How to Setup a Kitchen

More information on setting up Community Kitchens can be found in the Community Kitchens manual and DVD. Click here to order our resources.

 

The following general information is useful to consider when setting up Community Kitchens.

It is important to note that this information is a guide only. All Community Kitchens are different and therefore things that apply to the formation of some kitchens may not apply to others. The steps also differ depending on what you want to achieve. (Eg. Do you just want to set up one Kitchen or do you want to help others set up multiple Kitchens?)

OPTION A

If you have your own kitchen facilities and you wish to start a Community Kitchen, it is recommended to first develop a Community Kitchens Working Group.

    Working Groups:

  1. Develop a working group of 4-8 people that includes key representatives from organisations and community groups who should be involved in the development of the Kitchen.
  2. Consult with the potential community members and participants to determine the level of interest and to further establish the working group.
  3. Make sure that management within the organisation where you wish to run the Community Kitchen understands the concept of Community Kitchens, how it will run and the goal of the Kitchen. At times you may need their support so it is best to communicate well with each other. Include them on the working group if possible.
  4. Address any liability concerns with management of the host organisation. View their public liability certificate and ensure the Community Kitchen participants will be covered.
  5. Develop a written agreement or guidelines between the Kitchen host and user group.
  6. Discuss where you will find participants and how you will recruit. Have you ensured participants will be involved in the development of their CK?
  7. Identify requirements; participants, food, equipment, fundraising or sponsorship, group facilitator, transport, childcare, equipment and food storage. Are you able to minimise any barriers to participation for your target group?
  8. Identify any partnerships that can be created to support the Community Kitchen, as identified in (7.)
  9. Determine how you will evaluate the success of the Kitchen.

OPTION B

    If you are an organisation that wants to start a Community Kitchen but you do not have any facilities, you will need to:
  1. Gather information about Community Kitchens.
  2. Partner together with an organisation that has a kitchen site and negotiate with them for its use.
  3. Use the Premises Audit Checklist to ensure any hazards are identified and resolved before the Community Kitchen commences. Ensure there is a fire extinguisher and first aid kit available.
  4. Check that Community Kitchens participants are covered by public liability insurance (either through your organisation or preferably through the host of the kitchen site).
  5. Then follow the steps under Working Groups.

OPTION C

If there are already Community Kitchens established in your area, you may like to contact them for guidance in setting up your Kitchen. Click Find a Community Kitchen.

OPTION D

    If you are an organisation such as a Community Health Centre that wants to help others develop Community Kitchens, you may like to:
  1. Gather information about Community Kitchens.
  2. Invite key community groups and organisations to an information session about Community Kitchens.
  3. Establish the level of interest at this meeting. Find out who has a kitchen site that may be used by participants, who wants to start a Kitchen, who wants to volunteer and who wants to participate in Kitchens.
  4. Form Working Groups for each Kitchen you want to establish.
  5. Consult with potential participants regarding their needs and interest in a Community Kitchen.
  6. If there are no kitchens available, conduct a mapping exercise of potential kitchen sites. This may need to be done earlier depending on the situation in your area. Ideally these kitchens will be situated within organisations/agencies that can take ownership of the running of the Community Kitchen.
  7. Use the Premises Audit Checklist to assess the suitability of potential kitchen sites.
  8. Invite the Local Government Environmental Health Officer to examine the potential kitchen sites.
  9. Check that the Community Kitchen will be covered by public liability insurance (either through your organisation or preferably the host of the kitchen site).
  10. Seek partnerships with local organisations to support training for facilitators in basic food safety, group facilitation, nutrition and budgeting.
  11. Seek partnerships with local retailers/market gardeners for discounted/donated produce.
  12. Continue to promote the concept to local organisations in order to establish new Kitchens and gain referrals into existing Kitchens.
    If you would like to assist a number of groups to set up Community Kitchens, you should consider having a coordinator to oversee the project until the groups are able to run independently.
  • The role of a coordinator is to assist a number of different groups in the community who are interested in setting up a Community Kitchen.
  • The coordinator, along with the Working Groups, would be involved in helping source participants, equipment, food, and a kitchen. They would also help Community Kitchens get started (eg. in developing group guidelines etc) and may be involved in training group facilitators and volunteers.
  • A coordinator may also provide a role in promoting the program, developing fliers and written information or running skills and training workshops.

OTHER CONSIDERATIONS

  • What is are the main goals of your Kitchen (eg for participants to develop cooking skills, to build social networks, to increase access to nutritious meals?)
  • Which members of the Community would you like to reach? Have you consulted with this group?
  • How many participants can work in your kitchen comfortably?
  • Is there any cooking equipment? If not how will this be arranged?
  • Is there enough storage space? Are Kitchen participants able to bring equipment if there is a lack of storage space?
  • How will you advertise?
  • Is the facilitator to be from within the group, a member of staff or a volunteer?
  • What are the responsibilities of the Kitchen facilitator?
  • Will the host organisation or other organisations contribute to any of the food costs?
  • How will recipes be selected?
  • Address food safety issues. At least one person from each Kitchen needs to have done some food safety training. If not, discuss with the project co-ordinator for arrangements to be made.
  • The facilitator should also be aware of first aid and fire procedures in the organisation that hosts the Kitchen.
  • The facilitator should also be strongly encouraged to have done group facilitation, nutrition and budgeting training.

Once all the above issues have been considered and resolved, advertise for participants if necessary and hold a first meeting.

See Downloads for 'Things to discuss at the first participant meeting'.