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When Michael Edwards-Pruitt founded Project Open Hand in 1988, he and a few of his neighbors cooked meals for 14 friends who were too sick to cook for themselves. It was truly an act of love, and very much a “project” – a small, grassroots group committed to making a difference, however small, in the community.
Who could have ever imagined that 20 years later, Open Hand would prepare and deliver over 4,500 meals a day, employ a full-time staff, provide nutrition education from licensed dietitians, and be consistently recognized as one of the most innovative, visionary and fiscally responsible nonprofit organizations in the country?
The following timeline will give you an indication of just how much Open Hand has evolved through the years.
2007
Open Hand’s 5th Annual Party in the Kitchen kicks off yearlong commemoration of 20th anniversary. The event spans two facilities, includes celebrity chefs, a silent auction and a first-ever $30,000 “Dream Box Raffle.”
Dining Out for Life, in its 15th year, raises over $210,000 for Open Hand with the help of the Atlanta restaurant community.
Open Hand initiates a concentrated 3-month media campaign – including radio, outdoor and print advertising – to launch the organization’s new brand, increase overall awareness, and drive volunteerism.
13,000,000th meal is served.
Open Hand is named beneficiary of the 2008 11-Alive Community Service Awards, to be held in April 2008.
Entered into a partnership with the American Diabetes Association, strengthing their value as a stakeholder in enabling us to better achieve our tandem purpose of supporting individuals with or at risk for diabetes, and helping them gain access to appropriate care.
Completed expansion of the Open Hand kitchen to support additional food production and providing additional room for nearly double the previous cooling and freezing capacity.
Project Open Hand becomes Open Hand, and a new brand identity is launched in order to better communicate the organization’s new mission and strategic vision.
Officially launched Comprehensive Nutrition Care (CNC) after trials validating the program with outcomes from clinical studies funded by ALTRIA and the MAC AIDS Fund.
2006
Launched an initiative to create a new Project Open Hand strategic plan for the next five years.
Began providing meals for SarahCare Adult Day Care and Covenant House Georgia.
The front office renovation is completed, providing a more welcoming entrance as well as a new boardroom, donor and client recognition displays.
Launched a second outcomes-based study funded by ALTRIA, including partnership with Emory University to further development of our Comprehensive Nutrition Care program.
10,000,000th meal is served.
Beneficiary of a Georgia Tech engineering study program to maximize the efficiency of our meal distribution model.
2005
Project Open Hand launches Good Measure Meals, a social entrepreneurship which has become a major success -- introducing a primary revenue source to support the organization.
Provided breakfast, lunch and dinner for approximately 300 Hurricane Katrina evacuees.
Entered into agreement with the new Gateway 24/7 Center to operate the TACK program on site, managing the kitchen and providing meal service for Gateway residents. The kitchen was also the food preparation lab for TACK students who assisted with preparation of resident meals.
2004
Received initial grant from ALTRIA to begin a clinical study at Emory University to measure the impact of Project Open Hand's Comprehensive Nutrition Care program.
Created a Nutrition Services department, led by noted dietitian Charlotte Hayes, with aggressive plans to further enhance Project Open Hand's prevention-based nutrition programs.
2003
Project Open Hand formed the Fulton County Senior Collaborative in conjunction with Visiting Nurses Health System and Senior Citizen Services to manage eight senior centers in Central Fulton County under contract with the Fulton County Office of Aging.
The inaugural Party in the Kitchen fundraising event.
6,000,000th meal served.
2002
Emergency Nutrition Supplements Program was implemented at Grady Infectious Disease Program. This program provides meal replacement snacks to Grady IDP patients who may have to wait several hours for their appointments.
Introduced an innovative touch-screen volunteer sign-in feature allowing both volunteers and employees to more accurately track service hours with Open Hand. This resulted in receiving the Techbridge Award for Technology in 2002.
2000
Once again, client eligibility requirements are revised to keep pace with the ever-changing AIDS epidemic.
Project Open Hand accepts a three-month “catering contract” providing fresh,
nutritious meals to Fulton County seniors.
Project Open Hand branches out to include other populations in need – person with non-HIV related critical illnesses, the disabled, and the homebound elderly.
1999
Meal number 3,000,000 is served.
1998
The Atlanta Collaborative Kitchen is launched (with the Food Bank) to fight hunger, disease and unemployment by reclaiming fresh foods while training individuals for food service employment. Presently over thirty-five tons of nutritious foods have been prepared and redistributed.
1997
In response to the changing face of AIDS, Project Open Hand adds dependent children’s meals and a grocery pantry program.
“Project Open Hand Remembers” brings 228 panels from the Names Project/AIDS Memorial Quilt to Piedmont Park for Pride Weekend.
1996
Meal number 2,000,000 is served.
1995
Working with a team of nutritionists and dietitians, Project Open Hand establishes its first 28-day menu rotation.
Project Open Hand works its way through a natural disaster, Hurricane Opal. The biggest obstacle – No Power! Meals are cooked on one gas burner and packaged by flashlight. All meals are delivered on time and without interruption.
Project Open Hand moves to its new home in the Armour-Ottley Industrial Park of Atlanta.
1994
With increased knowledge of client needs, Project Open Hand revises its eligibility requirements extensively to serve those with an AIDS diagnosis. (Originally, anyone who had been diagnosed as HIV-positive was eligible.)
1993
The first Dining Out for Life unites fifty local restaurants and serves up a profit of $30,000 [2000 = $105,000].
1992
New heat-sealed, microwaveable, freezable food containers provide clients with air tight, sanitary meals ready to heat and eat when ever they are.
Friend for Life, Project Open Hand’s monthly giving program, is established.
Part-time Atlanta resident Elton John volunteers a day to personally deliver meals to Project Open Hand clients.
1991
The first year for the Ansley Square Art Fest. Net Proceeds = $8,000 [2000 = $110,000].
Project Open Hand wins top honors in the “Best Dessert” category during the annual Non-Profit Agency Cook-Off sponsored by the Atlanta Community Food Bank.
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