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The Campus Kitchen at Virginia Tech

A student loads a food delivery bag into the Campus Kitchen van.

All events cancelled for spring 2020

Due the COVID-19 pandemic, the VT Engage team has cancelled all events for the rest of the spring 2020 semester. While we are disappointed, the health and wellbeing of our leaders, participants, and community partners come first.

To remain up to date on this evolving situation, we encourage all Hokies to visit the following links:

Support our community

The United Way of the New River Valley set up a COVID-19 webpage that lists nonprofit needs in the New River Valley. They have also established a COVID-19 response fund to raise money quickly to support local nonprofits. We recommend contributing if and how you can, and/or reaching out to the United Way that is local to you. If you have items to add to the United Way NRV's website, please contact Sara Bohn at or (540) 381-2066

What we do

The Campus Kitchen program is a partnership between VT Engage and Virginia Tech Dining Services that addresses food security issues and food waste by redirecting unserved food from on-campus dining centers to area hunger relief agencies. Since launching in fall 2015, we have:

  • Diverted over 181,000 pounds of quality, unserved food from campus to community. Curious how much that is? Well, the average female African elephant is 6,600 pounds - so that's more than 26 elephants!
  • Worked with six hunger relief agencies and other nonprofits: Radford-Fairlawn Daily Bread, the Giving Tree Food Pantry, Plenty! Farm and Food Bank, New River Valley Agency on Aging, Warm Hearth Village, and the YMCA after school program.
  • Worked with six Virginia Tech dining centers: Dietrick, West End, Owens, Squires, Southgate, and Turner Place.
Campus Kitchen at VT logo

Frequently Asked Questions

Unfortunately, our program is not set up to assist individuals. In order to reach the most amount of people, we work with local nonprofits to supplement their existing programs. If you are a current Virginia Tech student, please check out the following resources to assist you with getting your needs met:

  • The Dean of Students office: offers emergency grants that help with issues such as food and housing needs. Contact the team at 540-231-3787 (after hours number: enter 540-231-6411 then press 1) or
  • Food Access For Students: VT students can request Kroger gift cards to cover food expenses. Email the team at to request a card.
  • 209 Manna Ministries: VT students can shop for food on Mondays, Wednesdays, and Fridays from 4 - 6:30 p.m. While the organization is located inside a Methodist campus ministry, all are welcome. Learn more on their website.

Currently, we do not have a dedicated physical space. We work in dining halls to divert and store diverted food. We hope to have a space in the near future to expand our operations!

One in eight Virginians struggles with issues related to food security, and there is a great need in our region to provide services to get food to those in need.

Requests for accommodations & other questions

If you are an individual with a disability & desire an accommodation, welcome! Please contact Kas Church, campus and community engagement coordinator, at or 540-231-1113 at least 10 business days prior to the shift you have registered for. All other questions may also be directed to Kas.

Dry meals program

This Campus Kitchen program works with the New River Valley Agency on Aging’s Meals on Wheels initiative to provide prepared dry meals for the agency’s clients. These meals require only adding hot water, and are easily stored for later use.

Events paused until fall 2020

Due to the COVID-19 pandemic, we are not scheduling dry meal events until fall 2020.

  • Contact the Campus Kitchen team at to get started. We’ll give you all the details on how to host your food drive and help schedule the food packing event.
  • Hold a food drive. You’ll work with your participants to collect ingredients and supplies.
  • Host a packing event in your office. We’ll join you to help run the event and engage your group in a reflective conversation on the impact the meals will have.