Chefs with Compassion rescue produce to feed the needy

HTA School of Culinary Art's chef volunteers help to sort food for distribution at Randburg in Johannesburg, 2 June 2020. Food is distributed to food hubs which feed the underprivieged communities and put a smile on their faces. Picture: Nigel Sibanda

The partnership resulted in the Chefs with Compassion Initiative, which collects food waste from farmers and retailers, and transports it to a warehouse where a team of volunteers sort through it and separate what is fit for human consumption. The remainder is collected by farm owners to feed to pigs and make compost.

“The concept behind Chefs with Compassion is a simple one – to rescue produce, provide it to compassionate chefs and kitchens, and connect them with beneficiary organisations,” Nosh director Hanneke van Linge said. “The cost for a vehicle to do the market run five days a week is about R5,000. Our funding will quickly run out without the vehicles to make the chain work.

“We also need to reimburse the drivers for the fuel and their time,” Pillay said. “We’ve seen the demand growing in many different regions. Our cause is to feed people. We don’t want to hear that there are people starving, so the produce has to move as quickly as possible.

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