 | |
| Founded | 1988 |
|---|---|
| Founder | David Lee |
| Type | 501(c)(3) |
| Focus | Homelessness |
| Coordinates | 47°36′55″N122°20′15″W / 47.615193°N 122.337471°W |
Area served | Seattle, Washington, US |
| Services | Vocational education, job placement |
| Website | farestart |
FareStart is a nonprofit organization in Seattle, Washington, US, that provides restaurant industry job training for the disadvantaged and homeless. [1]
FareStart originally started as a for-profit provider of meals to homeless shelters under the name Common Meals, but became a non-profit in 1992. [2] Common Meals was established in 1988 by David Lee. [3]
In 2011, FareStart received the “Humanitarian of the Year” award from the James Beard Foundation. [4]
In March 2020, FareStart converted their operations to feed those in need during the global coronavirus pandemic. [5] Food was donated from restaurants and organizations that had to close down. Precautions were made to keep the staff safe while they prepared meals for 70 local organizations. As of May 2023, they have produced 5.9 million meals and enrolled close to 600 people in their training programs. [6]
A Campus Kitchen is an on-campus student service program that is a member of the nonprofit organization, The Campus Kitchens Project. At a Campus Kitchen, students use on-campus kitchen space and donated food from their cafeterias to prepare and deliver nourishing meals to their communities.
Coalition for the Homeless is a not-for-profit advocacy group focused on homelessness in New York. The coalition has engaged in landmark litigation to protect the rights of homeless people, including the right to shelter and the right to vote, and also advocates for long-term solutions to the problem of homelessness. Formed in 1981, the Coalition has offices in New York City and Albany, New York.
DC Central Kitchen is a nationally recognized "community kitchen" that recycles food from around Washington, D.C., and uses it as a tool to train unemployed adults to develop work skills while providing thousands of meals for local service agencies in the process. Chef José Andrés serves on the board.
Tom Douglas is an American executive chef, restaurateur, author, and radio talk show host, and winner of the 1994 James Beard Award for Best Northwest Chef. In 2012 he also won the James Beard Award as Best Restaurateur. He is the author of Tom Douglas' Seattle Kitchen, which was named the Best American Cookbook by the James Beard Foundation and KitchenAid, in 2001. In 2005, he appeared on an episode of the Food Network's Iron Chef America, in which he defeated Chef Masaharu Morimoto.
Emeril John Lagassé III is an American celebrity chef, restaurateur, television personality, cookbook author, and National Best Recipe award winner for his "Turkey and Hot Sausage Chili" recipe in 2003. He is a regional James Beard Award winner, known for his mastery of Creole and Cajun cuisine and his self-developed "New New Orleans" style. He is of Portuguese descent on his mother's side, while being of French heritage through his father.
Online food ordering is the process of ordering food, for delivery or pickup, from a website or other application. The product can be either ready-to-eat food or food that has not been specially prepared for direct consumption.
Sanyukai Nonprofit Organization Inc. (山友会) is an official nonprofit organization dedicated to the aid of the homeless population in Tokyo, Japan. Sanyukai's services include a free clinic, as well as an outreach program which distributes food and clothing to the homeless in the area.
The Greater Chicago Food Depository (GCFD) is a nonprofit organization that fights hunger throughout Cook County, Illinois. The GCFD distributes donated and purchased food through a network of 700 food pantries, soup kitchens, shelters and community programs, serving more than 800,000 adults and children every year. In fiscal year 2016, the GCFD distributed more than 70 million pounds of nonperishable food, produce, dairy products, and meat - the equivalent of more than 160,000 meals every day. Of the $96,883,955 spent in 2016, over 90% went to direct food distribution programs.
The Clara White Mission (CWM) is a non-profit organization in Jacksonville, Florida, USA, founded by Dr. Eartha M. M. White that advocates for the poor and provides social services. According to its website, "The Clara White Mission is to reduce homelessness through advocacy, housing, job training and employment by partnering with business and local community resources." CWM has created an extensive and diverse network of public and private funding sources.
Rosie's Place is a sanctuary for poor and homeless women located in Boston, Massachusetts.
Thierry Rautureau, nicknamed "The Chef in the Hat", is a Seattle, Washington celebrity chef and the chef/owner of several former restaurants, including Loulay and Luc. He is now "semi-retired", following his restaurants' difficulties with the COVID-19 pandemic.
Caffè Vita Coffee Roasting Company, commonly known as Caffè Vita, is an American coffee roasting company based in Seattle, Washington. Part of the third wave of coffee movement, it has been named one of 10 places offering "the best coffee in America."
Robert Egger is an American nonprofit leader, author, speaker and activist in the culinary field.
Irving Street Kitchen was a restaurant serving American cuisine in Portland, Oregon's Pearl District, in the United States. Conceived by Doug Washington, Mitch Rosenthal and Steve Rosenthal as their interpretation on American cuisine with a Southern influence, it opened on May 6, 2010. With executive chef Sarah Schafer, Irving Street Kitchen added to their serving hours over the years, opening up for lunch and brunch. The restaurant also shifted towards casual dining in 2019, revamping its menu and ambiance. Irving Street Kitchen ultimately closed during the COVID-19 pandemic.
World Central Kitchen (WCK) is a not-for-profit non-governmental organization devoted to providing meals in the wake of natural disasters. Founded in 2010 by chef José Andrés, the organization prepared food in Haiti following its devastating earthquake. Its method of operations is to be a first responder and then to collaborate and galvanize solutions with local chefs to solve the problem of hunger, immediately following a disaster.
La Soupe is a Cincinnati, Ohio, nonprofit organization that uses discarded food to produce meals and delivers them to other nonprofit agencies for distribution to people experiencing food insecurity.
The Capuchin Soup Kitchen (CSK) is a religiously affiliated soup kitchen and non-profit organization located in Detroit, Michigan. It was founded by the Capuchin friars to provide food for the poor during the Great Depression and is sponsored by the Capuchin Franciscan Province of St. Joseph. While it was initially established as a soup kitchen, CSK now includes a food and clothing bank, a drug rehabilitation program, and an after school and summer youth program. Through its various ministries CSK serves approximately 560,000 individuals each year.
Rethink Food NYC Inc, commonly called Rethink Food or just Rethink, is a non-profit organization based in New York City. The organization was founded to address hunger in the United States by contributing to a sustainable and equitable food system. Rethink collects excess food from restaurants, grocery stores, and corporate kitchens to provide nutritious meals for people living without food security at low or no-cost. The organization expanded its operations in March 2020 to meet growing food demands amid the COVID-19 pandemic in the United States.
Whitehouse, Olivia (2023-07-24). "Shelter trying to help people get out of the heat". WHSV. Retrieved 2023-07-26.
Breaktime is a 501(c)(3) non-profit based in Boston, Massachusetts which works to reduce young adult homelessness through transitional employment.
 | This article includes a list of general references, but it lacks sufficient corresponding inline citations .(January 2013) |