A soup kitchen disguised as a restaurant is making a big difference in Kansas City. [UpWorthy.com]

I am curious how that would work in some of our soup kitchens that are totally dependent on donations. For my last project to obtain my BSN I volunteered at a soup kitchen in Baltimore City. I ended up doing my paper on how soup kitchens can contribute to obesity for which I did find support in the literature. What I observed was in the 13 meals was that only at 1 meal was a vegetable served. The rest of the meals were high carb/high fat. Unfortunately the kitchen served up the plates which were in absolutely Huge portion sizes. Large people ate the plate clean, thin people threw a lot of it away.  

There were a lot of donations of odd specialty foods. The kitchen staff did not know what to do with them. I brought in a large can of beets among other vegetables to try to get some color on the menu. The cook made it clear that they would accept the one can but not to bring back another as they did not like that stuff. 

Since then I have written to the Food Networks several times trying to get them to do a series where they send a chef into soup kitchens dependent on donations and create a nutritious, creative menu. No one has ever responded to my request.