The number of people in the world who suffer from lack of nutrition or food as a result of poverty is constantly increasing. This book will guide the reader from the very beginning of creating a food program to the moment the food is placed in front of the client. Full of creative ideas and recommendations that only an experienced chef and food program coordinator would know, including tricks to save money, fundraising ideas, advice on hiring, menu creation, kitchen start-up equipment, and the type of food program that best suits your community's needs, plus some simple recipes to help get you started and much more.
This is an essential book for anyone starting a food program or for people who are already running a food program and would like to fine tune or expand it.
