A Beginner’s Guide to Cooking for Shelters in Your Community

If you’re reading this, you might be feeling what so many of us are feeling right now: helpless. Angry. Heartbroken. Watching the news and wondering what you can possibly do when the problems feel so massive and the policies so cruel.

You see the headlines about benefit cuts, rising hunger, families struggling—and you want to help, but you don’t know where to start. You can’t fix the entire system from your kitchen. But here’s what you can do: you can feed people. Today. This week. In your own community.

This isn’t a small thing. When someone is hungry, a hot meal isn’t just food—it’s dignity. It’s proof that someone cares. It’s a reminder that they haven’t been forgotten, even when it feels like the systems meant to support them have turned away.

Cooking for shelters in your community won’t solve food insecurity, but it will solve hunger for real people on a real day. And when the world feels bleak and your power feels small, that matters. It matters so much.

This guide is for everyone who wants to do something—whether you have $30 and an afternoon, or whether you want to organize something bigger with friends. Whether you’re an experienced cook or someone who barely knows their way around a kitchen. Whether you’ve volunteered before or this is your first time stepping up.

You don’t have to be perfect. You don’t have to do everything. You just have to start somewhere. And feeding your neighbors? That’s a really good place to begin.

Why this matters now

Food insecurity is at crisis levels. With SNAP benefits slashed, inflation still high, and wages not keeping pace, more families than ever are turning to shelters, food banks, and community meal programs just to get through the week. According to Feeding America, 1 in 5 children faces hunger—and that number has grown significantly in recent months.

If you have the means to help, one of the most direct and meaningful ways is preparing meals for your local shelter or community organization. This isn’t charity from a distance—it’s neighbors feeding neighbors, and it makes a real difference.

When government systems fail people, community shows up. You can be part of that.

This guide will help you prepare large-scale, nourishing meals that shelters actually need, navigate the logistics of dropping off food, and connect with organizations in your community doing this work. More importantly, it will help you take that feeling of helplessness and turn it into action.

Before you start: What shelters actually need

Not all food donations are created equal, and shelters have specific needs and restrictions. Before you cook a single thing, make these calls:

Contact your local shelter first

• Ask if they accept homemade meals (some can only accept commercially prepared food due to health regulations)
• Find out their capacity—how many people do they typically serve?
• Ask about dietary restrictions (common ones: no pork, vegetarian options needed, allergy considerations)
• Confirm drop-off times and packaging requirements
• Ask if they need disposable serving supplies (plates, utensils, napkins)

Types of organizations to contact:

• Homeless shelters
• Family shelters
• Domestic violence shelters
• Community kitchens and soup kitchens
• Churches and religious organizations with meal programs
• Community centers in underserved neighborhoods
• Senior centers
• After-school programs in low-income areas

Food safety is critical:

• Cook food the day of or day before delivery
• Transport hot food hot (above 140°F) and cold food cold (below 40°F)
• Use insulated containers or coolers
• Label everything clearly with ingredients (for allergy awareness)
• Include reheating instructions if applicable

The best large-scale meals for community feeding

These recipes feed 25-30 people, use affordable ingredients, reheat well, and meet most dietary needs:

Hearty Vegetarian Chili (30 servings) Cost: Approximately $30-35 Prep time: 30 minutes | Cook time: 45 minutes

Ingredients:

• 6 cans (15 oz) black beans, drained and rinsed
• 6 cans (15 oz) kidney beans, drained and rinsed
• 4 cans (28 oz) crushed tomatoes
• 3 large onions, diced
• 6 bell peppers (any color), diced
• 6 cans (15 oz) corn, drained
• 4 tablespoons chili powder
• 2 tablespoons cumin
• 2 tablespoons garlic powder
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, tortilla chips

Instructions:

1. In a large stock pot or two large pots, sauté onions and peppers in oil until softened (about 10 minutes)
2. Add all beans, tomatoes, corn, and seasonings
3. Bring to a boil, then reduce to simmer for 30-40 minutes
4. Stir occasionally to prevent sticking
5. Adjust seasonings to taste

Why this works: Vegetarian-friendly, extremely filling, packed with protein and fiber, reheats beautifully, and costs about $1 per serving. Chili is universally appealing and doesn’t require utensils if served with bread.

Baked Ziti with Vegetables (30 servings) Cost: Approximately $40-45 Prep time: 25 minutes | Cook time: 40 minutes

Ingredients:

• 4 pounds ziti or penne pasta
• 4 jars (24 oz each) marinara sauce
• 2 containers (32 oz) ricotta cheese
• 4 cups shredded mozzarella
• 2 cups parmesan cheese
• 4 bags (16 oz) frozen spinach, thawed and squeezed dry
• 2 bags (16 oz) frozen mixed vegetables, thawed
• Italian seasoning, garlic powder, salt, pepper

Instructions:

1. Cook pasta according to package directions, drain
2. Mix ricotta with spinach, half the mozzarella, seasonings
3. In large disposable aluminum pans (9×13 or larger), layer: sauce, pasta, ricotta mixture, vegetables, more sauce, remaining cheese
4. Cover with foil and bake at 375°F for 30 minutes
5. Remove foil and bake 10 more minutes until bubbly

Why this works: Kid-friendly, vegetables are incorporated but not obvious, can be made ahead and reheated, uses affordable ingredients. Comfort food that feels substantial.

