Franciscan Center - Food Services

Dining Program: Roughly 400 to 600 people come into the Franciscan Center daily to partake in the Hot Lunch Program and enjoy a hot, healthy meal prepared on-site using fresh ingredients. In the past fiscal year, the Center served 102,395 meals. In partnership with the Johns Hopkins Center for a Livable Future, the Center has adopted a healthy food initiative and regularly provides highly nutritious meals that contain fresh fruits and vegetables as well as high quality proteins. The Franciscan Center is also the first "soup kitchen" in the country to participate in the national Meatless Monday initiative. Every Monday, the Center serves a delicious vegetarian meal such as lentil shepherd's pie, vegetable lasagna, or three-bean meatless chili. We now offer our "Supper Club," an evening meal each Wednesday. Gleaning Projects: Working in partnership with Johns Hopkins, United Way, and Gather Baltimore, the Franciscan Center has gleaned thousands of pounds of fresh vegetables and fruits to serve to our neighbors in need. This program has expanded to include donations from area farmer's markets, supermarkets and restaurants. Gleaning has made it possible for the Center to cut our cost per meal served nearly in half, while at the same time increasing exponentially the quality and nutritional value of the food we provide to poor and hungry citizens of Baltimore. Every Tuesday night, volunteers chop vegetables for the week ahead. Pantry Program: The healthy food initiative has also extended to the Center's Emergency Pantry. We offer clients the option of receiving a regular bag of groceries or a healthy bag, which is stocked with low fat, low sodium items such as brown rice, ground turkey, fresh and frozen vegetables rather than canned. We're pleased to report that more than 40% of our clients are now choosing this healthy bag. The Franciscan Center is tracking the progress of each participant through weekly surveys. Participants also receive educational materials, access to guest speakers, and had a trip to One Straw Farm to see where their produce is grown. The project would not be possible without funding from the United Way of Central Maryland, and our other partners including, University of Maryland Extension Food Supplement Nutrition Education Program (FSNE), the Johns Hopkins Center for a Livable Future, Molly Shattuck Vibrant Living, Coldwell Banker, and One Straw Farm.