Food Studies Program

Community Partner Profiles: Mid Coast Hunger Prevention Program

The Food Studies Program is fortunate to have numerous community partners working to address the hunger and nutritional needs of our community. With these profiles, we hope to highlight the work of those partners.


MCHPP logo

BRUNSWICK – Originally the Brunswick Soup Kitchen, Mid Coast Hunger Prevention Program (MCHPP) served its first meal in 1983 and has been evolving to meet the community’s need ever since. MCHPP is dedicated to providing access to healthy food for those who are hungry, collaborating with other organizations to improve the quality of life for community members, and serving all community members with dignity.

MCHPP runs a food pantry, a food bank to store and distribute food resources, and a soup kitchen to provide nutritious lunches. Other programs of MCHPP include serving children and teens in their Summer Food Service Program, providing children with food for the weekend in their Backpack Program, hosting a monthly Food Mobile in collaboration with the Good Shepherd Food Bank, delivering groceries to medically homebound clients through the Pantry to Pantry Program, providing locally grown produce from their Common Good Garden, and providing consultation and networking opportunities to volunteer pantries through the Food Security Coalition. These programs allow MCHPP to serve an average of 6,730 meals per week.

To fight hunger in your community, MCHPP suggests volunteering with or providing monetary support for a food pantry, food bank, or soup kitchen; hosting a food drive; or spending time gleaning or harvesting to get fresh produce to those who might be struggling with hunger.

To volunteer with or learn more about the Mid Coast Hunger Prevention Program, visit their website, e-mail, or call (207) 725-2716.


MCHPP building

Located at 12 Tenney Way in Brunswick, MCHPP offers a wide range of services to food insecure residents of midcoast Maine.


MCHPP pantry

Generously supported by local farms and retailers, MCHPP processes around a half a million pounds of salvage and donated produce annually.


MCHPP soup kitchen

Weekly volunteers Winnie and Judy serve up chili for lunch in the Soup Kitchen.