Three students carry bags filled with surplus food down a loading dock ramp.
Campus Kitchen at VT logo

Become a Campus Kitchen leader!

We need help leading delivery shifts this semester! Leaders for all shifts are asked to make a semester-long commitment to one or more weekly shifts.

Delivery shifts
On these shifts, groups pick up the diverted food to take to our community partners. Leaders on these shifts drive a VT Engage vehicle to on-campus dining centers, then to our partners in Christiansburg, Radford, or Floyd. These shift leaders must have a "good standing" driving record check on file with VT Engage. Delivery shifts days and times:

  • Monday 8:00 - 10:00 a.m.
  • Wednesday 8:00 - 10:00 a.m.
  • Wednesday 9:00 - 11:00 a.m.

What we do

The Campus Kitchen at Virginia Tech is a VT Engage program that combats hunger and food waste by redirecting quality, surplus food from VT Dining Services to area hunger relief agencies. Since launching in fall 2015, Campus Kitchen has:

  • Diverted 95,960 pounds of quality, surplus food from five on-campus dining centers.
  • Worked with five hunger relief agencies across the New River Valley:  Radford-Fairlawn Daily Bread, the Giving Tree Food Pantry, Plenty! Farm and Food Bank, New River Valley Agency on Aging, and YMCA after school program.

Our chapter is part of the Campus Kitchens Project, a national organization that promotes students getting involved combating food waste and hunger. Students in collegiate chapters across the nation collect surplus food from on-campus dining halls and help transform it into healthy meals that are distributed to food insecure individuals in the area. In spring 2015, Virginia Tech was one of three schools that won a $5,000 grant to help start up a campus chapter.

One in eight Virginians struggles with food insecurity, and there is a great need in our region to provide services to get food to those in need.

Where is the Campus Kitchen located? 
Currently, we do not have a dedicated physical space. We work in dining halls to divert and store surplus food, and use a lab kitchen in Wallace hall for cooking shifts.

Host a dry meal event

This Campus Kitchen program works with the New River Valley Agency on Aging’s Meals on Wheels initiative to provide prepared dry meals for the agency’s clients. These meals require only adding hot water, and are easily stored for later use. The Agency’s funding limitations prevents them from being able to provide meals each day, resulting in many families lacking a source of meals for weekends or inclement weather. The meals prepared through this program help supplement families during these times.

Here’s how to host an event:

  1. Contact the Campus Kitchen team at engage@vt.edu to get started. We’ll give you all the details on how to host your food drive and help schedule the food packing event
  2. Hold a food drive. You’ll work with your participants to collect ingredients and supplies. We recommend scheduling the supply drive to last between two weeks to one month. 
  3. Host a packing event in your office. We’ll join you to help run the event and engage your group in a reflective conversation on the impact the meals will have. We will coordinate the transport of dry meals to be distributed.