In New Orleans’ Lower Garden District, a new redevelopment project is underway that resulted in 52 apartments, a commercial kitchen that prepares fresh and healthy meals for schools and social service clients and offer job training, and retail and warehouse space in a rapidly transforming neighborhood. 1770 Tchoupitoulas is the adaptive reuse of three industrial buildings along the Mississippi River waterfront that have been vacant for 20 years. A main feature of the project is a food production facility operated by Volunteers of America of Greater New Orleans, modeled after the successful “Catering for a Cause” program in Oregon. The organization anticipates serving 110 low-income clients and 2,110 students at eight area schools by its fifth year of operations. The food production facility also provides culinary arts training to low-income individuals preparing for careers in the food industry.