How We’re Special

Volunteers
We could not produce high-volume, high-quality meals without significant help from supporters who share a love of camaraderie, cooking and caring for others. Each weekday, a team of 25 to 40 people devote their own free time to ready items for cooking by cutting, chopping, peeling and preparing ingredients. Others work as a team to get the final product packaged, sealed, and labeled for daily deliveries. Community Kitchen volunteers combine an attention to detail combined with a passion for feeding others. To join this fantastic team, indicate your willingness to work in the Community Kitchen on our volunteer application here.

Local Produce Initiative
We are the fortunate beneficiary of several partnerships that provide locally grown produce for our meals. Efforts underway with the Green Acre at the Science Museum of Virginia, the Community Kitchen Garden at Lewis Ginter Botanical Garden, Shalom Farms, and others help bring fresh fruits and vegetables to those who don’t have access to such options.

Sustainable Facility
The Community Kitchen earned the LEED-certified designation by the U.S. Green Building Council. The “Green Building” is a high performance structure that maximizes environmental, economic and health benefits. Sustainable design elements of the project included:

  • Efficient lighting with building automation and user controls
  • Solar roof panels to heat the water used by kitchen equipment
  • Ambient light to raise/lower electric lights depending on sun level
  • Reserved parking spots for fuel-efficient vehicles
  • Showers for staff/volunteers who walk or bicycle to work
  • High level of recycle capability in the kitchen—from cans and bottles to cardboard and plastic (plus all of the same from our warehouse and offices)
  • Low VOC paints
  • Indoor air-quality management plan
  • Construction waste management plan
  • Faucet aerators and ultra-low flush toilets
  • Energy STAR roof

The Community Kitchen addition was constructed with materials obtained within 500 miles and rated at low volatile organic levels. During the construction process, 20 percent of the construction trash had to be recycled. Long term, all of these features will help the FeedMore organization lower maintenance costs, save energy, increase productivity, and remain good stewards of our environment.

 

I eat foods that are good & healthy for me rather than junk food. You not only take care of me, you take care of my cat!! Thank you so much.

MOW recipient

working together to feed more