Is a registered Not For Profit company, founded in 2020 in response to the humanitarian crisis brought about by the COVID-19 pandemic. It is an initiative based on a collaboration between organisations and individuals whose greatest wish is to alleviate the hunger and suffering of South Africa in every city where its network of chefs, kitchens, beneficiaries and supporters takes root
The founding partners are NOSH Food Rescue NPC (NOSH), the South African Chefs Association (SA Chefs), Slow Food International, the Slow Food Chefs Alliance SA, and Strategic Public Relations.
OUR EARLY BEGINNINGS
Chefs with Compassion was founded at the very beginning of the coronavirus pandemic through the compassion of Hanneke Van Linge of Nosh Food Rescue NPC, Chef Philippe Frydman and Mr Matthew Abraham of Thava Indian Restaurant in Norwood, who were connected by Caroline McCann of Braeside Meat Market. Through their spirit, initiative and understanding of the urgency of the impending humanitarian crisis, Kitchens With Compassion was born.
Thava was the first restaurant to start producing meals from surplus rescued produce procured by NOSH volunteers from the Fresh Produce Market, initially serving 350 meals per day on 6 April.
Through their impetus, an alliance was formed with Slow Food International, Slow Food Chefs Alliance South Africa, The South African Chefs Association and Strategic Public Relations. A home was found at HTA School of Culinary Art and more and more restaurants joined the movement. Within the first four weeks, 21 000 meals had been served. In Week 5 alone, 10 500 meals were served, bringing the total number of meals served to 31 500. In Week 6, 11 new restaurants and kitchens were brought into the Chefs with Compassion family, and in this one week, 36 681 meals were served by 16 restaurants.
Since the 7th of April, Chefs with Compassion has been feeding thousands of hungry people with surplus rescued produce
Volunteers are the lifeblood of Chefs with Compassion – both those working tirelessly behind the scenes to bring the network together in a well-oiled humanitarian machine, to the men and women whose relationships with farmers and fresh produce agents provide the ingredients to nourish the needy, to the chefs who heed the call to get behind the stoves and apply their skills to doing what they love to do – feed people.