For the past fifteen years, Campus Kitchen at Auburn University has demonstrated the transformative power of student engagement, institutional collaboration and community partnership. What began as a classroom idea developed by a small group of students has evolved into one of Auburn University’s most impactful service initiatives—addressing food insecurity while simultaneously developing student leaders committed to civic responsibility and public service.
As Campus Kitchen celebrates its 15th anniversary, the organization stands as a model of how universities can leverage collaboration, innovation and service-learning to create meaningful change both on campus and throughout the broader community.
From classroom concept to community resource
Campus Kitchen at Auburn University officially began after fourteen students enrolled in a Capstone Hunger Studies course in Auburn’s College of Human Sciences explored the feasibility of creating a campus-based anti-hunger program. Under the direction of Douglas Coutts, a visiting Hunger Studies professor on assignment from the United Nations, students examined the striking contrast between the significant amount of food wasted daily and the growing number of residents in Lee County experiencing food insecurity.
As their final project, the students presented a feasibility report and proposal to representatives from several Auburn University departments. Their research and vision received immediate support, and the Office of Public Service agreed to serve as the sponsoring office for the initiative. Auburn University officially applied on June 11, 2010, to become part of the national Campus Kitchens Project under the direction of DC Central Kitchen in Washington, D.C.
What began as a small pilot program quickly gained momentum. With the support of Jamie Crowell, general manager of Sodexo, Campus Kitchen initially operated from the athletic dining facility in Sewell Hall. During its earliest phase, the organization prepared and distributed one hot meal each week to approximately seventy-two individuals through the Auburn United Methodist Church food pantry. At that time, food donations came exclusively from Auburn Athletics dining services.
Over time, the organization expanded both its operational capacity and community reach. After relocating to a dining facility staffed by Chartwells, Campus Kitchen worked closely with executive chef Emil Tofel, whose recommendation to transition from hot meals to frozen meals proved transformative. The change improved food safety, increased storage capacity, and enabled the organization to receive surplus food donations from additional campus dining operations.
Campus Kitchen experienced significant growth after the hiring of Glenn Loughridge, director of Campus Dining and Athletics Concessions, who recognized the tremendous potential of redirecting surplus food to combat food insecurity. Through his support, the organization secured dedicated kitchen space—first in the Hill residence halls and later in Lupton Hall, where Campus Kitchen currently operates. More importantly, Auburn Dining expanded food donations to include all campus dining facilities, substantially increasing the organization’s ability to serve the community.
This past semester, Campus Kitchen prepared and distributed more than 1,200 meals each week to twenty community agencies throughout the Auburn-Opelika area. Included in those numbers are approximately 105 meals weekly provided directly to Auburn University students facing food insecurity. During the semester, 158 student volunteers contributed their time and service to support the organization’s mission.
The transformative power of partnership
The sustained success of Campus Kitchen at Auburn University is rooted in a strong culture of collaboration. From its earliest stages, the initiative relied upon partnerships among faculty, university administrators, dining services, students, and community organizations.
A multidisciplinary advisory board played a critical role in establishing the foundation of the organization. Board members included Douglas Coutts of the United Nations; Emil Tofel, executive chef for Chartwells; Peter Stanwick, professor in the College of Business; Sarah Stanwick, professor in the School of Accountancy; Carol Dillard, professor of Nutrition and Food Science; Jamie Crowell of Sodexo; Ralph Foster, director of the Office of Public Service; and Joyce Thomas-Vinson, coordinator in the Office of Public Service. Together, these individuals ensured that the program was strategically developed with the operational, nutritional, and organizational structures necessary for long-term sustainability.
As the organization matured, partnerships continued to expand. Campus Kitchen collaborated with the Office of Public Service, the Hunger Institute, the Committee of 19, AuburnServes, and numerous academic programs across the university to recruit student volunteers and strengthen community engagement efforts. Auburn Dining has remained a central partner by providing kitchen space and donating surplus food, while more than twenty local agencies partner with Campus Kitchen to distribute meals to vulnerable populations throughout the community.
These collaborations exemplify the essential role partnerships play in addressing complex social challenges such as food insecurity. By combining institutional resources, student leadership and community networks, Campus Kitchen has created an effective and sustainable model for service-driven impact.
Student leadership at the center
Perhaps the most remarkable aspect of Campus Kitchen is its student-led structure. Auburn students are not merely volunteers; they are the driving force behind every aspect of the organization’s operations.
Students collect surplus food from campus dining facilities, plan menus, oversee cooking shifts, coordinate deliveries, manage food safety documentation, organize fundraisers, recruit volunteers and develop educational programming for the community. In addition to preparing meals, students provide nutritional education for local children and teach culinary skills to unemployed adults.
This level of responsibility offers students a powerful experiential learning opportunity that extends far beyond the classroom. Through their involvement, students cultivate leadership abilities, communication skills, organizational management, teamwork, and problem-solving competencies while gaining a deeper understanding of social responsibility and community engagement.
Current Campus Kitchen president Katherine Contrucci, a senior majoring in Business Analytics, has been involved with the organization since her freshman year. Reflecting on her experience, Contrucci emphasized both the personal and community impact of the organization.
“The most rewarding thing I have gained from this organization is being able to see the tangible impact it has had on the Auburn/Opelika community,” said Contrucci. “This organization gives me multiple reasons to keep going and constantly overflows my cup. I have gained leadership experience, a problem-solving mentality, and a true servant’s heart.”
Her reflection captures the broader significance of Campus Kitchen’s mission: developing compassionate leaders while addressing real community needs.
A model for engaged learning and community impact
Campus Kitchen at Auburn University represents a powerful example of how higher education institutions can integrate service-learning with meaningful community engagement. By transforming surplus food into nourishing meals, the organization simultaneously addresses food waste, combats hunger and empowers students to become active agents of change.
Fifteen years after its founding, Campus Kitchen continues to embody Auburn University’s commitment to service and outreach. Its growth from a student research project into a large-scale community initiative reflects the extraordinary impact that can be achieved when universities invest in collaborative partnerships and student leadership.
As Campus Kitchen looks toward the future, its legacy serves as a reminder that sustainable change is often built through collective effort, innovative thinking and a shared commitment to improving the lives of others. Through the dedication of students, faculty, dining partners and community agencies, Campus Kitchen has not only nourished thousands of individuals—it has cultivated a culture of service that will continue to shape Auburn University and the surrounding community for years to come.
