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www.communitykitchens.org.au 2

This manual has been developed by:

Jenny Trezise

Nutritionist and Community Kitchens Project Manager

Frankston Community Health Service

Kate McCluskey

Nutritionist and Community Kitchens Project Officer


Tanya Gunnion

Nutritionist and Community Kitchens Project Manager


Julia McCartan

Nutritionist and Community Kitchens Project Officer/Manager

Community Health ‐ Frankston

Josh Pereira

Nutritionist and Community Kitchens Project Officer/Coordinator

Community Health – Frankston

Thea Grenfell Health Promotion Practitioner and Community Kitchens Project Officer/Coordinator

Peninsula Health Community Health

Updated May 2016 Information correct at time of printing

Digital version available at www.communitykitchens.org.au Community Kitchens is proudly supported by the Australian Government

This Manual is the Intellectual Property of Peninsula Health and is protected under copyright law.

It may not be reproduced without permission from Peninsula Health.


Table of Contents

Section 1: About Community Kitchens .................................................................................. 6

What is a Community Kitchen? .............................................................................................................. 7

What are the benefits? .......................................................................................................................... 7

Tweaking existing programs / initiatives ............................................................................................... 8

Philosophy .............................................................................................................................................. 9

Roles and responsibilities .................................................................................................................... 10

Section 2: Run a Community Kitchens Forum Event ............................................................ 12

Section 3: Set up a Community Kitchen ............................................................................... 16

Step 1: Identify the need ..................................................................................................................... 17

Step 2: Identify potential partners ....................................................................................................... 17

Step 3: Locate a kitchen ....................................................................................................................... 18

Step 4: Recruit group leaders............................................................................................................... 19

Step 5: Promote the kitchen ................................................................................................................ 20

Step 6: Register the Kitchen on the Community Kitchens website ..................................................... 20

Section 4: Run a Community Kitchen ................................................................................... 21

The first group meeting ....................................................................................................................... 22

Developing Community Kitchen guidelines ......................................................................................... 23

Growing fresh produce ........................................................................................................................ 24

Planning for a cooking session ............................................................................................................. 25

Healthy eating ...................................................................................................................................... 26

Money .................................................................................................................................................. 27

Shopping .............................................................................................................................................. 27

The cooking session ............................................................................................................................. 28

Sharing the meal .................................................................................................................................. 28

Transporting meals home .................................................................................................................... 29

Evaluation ............................................................................................................................................ 30


Section 5: Managing liability issues ..................................................................................... 31

Food safety ........................................................................................................................................... 32

First aid ................................................................................................................................................. 32

Occupational health and safety (OH&S) .............................................................................................. 32

Public Liability Insurance ...................................................................................................................... 32

Managing volunteers ........................................................................................................................... 33

Children ................................................................................................................................................ 33

Fire training .......................................................................................................................................... 33

Record keeping .................................................................................................................................... 33

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Small Group Discussion Attendees are split into groups of 6‐10 people. A facilitator may be allocated to each group to ensure the discussion stays on track, and to help prompt the group where necessary. Ask them to brainstorm potential groups of people in their local community that would benefit from Community Kitchens, and where and how Kitchens could run in their local community. The Small Group Discussion Template can be used to help guide and record discussions.

Break If the forum is being held over a 3‐4 hour session, it is a good idea to provide drinks and healthy snacks for attendees. This will help to keep them fresh and attentive. It also provides another opportunity for attendees to network and talk about their involvement and/or interest in Community Kitchens.

Large Group Discussion Reconvene as a large group and ask each group to nominate a spokesperson to share their group’s ideas. Once all groups have shared, open the floor to discussion. This process of sharing ideas can benefit all attendees. This is an excellent opportunity to begin forming partnerships.

Group Activity If you have time, include a “hands on” activity. This may involve cooking a quick meal together in small groups or simulating a planning session (see example below). Example group activity: planning session

Imagine you are a Community Kitchen group (approx. 6 participants).

Ask the group/s to review some recipes and agree on a couple to cook in the following week (have a supply of recipes available).

Ask the group to fill out the Meal Plan and Shopping List templates and estimate how much it will cost to cook the recipes (*hint ‐ if you have access to computers or tablets, Woolworths and Coles online shopping websites allow you to search food items and view their prices).

One person in each group pretend to collect everyone’s small financial contribution and record it on the Money Record template.

Discuss and agree on who will do the shopping for ingredients.

