Chefs with Compassion continue to serve the hungry

Compassion General Manager Marion Tanzer.

The food rescued from the Joburg Produce Market, local farmers, food manufacturers, wholesalers and retailers is taken to the share house in City Deep for sorting. This is to ensure that good quality food reaches the Chefs with Compassion kitchen.

Produce unfit for human consumption goes to composting and pig farmers. After the food has been collected, it is prepared by the cooks, caterers and chefs from the 29 beneficiary organisations.

“The third and final part of our mission is to ensure the meals reach those most in need, through our approved beneficiary organisations.

“Our greatest wish is to alleviate the hunger and suffering in South Africa,” says Tanzer. Themba MbathaChalumbira of One Moment Foundation was delighted to be one of the beneficiaries to receive food from Chefs with Compassion.

“We received large donations of vegetables and utensils from Chefs with Compassion, which helped us maintain our soup kitchen that feeds over 200 homeless people daily, including children from informal settlements in Berea in Johannesburg.”

Restaurant owner Thandi Dyantjie, from Germiston, was uneasy seeing people go without food at the start of the lockdown.

“I saw people struggling. They could not get food. I chose to make a difference and started a soup kitchen, with help from my staff, family and Chefs with Compassion,” she says.

Tanzer invited companies in the agricultural, manufacturing, distribution and retail industries to share their surplus produce with Chefs with Compassion.