1
00:00:00,680 --> 00:00:05,319
Speaker 1: Lunch with Pippa Hudson on k Talk. Join the conversation.

2
00:00:06,880 --> 00:00:09,280
Speaker 1: How many times have you heard me or a guest

3
00:00:09,320 --> 00:00:11,720
Speaker 1: on the show quotes something along the lines of how

4
00:00:11,760 --> 00:00:14,280
Speaker 1: difficult it is to teach a hungry child. That you

5
00:00:14,320 --> 00:00:16,919
Speaker 1: can't teach a hungry child is usually the refrain we hear.

6
00:00:17,320 --> 00:00:20,720
Speaker 1: Well Today, I want to highlight the scope of that

7
00:00:20,880 --> 00:00:23,919
Speaker 1: problem in this city and remind you that thousands of

8
00:00:24,000 --> 00:00:26,400
Speaker 1: children go to school every day on an empty stomach,

9
00:00:26,400 --> 00:00:28,680
Speaker 1: and that for many of them, school is the one

10
00:00:28,720 --> 00:00:31,480
Speaker 1: place where they are assured of a healthy meal if

11
00:00:31,480 --> 00:00:33,080
Speaker 1: they're lucky enough to be in a school that is

12
00:00:33,120 --> 00:00:36,000
Speaker 1: serviced by some kind of feeding scheme. And this is

13
00:00:36,040 --> 00:00:37,800
Speaker 1: a good news story. And I know it doesn't sound

14
00:00:37,840 --> 00:00:39,639
Speaker 1: like that from my introduction, but I want to tell

15
00:00:39,680 --> 00:00:43,120
Speaker 1: you today about an organization that is quietly working behind

16
00:00:43,159 --> 00:00:46,559
Speaker 1: the scenes to be that reliable meal for thousands of

17
00:00:46,640 --> 00:00:48,879
Speaker 1: children and to make sure that they are able to

18
00:00:48,920 --> 00:00:52,280
Speaker 1: focus on their school work and get derive the benefit

19
00:00:52,280 --> 00:00:54,720
Speaker 1: of being in the classroom because they're not focused on

20
00:00:54,800 --> 00:00:58,440
Speaker 1: a rumbling, empty tomic tummy. I'm talking about the prem

21
00:00:58,480 --> 00:01:02,240
Speaker 1: Ubuntu Foundation, which runs a food production facility that prepares

22
00:01:02,240 --> 00:01:05,800
Speaker 1: and distributes meals to literally thousands of school children every

23
00:01:05,800 --> 00:01:08,960
Speaker 1: single week. You can hear from those numbers that we're

24
00:01:08,959 --> 00:01:12,560
Speaker 1: talking about an organization that is able to operate at scale,

25
00:01:12,959 --> 00:01:15,319
Speaker 1: and they do so with very strong governance in place,

26
00:01:15,360 --> 00:01:18,720
Speaker 1: with international backing behind them, and with a very very

27
00:01:18,959 --> 00:01:21,240
Speaker 1: clear goal in mind that is to make sure that

28
00:01:21,319 --> 00:01:24,600
Speaker 1: more children can learn and learn properly without a hunger

29
00:01:24,720 --> 00:01:27,320
Speaker 1: being a barrier to their education. We thought we'd spend

30
00:01:27,400 --> 00:01:30,600
Speaker 1: some time with them today to chat about how this

31
00:01:30,760 --> 00:01:33,360
Speaker 1: came to be and who they are and what makes

32
00:01:33,400 --> 00:01:36,240
Speaker 1: them stand out for the level of governance, etc. But

33
00:01:36,280 --> 00:01:39,080
Speaker 1: also to get some insight into what it's actually like

34
00:01:39,160 --> 00:01:41,440
Speaker 1: on the ground. How do you do this? What is

35
00:01:41,480 --> 00:01:44,640
Speaker 1: the scale of an operation required to feed all of

36
00:01:44,640 --> 00:01:46,840
Speaker 1: those hungry tummies. So I've got two guests who are

37
00:01:46,840 --> 00:01:48,960
Speaker 1: both going to speak to different aspects of this story,

38
00:01:49,000 --> 00:01:50,360
Speaker 1: and it's a huge pleasure to have with us in

39
00:01:50,400 --> 00:01:54,280
Speaker 1: the studio Executive director Brendan McGirk as well as facilities

40
00:01:54,320 --> 00:01:56,800
Speaker 1: manager Colin Barnce. Love you to have both of you

41
00:01:56,840 --> 00:02:01,800
Speaker 1: with us. Thanks for popping into studio today. Huge pleasure, Brendan.

