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A LIFETIME: Who We Are
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Invito Kitchen saw an urgent need in our community. So much good food was being wasted, while there were still so many people struggling to put food on the table. We knew we had the skills and passion to do something about it. Now, we work collaboratively to recover excess food from local businesses and supermarkets. We CHEF that food into nutritious and tasty meals for those in need. We’re a small but dedicated team, and we’re always looking for new partners and volunteers to help us in our mission.

THE MISSION

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  • Excess food specifically pertains to food that is still edible and safe for consumption but would otherwise go unused.

  • It includes food that is recovered from various sources, CHEF PREPARED and PACKAGED those IN NEED.

  • Excess food specifically pertains to food that is still edible and safe for consumption but would otherwise go unused.

  • It includes food that is recovered from various sources, CHEF PREPARED and PACKAGED those IN NEED.

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  • Recovering excess food has several positive effects:

  • Feeding People: By donating excess food, we can provide meals to food-insecure neighbors.

  • Reducing Waste: Instead of ending up in landfills, excess food finds its purpose.

  • Conserving Resources: When we prevent food waste, we save the resources (water, energy, and labor) that went into producing that food.

  • Education: Can minimize food waste by planning menus and purchasing food according to demand and seasonality, LOCAL, STATE AND INTERNATIONAL CERTIFICATE TRAINING In proper food handling, storage, and preparation techniques, implementing portion control and serving size guidelines, encouraging creativity in using leftovers, trimmings, and surplus ingredients. 

POSITIVE EFFECT

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  • Recovering excess food has several positive effects:

  • Feeding People: By donating excess food, we can provide meals to food-insecure neighbors.

  • Reducing Waste: Instead of ending up in landfills, excess food finds its purpose.

  • Conserving Resources: When we prevent food waste, we save the resources (water, energy, and labor) that went into producing that food.

  • Education: Can minimize food waste by planning menus and purchasing food according to demand and seasonality, LOCAL, STATE AND INTERNATIONAL CERTIFICATE TRAINING In proper food handling, storage, and preparation techniques, implementing portion control and serving size guidelines, encouraging creativity in using leftovers, trimmings, and surplus ingredients, and educating students and staff on the value of food and the consequences of waste.

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  • Unsold food from retail stores that hasn’t been purchased.

  • Plate waste (food that has been served but not eaten) from restaurants, cafeterias, farmers markets and supermarkets.

  • Kitchen trimmings that are still edible but might otherwise be discarded.

  • By-products from food and beverage processing facilities that WILL be repurposed.

EXCESS FOOD

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  • Unsold food from retail stores that hasn’t been purchased.

  • Plate waste (food that has been served but not eaten) from restaurants, cafeterias, and households.

  • Kitchen trimmings that are still edible but might otherwise be discarded.

  • By-products from food and beverage processing facilities that WILL be repurposed.

  • Unsold food from retail stores that hasn’t been purchased.

  • Plate waste (food that has been served but not eaten) from restaurants, cafeterias, and households.

  • Kitchen trimmings that are still edible but might otherwise be discarded.

  • By-products from food and beverage processing facilities that WILL be repurposed.

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  • The concept of sustainable management of food aims to reduce wasted food throughout its entire life cycle.

  • It involves considering natural resource use, manufacturing, sales, consumption, and decisions on recovery, education, disposal and data collection.

MANAGEMENT

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  • The concept of sustainable management of food aims to reduce wasted food throughout its entire life cycle.

  • It involves considering natural resource use, manufacturing, sales, consumption, and decisions on recovery, education and disposal.

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Is there a such thing as a Food Legacy?

 

Create One.

Certified Personal Chef Anthony Jordan

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mradjordan@live.com

513-746-8233

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