top of page
A LIFETIME: Who We Are
COA_edited.jpg

Invito Kitchen saw an urgent need in our community. So much good food was being wasted, while there were still so many people struggling to put food on the table. We knew we had the skills and passion to do something about it. Now, we work collaboratively to recover excess food from local businesses and supermarkets. We CHEF that food into nutritious and tasty meals for those in need. We’re a small but dedicated team, and we’re always looking for new partners and volunteers to help us in our mission.

THE NEED

Small Title

  • Excess food specifically pertains to food that is still edible and safe for consumption but would otherwise go unused.

  • It includes food that is recovered from various sources, CHEF PREPARED and PACKAGED those IN NEED.

  • Excess food specifically pertains to food that is still edible and safe for consumption but would otherwise go unused.

  • It includes food that is recovered from various sources, CHEF PREPARED and PACKAGED those IN NEED.

MEALS_edited.jpg

​

  • Chef prepared nutritious Meals

  • Providing meals to food-insecure neighbors.

  • Reducing Waste: Instead of ending up in landfills, excess food finds its purpose.

  • Conserving Resources: When we prevent food waste, we save the resources (water, energy, and labor) that went into producing that food.

  • Education: Can minimize food waste by planning menus and purchasing food according to demand and seasonality, LOCAL, STATE AND INTERNATIONAL CERTIFICATE TRAINING In proper food handling, storage, and preparation techniques, implementing portion control and serving size guidelines, encouraging creativity in using leftovers, trimmings, and surplus ingredients. 

POSITIVE EFFECT

Small Title

 

  • Recovering excess food has several positive effects:

  • Feeding People: By donating excess food, we can provide meals to food-insecure neighbors.

  • Reducing Waste: Instead of ending up in landfills, excess food finds its purpose.

  • Conserving Resources: When we prevent food waste, we save the resources (water, energy, and labor) that went into producing that food.

  • Education: Can minimize food waste by planning menus and purchasing food according to demand and seasonality, LOCAL, STATE AND INTERNATIONAL CERTIFICATE TRAINING In proper food handling, storage, and preparation techniques, implementing portion control and serving size guidelines, encouraging creativity in using leftovers, trimmings, and surplus ingredients, and educating students and staff on the value of food and the consequences of waste.

​​​

HAM COUNTY_edited_edited.jpg

  • Excess food from retail stores that hasn’t been purchased.

  • Plate waste (food that has been served but not eaten) from restaurants, cafeterias, farmers markets and supermarkets.

  • Kitchen trimmings that are still edible but might otherwise be discarded.

  • By-products from food and beverage processing facilities that WILL be repurposed.

EXCESS FOOD

Small Title

  • Unsold food from retail stores that hasn’t been purchased.

  • Plate waste (food that has been served but not eaten) from restaurants, cafeterias, and households.

  • Kitchen trimmings that are still edible but might otherwise be discarded.

  • By-products from food and beverage processing facilities that WILL be repurposed.

  • Unsold food from retail stores that hasn’t been purchased.

  • Plate waste (food that has been served but not eaten) from restaurants, cafeterias, and households.

  • Kitchen trimmings that are still edible but might otherwise be discarded.

  • By-products from food and beverage processing facilities that WILL be repurposed.

341631582_1281461349443436_7302002677486

  • The sustainable management of food is proven to reduce wasted food throughout its entire life cycle.

  • Lessons on meal preparation, invite nutritionists and local chefs, and promote better nutritional habits and meal planning

  • healthy cooking classes and demos.

  • consider natural resource use, manufacturing, sales, consumption, and decisions on recovery, education, disposal and data collection.

MANAGEMENT

Small Title

  • The concept of sustainable management of food aims to reduce wasted food throughout its entire life cycle.

  • It involves considering natural resource use, manufacturing, sales, consumption, and decisions on recovery, education and disposal.

Small Title

CHEF

I trust the general principle of alleviating poverty by facilitating self-sufficiency.

Personal Chef Anthony Jordan

 EMERGENCY MEAL KITS

 
 

 Portable, self-contained, meals designed for food insecurity, homelessness and emergencies situations. Securing immediate sustenance and a peace of mind.

EMK
EMERGENCY MEAL KITS

​

​​                            What are Emergency Meal Kits?

  •  A  light, portable, weatherproof, vaccum sealed meal kit.

  • Typical contents of an Emergency Meal Kit could include:

    • Entree: The main dish is cooked fresh and vaccum sealed for freshness (e.g., chili, pasta, stew).

    • Side Dish: Accompaniments like rice, beans, or vegetables.

    • Crackers: For added carbohydrates.

    • Peanut Butter/Cheese Spread: A source of protein and fat.

    • Dessert: Often a sweet treat.

    • Instant Coffee/Tea: For a quick caffeine boost.

    • Toilet Paper: Essential for hygiene.

    • Spoon: Utensil for eating.

    • Flameless Ration Heater Bag: 

    • Packaging is designed to withstand rough conditions. 

    • Great for families.

    • Suitable for emergencies.

    • Great-tasting variety and flavors.

    • Nutrient Dense.

    • Packaging and meal variety will vary.​​

​

​

bottom of page