I’m one of those people who goes grocery shopping three or four times a week. I should get into the habit of doing one big shop a week to save money, but I’m not much of a planner when it comes to meals and I don’t like seeing food go to waste.
In saying that, it still happens. There goes half-a-bag of wilted lettuce, an over-ripe tomato, a floppy cucumber and a pot of yoghurt so old the expiry date has faded. I try to use what’s in the fridge, but it doesn’t always happen.
Many people don’t get that luxury. They buy what they need and they use what they have.
Some people can’t even do that, and that’s where charity organisation John’s Kitchen is literally a lifesaver.
They’re helping so many people they needed someone to take the pressure of existing volunteers. Chef Richard McDonald is the new kitchen supervisor, and it’s his job to feed hundreds of people making use of ingredients donated to the kitchen (page 1,3). How lucky those of us are that can throw away food when some of us rely on it to live.
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