Close Forum Ask each attendee to complete the Forum Evaluation and Expression of Interest forms. These forms can evaluate the forum and assess the level of interest for Community Kitchens. In particular, it can help you to identify is there anyone interested in:

participating in an Advisory Group or Working Group

becoming a group leader / volunteer

participating in a Community Kitchen

providing support to Community Kitchens.

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Set up a Community Kitchen in 6 steps!

Before you begin, set up a Working Group. This

group will work together to set up the

Community Kitchen. Members of this group may

include potential participants, group leaders,

volunteers or other organisations. It is highly

recommended that potential participants are

included in the group to help ensure its set up will

work for them.

Step 1: Identify the need As a Working Group, identify who the Community Kitchen is being run for, when it will run, and what resources are needed for it to be able to run. Some of the details that will need to be considered include:

Who will attend the Kitchen (is it limited to a specific target group or is it available to the general community)?

How often will it be held (weekly or fortnightly)?

On what day and what time will it be held?

How many participants can attend a session?

Will participants be required to financially contribute, and if so, how much?

Will the Kitchen require other funding, and if so, where will this come from (grants, host organisation etc.)

It is highly recommended that these details are developed in consultation with the target group (ideally they would have representation on the Working Group) to ensure the Community Kitchen will work for them. Supporting Resources:

Forum: Small Group Discussion Template

Setting up a new Community Kitchen Checklist

Step 2: Identify potential partners Partnerships are essential! They can support Community Kitchens with kitchen facilities, equipment, transport, food produce, participant referrals and more. It is encouraged that Kitchens have the support of at least one organisation as this will limit the need to find funding, and will improve sustainability of the program.

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Step 4: Recruit group leaders It is recommended that Kitchens have at least 1 – 2 group leaders, so they can share the responsibilities and support one another. Group leaders help to ensure a Community Kitchen runs smoothly. It is important that they understand that their role is to assist participants to run the Community Kitchen, rather than dominate or try to do everything themselves. A group leader can be a group participant, volunteer or an employed worker. Over time, participants may be willing to step up into the group leader role (this is encouraged as it can help develop and build their capacity and confidence). Choosing the right group leader is really important. Group Leaders should:

not do everything themselves and will ensure all participants are actively involved

understand and follow the Community Kitchens philosophy

relate well with all participants of the group

display tolerance and empathy for others needs and desires

set up the kitchen if required, and ensure it is left clean and tidy

welcome new participants

ensure participants are provided with adequate information

ensure there are enough recipes for participants to choose from, and bring in recipes for the group if necessary

ensure participants are following safe kitchen procedures

have record keeping skills

able to manage the kitchen monies going in and out

know the emergency procedures

link with the host organisation or Community Kitchens Co‐ordinator (if available) for extra support if needed.

There is no mandatory training for group leaders. However, they are strongly encouraged to watch the Community Kitchen Training Modules. The topics of the training modules include group facilitation, nutrition, kitchen safety, food safety and budgeting. If there is a Community Kitchen Coordinator in the local area, contact them to find out if there are any local training opportunities available to attend. It is a requirement of all Community Kitchens that at least one person in each kitchen has completed food handlers training. This could be a group leader, but does not have to be. For groups with more complex needs (such as mental health or physical disabilities), it may be beneficial to find a specially trained person who can take on the group leader role. There are many templates and resources available to help group leaders facilitate a Community Kitchen (refer to Section 6 of this manual). Supporting Resources:

Training modules and resources can be downloaded from www.communitykitchens.org.au

Supporting and managing volunteers www.volunteeringaustralia.org

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Planning for a cooking session To plan for the cooking session, participants will be involved in:

selecting recipes

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developing a shopping list

working out how the much it will cost to cook the recipes

collecting payment or donations (if required)

working out who will harvest produce from the garden / shop for the ingredients ready for

the cooking session.

A planning session needs to be held before a cooking session. Here are three examples of how

Community Kitchens can be structured to ensure planning occurs:

Example 1 – weekly cycle

Example 2 – fortnightly cycle

Example 3 – 5 week cycle

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The cooking session Before a cooking session can be run, a planning session will have been held, and the food ingredients

purchased.

The group leader (or a designated participant) will provide copies of the recipes agreed upon by the

participants at the planning session. Next, everyone decides who will do what (chop vegetables, set

the table etc.). The group leader ensures all participants know what they are cooking, who they are

cooking with, and where all the equipment is. The group leader is a participant, but is available to

assist other participants when needed.

