All proceeds will support Campus Kitchen at W&L’s Backpack Program.
Campus Kitchen at Washington and Lee
Working with Campus Kitchen at Washington and Lee has made Hannah Witherell '20 determined to continue helping others after she leaves W&L.
Campus Kitchen runs a variety of holiday-themed events during the month of November.
The Campus Kitchen at Washington and Lee has received $1,725 from the Food Lion Feeds Charitable Foundation.
W&L courses in economics and biology used community-based learning to engage in partnerships and make an impact on food insecurity at a local level.
In Case You Missed It
At W&L, sustainability starts with a seed and blossoms into sea change. Take a peek inside our gardening and composting effort to see how it's impacting our community — and the future.
Zainab Abiza '19 interviews Morten Wendelbo '12 about his research focusing on economic development, humanitarian aid and food security.
Proceeds will support CKWL's Backpack Program, a hunger-fighting project that began in 2009.
The Bring Your Turkey to Work Day and the University Store’s food drive help provide Thanksgiving meals to the community.
W&L Campus Kitchen summer interns practice leadership development through community service.
Hannah Falchuk '18 hopes to improve her cultural understanding and language proficiency in the country.
Through her catering business, Jenny Elmes '91 has supported the Souper Bowl fundraiser for Campus Kitchen at W&L since 2013. This year's event is Jan. 28 in Evans Dining Hall.
W&L's University Store is hosting its fifth annual fall food drive through Nov. 17 to benefit Campus Kitchen at Washington and Lee.
Campus Kitchen at Washington and Lee is the recipient of a $3,000 grant to address rural hunger in its local community.
Campus Kitchen at Washington and Lee invites community members and local college students to join forces against Rockbridge-area childhood hunger at the Fifth Annual Souper Bowl on Jan. 29 from 11 a.m.-2 p.m. in Evans Dining Hall.
Sejal Mistry ’17, a biology major and poverty studies minor, has completed a service project that aims to improve the nutritional value of foods in the Campus Kitchen at Washington and Lee’s Backpack Program.