Dc Central Kitchen Inc

** AWARDS ISSUED PRIOR TO JANUARY 20, 2025, WERE FUNDED UNDER PREVIOUS ADMINISTRATIONS AND MAY NOT REFLECT THE PRIORITIES AND POLICIES OF THE CURRENT ADMINISTRATION.** THIRTY-SIXPERCENT OF WASHINGTON, DC RESIDENTS ARE FOOD INSECURE.THE PERCENTAGE OF DC RESIDENTS PARTICIPATING IN THE SUPPLEMENTAL NUTRITION ASSISTANCE PROGRAM (SNAP) (22%) IS NEARLY TWICE THE NATIONAL AVERAGE (12%). ELEVENPERCENT OF DC'S TOTAL AREA IS CLASSIFIED AS A 'FOOD DESERT' - AN AREA WHERE PEOPLE HAVE LIMITED ACCESS TO HEALTHY FOOD.DUE TO THE PROMINENCE OF OBESITY, DIABETES, HEART DISEASE, AND HYPERTENSION AMONG DC'S LEADING CAUSES OF DEATH, THERE IS NOW A 21-YEAR DIFFERENCE IN LIFE EXPECTANCY BETWEEN DC'S WEALTHIEST NEIGHBORHOODS IN WARD 3 AND THE MOST UNDERSERVED CORNERS OF WARD 8, JUST TEN MILES AWAY.DC CENTRAL KITCHEN (DCCK)'S HEALTHY CORNERS PROGRAM HAS SHOWN THAT INVESTMENTS IN STORES' CAPACITY TO STOCK AND SELL HEALTHY FOOD ALONGSIDE INNOVATIVE PRODUCE INCENTIVE PROGRAMMING CAN INCREASE PURCHASES OF FRUITS AND VEGETABLES AMONG SNAP PARTICIPANTS AND IMPROVE THE HEALTHY FOOD ENVIRONMENT.FIRST LAUNCHED IN 2011 AS A MISSION-DRIVEN, LAST-MILE FOOD HUB SUPPORTING HEALTHIER CORNER STORES, HEALTHY CORNERS EQUIPS SMALL RETAILERS THAT OTHERWISE MIGHT STRUGGLE TO OFFER PRODUCE WITH NECESSARY INFRASTRUCTURE, REFRIGERATION, AND SHELVING BEFORE PROVIDING SEAMLESS INVENTORY SUPPORT TO THESE RETAILERS AS THEY ORDERFRUITS AND VEGETABLES SOURCED THROUGH AREA WHOLESALERS AND LOCAL FOOD HUBS THAT DCCK AGGREGATES AND DELIVERS. RETAILERS THEN SELL THESE PRODUCE ITEMS AT AFFORDABLE RETAIL RATES ACCORDING TO DCCK PRICING GUIDELINES. OUR INCENTIVES ADHERE TO APRODUCE-FOR-PRODUCE MODEL, BY WHICH SHOPPERS WHO INCLUDE ANY ONE (1) FRESH OR FROZEN GUSNIP QUALIFYING FRUIT OR VEGETABLE WITHIN A $5 OR GREATER SNAP PURCHASE WILL TRIGGER A $5 INCENTIVE COUPON, REDEEMABLE FOR UP TO $5 WORTH OF FRESH OR FROZEN GUSNIP QUALIFYING FRUITS AND/OR VEGETABLES.DCCK ALSO HIRES GRADUATES OF ITS CULINARY JOB TRAININGPROGRAM FOR PREVIOUSLY UNEMPLOYED ADULTSTO PREPARE AND DISTRIBUTE HEALTHY CORNERS PRODUCTS ANDCONDUCT HEALTHY COOKING LESSONS FEATURING LOCAL PRODUCE AT PARTNER RETAILERS. OUR PROJECTPROVIDES A PATHWAY FOR PREVIOUSLY UNEMPLOYED SNAP CUSTOMERS TO EAT HEALTHFULLY IN THEIR OWN COMMUNITIES, ACCESS INDUSTRY-DRIVEN JOB TRAINING, AND LAUNCH CAREERS, ALL WHILE EXPANDING PRODUCE SALES OPPORTUNITIES FOR LOCAL GROWERS. IN SUM, THIS LARGE SCALE PROJECTSEEKS TO INCREASETHE NUMBER OF PARTICIPATING RETAILERS BY 30%, EXPANDTHE PROGRAM TO NEW NEIGHBORHOODS WITH DIFFERENT DEMOGRAPHICS AND CLEAR FOOD ACCESS CHALLENGES, AND IMPLEMENTINNOVATIVE NEW PROTOCOLS THAT WILL SUSTAIN AND ACCELERATE RECENT GAINS IN LOCALLY GROWNPRODUCE SALES TO SNAP CUSTOMERS IN DC.

