people the skills to become self-sufficient. Through the power of kitchens and cooking, our students transform their lives from one of addiction, incarceration, homelessness, and unemployment, to lives of stability, employment, and a brighter future at

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