The Project Host Soup Kitchen began in 1981 as an extension of St. Andrew's Church, but by 1994, the kitchen was feeding more people than it could accommodate. It was then that Project Host moved to our current address, where we have continued to develop and serve the community. The imminent need to attack issues of hunger and poverty in Greenville has remained at the core of Project Host’s growth. The Garden opened on-site in 1998, followed by the CC Pearce Culinary School in 2003 and the Cooking for Kids program in 2007. Last year, we served 144,117 meals to our community.
Soup Kitchen and Evening Meals Program
THE SOUP KITCHEN The Soup Kitchen offers a balanced and nutritious meal each day in a safe, clean, and caring environment to all who are hungry. Every Sunday to Friday from 11-12, we serve lunch to approximately 150 people, including both homeless populations and low-wage workers. If you would like to volunteer in the soup kitchen, sign up here. Volunteers are needed Sunday-Friday from 9:00 a.m. until 1:00 p.m. To donate food or for other questions, please call 864-235-3403 or email email@example.com.
THE EVENING MEALS PROGRAM Our Evening Meals program partners with local churches to provide hot meals in communities with identifiable needs. We are currently serving four sites once a week. If you are unable to volunteer during daytime hours, evening meal preparation takes place on Tuesdays from 6:00 p.m. until 8:00 p.m. Please sign up here.
The CC Pearce Culinary School addresses the root causes of hunger by equipping unemployed and underemployed individuals with the skills and knowledge they need to work in professional kitchens and to become more financially stable. The Culinary School is a free six-week program that includes hands-on food preparation, ServSafe food safety instruction, and employment readiness lessons to prepare people for gainful employment that will lead them toward self-sufficiency. The students develop their skills by cooking meals for Cooking for Kids.
2018 CLASS DATES: November 5 - December 7
2019 CLASS DATES: January 7 - February 15 March 4 - April 12 May 6 - June 14 July 1 - August 9 September 2 - October 11 November 4 - December 13
Cooking for Kids utilizes our culinary students to make freshly prepared meals for children of low-income families. According to the US Department of Agriculture, approximately one in five children do not have access to adequate and nutritious food. This puts children at risk for many lifelong problems that arise from hunger and poor nutrition. Because school-aged kids are unable to come to the Soup Kitchen during the week, we go to them to ensure that all children have access to nutritious food outside of school. Project Host is serving delicious, scratch-made meals to over ten different programs, with approximately 500 children served each day in the Greenville area.
VOLUNTEERING To volunteer with the Cooking for Kids program, sign up here.
OUT-OF-SCHOOL TIME PROGRAMS If you operate an out-of-school time program for children or know of one that could benefit from this service, or if you would like to request more information, call 864-235-3403 or contact firstname.lastname@example.org.
Gardening for Good
Project Host was the first soup kitchen in the country to have a garden on site - and this is one garden that earns its keep. With a greenhouse and twenty-nine raised beds that grow produce all year long, the garden harvests produce for the Soup Kitchen, Cooking for Kids, and the culinary classes at the CC Pearce Culinary School. For more information, email email@example.com.
VOLUNTEERING If you are interested in volunteering in our garden, please sign up here.
The Bakery will be the retail and catering division of the C.C. Pearce Culinary School. It provides additional training and creates jobs for our culinary students and graduates. By purchasing prepared foods, you will directly support our students on their path to financial stability.
COOKING UP JOB SKILLS WITH A SIDE OF FINANCIAL STABILITY For years, we have used catering to provide on-the-job experience for our culinary students and graduates, spread awareness of the Project Host mission, and to create a more sustainable program. Unfortunately, catering can be inconsistent, and consistency is key to providing the tools and opportunities our students need as they work toward financial stability. In order to be more consistent, we are shifting away from off-site catering toward retail foods.
The Bakery will make baked goods and other delectable treats, both sweet and savory, for pickup from Project Host. We will soon have weekly meals available to pre-order, pick up, and serve at home, as well as a growing list of baked goods to choose from. To ensure that we have the freshest ingredients for your orders, all orders of baked goods require a minimum of one week notice.
We will also offer special items for holidays and other occasions - keep an eye out for announcements on our website and our social media! Custom catering will still be available during special offers.
We look forward to serving you in the future and are grateful for your support of our students. For any questions, call our chefs at 864-235-3403.