42
00:02:01,840 --> 00:02:03,280
Speaker 1: If I may, let's start with you with the kind

43
00:02:03,280 --> 00:02:05,280
Speaker 1: of the big picture of who you are and how

44
00:02:05,320 --> 00:02:08,480
Speaker 1: this all came about. Prema Bunti Foundation. It's not a

45
00:02:08,520 --> 00:02:10,679
Speaker 1: well known name. Tell us a little bit more about

46
00:02:10,720 --> 00:02:12,560
Speaker 1: who you are and how long you've actually been doing this.

47
00:02:12,800 --> 00:02:17,200
Speaker 2: We are associated with the prem Rout Foundation, which is

48
00:02:17,240 --> 00:02:24,280
Speaker 2: an international charity that supports mainly focused on children's issues

49
00:02:24,320 --> 00:02:28,560
Speaker 2: around the world. We have three kitchens that are operational

50
00:02:28,720 --> 00:02:33,320
Speaker 2: in Nepal, in India and in Ghana, and our founder,

51
00:02:33,400 --> 00:02:39,160
Speaker 2: mister prem Raut, who visits South Africa regularly requested the

52
00:02:39,320 --> 00:02:43,120
Speaker 2: volunteer team and I am one of those to look

53
00:02:43,200 --> 00:02:46,800
Speaker 2: into setting up Food for People kitchen in Cape Town,

54
00:02:47,680 --> 00:02:52,600
Speaker 2: obviously based on the need from a So that's how

55
00:02:52,600 --> 00:02:55,680
Speaker 2: I got involved and fortunately and I'm in a position

56
00:02:55,760 --> 00:02:59,200
Speaker 2: to support Colin and the team, and I've been involved

57
00:02:59,240 --> 00:03:04,080
Speaker 2: from the beginning, sourcing the venue, working with professionals to

58
00:03:04,200 --> 00:03:08,800
Speaker 2: upgrade the facility in order to escalate the capacity to

59
00:03:08,919 --> 00:03:14,520
Speaker 2: produce URDA meals, which is basically a standard of nutrition

60
00:03:15,120 --> 00:03:17,640
Speaker 2: for a human being to sustain them for a day.

61
00:03:18,520 --> 00:03:23,600
Speaker 2: We have funding from the prim Rout Foundation, a commitment

62
00:03:23,680 --> 00:03:28,680
Speaker 2: every year that will remain in place, and our facility

63
00:03:28,760 --> 00:03:32,240
Speaker 2: now will cope with double the quantity of food we

64
00:03:32,320 --> 00:03:35,480
Speaker 2: produce and currently that's around twelve thousand meals a day,

65
00:03:36,000 --> 00:03:41,360
Speaker 2: four days a week. Logistically, we are set up very

66
00:03:41,360 --> 00:03:44,920
Speaker 2: strong governance based on the requirements for us to comply

67
00:03:45,160 --> 00:03:48,880
Speaker 2: with the grant we get from the US and I know,

68
00:03:48,960 --> 00:03:52,520
Speaker 2: but corporate South Africa, anywhere in the world, in fact,

69
00:03:52,680 --> 00:03:57,360
Speaker 2: any corporate would want that accountability for funds donated. We

70
00:03:57,720 --> 00:04:03,120
Speaker 2: are structured welfare and on a great trajectory with a

71
00:04:03,240 --> 00:04:07,560
Speaker 2: very well developed team of people that cook, and then

72
00:04:07,640 --> 00:04:11,120
Speaker 2: the schools that we work very closely with. On a

73
00:04:11,160 --> 00:04:14,640
Speaker 2: personal note, it's easy to talk about children that are hungry,

