The Foodlink Kitchen
About this project
Moving Foodlink’s kitchen to our operational headquarters is a dream that has finally come to fruition. This critical asset needed space to grow, and the 8,000 square feet of space on Joseph Avenue no longer met the needs of our organizational goals or this community.
In 2016, we broke ground and completed construction on our $4.9 million facility, which now occupies 28,000 square feet of space behind our distribution center on Mt. Read Boulevard. The construction phase of this transformational project was completed on Nov. 18 and our staff began meal production in their new home on Dec. 5.
On June 14, 2017, we officially celebrated The Foodlink Kitchen with a ribbon-cutting that welcomed several local dignitaries, donors and stakeholders.
This transformative project focuses on three critical program areas: (1) Serving more healthy meals for children, (2) Enhancing our Value-Added Processing operations, and (3) Creating a sustainable culinary workforce training program.
Having everyone at Foodlink finally under one roof will enable us to strengthen our organizational culture and commitment to a healthy, hunger-free community.
Thank you for your support
This project would not be possible without the generous support of the Rochester community. Major funders so far for the project include: Empire State Development funding through the Finger Lakes Regional Economic Development Council, Greater Rochester Health Foundation, The Wegman Family Charitable Foundation and ESL Charitable Foundation. Wegmans Food Markets, whose gift helped to mobilize community support for the project, is also providing expertise with the implementation of the culinary workforce training phase of this project.
If you would like to provide financial support for this project, you can donate online and select the “Community Kitchen” option in the menu provided, or call us at (585) 328-3380.
Healthy Meals for Kids
Several area charter schools, after-school programs and extended-day sites partner with Foodlink to provide healthy meals for thousands of Rochester’s low-income children. When school lets out, the kitchen serves up food for Summer Meals sites and other local camps and programs. On average, our kitchen is preparing about 4,000 meals per day.
In time, Foodlink aims to triple production capacity to 12,000 meals per day. The need to provide more healthy meals to children in the Rochester community is there. Studies have proven that increased access to nutritious meals can lead to better academic performance.
Since 2012, Foodlink has purchased apples from local growers and pre-sliced them to make them more appealing for children. The technique, known as Value-Added Processing, has been hampered in our current facility by limited processing space and the prohibitive cost of equipment.
In the new kitchen, apples are sliced in an automated line at a rate of 24 boxes per hour — rather than 2 — and other types of produce will be piloted. This process, which boosts our “farm-to-school” initiative, provides new markets for local agricultural producers, spurring the local economy and creating healthier food options for students.
Foodlink already hosts Work Experience Program participants in its distribution center and kitchen on a daily basis. The Community Kitchen, however, will allow for a completely new experience.
Foodlink’s training institute will provide access and opportunity for those facing barriers to employment to learn and work in a state-of-the-art facility. With the support of Wegmans Food Markets and other local leaders in education and the food sector, this program will build a workforce that meets employer needs for skilled workers in the Finger Lakes region, where restaurants, commercial kitchens, and food manufacturing continues to grow.