Tips! some groups find it useful to have an allocation list so that the first person to arrive has the first

choice of what tasks they would like to do, and the last person has the remaining choices

consider asking participants to work in pairs ‐ everyone has someone else to learn from and

share ideas with

start with the recipe that takes the longest to prepare

at the first cooking session, allow extra time (i.e. 3 hours instead of 2)

it is always helpful to have some ice cream containers or other similar containers available in

case participants forget to bring some from home

it is recommended that a group makes no more than 12‐15 serves for any one recipe, due to

equipment and time limitations. Large quantities also take longer to cook

if cooking for their children, young children will not eat as much – therefore the group will not

need to cook as much as number of servings is generally based on adult serving sizes.

Sharing the meal Every group is different ‐ some groups will sit down to share the meal together, while others may

prefer to take it home to share with families. Both options are ok, and will depend on the time

available, the time of the day the cooking takes place, and the space available. Remember that food

must not be given away or sold (allows groups to bypass strict food safety legislation requirements).


Transporting meals home Some groups may like to take left overs home to their families. If groups are taking Community

Kitchen meals home it is very important that they adhere to these guidelines:

bring an insulated bag or cold pack to transport

their meal home

food storage containers should be clean, in good

condition, and only used for storing food

if not going to be eaten straight away, food needs

to be put straight in the freezer as soon as they get

home

frozen foods must only be reheated once. Never

refreeze foods as this increases food poisoning

bacteria within the food

when reheating meals at home they should be steaming hot all the way through before

eating

Community Kitchens meals that have been stored in the fridge should be eaten within 2 days

‐ no longer! If stored in the fridge for more than 2 days they must be disposed of.

Supporting Resources:

Food Safety Guidelines

Hand Hygiene Poster

Storing Meals Safely

Follow the 2/4 hour rule

If the meal has been left out for:

Less than 2 hours: it must be refrigerated, frozen or eaten immediately

Between 2 and 4 hours: it must be eaten, not placed in the fridge or frozen

Greater than 4 hours: It must be disposed of!

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Section 5

Managing liability issues


Food safety Under the Victorian Food Act (1984) any business that sells food is required to have food safety

accreditation (See Food Safety Standards Chapter 3 of the Australia and New Zealand Food

Standards Code: www.foodstandards.gov.au). Because no food is sold through the Community

Kitchens and participants prepare the food for themselves and / or their families, Community

Kitchens are not subject to Food Safety Accreditation Laws.

It is a requirement of all Kitchens that at least one person in each Kitchen has completed food

handlers training. This does not need to be accredited training. View the Community Kitchens

online Food Safety Training module at www.communitykitchens.org.au (approx. 10 mins to watch),

alternatively, complete the FREE online course at

http://dofoodsafely.health.vic.gov.au/welcome.php (approx. 1 hour to complete). Consider playing

the Community Kitchens Food Safety Module for all group leaders, volunteers and participants. The

information is relevant to everyone in the Kitchen.

First aid A first aid kit must be present in every Community Kitchen and all

participants must know where to find this kit. It is recommended

that the participants in the kitchen have at least some basic

knowledge as to how to manage any first aid issues that may

arise in the Kitchen. For serious issues, contact Emergency

Services on 000 immediately. All incidents, big and small, must be

reported to the host organisation.

Occupational health and safety (OH&S) The goals of occupational health and safety are to foster a safe and healthy Kitchen environment.

OH&S aims to protect the health and safety of anyone involved in the Kitchen. Use the Kitchen

Assessment Checklist to assess whether the venue meets OH&S standards. It is important that

participants understand what is considered an OH&S risk, and what to do if they discover a potential

risk (knives not stored properly, trip hazards on the floor etc.). At the very least, ensure that the

group leader knows what to do and who to approach if there is a problem.

Public Liability Insurance Public Liability Insurance compensates people if they experience injury or damage. It is essential that

Community Kitchens are covered by Public Liability Insurance. A host organisation should be able to

cover all members of the Community Kitchen with their Public Liability Insurance. If a host

organisation will not include the Community Kitchen on its insurance, it is highly recommended that

another venue is found – otherwise volunteers and group members are not covered should an

accident occur. Make sure you seek a copy of the organisation’s Certificate of Insurance and keep it

for future reference.

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