Ethnic Edibles: United Way Soup Kitchen Training is a partnership among United Way of NYC Hunger Prevention and Nutrition Assistance Program, CEWD, Continuing Education and the CUNY/IVE Leadership Program.

United Way provides New York State Hunger Prevention Nutrition Assistance funding to soup kitchens in New York City. In addition to funding, United Way also created a guidebook for soup kitchens called Ethnic Edibles: A Soup Kitchen's Guide to Healthy Eating . Upon conducting research it was discovered that many soup kitchens do not use the book which provides essential information about food and nutrition. As part of their desire to improve soup kitchen's operational functions, nutrition, and the quality and cultural relevance of food served, they implemented a pilot program in collaboration with CEWD. This program trained cooks/volunteers on culinary techniques and foodservice management and provided nutritional guidance, thereby improving the health of their patrons.

Soup Kitchen staff and volunteers learned how to use the Ethnic Edibles Cookbook and create cycle menus based on each Soup Kitchens recipes and food availability. They also learned how to develop written recipes and menu platforms and how to implement stock management. In addition soup kitchens staff and volunteers learned how to perform healthy cooking techniques, with an emphasis on cooking with fresh products.

Training was conducted by culinary arts faculty in the Department of Tourism and Hospitality along with graduates of CEWD's Project Welcome Foodservice program and senior college nutrition students from the CUNY/IVE Leadership program.