Kelsey Whitaker, Brittany Kaiser, Chelsea Lafine, Ribbian Thomas

The Girl Scouts Campus Kitchen

Project

Agency Description● 14,000 scouts and 5,000 adult

volunteers ● Southern Illinois Council covers

40 and ½ counties● Amy Sample - Fund Development

Ways for girls to participate:

troops events

series travel

virtual camp

Community Problem

● East St. Louis o 27,006 residentso 10.6% are unemployed

o Median household income:

$19,161o 46.7% below the poverty

line

Community Problem● Factors

o Corruption City Hall in the early 1900’s By 1980, less than 500

manufacturing jobs remained

o Environmental degradation 1980’s sewage overflow 1987-1992 city neglect

Community Problem● Consequences

o Health literacy 24% of black citizens in the United States have

below basic health literacy skills

o Food insecurity Higher in households with children, single parents,

Black non-Hispanic households, and Hispanic households

46.7% of citizens in East St. Louis experience food insecurity

o Increased Violence Rated number 1 on the crime index

Community Problem● Schnucks store closing

o Increase in convenience store shopping

● Increase in chronic diseaseo 82% of community members 65-75 years old have

diabetic monitoringo 31% of St. Clair County citizens are overweight or

obese

The Campus Kitchens Project

Program Summary

Target Population● 1,021 Girl Scouts currently

participate in the 7 outreach programs in East St. Louis

● 27,006 people living in East St. Louis

Program Summary● Provide education on the

importance of nutrition, knowledge of what healthy foods are, and how to prepare them.

● Work together with school dining providers, local grocery stores, food banks, and farmers to recycle food before it goes to waste.

● Provide low-income families and individuals from the East St. Louis community with healthy meals.

Goal 1: Eliminate Food Insecurity in

East St. Louis

Objective 2

Activity Evaluation

● 100 East St. Louis Community members will have obtained a healthy meal from the Campus Kitchen program by May 30, 2016.

● Develop Campus Kitchen promotional material

● Girl Scout participants will prepare healthy meals

● Serve East St. Louis healthy meals

● The number of meals received will be recorded by the Program Coordinator

Goal 2: To advance the knowledge of East St. Louis

community members about the availability of healthy foods

Objective 2

Activity Evaluation

● By the end of the program Campus Kitchens will Increase knowledge of 100 East St. Louis community members about current and upcoming programs that work to provide healthy foods.

● Develop information pamphlets and promotional material

● Vouchers to present to the MetroMarket

● Talk with family members

● Social Media

● Survey how community members found out about the program

● Record the vouchers

Goal 3: To combat the development of chronic diseases through

increasing the knowledge of Girl Scout participants on healthy food options

Objective 2

Activity Evaluation

● By the end of the program 90% of the Girls Scouts Campus Kitchen participants will have an increased ability to tell the difference between nutrient dense foods and nutrient poor foods.

● Educate Girl Scouts on healthy food choices

● Create Grocery Lists

● Healthy Food Recipe Booklet

● Pretest/Postest

● Categorize food

● How different foods affect overall wellness

Budget

Total Personnel: $67,160

Operating Expenses: $1,941

Total: Agency In-Kind:

Funding Request:

$69,101 $17,268.48 $51,832.52

Thank You!!