Purpose

The Appalachian Branch of the Southwestern Virginia Second Harvest Food Bank supports the operation of the Harvest Home Soup Kitchen that provides meals to needy individuals three days per week.

Description

The Harvest Home Soup Kitchen was organized in September 2001 to offer nutritious meals on a regular basis to needy individuals.  The Appalachian Branch of the Southwestern Virginia Second Harvest Food Bank was able to start the Soup Kitchen as a result of the efforts of an AmeriCorps VISTA worker and is now managed and operated by volunteers.  One volunteer serves as the Lead Volunteer to ensure adequate coverage and handling of responsibilities.

Meals are available on Tuesday, Wednesday, and Thursday from 10:00 AM – 2:00 PM.  Food is prepared on-site and packaged in Styrofoam containers as take-out meals at no charge to individuals.  A Sign-Up Sheet is used to reflect the number of meals received by each individual each day.

A Proxy Form is used for persons who are unable to pick-up their own meals and can arrange for someone else to receive the food on their behalf.   Telephone follow-up occurs to ensure the meals are delivered to the appropriate household and to verify the number of meals needed.

The Soup Kitchen is located in the Food Bank’s office/warehouse facility.  A fully equipped kitchen has been established largely through donations of items including stoves and ovens, a steam table, freezers, refrigerators, counter space, cookware, utensils, and shelving.  Storage space for food items is also provided, along with an area for meals pick-up.

Cash donations are received while much of the food needed for meals is donated through a number of sources:

• Grocery Stores (i.e. Food Lion)
• Food Distribution Centers (i.e. Lords Storehouse)
• Second Harvest Food Bank (over 46,000 pounds of food valued in excess of $100,000 provided in FY ’04
• Restaurants (i.e. Pizza Hut and Long John Silvers)
• Area colleges (i.e. Emory & Henry and Virginia Highlands Community College)
• Churches (inc. special collections for the Soup Kitchen)

Monetary donations are also received and needed from area businesses and individuals to buy food and supplies.

Menus are planned according to the type of food items that are available.  Perishable items are used first, along with prepared meals from restaurants and colleges.  Meals might change during a single day if supplies of certain items are limited.  Special meals are prepared for holidays (i.e. on the Wednesday before Thanksgiving).  Additionally, extra items are occasionally available to help with further need for food assistance (i.e. perishable items or canned goods).

Anywhere from 60-100 individuals pick-up 300-400 meals each day the Soup Kitchen is open.  The biggest volume is toward the end of the month.  Many elderly persons are among those served.  People learn about the Soup Kitchen through word-of-mouth, as well as from referrals by churches, social service agencies, and physicians.

The pool of volunteers includes members of area churches (some volunteer on rotating days), community college students, and groups taking on special projects.  Court-appointed community service workers are also involved when available.

Outcomes

For FY 2006-2007, the soup kitchen served over 29,232 meals to people in need of assistance.

Harvest Home Soup Kitchen served 39,925 meals from July 1, 2003 – June 30, 2004 and over 93,000 meals were served as of October 31, 2004 since the project started in 2001.