W&L’s Campus Kitchen Wins National Excellence Award
Washington and Lee’s Campus Kitchen was presented with the “Excellence in Operations” award at the national Campus Kitchen Project’s (CKP) conference this past weekend.
W&L’s Campus Kitchen, which celebrated its one year anniversary in September, is a service organization that uses surplus food collected from campus dining services, catering operations and donations and then provides nutritious and tasty meals to the hungry in Lexington and surrounding areas.
The award was given “in honor of your outstanding performance during the annual audit, your success in maintaining high capacity operations and your excellence in engaging strong student leaders,” according to the certificate.
Maureen Roche, eastern director of CKP, is thrilled with W&L’s Campus Kitchen and the great strides it has made. “I am so happy that we were able to give the Excellence in Operations award to Washington and Lee. It was not a hard choice, and we agreed without much of a discussion that they deserved the award.”
Robbie Turner, Campus Kitchen coordinator, is delighted at the recognition. “This award is a testimony to all the hard work done by many people – Dining Services, faculty, staff, our client-partner agencies and most especially our students; we are very pleased to receive it,” he said. “There are many fine Campus Kitchen operations at other colleges, so to be singled out for this award is a real honor.”