74
00:04:15,320 --> 00:04:19,000
Speaker 2: but when you live this and you see the reality underground,

75
00:04:19,360 --> 00:04:22,400
Speaker 2: and I mean my mantor actually is kids do not

76
00:04:22,520 --> 00:04:27,800
Speaker 2: have a choice. They're out there, there's bullets flying, there's unemployment,

77
00:04:27,920 --> 00:04:32,919
Speaker 2: there's unhappiness, and there's hunger, lots of it. It's also

78
00:04:33,040 --> 00:04:36,400
Speaker 2: interesting to see and express or hear expressions from the

79
00:04:36,480 --> 00:04:41,520
Speaker 2: teachers about the impact of a proper meal and how

80
00:04:41,560 --> 00:04:45,400
Speaker 2: a regular, proper proper meal makes a difference to the

81
00:04:45,440 --> 00:04:50,240
Speaker 2: capacity for the child to learn, which in turn over

82
00:04:50,360 --> 00:04:57,159
Speaker 2: time is a key metric to develop or evolve the

83
00:04:57,200 --> 00:05:01,360
Speaker 2: community itself. But Colin can speak to the actual experience

84
00:05:01,440 --> 00:05:04,279
Speaker 2: on a daily basis because he's there from four o'clock

85
00:05:04,279 --> 00:05:07,280
Speaker 2: in the morning making it happen and then making sure

86
00:05:07,320 --> 00:05:09,720
Speaker 2: that the food goes out. He does an incredible job

87
00:05:09,760 --> 00:05:10,839
Speaker 2: with an incredible team.

88
00:05:11,520 --> 00:05:14,280
Speaker 1: Colin, I mean, and we salute you for that work

89
00:05:14,360 --> 00:05:17,880
Speaker 1: because this is tireless, never ending work. The need never ends.

90
00:05:18,160 --> 00:05:22,440
Speaker 1: Twelve thousand meals four days a week is a mammoth undertaking.

91
00:05:22,839 --> 00:05:24,280
Speaker 1: Let's start with a little bit of the sort of the

92
00:05:24,320 --> 00:05:26,920
Speaker 1: nitty gritty of how and where and when this all happens.

93
00:05:26,920 --> 00:05:29,279
Speaker 1: So where is your production kitchen actually located?

94
00:05:30,560 --> 00:05:34,120
Speaker 3: Thank you so much with the opportunity to share with

95
00:05:34,200 --> 00:05:37,279
Speaker 3: the listeners and with the team what we are doing

96
00:05:38,440 --> 00:05:40,840
Speaker 3: and how we are doing it. So my name is Colin.

97
00:05:40,960 --> 00:05:44,560
Speaker 3: I'm the facility manager of the Food for People kitchen.

98
00:05:45,360 --> 00:05:49,640
Speaker 3: Our kitchen are based in the Cape Flets where I'm

99
00:05:50,000 --> 00:05:53,120
Speaker 3: kind of furniture. I'm born and grow up in the

100
00:05:53,160 --> 00:05:58,120
Speaker 3: Cape Fletcher area. So we have bought the facility. We

101
00:05:58,200 --> 00:06:01,880
Speaker 3: took over the kitchen and we bought the that was

102
00:06:01,960 --> 00:06:05,599
Speaker 3: more than a year ago and it was like an eggshill.

103
00:06:05,720 --> 00:06:10,520
Speaker 3: We had two pig boiler pots that which stock breweries

104
00:06:11,640 --> 00:06:16,599
Speaker 3: the time of cover the cook vegetables because so we

105
00:06:16,760 --> 00:06:23,880
Speaker 3: took over that kitchen and then we like children also

106
00:06:24,080 --> 00:06:28,960
Speaker 3: need nutrition and I'm saying just giving you to row

107
00:06:29,080 --> 00:06:33,600
Speaker 3: to you Brandon will give it more in detail. So

108
00:06:33,760 --> 00:06:38,760
Speaker 3: we bought four new pots so that we can make

109
00:06:39,080 --> 00:06:42,640
Speaker 3: all the emails. It's a recommended daily allowance for child.