One-Pot Chicken and Rice (30 servings) Cost: Approximately $45-50 Prep time: 20 minutes | Cook time: 45 minutes

Ingredients:

• 8 pounds chicken thighs (cheaper than breasts, stays moist)
• 6 cups long-grain white rice (uncooked)
• 12 cups chicken broth
• 3 large onions, diced
• 6 carrots, diced
• 6 celery stalks, diced
• 4 tablespoons garlic powder
• 2 tablespoons dried thyme or Italian seasoning
• Salt and pepper
• 3 bags (16 oz) frozen peas

Instructions:

1. Season chicken with salt, pepper, and garlic powder
2. Brown chicken in large pots (you’ll need 2-3 pots)
3. Remove chicken, sauté onions, carrots, and celery until softened
4. Add rice, stir for 1 minute
5. Add broth and seasonings, bring to boil
6. Nestle chicken into rice, reduce heat to low
7. Cover and simmer 30 minutes until rice is tender and chicken is cooked
8. Stir in frozen peas in last 5 minutes
9. Shred chicken or leave as thighs

Why this works: Complete meal in one dish, budget-friendly protein, vegetables incorporated, extremely filling, familiar comfort food.

Lentil and Vegetable Soup (35 servings) Cost: Approximately $25-30 Prep time: 20 minutes | Cook time: 40 minutes

Ingredients:

• 4 pounds dried lentils (green or brown)
• 4 large onions, diced
• 8 carrots, diced
• 8 celery stalks, diced
• 4 cans (28 oz) diced tomatoes
• 16 cups vegetable or chicken broth
• 8 cups water
• 4 tablespoons garlic powder
• 2 tablespoons cumin
• Salt and pepper
• 2 bags (16 oz) fresh spinach or kale

Instructions:

1. In large stock pots, sauté onions, carrots, and celery in oil until softened
2. Add lentils, tomatoes, broth, water, and seasonings
3. Bring to boil, reduce heat and simmer 30-35 minutes until lentils are tender
4. Stir in greens in last 5 minutes until wilted
5. Adjust seasonings

Why this works: Incredibly cheap (about 75 cents per serving), vegan, packed with protein and nutrients, hearty and filling, one of the most budget-friendly options.

Sloppy Joes for a Crowd (30 servings) Cost: Approximately $40-45 Prep time: 15 minutes | Cook time: 30 minutes

Ingredients:

• 6 pounds ground beef or ground turkey
• 3 large onions, diced
• 3 green bell peppers, diced
• 4 cans (15 oz) tomato sauce
• 1 cup ketchup
• 1/2 cup brown sugar
• 1/4 cup Worcestershire sauce
• 2 tablespoons garlic powder
• Salt and pepper
• 30 hamburger buns

Instructions:

1. Brown ground meat in large pots, drain excess fat
2. Add onions and peppers, cook until softened
3. Add tomato sauce, ketchup, brown sugar, Worcestershire, and seasonings
4. Simmer 20-30 minutes until thickened
5. Serve with buns on the side

Why this works: Familiar, kid-friendly, easy to eat, stretches meat with vegetables and sauce, can be kept warm in slow cookers for serving.

Sheet Pan Roasted Vegetables and Sausage (25-30 servings) Cost: Approximately $50-55 Prep time: 25 minutes | Cook time: 35 minutes

Ingredients:

• 4 pounds smoked sausage or kielbasa, sliced
• 10 pounds potatoes, cubed
• 4 pounds carrots, sliced
• 3 large onions, cut into wedges
• 4 bell peppers, cut into chunks
• 1 cup olive oil
• 4 tablespoons garlic powder
• 2 tablespoons paprika
• Salt and pepper

Instructions:

1. Preheat oven to 425°F
2. Divide vegetables and sausage among multiple large sheet pans
3. Toss with oil and seasonings
4. Roast 30-35 minutes, stirring halfway through, until vegetables are tender and browned

Why this works: Easy to scale up, minimal prep, hands-off cooking, complete meal on one pan, visually appealing.

Budget Breakdown: Feeding 30 People

Let’s look at real costs for feeding 30 people one substantial meal:

Most Affordable Option: Lentil soup: $25-30 ($0.83-$1 per person)

Mid-Range Options:

• Vegetarian chili: $30-35 ($1-$1.17 per person)
• Baked ziti: $40-45 ($1.33-$1.50 per person)

Protein-Heavy Options:

• Chicken and rice: $45-50 ($1.50-$1.67 per person)
• Sloppy joes: $40-45 ($1.33-$1.50 per person)

Comparison: A single fast food meal costs $8-12 per person. You can feed 30 people a home-cooked meal for what 4-5 fast food meals would cost.

