1. Saint Louis University Campus Kitchen Project: Organizational Effectiveness and Client Organizing Sarah Boyle Angela Evans Lakesha Robinson Wanda Robinson

2. Purpose Evaluating Current Practices to Improve Organizational Effectiveness

3. Purpose, continued. How can CKP improve their services? Food as an ingredient to solving client challenges! Who are the clients and how can we empower them? What do they need to move one step further?

4. Methods: Determining the answers to many questions Interviews: 8 clients at Grandview and Council Towers Social Workers at both locations Grandview: Tara Kingsberry and Joe Baldassare Council Towers: Regina Maffey Student Volunteers on Leadership Team On-Going Discussions: Jenna Grimes, Coordinator of CKP at SLU

5. Methods, continued. Observation: Premises Food preparation Participation on delivery routes Research: Client Organizing Client Empowerment Best Practice Models

6. Findings Survey Results & Interviews (clients) Highly Capable Residents Appreciation of Companionship Food Preparation Preferences Gain Control/Power Some Limited Interest & Participation Long-Term utilization of CKP services No Dining Room (CT) Some Non-CKP Client Interest Questions & Concerns about Tenant Rights (CT)

7. Findings, continued. Interview Outcomes (Volunteers and Coordinator) Commitments Vary Valuable Organizing & Planning Skills CKP is About Relation Building Recruiters, Mentors, Mentor Training Liability Concerns

8. Findings, continued. Organizational Efficiency Fundraisers managed by volunteers Culinary Job Training & Nutrition Classes Member of Area Food Bank Works with Aging & Senior Service Agencies Limited Paid Staff (one coordinator) Limited Collaboration with CT & GVT Social Workers

9. Findings, continued. Research Power The capacity to move people in a desired direction to accomplish some end ( Promoting Community Change, Homan,1994) Strategy The science and art of orchestrating resources toward goals (Six Strategies of Community Change, Checkoway, 1995)

10. Recommendations and Limitations Self Cooking Program Developing Relationships Resource List Building Leadership Capacity

11. Recommendations, Cont’d. Provide Clients with Raw Ingredients Benefits No food wasted More meals Empowerment of client Increase client turnover Limitations Capability Donations may decrease Transportation

12. Recommendations,Cont’d. The Buddy System Benefits Decreased isolation Increased student involvement and awareness Respond to client needs Limitations Liability/Insurance Gaining participation

13. Recommendations, cont’d. Resource List Benefits Connect Clients to Needed Resources Increased Programs for Clients Improve Social Worker Resources Limitations Changes in Program Offerings Requirement Changes

14. Building Leadership Capacity Benefits Client Empowerment Increased Participation Increased Ownership Increased Control Limitations Volunteers Responsibility Finding Appropriate Leadership Activities