Meals with Meaning: Turning Surplus into Sustenance

Nine months ago, Kirk Oldham was facing a common issue in the food industry—excess food waste. But instead of discarding it, he saw an opportunity to make a difference. Oldham’s place of work, the Fort Worth restaurant Snooze, agreed to an in-kind food donation deal and provided surplus dry goods and other ingredients for Oldham to transform what might have been waste into nourishing meals. What began as a single effort to turn surplus ingredients into 60 meals has since blossomed into Meals with Meaning, a 501(c)(3) nonprofit organization that has relationships with a variety of local restaurants, chefs, farms and other nonprofits, including a new partnership with Fort Worth Country Day.

Oldham joined the FWCD community and the SAGE Dining Services team on September 16 as a Chef. He was immediately impressed by the School’s commitment to the environment by composting with Cowboy Compost. But he saw the possibility for additional meals if FWCD was willing to donate, at the end of the week, any excess edible food that the School could not use and could not make it through the weekend. 

FWCD’s Food Service Director, Stephen Novak, approached his supervisor, CFO Tom Mitchell, about filling stomachs rather than a garbage can or compost bin. The answer was yes, and, on a Friday in late September, Oldham and Novak served nearly 100 meals at a first-come, first-served “pop-up” on Lancaster Avenue. That week, Meals with Meaning doubled the meals it was able to serve for the first time. Until that day, Oldham was serving approximately 100 meals that he cooked himself with Snooze donations each Monday (typically rice and beans). Since partnering with FWCD, Meals with Meaning is serving over 600 meals a week on Mondays and Fridays. 

“I never imagined Meals with Meaning would grow like this,” Oldham said. “It all started with that one meal that grew into meals once a week. Now, we’ve donated close to 5,000 meals. And the meals are getting rave reviews on Lancaster – people are now seeking us out and don’t want to miss them because they are getting a good, solid meal. 

“There's no feeling quite like it,” he continued. “.... to know you are making a difference for someone. We set up tables, give out the meals, and for a moment, everyone is breaking bread together. It’s not just about food; it’s about connection.”

From the Kitchen to the Streets
Oldham’s heart for helping others stems from his experience on a personal journey. He recalls that rainy day when he met a pregnant woman who was barefoot and visibly struggling. She was among the first to receive a meal from Meals with Meaning, and her situation touched him deeply.

“That’s what keeps me going,” Oldham said.  “I saw myself in her – a person on the cusp, and I hoped that meal would be a step toward something better for her.”

Now, as the operation continues to grow, Meals with Meaning is logging every meal, working toward feeding even more people by moving meal donations to twice a week. Oldham dreams of creating a formal kitchen where volunteers can come together to cook and connect with the community on a deeper level.

“Breaking bread with people is powerful,” he said. “I’ve cooked for those who could pay for it, but this – this is different. This is about sharing something more than food.”

A Growing Operation with a Big Heart
Meals with Meaning quickly grew into a fully operational nonprofit with a Board of Directors. Novak recently joined the organization as a Resident Chef and Culinary Director. 

Part of Novak’s role is connecting with local chefs to collaborate on meals for residents of local shelters. Oldham curated a meal at the shelter on October 7 with Chef Steve Hoogeboom from 61 Osteria. Novak has Chef Zach Lewis from Atico lined up for November 10.  Each month, a different chef from the Fort Worth area will select a menu and create a meal for shelter residents.

“These meals are currently being served to 100 residents at Arlington Life Shelter, but we hope to expand to shelters in Fort Worth, Dallas, and surrounding areas,” Novak said. “The meals for the shelter residents come exclusively from donations from our partners and consist of all fresh ingredients—not repurposed food. We are in talks with different food services and produce companies to join our cause and help us secure products for these shelter meals.” 

Oldham is also working to connect with additional local shelters and organizations to collaborate on additional charity events that ultimately make a lasting impact on both the food industry and the lives of those they serve. “We're seeing more local chefs get on board,” he said. “They love being part of something bigger – feeding people, sharing their skills, and seeing the gratitude in the faces of those who might otherwise go without.”

Oldham's dedication to reducing food waste and feeding those in need has sparked collaboration with community partners like Timberview Farmstead, which donates fresh produce, and the Fort Worth Community Collaborative, which contributes clothing and other essentials. He is committed to bringing mental health services to the table and has been speaking with people at Texas Christian University and Tarrant County College to make this happen.

“We’re feeding hearts, not just stomachs,” Oldham said. “And we’re just getting started.”