Teen Kitchen Project

THE MISSION OF THE TEEN KITCHEN PROJECT (TKP) IS TO BUILD HEALTHY COMMUNITIES THROUGH FOOD. WE ACCOMPLISH THIS THROUGH OUR MEALS PROGRAM, CATERING PROGRAM, AND TEACHING COOKING CLASSES.

TKPS MAIN PROGRAM IS OUR MEALS PROGRAM. IN OUR MEALS PROGRAM VOLUNTEER TEENS JOIN PROFESSIONAL CHEFS IN COMMERCIAL KITCHENS TO PREPARE NUTRITIOUS, MEDICALLY TAILORED MEALS THAT ARE DELIVERED TO INDIVIDUALS AND FAMILIES WHO ARE IMPACTED BY LIFE THREATENING ILLNESS. TKP MEALS PROGRAM MEETS THE NEEDS OF CRITICALLY AND CHRONICALLY ILL PEOPLE IN SANTA CRUZ COUNTY WHO ARE LOW INCOME, LACK A SUPPORT NETWORK OF FAMILY OR FRIENDS, OR DO NOT QUALIFY FOR OTHER FREE MEAL DELIVERY SERVICE. THE PROGRAM ALSO MEETS THE NEEDS OF TEENS BY PROVIDING THEM WITH VALUABLE LIFE SKILLS AND THE OPPORTUNITY TO GIVE BACK TO THEIR COMMUNITY. IN FISCAL YEAR (FY) 2021-2022 TKP DELIVERED 85,854 MEALS TO INDIVIDUALS AND FAMILIES IN SANTA CRUZ COUNTY IMPACTED BY LIFE-THREATENING ILLNESS. TKP SERVED AN 33% INCREASE IN CLIENTS FROM THE PRIOR YEAR AND CONTINUED TO BE ABLE TO SERVE CLIENTS WITHIN THREE DAYS OF REFERRAL. TKP IS PLEASED TO REPORT THAT IN FY 2021-22 WE BROUGHT BACK YOUTH AS BOTH EMPLOYEES AND VOLUNTEERS AFTER OVER A YEAR OF LIMITING YOUTH INVOLVEMENT DUE TO COVID. BEGINNING IN SUMMER 2021, WE STRUCTURED SEMESTER-LONG PROGRAMS AND ALLOWED YOUTH TO SELF-SELECT AS A VOLUNTEER OR EMPLOYEE. DURING FY 2021-22 OUR MEALS PROGRAM ENGAGED 68 TEEN EMPLOYEES/VOLUNTEERS IN PREPARING AND PACKAGING MEALS. ALL TEENS WENT THROUGH AN INTERVIEW PROCESS, ATTENDED KITCHEN ORIENTATION, AND PARTICIPATED IN A KNIFE SKILLS AND FOOD SAFETY TRAINING. DURING EXIT SURVEYS, TEEN CHEFS ARE REPORTING INCREASED CONFIDENCE WITH COOKING SKILLS AND COOKING MORE MEALS FROM SCRATCH AT HOME.THE IMPACT OF TKPS MEAL DELIVERY PROGRAM IS ILLUSTRATED IN THE FOLLOWING QUOTE FROM ONE OF OUR CLIENTS: THESE MEALS HAVE HELPED ME IMMENSELY DURING THIS CHALLENGING TIME OF TREATMENT. IT WAS ONE LESS STRESS FOR ME, ESPECIALLY DURING THE TIME OF NEEDING TO GO TO THE HOSPITAL EVERY DAY. I KNOW THESE MEALS CONTRIBUTED TO MY OVERALL WELLBEING.DURING FY 21-22, TKP SERVED A TOTAL OF 623 UNDUPLICATED CLIENTS, 70% OF WHOM ARE LOW-INCOME (50% ON MEDI-CAL AND 20% LESS THAN 200% BELOW POVERTY LEVEL). USING PRE AND POST SURVEYS WE GAINED THE FOLLOWING INFORMATION ABOUT OUR CLIENTS AT THE END OF THEIR MEAL SERVICES: 80% OF MEAL RECIPIENTS REPORTED THAT THEY KNOW WHAT FOODS TO EAT TO MEET THE NEEDS OF THEIR HEALTH CONDITION. 73% OF MEAL RECIPIENTS RECEIVED AT LEAST ONE NUTRITIONAL COUNSELING SESSION.DEMOGRAPHICS OF CLIENTS TKP SERVED IN 2021-22 WERE AS FOLLOWS: DIAGNOSIS OF CLIENTS: 25% DIABETES, 21% CANCER, 12% SEVERE NEUROLOGICAL DISORDER, 10% RECENT MAJOR SURGERY, 9% CONGESTIVE HEART FAILURE, 6% COVID, 6% COPD, 6% ALZHEIMERS AND DEMENTIA AND 5% OTHER ELIGIBLE DIAGNOSIS. AGE OF CLIENTS: 63% SENIORS AGES 60+; 36% ADULTS AGES 19-59; 1% YOUTH AGES 18 AND UNDER. ETHNICITIES OF CLIENTS SERVED: 65% CAUCASIAN; 25% HISPANIC/LATINO; 4% MULTI-RACIAL; 3% ASIAN; 1% BLACK; 1% NATIVE AMERICAN; 1% OTHER. CHALLENGES FOR FY 21-22: ALTHOUGH WE BUILT A 12% YEAR-OVER-YEAR COST INCREASE INTO OUR FY22 IN ANTICIPATION OF RISING PRICES OF FOOD AND PACKAGING MATERIALS, COST INCREASES STARTING IN JANUARY 2022 AND EXTENDING THROUGH THE END OF THE FISCAL YEAR BROUGHT OUR END-OF-YEAR INCREASE IN MEAL FOOD AND PACKAGING COSTS UP TO 27%. ANOTHER CHALLENGE WAS ADULT STAFFING ISSUES AS TKP IS SEEING MANY OF THE SIMILAR CHALLENGES FACED BY RESTAURANTS IN THE AREA. WE TRY TO HIRE EXPERIENCED CHEFS WHO WORK WELL WITH UNSKILLED YOUTH, AND THIS CAN BE A CHALLENGE AT TIMES WHEN THE POOL OF APPLICANTS IS LIMITED.