Invito Kitchen has been active in an innovative approach to feed OUR HOMELESS. A unique practice that has been beneficial to the homeless in Northside and OTR during the hours that most traditional feeding organizations are closed. Invito Kitchen has been providing accessible Humanitarian Meals Kits in the Evenings, reducing the need for individuals to resort to Crime and Panhandling in the Evenings. Compostable Packaged Humanitarian Meals Kits, sometimes called MRE's, ( Meals Ready to Eat), are Compostable, Compact, Self- Heating, Nutritionally Balanced and Built to withstand various conditions, making them reliable in any situation. Invito Kitchen's Boots on the Ground Approach has allowed for personal interaction, that ensures that the meals reach those in need directly. Restoring a sense of dignity and independence to the homelessness.
A NEED
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Excess food specifically pertains to food that is still edible and safe for consumption but would otherwise go unused.
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It includes food that is recovered from various sources, CHEF PREPARED and PACKAGED those IN NEED.
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Excess food specifically pertains to food that is still edible and safe for consumption but would otherwise go unused.
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It includes food that is recovered from various sources, CHEF PREPARED and PACKAGED those IN NEED.
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Chef prepared nutritious Meals
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Providing meals to food-insecure neighbors.
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Reducing Waste: Instead of ending up in landfills, access to this food finds its purpose.
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Conserving Resources: When we prevent food waste, we save the resources (water, energy, and labor) that went into producing that food.
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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:
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Feeding People: By donating excess food, we can provide meals to food-insecure neighbors.
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Reducing Waste: Instead of ending up in landfills, excess food finds its purpose.
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Conserving Resources: When we prevent food waste, we save the resources (water, energy, and labor) that went into producing that food.
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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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Access to food from retail stores that hasn’t been purchased.
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Plate waste (food that has been served but not eaten) from restaurants, cafeterias, farmers markets and supermarkets.
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Kitchen trimmings that are still edible but might otherwise be discarded.
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By-products from food and beverage processing facilities that WILL be repurposed.
ACCESS FOOD
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Unsold food from retail stores that hasn’t been purchased.
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Plate waste (food that has been served but not eaten) from restaurants, cafeterias, and households.
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Kitchen trimmings that are still edible but might otherwise be discarded.
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By-products from food and beverage processing facilities that WILL be repurposed.
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Unsold food from retail stores that hasn’t been purchased.
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Plate waste (food that has been served but not eaten) from restaurants, cafeterias, and households.
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Kitchen trimmings that are still edible but might otherwise be discarded.
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By-products from food and beverage processing facilities that WILL be repurposed.
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The sustainable management of food is proven to reduce wasted food throughout its entire life cycle.
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Lessons on meal preparation, invite nutritionists and local chefs, and promote better nutritional habits and meal planning
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healthy cooking classes and demos.
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consider 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.
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It involves considering natural resource use, manufacturing, sales, consumption, and decisions on recovery, education and disposal.
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I trust the general principle of alleviating hunger. One Meal at a Time.
Personal Chef Anthony Jordan
HUMANITARIAN MEAL KITS
Compostable, Portable, Self-Contained Meals designed to Combat Food Insecurity, Homelessness and Emergencies Situations, Securing immediate Sustenance and a Peace of Mind.
What is a Humanitarian Meal Kit?
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Compostable, Light, Portable, Weatherproof, Meal Kits.
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Typical contents of an Humanitarian Meal Kit:
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Entree: The main dish is cooked fresh and vaccum sealed for freshness (e.g., chili, pasta, stew).
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Side Dish: Accompaniments like rice, beans, or vegetables.
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Crackers: For added carbohydrates.
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Peanut Butter/Cheese Spread: A daily source of protein and fat.
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Dessert: Often a sweet treat.
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Instant Coffee/Tea: A quick energy boost.
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Sanitizer Wipes: Essential for hygiene.
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Spoon: Utensil for eating.
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Flameless Ration Heater Bag:
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Designed to withstand rough conditions for 1-5 years.
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Perfect for the Homeless.
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Great-tasting variety and flavors.
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Nutrient Dense.
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Meal variety will vary.
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Environmentally Friendly.
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