AWARD PURPOSE OUR PROJECT WILL DOUBLE THE NUMBER OF DISTRICT RESIDENTS WHO CAN ACCESS DC CENTRAL KITCHEN'S INDUSTRY-RECOGNIZED CULINARY JOB TRAINING PROGRAM FOR ADULTS FACING BARRIERS TO EMPLOYMENT. FUNDS SUPPORT ELIGIBLE PERSONNEL COSTS, PARTICIPANT SUPPORT COSTS, AND INDIRECT (E.G. EVALUATION) COSTS. ACTIVITIES PERFORMED OUR HOLISTIC WORKFORCE DEVELOPMENT PROGRAM INCLUDES: • EXPANDED PARTICIPANT RECRUITMENT AND CASE MANAGEMENT SERVICES; • VOCATIONAL TRAINING AND PREPARATION FOR MULTIPLE INDUSTRY RECOGNIZED CREDENTIALS; • PROFESSIONAL AND SOFT-SKILLS TRAINING; • INTERNSHIP AND EXTERNSHIP PLACEMENTS AND EVALUATIONS; • CAREER EXPLORATION, RESUME DEVELOPMENT, AND INTERVIEW TRAINING; • JOB MATCHING AND POST-GRADUATION CAREER AND SOCIAL SERVICES. EACH EXPANDED CLASS OF UP TO 32 ENROLLED PARTICIPANTS WILL BE OFFERED OVER A 12-WEEK PERIOD, WITH OVERLAPPING ENROLLMENT DATES THAT ALLOW US TO REDUCE WAIT-TIMES FOR INTERESTED APPLICANTS AND SERVE DOUBLE THE NUMBER OF PARTICIPANTS IN OUR NEW, EXPANDED TRAINING FACILITY IN WASHINGTON, DC. DELIVERABLES OUR PROJECT WILL EMPOWER DC RESIDENTS TO EARN INDUSTRY CREDENTIALS, DEMONSTRATE MEASURABLE SKILL GAINS, AND SECURE AND RETAIN EMPLOYMENT: YEAR ONE (2023): • 155 PARTICIPANTS ENROLLED; • 125 PARTICIPANTS ATTAIN AN INDUSTRY CREDENTIAL; • 125 PARTICIPANTS ATTAIN A MEASURABLE SKILL GAIN; • 100 PARTICIPANTS ACHIEVE EMPLOYMENT 2 QUARTERS AFTER EXIT (80%); • 75 PARTICIPANTS MAINTAIN EMPLOYMENT 4 QUARTERS AFTER EXIT (60%); • $18.50 MEDIAN HOURLY EARNINGS 4 QUARTERS AFTER EXIT. YEAR TWO (2024): • 210 PARTICIPANTS ENROLLED; • 175 PARTICIPANTS ATTAIN AN INDUSTRY CREDENTIAL; • 175 PARTICIPANTS ATTAIN A MEASURABLE SKILL GAIN; INTENDED BENEFICIARY • ADULTS AGES 25 AND ABOVE FACING EMPLOYMENT BARRIERS SUCH AS HISTORIES OF INCARCERATION, ADDICTION, AND HOMELESSNESS; • OPPORTUNITY YOUTH AGES 18 TO 24 WHO ARE NEITHER IN SCHOOL NOR ENGAGED IN THE WORKFORCE. SUBRECIPIENT ACTIVITIES N/A

