David Taintor

One of the graduation standards at UW-Eau Claire requires students to complete 30 hours of an approved service learning activity.

Now, students will have another opportunity through the Campus Kitchens project, a new service-learning program on campus. Today, a ceremony will be held in the Tamarack room to launch the program.

The purpose, advisor of the group and director of the Center for Service Learning Donald Mowry said, is taking the enthusiasm and idealism of college students and matching it with food that otherwise might go to waste from the campuses’ cafeterias. That food is then repurposed by students in order to meet community needs.

“It gives students a real productive and meaningful way to be engaged in their communities, and, at this campus, meet their service learning graduation requirement,” Mowry said.

In addition, Mowry said Campus Kitchens is student-run and directed so it gives students experience running an organization, management experience and leadership experience.

Senior Lindsey Johnson became involved with the project through a community leadership course last year. She said the first shift of Campus Kitchens will take place next week and are currently recruiting volunteers. She added over 100 students expressed interest.

“It’s definitely a concept that a lot ofstudents are interested in,” she said.

Campus Kitchens has formed a partnership with other similar groups in the area.

However, this is not the only university or group of students that participates in this service opportunity.

Campus Kitchens began in 2001 as the national version of DC Central Kitchen, a community kitchen in Washington, D.C. started by Robert Egger, according to the Campus Kitchens Web site. Since then, it has grown to include 20 campuses.

Funding for the program comes from a three-year declining balance start-up grant, part of which is from the Sodexho foundation, Mowry said. The program has secured funding commitments from other colleges and programs on campus in order to sustain the program after the start-up grant runs out.

Christian Wise, general manager of Blugold Dining, said food used for the program that was meant to serve on the lines in the cafeteria is not prepackaged and has not been used. In addition, Wise said he has been giving Johnson and others involved advice, suggestions and making sure they have space for food, equipment and the food ordering process.

Wise said he thinks the project is a great idea.

“The concept of wasting food is a bad concept so this is a way not to waste food,” he said.

Johnson said she thinks the project is a win-win situation all around.

“The students benefit from it because it’s a great way for them to be involved in the community,” she said. “The community, they just love the idea.”