In our previous building, volunteers worked shoulder-to-shoulder in tight spaces, especially in the kitchen, where preparing meals for children often meant standing elbow-to-elbow. In our new facility, we have room to grow.
We now have the space to expand from hosting approximately 100 volunteers at a time to welcoming up to 300 over time. That future growth represents more than numbers. Today, volunteer hours equate to the work of 72 full-time employees. With triple the capacity, that impact could equal the work of 216 full-time employees.
Mike Kenyon knows what that impact feels like. Growing up in Detroit, he experienced hunger firsthand, walking with neighborhood kids to collect government-issued canned goods and powdered milk. Eight years ago, he began volunteering as a way to give back.
“I see families suffering today like we did in the 1950s,” Mike explained. “Now, I can make people’s lives better.”
Martha King began volunteering during the height of the pandemic, when demand skyrocketed and surplus food from restaurants needed processing. She now volunteers five days a week.
“It does get crowded in the kitchen,” Martha said of the old space. In the new building, expanded kitchen and repack areas mean volunteers can work more efficiently, and can have more fun crafting meals from scratch.
New volunteer opportunities will include a dedicated space for repackaging dried goods. By repacking bulk bags of rice and pinto beans, we can distribute more for less while also meeting the needs of neighbors and Hunger Relief Partners with user-friendly portion sizes.