Logistics: How to actually do this

Shopping strategy:

• Buy in bulk at Costco, Sam’s Club, or Restaurant Depot (some allow day passes)
• Check grocery store sale ads and buy what’s on sale
• Consider organizing with friends to share costs and cooking
• Some food banks sell bulk ingredients at reduced prices to community members

Cooking setup:

• Use your largest pots and pans
• Borrow extra equipment from friends or family if needed
• Disposable aluminum trays work great for baked dishes and make transport easier
• Label everything clearly with the dish name and any major allergens

Transportation:

• Keep hot food hot (above 140°F): use insulated bags, wrap in towels, transport quickly
• Keep cold food cold (below 40°F): use coolers with ice packs
• Secure containers so they don’t spill in your car
• Bring serving utensils, disposable plates/bowls if requested

Packaging:

• Disposable aluminum pans with lids are ideal for hot dishes
• Large disposable containers for soups and stews
• Label with dish name, date prepared, reheating instructions, and major ingredients
• Include serving utensils

Beyond one-time meals: Sustained community support

Start or Join a Meal Train: Organize with neighbors, your workplace, or religious community to provide meals on a rotating schedule. One person cooking once a month is manageable; 12 people rotating means weekly meals for a shelter.

Partner with local organizations:

• Community kitchens often need volunteer cooks
• Food rescue organizations redistribute excess food
• Mutual aid networks coordinate community support
• Buy Nothing groups can help source ingredients

Advocate for policy change: While feeding people directly helps immediately, long-term solutions require:

• Contacting representatives about SNAP funding
• Supporting living wage initiatives
• Advocating for affordable housing policies
• Voting for candidates who prioritize food security

Other ways to support:

• Donate money (food banks can stretch dollars further than individuals)
• Volunteer time at food banks or soup kitchens
• Organize food drives for specific needed items
• Share information about resources with people who need them

What shelters really need (beyond food)

When you’re connected with a shelter, ask about:

• Disposable plates, cups, utensils, napkins
• Cleaning supplies
• Personal hygiene items
• Warm socks and underwear (most needed, least donated)
• Backpacks and reusable bags
• Baby supplies (diapers, wipes, formula)

Teaching kids about community care

Cooking for others is a powerful way to teach children about community, empathy, and taking action:

Age-appropriate tasks:

• Ages 3-5: Stirring, counting ingredients, decorating donation boxes
• Ages 6-9: Measuring, mixing, simple chopping with supervision
• Ages 10+: Following recipes, cooking with supervision, organizing donations

Conversations to have:

• Why some families need help with food
• How small actions make a big difference
• The importance of dignity and respect when helping others
• That anyone can experience hard times

Frequently asked questions

Q: What if I can’t afford to feed 30 people? Start smaller. Feed 10 people. Or partner with friends to share costs. Or donate $20 to a food bank (they can turn that into 60+ meals through bulk purchasing power).

Q: I’m not a great cook. Can I still help? Yes! The recipes here are simple and forgiving. Or volunteer to help at a community kitchen where experienced cooks lead the effort.

Q: How do I find shelters that accept homemade food? Google “[your city] homeless shelter meal donations” or call 211 (community resource hotline). Churches often coordinate meal programs too.

Q: Can I claim this as a tax deduction? Donated food ingredients generally aren’t tax-deductible, but monetary donations to 501(c)(3) organizations are. Keep receipts either way.

Q: What if the shelter is far from my house? Look for community centers, after-school programs, or senior centers closer to you. Many have meal programs with less publicity than major shelters.

Sample Month: Organized community cooking

Week 1: You cook chili for 30 people – $35 Week 2: Neighbor cooks baked ziti for 30 people – $45 Week 3: Coworker cooks chicken and rice for 30 people – $50 Week 4: Friend cooks lentil soup for 30 people – $30

Total community investment: $160 Total people fed: 120 meals Individual cost: $35-50 once per month

This is achievable. This is sustainable. This makes a difference.

The Bigger Picture

Cooking meals for shelters doesn’t solve systemic poverty, inadequate housing, or unjust food policy. But it does this: it feeds real people real food on a real day when they’re hungry. It shows up when government programs fail. It says, “You matter, and your community sees you.”

Food insecurity is a policy failure, not a personal failure. But while we fight for better policies, people need to eat today. You can help with that.

When everything feels overwhelming and your power feels small, remember this: you can’t do everything, but you can do something. And that something—a pot of soup, a pan of pasta, an afternoon in your kitchen—matters more than you know.

Start with one meal. Reach out to one organization. Show up once. And if you can, show up again.

Your community needs you. And you have more power to help than you might think.

Resources to get started

• Feeding America: feedingamerica.org/find-your-local-foodbank
• 211: Call or text 211 for local food security resources
• Meal Train: mealtrain.com (organize group meal donations)
• Food Rescue US: foodrescue.us (volunteer food recovery)
• Local mutual aid networks: Search “[your city] mutual aid” on social media

The need is urgent. The solution starts in your kitchen. And it starts with you deciding that doing something—even something small—is better than doing nothing at all.

You’ve got this. Your community has got you. Now let’s get cooking.