The Campus Kitchens Project provides a sustainable solution to reducing food waste and providing healthy meals to those struggling with food insecurity. Student volunteers recover food that would otherwise go to waste, including prepared meals and fresh produce, from university dining facilities, local businesses, and local farms. Through a partnership with farms operated by the University of Kentucky College of Agriculture, Food and Environment, the Campus Kitchen at the University of Kentucky (CKUK) regularly recovers left-over or secondary fresh produce. The gleaned produce is then processed and prepared into healthy snacks and meals for distribution to those experiencing food insecurity both on campus and in the surrounding community. During a four-month summer period, CKUK recovered 1,775 pounds of fresh produce, including 57 different types of nutrient-dense fruits and vegetables. Tomatoes (322 lbs.), leafy greens (189 lbs.), sweet red peppers (167 lbs.), squash (161 lbs.), and eggplant (112 lbs.) were recovered in the greatest amounts. The gleaned produce was low in energy (kcals) and sugar and a rich source of vitamin C, potassium, folate, flavonoids, and carotenoids. Gleaning from campus farms provides a unique opportunity to reduce food waste, address food insecurity, and involve students through experiential learning opportunities.