The hands that helped at the #67000litres Challenge
Chefs with Compassion joined participants from every corner of the country for the biggest nationwide movement for Mandela Day.
In the ethos of Nelson Mandela, countless South African home cooks, chefs, businesses, and communities devoted 67 minutes or more of their time preparing soup while raising awareness of the societal matter of food waste and hunger in South Africa on July 18.
Chefs with Compassion held their #67000litres of soup Challenge at the HTA School of Culinary Arts in Ferndale, with the hope of overachieving their set target for the day. If Chefs with Compassion met their target, 268 000 people would receive a hearty, nutritional cup of soup.
Calvin Ngwenya from the South African Chefs Association said, “Today we’ve made various soups, such as lentil curry soup and butternut soup. At Nosh Food Rescue we take waste food and turn it into reusable foods so that we can supply those that are in need.”
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Raeesah Moosa along with her colleagues and interns from the African Presidential Leadership Centre shared that they had partnered with Chefs with Compassion and Nosh Food Rescue to lend a hand and help make healthy soup for those that really need it.
“The African Presidential Leadership Centre is a centre that focuses on global issues and we engage with the former heads of state to talk about those issues and possibly implement changes. The reason why we felt it was important to participate in this initiative is that we have launched on World Food Day, the ‘Be Healthy, Stay Healthy’ campaign.”
Khanya Mlotha, a first-year student at HTA School of Culinary Arts in Randburg says,” I am doing my 67 minutes for Mandela Day because I am passionate about cooking and I want to contribute to South Africa by doing something that I am passionate about.”
He added that he hopes the little that he contributed on the day had an impact on someone’s life.
“For me, I hope that what we are doing is not just for today, that it continues because with Chefs with Compassion we volunteer all year round,” said Dasen Sarugaser, the executive chef from Garden Court Sandton City.
“This challenge is about drawing attention on this special day because people want to do stuff and then hopefully it prolongs so that people can keep getting involved and continue feeding those that need it the most.”
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