Goals: Keep everyone on the march well-fed, well nourished, and content.

Responsibilities: 

1. Organize a team of volunteer chefs and people willing to help set-up meals, clean-up, transport food, and generally help out.

2. Coordinate with the housing team to identify what meals need to be covered.

3. Plan menus and budgets for any needed breakfasts, mid-morning snacks, lunches, afternoon snacks, and dinners. Marchers need a lot of calories, and organizers need a lot of coffee. Work to keep the menus healthy, avoid common allergens like peanuts, and always have vegan and gluten free options.

4. Acquire and prepare the food. Lean on donated food whenever possible, and otherwise use large food wholesalers to keep costs down (buy food where the restaurants in your area buy food).

5. Transport and store food as needed. It is helpful to identify a few refrigerators, freezers, and ovens at host sites or in volunteer houses along the march route.

6. Set-up and clean-up snacks and meals.

7. Be prepared for overflow on weekends, in cities, and if you are doing an event that will draw a crowd. It is your responsibility to freely feed everyone who shows up. Have a backup plan: Whether that is knowing where the closest pizza place is and being ready to order 20 pizzas, or digging into tomorrow’s snacks and whatever other leftovers and future food are in the U-Haul.