How compassionate chefs feed the needy
CHEFS with Compassion, a nonprofit organisation founded in 2020 in response to the Covid19 pandemic, recently reached its five millionth meal.
The organisation “rescues” surplus food that would go to waste and donates it to its 30 kitchen hubs in Johannesburg where it is cooked to feed people in vulnerable areas.
Chef Coo Pillay, the national project manager and founding director of Chefs with Compassion, said the mission was to rescue, cook and feed.
“There are 20 million food insecure people in our country. Meanwhile, producers and manufacturers make more food than we can consume. Retailers also overstock on their shelves and over 10 million tons of food gets wasted.
“As consumers, we also buy more than we need, which is how a lot of our food ends up in the bin. The same issue of food wastage also exists within the hospitality industry.”
Pillay works as a chef at the Protea Hotel in Johannesburg.
He was raised on a farm in Shakaskraal in KwaZulu-Natal, where his passion for food began. His upbringing was the reason behind his venture into the culinary world.
Pillay said food insecurity could end if there was a greater commitment from the government and industry stakeholders.
“Chefs with Compassion has not received a single cent from the government. Our leaders should be playing their role and helping those of us on the ground who are committed to assisting those in need. Before supporting other countries with their challenges, fix our country first.
“Some communities are still using the bucket system because they don’t have proper toilets in their communities. Many issues have yet to be addressed,” he said.
Around 30 organisations supported by Chefs with Compassion, consisting mostly of volunteers, are the role players that enable the organisation’s work to take place.
Pillay said the organisation could no longer sustain its operating costs due to the rising cost of living, including rentals, fuel, volunteer stipends and food supplies.
He said Chefs with Compassion relied on sponsorships and donations from the private sector.
“Every cent counts. We have received support from individuals who are also committed to helping those in need. We once received a donation from an 8-year-old girl. She gave us her piggy bank and told us she didn’t need the money and that it could be used better. It was a truly touching experience.”
Pillay said money was not the only accepted donation.
“We also require assistance from service providers such as logistical services for our food rescue initiatives. We want to expand our reach to the entire country and would like to partner with property owners to create kitchen hubs and warehouses.”