Refettorio Detroit, a full-service alternative to cafeteria-style soup kitchens, will launch next year at the Capuchin Soup Kitchen. In partnership with international non-profit, Food for Soul, the Capuchins will transform the Meldrum Community Center into the third U.S. Refettorio location.
What Exactly Is a Refettorio?
Refettorio, Italian for “refectory,” is a concept from Food for Soul that seeks to combat multiple issues: hunger and food waste. At each Refettorio location — which can be found in nine different countries worldwide — chefs and volunteers use surplus ingredients to create free meals for people in need.
Refettorio Detroit’s Origin Story
The idea to partner with Food for Soul came to Capuchin priest Br. Mark Joseph Costello when he happened to be watching 60 Minutes. The episode featured the nonprofit’s founder, famed Italian chef Massimo Bottura, discussing the Refettorio concept. Intrigued, Costello approached Br. Gary Wegner, the Executive Director of the Capuchin Soup Kitchen, about what he watched.
“He [Costello] came to me and said, ‘This thing’s really exciting, what do you think if we reached out?’” says Wegner. “Right at the same time I had spoken to [Meldrum Chef Alison Costello] and asked her if it would be possible since we were going to renovate one way or the other.”
While exploring the partnership, Wegner volunteered at Refettorio Harlem, where an embarrassing moment solidified his belief in the project.
“I was bringing water over, and I tripped” says Wegner. “The guests at the table were right there. The rest of the evening, we laughed about it. It was the community that I saw form, and how, as a volunteer, I was welcomed into the community. That’s the moment that sold me.”
What Will Refettorio Detroit Look Like?
Like the Harlem and San Francisco locations, Refettorio Detroit will be an alternative to a traditional soup kitchen, with a focus on hospitality, sustainability, and Detroit pride. But Wegner is clear that the Capuchin Soup Kitchen will keep its identity.
“We did not sell the soup kitchen to Food for Soul; we are partnering with Food for Soul. We will still be the Capuchin Soup Kitchen,” Wegner says. “Food for Soul is helping us to do what we have always done, but what I like to say is to help us do it with more intentionality, to take the dignity and hospitality that we always serve our guests to another level.”
The $2.4 million renovation broke ground this spring and will feature an upgraded kitchen, dining room, and community area. The 8,000-square-foot space was designed by the Constantine George Pappas AIA Architecture and Planning firm and built by the Ferlito Group.
“The construction is a small piece of their mission, but we made it a point to make sure they get their vision done,” says Michael Ferlito, CEO of the Ferlito Group. “I think Detroit is going to be very impressed with the finished project.”
Refettorio Detroit is already planning its first year of operations, with programs, guest chefs, and more. The programs and chef takeovers will celebrate Detroit’s culinary community. Earthworks Urban Farm in Detroit will continue providing the majority of the soup kitchen’s food, but plans to expand food sourcing are also underway. While many changes are being made to the Capuchin Soup Kitchen, Director of Food Service Hospitality and Operations Alison Costello, is ready to continue providing for those in need.
“I tell people that the hospitality isn’t just about treating the guests or each other, but it goes into the food, too,” says Costello.
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