The Lindsey Wilson College (LWC) Bonner program is bettering our campus and community through leadership by preparing food for low income Columbia homes through a Campus Kitchen.

Campus Kitchen, a program designed to receive leftover food that would normally be wasted, repurposes it to feed local families in need. Collecting food from local cafes and restaurants that are able to donate allow for weekly meals to be served.

The LWC Campus Kitchen started when the nation-wide Bonner program sent out a weekly newsletter to all Bonner colleges and universities. Filled with new and unique opportunities there are often grants to start leadership programs.

“One day I was reading through the weekly update,” said Natalie Vickous, an LWC alumni and the Bonner Program Coordinator. “There was this mention of a grant to start a Campus Kitchen and I was kind of bored so I clicked on it and I was like ‘Oh, this looks really interesting’.”

Fighting food waste also drives Bonner students, however, Jeff Willis, the Director of Business Services and Director of Food Services at LWC, said that the food waste on campus doesn't come from the over cooking of food but from the food that goes from plate to trash. On average, two 55-gallon barrels of food will be thrown away each day. If extra food is cooked, it is donated directly to Campus Kitchen.

Campus Kitchen, a grant based program, required a showing full campus comradery and letters of support before LWC was approved. The 2015-16 Student Government Association President Jacob Saylor provided one of these letters.

“I was honored when Natalie Vickous approached me about writing a letter endorsing this program's arrival at Lindsey Wilson College on behalf of the student body,” Saylor said. “I love this school and I love this community, both of which I've been embraced by. When an opportunity to help bring a program here that would help Adair County and LWC appeared, I had to say yes. For everything this place has given me, it's the least I could do.”

Bonner also had to receive letters of support from the Cranmer Dining Center staff, stating that they would provide leftover food and that they were willing to partner with Bonner to create a functioning service.

A letter from a Bonner student was also required, along with a letter from administration.

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Photo by Campus Kitchen: LWC students volunteering at The Pines to prep food for delivery later that day

Operating from The Pines at Lindsey Wilson College, the first week Campus Kitchen fed twenty-three people, the second week it jumped to forty-nine. Currently serving between forty and fifty meals once a week to those in Adair county the program hopes to serve more as they become familiar with the program.

Community members can sign up to receive food through the local welfare services and the Family Resource Center. Each Saturday they receive a white clam-shell with a vegetable, protein, starch or grain, plus an option of fruit or dessert if available.

Those wanting to volunteer with Campus Kitchen can do so through the Campus Kitchen website. There are shifts available to work in the community garden, collect food, cook, or deliver meals.

According to Emily Garrison, a senior at LWC, the greatest need the LWC Campus Kitchen has right now are funds to purchase basic cleaning and cooking supplies for their home kitchen. The nonprofit is still making an impact nonetheless.

Garrison said “I have a giving heart. Being able to do [volunteer work] and see the time and effort that is put into it is very rewarding. Then to see the look on [the community members] faces after getting their meal melts your heart.”

The only food that can be donated to the Campus Kitchen is food off the hot line, because this is served by staff who are following sanitation rules. Salad bar items, desserts, and other foods handled by numerous people can easily be contaminated.

Because food safety is so important, all Bonner students who volunteer with Campus Kitchen will be ServSafe Certified through the Campus Kitchen Foundation. LWC will be provided with training to ensure that food is being handled safely and all sanitation practices are being carried out.

All food, during the preparation and serving process, also must stay within guidelines. Temperature is monitored by volunteers, ensuring it stays below forty degrees.

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Campus Kitchen provides an opportunity for anyone to give their time and volunteer whether you be students, faculty, staff or just live in the community. Because Bonners have to complete a total of 280 hours as part of the program, Campus Kitchen is a way for students to volunteer, meet their required volunteer hours and have a sense of accomplishment for helping those in need.