by Elizabeth Farina

Volunteers keep the daily flow of nutritional food moving, between 1,800 and 2,300 pounds, at the Community Kitchen, located at 1415 Rhoadmiller St. The facility, a combined effort for the Central Virginia Food Bank and Meals on Wheels serving Central Virginia under the organizational umbrella of FeedMore, has brought the Greater Richmond area a $7 million savings.

“To our knowledge, there are no kitchens like this in the country where you really have two distinct types of operations that are coming together,” said FeedMore Executive Vice-President Richard Schultz, Jr., a Midlothian resident. “This is groundbreaking, literally.”

The two non-profits were working on building separate kitchens when donors asked if both organizations would consider combining the project, he explained. “We sat down and talked about the feasibility of doing it, some of the challenges, again, the food preparation is so different. We knew we had to design a kitchen that was very different to be able to meet the needs for the organizations,” Schultz said.

The CVFB Kids Café program meals are prepared in bulk where MOW meals are packaged individually, Schultz added. The kitchen, which was built according to LEED Silver Certification energy-saving and environmental efficiencies, was designed for the community to do both hot and chilled meals. It uses a fast-chill technology which improves food quality and safety for delivery. “Ukrop’s was a really good partner in using their technology and design for the kitchen,” he said.

The food, stored in the 48,000 square-foot CVFB warehouse adjacent to the kitchen, also offers MOW bulk storage capacity for dry goods, refrigeration and freezer space. However, it’s the volunteers that provide the bulk of generosity in time and donations to fight hunger in the region.

“The need for volunteers does not go away. This is a huge operation. Only about 12 are paid staff; all the rest are volunteers. This would not happen without volunteers. It’s an ongoing need,” he said.

Even through the $4.20 per gallon gas highs, volunteers continued to serve at the 13 distributions centers throughout Richmond, including the Midlothian-based location at Courthouse Road and Route 288 at the Central Baptist Church.  FeedMore Director of Communications Kristin VanStory said that volunteers checking in with a client can uncover situations or conditions that have deteriorated for homebound individuals.  The Meals on Wheels program provides ancillary services such as pet food for the client’s pet, to flu shots, to holiday gifts, and more, she explained. And most important, the common need for contact with others. “People think we just bring food, and that’s it. There is so much more we provide with our service,” she said.

But now the FeedMore organization is feeling the effects of the combined economic downturn and corporate layoffs, especially in losing volunteers.

Lucy del Cardayre, a substitute volunteer, arrives at 10:30 a.m. at one of the 13 MOW distribution centers. As a substitute volunteer, she has served three, four times a week as needed since the holidays ended.

She did note that during the Christmas break a lot of young people did volunteer, but now that the mad rush of the holidays are over, she is back to a routine of filling in for routes that need the extra person.  Due to del Cardayre’s health, she misses the house-to-house routes in Chesterfield County. “I miss it. I really enjoyed all my people,” she said.

She has been asked before if she is afraid of delivering to seniors who live in trailer parks along a route. “I’ve learned a whole lot … There is nothing to be afraid of. You’re in a [trailer] park and you’re giving something to someone, not taking something away. It’s really nice. I get more out of it than I give into it,” she said. “You wouldn’t do this if you didn’t enjoy it.”

For more information about FeedMore, visit www.feedmore.org.