The kitchen is the heart of the home, and there’s nothing better than a home-cooked meal to make families feel better. You and/or your group can donate, prepare and serve breakfast, lunch or dinner.
Our families love the grab-and-go sack lunches prepared by volunteers and available in the community refrigerators. This is a great way to help parents stay at their child’s bedside. Learn about preparing sack lunches.
Volunteers are needed to prepare quick, healthy lunches. Your group prepares sandwiches in our kitchens, then adds a piece of fruit, cookie, chips and/or box drink. All sandwiches and fillings must be prepared on site in our kitchens or come from a health-inspected kitchen in good standing (caterer, grocery store, etc.). No potluck dishes from home kitchens please.
We ask that volunteers provide all the fresh food items and supplies for the sack lunches. FEFH will provide the food preparation gloves and utensils. You can prepare as many sack lunches as you wish. If you want a general idea of the number of our current guests, call us a few days before your visit, and we can let you know how many people are forecasted for the day you are coming.
Suggested Sack Lunch Items (Please select items that will refrigerate well.)
- Turkey and cheese
- Ham and cheese
- Pimento cheese
- Chicken salad
- Tuna salad
- Sub sandwiches
Other supplies needed:
- Lunch sacks and sandwich bags
- Fresh fruit (orange, apple, banana, fruit cup, etc.)
- Individual bags of chips or cookies
- Packets of mustard or mayo
- Box or can drink
We encourage families to sit down and enjoy a meal together in our four communal kitchens. Our families greatly appreciate the volunteers who bring and prepare a meal. After an exhausting day at the hospital with their sick child, the last thing parents want to do is cook, so bring your group and serve up a nutritious, comforting meal. It is a great team bonding experience, too.
For volunteer groups, we supply the kitchen tools and materials, including serving utensils. Volunteers are asked to decide on a menu and bring the fresh ingredients and enough volunteers (up to 10 individuals) to prepare, serve and clean up. We can help with recommendations for menus and planning.