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  • Developed Community Kitchen Idea

    After the Food Action Plan was published in 2016, St. Mark’s-in-the-Valley priest and rector Dr. Randall Day started to think seriously about how his church could activate its commercial kitchen…

  • Community Kitchens Working Group Launched

    In the fall of 2020, St Mark’s in-the-Valley, Community Environmental Council (CEC), Veggie Rescue, and Allan Hancock College began to collaborate and launched a Community Kitchens working group to support…

  • Received Food System Resilience Grant

    St Mark’s was awarded $9,000 by SBCFAN’s Food System Grant program to hire an Outreach and Implementation Coordinator for the next phase of the community kitchens project.

  • Working Group coordination and convening transferred to SBCFAN

    In the Summer of 2021, the Community Environmental Council transferred the convening and coordination of the Community Kitchens Working Group to SBCFAN. Working Group membership expanded to a broad range of…

  • Hired a Community Kitchens Working Group Outreach and Implementation Coordinator

    Veggie Rescue partnered with St. Mark’s in-the-Valley to hire an Outreach and Implementation Coordinator to conduct outreach, identify potential kitchens and users, deepen and accelerate community collaboration. The role reports…

  • Identified and Connected Kitchens Across the County

    In November, they engaged with four identified community kitchens to better understand their capacity, needs, and surrounding communities. Kitchens included Allan Hancock College Culinary Lab in Santa Maria, Blue Sky…

  • Created Community Kitchens Toolkit

    Spearheaded by the Outreach and Implementation Coordinator, the Working Group developed a toolkit to provide mobile and commercial kitchen owners and users with critical resources, such as guidelines for permits and certifications,…

  • SYV Community Kitchen Partners with Global Gardens

    SYV Community Kitchen offers monthly kitchen space to micro-entrepreneur, Global Gardens. Global Gardens offers organic California olive oil made from locally grown olives.

  • SYV Community Kitchen partners with Veggie Rescue and SB Food Bank

    SYV Community Kitchen received half of a pallet of kale from Veggie Rescue and the Food Bank of Santa Barbara. Volunteers helped with stemming, washing, and freezing the kale, and…

  • SYV community kitchen partners with Juicy Life

    SYV Community kitchen offers weekly kitchen space to micro-entrepreneur, The Juicy Life. The Juicy Life is a woman-owned business that provides farm-to-jar pressed seasonal, local, and organic juice blends that…

Future PLANS FOR ACTIVATION:

  • The Working Group will be activating kitchens in 7 different cities and is continuing to develop a network of community kitchens that can serve as hubs for teaching, training, nutrition, and food distribution.
  • A toolkit will be made available soon for anyone to access the resources necessary to activate a kitchen for community use.

KEY METRICS

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identified community kitchens
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active community kitchens that are ready to collaborate
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organizations engaged as working group members

NOTABLE SUCCESSES

  • “The Community Kitchens Working Group is accelerating at a rapid pace. We recently expanded our identified kitchen list from 19 to 21 across Santa Barbara County. These kitchen spaces are valuable resources for conducting food security and nutrition programs, practicing food waste reduction, launching entrepreneurial endeavors, and developing disaster response sites.”
  • Developing a network of kitchens to serve as hubs for teaching, training, nutrition, and food distribution.
  • The SBCFAN Working Group created a space that brings people together to share ideas, expertise, and experience.

Activating Food Action Plan goals

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