Part of the Food Policy Community Spotlight Series
What they do: Project Hospitality serves communities by advocating for those in need as well as providing necessary services like food pantries, soup kitchens, transitional residences, substance abuse treatment, disaster relief, and HIV/AIDS assistance for the uninsured and homeless. Their wide range of outreach programs provides professional services for some of the most marginalized members of society.
How they do it: Project Hospitality seeks to realize its mission both by advocating for those in need and by establishing a comprehensive continuum of care that begins with the provision of food, clothing and shelter and extends to other services which include health care, mental health, alcohol and substance abuse treatment, HIV care, education, vocational training, legal assistance, and transitional and permanent housing.
Mission: “It is the mission of Project Hospitality, Inc. to reach out to community members who are hungry, homeless or otherwise in need in order to work with them to achieve their self-sufficiency — thereby enhancing the quality of life for our community.”
Latest project/campaign: During the summer of 2017, using some of the dozens of cases of frozen cherries and blueberries generously donated by Food Bank NYC, they prepared Hungarian Fruit Soup (“Magyar Gyümölcsleves”) for more than 300 hungry and homeless individuals and families. Nearby, a dozen volunteers from a local agency for developmentally disabled young adults helped out with the recipe. For over a year, the group has come twice a week to the food pantry to learn both cooking and life skills. They provide much needed service to Project Hospitality.
Major Funding: New York State, New York City, private foundations, personal donations, and planned giving
Annual Budget: N/A
Interesting fact about how they are working to positively affect the food system: In 2003, they received an Award for Excellence in Community Nutrition from the Dannon (Yogurt) Institute in recognition of our Consumer Choice Nutrition Mart. They won sixth place in the national competition.
Core Programs: Congregate meals, soup kitchen, mobile pantry and food pantry, Advocacy for SNAP expansion
Number of staff: 7
Number of volunteers: 3,600
Year started: 1982
President and Chief Executive Officer: Reverend Dr. Terry Troia