For more than 12 years, St. Andrew’s Episcopal School (SAES) in Potomac, Maryland, has partnered with SAGE Dining Services® to help fight food insecurity in the area. The heart of this initiative is Campus Kitchen, a student-led program that repurposes unused food from the school’s dining hall into nutritious meals for those in need.
The meals are distributed by Bethesda Cares, a local organization serving individuals experiencing homelessness in Bethesda, Silver Spring, and Northwest D.C. This partnership not only reduces food waste but also provides students with a meaningful opportunity to engage in service and community support.
“We want our students to feel like they’re part of something bigger,” science teacher and Director of Chuck James explained. “By meeting people by food insecurity, they understand the real-world consequences of hunger. And it’s more than just preparing meals; it’s about building awareness and showing that a small amount of effort can have a meaningful impact.”
While the dining program is designed to minimize waste, there are always opportunities to make the most of every ingredient. Through Campus Kitchen, students ensure that even small amounts of leftover food are put to good use. Each week, students gather in the kitchen with Chuck to prepare nutritious meals using carefully saved, high-quality ingredients provided by Food Service Director Jonathan Santos and the SAGE team. The next morning, parent volunteers deliver the meals to Bethesda Cares.
The program’s strength lies in its students. Ninth graders, as part of their class, take the lead in food prep and packing, while older students (10th to 12th graders) serve as leaders and mentors, guiding their younger peers and managing logistics. “They create a fun, energetic environment,” Chuck said. “They’re taking ownership of the program and making a tangible difference in their community.”
Campus Kitchen also fosters innovation and engagement. In past years, students have in cook-offs at Marriott International kitchens, preparing meals judged by industry leaders, including celebrity chef Spike Mendelson and Marriott’s CEO.
The dedication of both the students and SAGE kitchen staff has made the project a successful, ongoing effort. “SAGE has been an extraordinarily supportive partner,” Chuck said. “It’s not easy to let students into a busy kitchen, and the kitchen staff couldn’t be nicer to them. ... They’ve been extraordinarily patient and wonderful with the students.” Through this collaboration, students not only fight food insecurity but also gain invaluable leadership and service experience that will stay with them for life.
