A Brand with a Heart

January 26, 2018 / UNLEASH THE POWER OF JOY

A Brand with a Heart

January 26, 2018

Bulldog Drummond Practicing Uncommon Sense

We’re a team of business leaders, design thinkers, writers and brand strategists committed to doing things in uncommon ways. We’re curious about the people and places around us and fascinated by the search for what’s next. 

Kitchens for Good is a social enterprise that creates jobs, supports local farmers and local communities.

There is a lot of innovation taking place in the food space—from sophisticated scientific food plans like Habit, to food experiences like 3-D printed food, to the way we purchase and view our relationship with food. But not all of these food disruptors have a heart and soul like Kitchens for Good.

Kitchens for Good is a non-profit that bridges the gap between wasted food and hunger by rescuing and purchasing surplus food from wholesalers and farmers, and then engaging students in its culinary job training program to transform these ingredients into nutritious meals and products for hungry families.

Through innovative programs in workforce training, healthy food production, and social enterprise the brand is breaking the cycles of food waste, poverty and hunger.  

Kitchens for Good believes that food can be a driver of social and economic good in communities. With meals that not only feed, but improve the health of vulnerable residents, jobs that employ men and women perceived as unemployable, and a purchasing power that supports Southern California’s farmers and communities, they are striving to effectively and profitably close the broken loops of our food system.

The closed loop ensures that resources flow to those in need with as little waste as possible.

Food is simply too good to waste. However, in the United States over 40% of all food produced is wasted. Half of that waste consists of fresh produce that has cosmetic imperfections or lacks commercial demand. From fruits that are too ripe to sell, to vegetables with superficial blemishes, or eggs that are too big or too small to fit supermarket standards, there is a tremendous amount of food that is highly nutritious and going to waste. Kitchens for Good works directly with farmers and wholesale companies to purchase and rescue those unwanted fruits and vegetables. All donations and purchases are gathered at a food processing hub where staff, students and volunteers use it to make healthy meals, snacks, and food products for social services agencies across San Diego.

Each week students prepare 1,500 meals for hungry seniors and children across San Diego county. This approach not only addresses the most immediate needs of hunger through healthy meals, but also tackles the root cause of hunger—poverty—through a workforce training program that provides individuals who are typically considered difficult to employ the skills to become self-sufficient.

Excess or unusable produce then flows to companies that can transform it into products for sale or donation. The labor to make those products enables at-risk individuals to learn marketable skills that enable them to take control of their economic destiny.

A sustainable non-profit business model
Through their creative social enterprise, Kitchens for Good is able to generate 75% of their total budget. The company ensures its own sustainability by building a profitable food enterprise at the core of each of its kitchens, including catering, contract meals services and retail food products. Through this robust enterprise model they create livable wage jobs for culinary graduates and generate significant profits to reinvest into their social programs.

A CEO who lives and breathes brand values
Kitchens for Good was founded by Chuck Samuelson in 2013 in an effort to make an impact on food waste and hunger. He built the company on the principle of a “Right Livelihood” which asks people to earn a living that contributes more to their communities than they take away. Chuck wanted to stop making a living and start making a difference.   

Chuck is not new to food. He spent his career in the foodservice industry as a chef, restaurateur and consultant. Starting his career as a dishwasher at the age of thirteen, he rose to positions of Executive Chef and General Manager in his late twenties. He has owned award-winning restaurants and served as the Senior Manager for Food Services at Stone Brewing Company. While working as an Executive Chef he was shocked at the tremendous amount of food being wasted, knowing that there is a large community that lacks access to nutritious food. Chuck knew he had to do something so he dedicated himself to making a difference, and Kitchens for Good was born.

There are many ways get involved:



Cater an event.


More: www.kitchensforgood.org


Read more by Bulldog Drummond.

Bulldog Drummond Practicing Uncommon Sense

We’re a team of business leaders, design thinkers, writers and brand strategists committed to doing things in uncommon ways. We’re curious about the people and places around us and fascinated by the search for what’s next. 

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