DC CENTRAL KITCHEN'S GUSNIP PROPOSAL TESTS AN INNOVATIVE APPROACH TO INCREASING THE PURCHASE OF FRUITS AND VEGETABLES BY LOW-INCOME SNAP CUSTOMERS THROUGH PARTNERSHIPS WITH CORNER STORES IN URBAN FOOD DESERTS AND OPPORTUNITY ZONES. OUR PROJECT SEEKS TO HELP UP TO 38 SMALL RETAILERS IN LOW-INCOME, LOW-ACCESS WASHINGTON, DC NEIGHBORHOODS BECOME ROBUST, RELIABLE ACCESS POINTS FOR FRUITS AND VEGETABLES THROUGH THE IMPLEMENTATION OF A DIGITIZED, PRODUCE-FOR-PRODUCE SNAP INCENTIVE MODEL. THIS PROJECT REPRESENTS A SIGNIFICANT EXPANSION OF STORES ENGAGED IN OUR PRIOR, SUCCESSFUL FINI PROJECT AND APPLIES INNOVATIVE NEW TECHNOLOGIES, LOCAL SOURCING PARTNERSHIPS, AND COMMUNITY ENGAGEMENT STRATEGIES TO SUPPORT PROGRAM GOALS. THE PROJECT'S DISTINCTIVE FOCUS ON URBAN CORNER STORES AND CUSTOMERS WHO MAY NOT HAVE PREVIOUSLY ENGAGED IN HEALTH-SEEKING BEHAVIORS OFFERS THE POTENTIAL TO GENERATE NEW, REPLICABLE BEST PRACTICES WHILE ADDRESSING SIGNIFICANT DISPARITIES IN FOOD ACCESS AND HEALTH OUTCOMES IN OUR NATION'S CAPITAL. THE THREE CORE RESEARCH QUESTIONS FOR THIS PROJECT ARE:1) TO WHAT EXTENT DOES OPERATING A PRODUCE-FOR-PRODUCE SNAP INCENTIVE MODEL AT A BROADPOPULATION OF URBAN CORNER STORES IN UNDERSERVED COMMUNITIES CONTRIBUTE TO INCREASED PURCHASES OFFRUITS AND VEGETABLES BY SNAP CUSTOMERS?2) TO WHAT EXTENT DOES OPERATING A PRODUCE-FOR-PRODUCE SNAP INCENTIVE MODEL AT A BROADPOPULATION OF URBAN CORNER STORES IN UNDERSERVED COMMUNITIES CONTRIBUTE TO INCREASED CONSUMPTIONOF FRUITS AND VEGETABLES BY SNAP CUSTOMERS? AND3) TO WHAT EXTENT DOES THE APPLICATION OF EMERGING BEST PRACTICES FOR SNAP INCENTIVE PROGRAMS -PARTICULARLY THE ADAPTATION OF INNOVATIVE TECHNOLOGIES AND CLOSE COORDINATION WITH IMPACTEDCOMMUNITY MEMBERS - SUPPORT PROGRAM SCALING AND PERFORMANCE?

INCENTIVIZING FRUIT AND VEGETABLE PURCHASES AT RETAIL CORNER STORES IN DC'S FOOD DESERTS

BUILDING COLLABORATIVE CROSS-SECTOR INFRASTRUCTURE IN THE FIGHT AGAINST FOOD DESERTS

MARTIN LUTHER KING DAY

CN FARM TO SCHOOL GRANT

HIGHER EDUCATION

FARM TO SCHOOL GRANT PROGRAM

FROM FARMS TO FOOD DESERTS CREATING A V

FROM FARM TO FOOD DESERTS: CRATING A V