Meals Served Since February 1, 2020
covid-19 statement and
urgent donation information
Cultivate Food Rescue
Cultivate partners with local organizations for food rescue to end the cycle of joblessness, poverty, and hunger in northern Indiana.
Thank you Synergy Insurance Group for choosing Cultivate as your non-profit partner for the year. We’re honored to work together for our community!
Come by Tippecanoe Place Restaurant on Saturday for the first weekend of their March Mansion Madness, where they will be donating 10% of the proceeds from their meal packages to raise funds for Cultivate's School Backpack Meals Program.
Every Saturday in March, you can enjoy fine dining and a delicious 3-course meal package that includes a choice of soup or salad, one of five scrumptious entrée offerings, and one of three delectable dessert choices. This elegant dinner for two can be enjoyed as dine-in or carry-out. From each $89 meal package, Cultivate Food Rescue will receive $9! So, please consider treating yourself and supporting hungry kids in our community at the same time.
Choices:
Soup or Salad – Caeser / Chopped, Soup or Fr Onion
Entrée Selection – Prime Rib, Rib-Eye, Salmon, Mustard Shrimp, Chicken Marsala or Chefs Pasta
Dessert Selection – Chocolate Torte, Cheesecake or Crème Brûlée
Every Saturday in March, you can enjoy fine dining and a delicious 3-course meal package that includes a choice of soup or salad, one of five scrumptious entrée offerings, and one of three delectable dessert choices. This elegant dinner for two can be enjoyed as dine-in or carry-out. From each $89 meal package, Cultivate Food Rescue will receive $9! So, please consider treating yourself and supporting hungry kids in our community at the same time.
Choices:
Soup or Salad – Caeser / Chopped, Soup or Fr Onion
Entrée Selection – Prime Rib, Rib-Eye, Salmon, Mustard Shrimp, Chicken Marsala or Chefs Pasta
Dessert Selection – Chocolate Torte, Cheesecake or Crème Brûlée
Thanks to the South Bend Beat for having Cultivate's Director of Fund Development Todd Zeltwanger, and Shelly Alwine - Volunteer Services & Special Events Coordinator, on their podcast. Click here to listen! https://southbendbeat.podbean.com/e/todd-zeltwanger-cultivate/
Todd Zeltwanger - Cultivate
Kyle is joined by Todd Zeltwanger and Shelly Alwine. Todd and Shelly are part of the leadership team for Cultivate, which has garnered national attention for their food repurposing program put into place across the region. They wrap up with a round of Answ...
southbendbeat.podbean.com
Nappanee Missionary Church came by last month and rocked out over 1,200 meals. Thank you to our good friend Andrea Helmuth and everyone who volunteered!
Have you volunteered with, supported financially, or received some awesome food from Cultivate? Would you love to do us a favor and write a review on our Great Nonprofits profile? Just 2 minutes could help us win the GreatNonprofits Top-Rated Award!
https://greatnonprofits.org/org/cultivate-food-rescue
https://greatnonprofits.org/org/cultivate-food-rescue
Cultivate Food Rescue Reviews and Ratings | South Bend, IN | Donate, Volunteer, Review | GreatNonprofits
Volunteer, donate, read reviews for Cultivate Food Rescue in South Bend, IN plus similar nonprofits and charities related to Coronavirus Relief Food Banks, Education, Food, Food Banks & Pantries, Food Programs, Job Training, Primary & Elementary Schools
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It was "Girl's Night Out” last night! This golf group gets together regularly and came by for a mini fundraiser, and to enjoy some amazing rescued food.
Rescued food is NOT “dumpster diving". Look at this classy meal Chef Randy prepared:
Chicken breast was rescued from the Century Center, Sauce was made with ingredients from Whole Foods Market, the desserts were from Rise'n Roll, and the salad with food from the South Dining Hall, University of Notre Dame.
We had a great time with this group, and hope to see them again!
Rescued food is NOT “dumpster diving". Look at this classy meal Chef Randy prepared:
Chicken breast was rescued from the Century Center, Sauce was made with ingredients from Whole Foods Market, the desserts were from Rise'n Roll, and the salad with food from the South Dining Hall, University of Notre Dame.
We had a great time with this group, and hope to see them again!
