May 6, 2016
8:00AM – 1:00PM
Capital Area Food Bank
DC Bedford Falls Foundation Distribution Center
4900 Puerto Rico Ave NE
Washington, DC 20017
New this year: Share your story!
Our work in hunger relief is powerful, and so are our stories. Do you have a memory about a person, a moment, or another aspect of your work that has moved you? In our Storytelling Booth, we want to shine the spotlight on you and record your stories about your work with clients and others in the community in your own words. To help engage and inform the public, we’ll plan to share some of these stories with a broader audience so that others can learn more about what hunger looks like in our area, and learn more about the partners working to solve it.
Witness to Hunger Exhibit
Witnesses to Hunger is an advocacy project that partners with with the real experts on hunger—mothers and caregivers of young children who have experienced hunger and poverty. Through their photographs and stories, Witnesses advocate for their own families and others, and work to ignite a dialogue about hunger and poverty in the nation’s capital and beyond. The DC Witnesses project is a partnership between Martha’s Table and the Center for Hunger-Free Communities at Drexel University.
Contact Allison Majewski at firstname.lastname@example.org or 202-644-9882.
Just Announced: Saru Jayaraman to keynote 2016 Summit (full bio below).
Waste Less Food Together
Ugly produce is good to eat, and dates on a can are deceiving! How the CAFB and farmers are working together to prevent food waste and feed the community.
Your Community of Fundraisers
How can you engage the people and resources in your network to support the important work you do? Hear from three experts– including an online fundraising specialist, a grant-writing educator, and a congregation leader–on how they’ve successfully garnered support for food access work.
Join an interactive tour of the DC Distribution Center learn more about how the CAFB is incorporating wellness into every step—and how you can, too.
Cooking with Brainfood
Don’t throw out those Swiss chard stems! Hang on to that broccoli stalk! Learn tips and recipes for cooking with every part of a plant and preventing food waste in a hands-on cooking workshop led by teenage healthy-cooking educators from Brainfood’s Community MVPs program. You’ll get a chance to learn a few offbeat and delicious recipes, cook with the MVPs, and walk away with a full stomach, some new ideas, and the motivation to break out of your cooking rut.
Real Time Collaborative
Network and bond with more than 400 community organizations that partner with the CAFB. Discuss how you can work with other organizations to take hunger off the map in your neighborhoods. And leave with a flexible definition of “community” that unifies our work together and inspires better service to our neighbors in need.
SARU JAYARAMAN is the Co-Founder and Co-Director of the Restaurant Opportunities Centers United (ROC United) and Director of the Food Labor Research Center at University of California, Berkeley. After 9/11, together with displaced World Trade Center workers, she co-founded ROC, which now has more than 18,000 worker members, 150 employer partners, and several thousand consumer members in over 30 cities nationwide. Saru is a graduate of Yale Law School and the Harvard Kennedy School of Government. She was profiled in the New York Times’ “Public Lives” section in 2005, named one of Crain’s “40 Under 40” in 2008, was 1010 Wins’ “Newsmaker of the Year” and New York Magazine’s “Influentials” of New York City. She was listed in CNN’s “Top10 Visionary Women” and recognized as a Champion of Change by the White House in 2014, and a James Beard Foundation Leadership Award in 2015. Saru authored Behind the Kitchen Door (Cornell University Press, 2013), a national bestseller, and has appeared on CNN with Soledad O’Brien, Bill Moyers Journal on PBS, Melissa Harris Perry and UP with Chris Hayes on MSNBC, Real Time with Bill Maher on HBO, the Today Show, and NBC Nightly News with Brian Williams. Her new book Forked: A New Standard for American Dining (Oxford University Press) will be available for purchase at the Summit.