As seen on the Dr. Oz Show....
The Nourishing Kitchen of New York City, Inc., is a not-for-profit 501 (c)(3) community food program supported and run by the greater New York City area.
Their mission is to provide nutritious meals in a safe and caring environment, to anyone who comes seeking nourishment without question and without criticism. And, further, to provide access to community services and resources to those in need while providing opportunities for volunteers to give of themselves in service to others. Anyone is welcome regardless of age, sex, race, financial qualifications, or religious beliefs.
Services offered:
-
Free basic nutritional training classes
-
Hot meal service to those in need
-
Elderly meal delivery
-
Adult Vocational culinary training
-
Junior Chef Program (ages 8 - 12) culinary/nutritional training
-
Teen Chef Program (high school students) culinary/nutritional training
-
Senior Chef Program (senior citizens) culinary/nutritional training
-
Education about locally grown produce
The Nourishing Kitchen of New York City serves anyone who is in need of food.
The Kitchen’s menu is based on sound nutritional guidelines supported by the US Department of Agriculture and research by the Food Research and Action Center.
Using the
Green Restaurant standards they strive to improve their operations by creating a more sustainable and environmentally responsible Community Food Program.
These seven categories are
used to quantify their green value:
·Energy
·Water
·Waste
·Disposables
·Chemical & Pollution Reduction
· Sustainable Food
·Sustainable Furnishings and Building Materials
Why are they Green?
·They use local and seasonal products in our cooking, which reduces the amount of gasoline and carbon emissions used to create their meals.
·100% of senior meal deliveries are done on foot to reduce carbon emissions
·They recycle or reuse as much of our product as possible — moving towards zero waste
·They use environmentally friendly cleaning products and stainless steel tables to reduce chemical contamination
·They reuse their hats and aprons so as to reduce paper waste
·They cook in small portions to reduce waste
·90% of their furniture is reused or made from recycled materials
·They have plots in local community gardens to supply them with fresh local produce and herbs
·Their cooking is done on EnergyStar Appliances
·They use environmentally friendly biodegradable plates, napkins, and delivery containers
·Zero VOC (volatile organic compounds) wall coverings to reduce toxic vapors entering the atmosphere
·GreenShield Exterminator reduces harmful pesticides
They teach the values of fresh and local eating to all of their clients.
They do all of their grocery shopping with reusable canvas bags.
The kitchen features only energy efficient light bulbs.
Who is certifying us green?
They are in the final stages of being certified by the Green Restaurant Association. The GRA has been endorsed by The Alliance for Sustainability, Community Conservancy International, NYWaste Match, and many others.
Realities of Going Green
Going green can save money in the long run but costs for initial materials and systems are pricy. Please support their green initiatives by donating on-line with all major credit cards or by standard mail to:
The Nourishing Kitchen of New York City, Inc
Hell Gate Station
P.O. Box 230
New York, NY
10029
Employee List:
Gina Puzzanghera—Executive Chef/Director
Gina Puzzanghera is an award winning chef and low cost food specialist. Gina has established herself in the culinary world by having both a professional and educational background.. Gina holds a B.S. in Nutrition/Food Studies degree from New York University and holds a degree in Restaurant Management/Culinary Arts from the Art Institute of New York City. Her professional experience spans the food world; she has worked in hunger management running community food kitchens, culinary consulting, food writing and fine dining. E-mail: NourishingGina@gmail.com
Scott Keatley is in charge of administrative/financial needs for the Kitchen. He holds a B.A. in Education from the Florida Atlantic University and is working towards a M.S. in Accounting and a M.A. in Teaching at Columbia University. Scott has extensive community involvement experience and looks forward to working closely with volunteers and donors to help eliminate hunger in New York City.
