THE DC CENTRAL KITCHEN INC

Programs

1. Healthy school foods: dcck provides healthy breakfasts, lunches, and suppers to 24 public schools and six charter and private schools in washington, d.c. This service aims to bring local, seasonable and sustainable cost-effective dining service to local schools that want to serve healthy, locally sourced meals to low-income student populations. In addition to promoting access to good nutrition, the program creates and sustains employment opportunities for at-risk men and women who have completed dcck's culinary job training program. During the year ended june 30, 2025, this program served more than 1,488,000 meals to food insecure children during the last fiscal year.

   $13,289,624 spentof which $7,382 as grants$11,432,555 earned by the program
   38% of program spending

2. Community meals: during the year ended june 30, 2025, dcck prepared, served, and delivered more than 1,405,000 meals to front-line shelters, youth programs, and community- based organizations serving food insecure and other vulnerable populations.

   $12,809,024 spentof which $121,000 as grants$2,011,467 earned by the program
   37% of program spending

3. Cafes & catering: dcck creates job and internship opportunities for individuals facing barriers to employment through these social enterprise activities. Since 2019, dcck's cafe in ward 8 has also hosted on-the-job training services for opportunity youth while providing a dignified food access point and community gathering space in an underserved neighborhood. In 2022, dcck opened a second cafe in the flagship location of dc public library, expanding this program's ability to hire dcck culinary graduates, host dcck culinary interns, and support local farm purchasing. In 2023, dcck opened its third cafe in our new sw dc headquarters, allowing us to hire more graduates and host more interns.

   $3,059,641 spent$1,155,651 earned by the program
   9% of program spending

4. Workforce development: dcck operates an intense, nationally recognized fourteen-week culinary job training program for adults who have experienced barriers to employment such as histories of incarceration, addiction, homelessness, and trauma. The program offers comprehensive training in culinary arts and food safety and sanitation in combination with job readiness and life skills training. This program operated continuously throughout the past fiscal year, producing 161 graduates across 7 classes, 85% of whom secured full-time employment upon graduation.

   $2,638,657 spentof which $452,369 as grants$365,705 earned by the program
   8% of program spending

5. Healthy corners: dcck offers an affordable wholesale delivery service for fresh produce and healthy snack items in communities where healthy retail options are scarce. Dcck delivers nutritious options to 56 corner stores and other small retailers, primarily those located in the underserved neighborhoods of wards 5, 7, and 8. We provide these small businesses with discounted healthy food items, free infrastructure, nutrition education, marketing support, and technical assistance. Our participating retailers sold more than 421,000 units of healthy food in the last fiscal year.

   $1,700,427 spentof which $27,500 as grants$1,253,262 earned by the program
   5% of program spending

6. Impact & evaluation: this department is responsible for dcck's program evaluation activities, cross-cutting case management and clinical services, and management of external, community-facing partnerships with peer nonprofit organizations. Core functions include collecting and analyzing participant feedback and outcomes, tracking progress toward organizational goals, attending community events, and creating awareness of available program resources with food insecure and underserved community members.

   $907,594 spent
   3% of program spending

7. Community partnerships and growth: a program area that starts and sustains meaningful partnerships with more than 50 nonprofits and service providers in the dc area. Their collaborations allow us to raise awareness about our programs and services among eligible participants, refer potential students to our training program, conduct five or more nutrition education and cooking demonstrations at accessible community locations each month, and collect survey data and community feedback that informs our continued programming.

   $645,643 spentof which $302,500 as grants
   2% of program spending

The 7 programs described on its FY2024 Form 990, listed largest first by expense. Program spending in total: $35,050,610.