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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.


On Monday the 6th of April 2020 following the lockdown and closure of all restaurants, an initiative was started by Mathew Abrahams, owner of the Thava Indian Restaurant Group, spearheaded by Hanneke van Linge from Nosh Food Rescue NPC and Philippe Frydman from Oakfield Farm Wedding Venue, who started cooking meals using food rescued from markets, farms and retailers to feed people around Johannesburg who were going hungry. From 350 meals per day, this grew to 1 500 meals per day, and so Kitchens with Compassion was born.  

On the 6th of May, Chefs with Compassion NPC, a joint initiative between Nosh Food Rescue NPCSlow Food InternationalSlow Food Chefs Alliance South AfricaThe South African Chefs Association and Strategic Public Relations, was born out of the necessity to expand in order to meet the growing need. On the 15th of May the ‘sharehouse’ was moved to the HTA School of Culinary Art, and more restaurants, kitchens, catering operations and beneficiaries joined the movement. 


We transform produce that would otherwise have gone to landfill into delicious, nourishing meals through the skills and compassion of a network of chefs in centres around the country, by leveraging relationships with farmers, agents, markets, retailers, wholesalers, producers, manufacturers and organisations.


Our vision is to bring together chefs, volunteers, kitchens, fresh produce suppliers and beneficiaries in a collaborative network that delivers wholesome and nutritious meals to those in need.


Since the 7th of April, Chefs with Compassion has been feeding thousands of hungry people with surplus rescued produce

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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.


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