110
00:06:42,760 --> 00:06:47,160
Speaker 3: Anything that child need is in that meal. And then

111
00:06:48,720 --> 00:06:51,400
Speaker 3: we went to Pauls Present because they cook in peck

112
00:06:51,480 --> 00:06:54,520
Speaker 3: quantities and we like the pots that we see they have,

113
00:06:55,200 --> 00:06:59,000
Speaker 3: and then we bought the pots, installed it in our

114
00:06:59,120 --> 00:07:02,600
Speaker 3: kitchen and then we started. And we also had a

115
00:07:02,920 --> 00:07:06,120
Speaker 3: hitch if his name is Mike from the Vigneatto offered

116
00:07:06,160 --> 00:07:11,040
Speaker 3: east time to come and during our volunteers. It is

117
00:07:11,080 --> 00:07:13,600
Speaker 3: also from the Cape Fletz area, so you know Cape

118
00:07:13,600 --> 00:07:17,960
Speaker 3: Fletch is Mennenburg, Canoa Park, Mitchell's Plain from all over.

119
00:07:18,080 --> 00:07:21,080
Speaker 3: We had volunteers coming in to volunteer at a time.

120
00:07:21,120 --> 00:07:25,200
Speaker 3: But we also give him a stipend. So Mike designed

121
00:07:25,200 --> 00:07:29,120
Speaker 3: the kitchen for us and he give us the recipes,

122
00:07:29,280 --> 00:07:34,640
Speaker 3: trained our community volunteers how to cook. So we gave

123
00:07:34,720 --> 00:07:37,880
Speaker 3: us four recipes. So we have butter car chicken with rice.

124
00:07:38,080 --> 00:07:41,840
Speaker 3: We have mutton stew on the bone with stever pup,

125
00:07:42,000 --> 00:07:46,800
Speaker 3: and we have parlanoise. I don't know if I say that,

126
00:07:47,080 --> 00:07:52,160
Speaker 3: I'm off the corn speaking and tomato muns and then

127
00:07:52,280 --> 00:07:57,480
Speaker 3: they make pasta and we have poor chilicon corn months

128
00:07:57,680 --> 00:08:00,440
Speaker 3: and we serve that also with the staver pup. So

129
00:08:00,520 --> 00:08:02,840
Speaker 3: all the ingredients that you will find in a five

130
00:08:02,880 --> 00:08:06,320
Speaker 3: store tal. Of course Mike works with a vineyard to tal,

131
00:08:06,760 --> 00:08:08,920
Speaker 3: so all that ingredients you'll find in that, but the

132
00:08:09,000 --> 00:08:12,640
Speaker 3: courage can will find it in our parts. So it's

133
00:08:12,680 --> 00:08:16,080
Speaker 3: a good meal and if we don't want to eat it,

134
00:08:16,160 --> 00:08:19,960
Speaker 3: we don't send it out. So that is so on

135
00:08:20,120 --> 00:08:22,880
Speaker 3: that pots are the all the meals. We produced three

136
00:08:22,880 --> 00:08:27,280
Speaker 3: thousand meals day. We cook three days a week, so

137
00:08:27,560 --> 00:08:30,680
Speaker 3: from there we send out two thousands solid meals to

138
00:08:30,840 --> 00:08:34,680
Speaker 3: schools in the kpe Flets area. Then we have under

139
00:08:34,800 --> 00:08:39,120
Speaker 3: two boiler pots we we cook soup in we send out.

140
00:08:39,200 --> 00:08:42,520
Speaker 2: Ten thousand, ten.

141
00:08:41,559 --> 00:08:47,520
Speaker 3: Thousand meals from Tuesdays to Friday mornings. We serve schools

142
00:08:47,559 --> 00:08:51,880
Speaker 3: which is our priority schools Aldern and then there's also

143
00:08:52,000 --> 00:08:55,960
Speaker 3: other organizations that work with Childern and then also community

144
00:08:56,080 --> 00:09:01,360
Speaker 3: kitchens that serve people in the and we talllet the

145
00:09:01,480 --> 00:09:05,040
Speaker 3: low income areas where the violence is high. So that

146
00:09:05,240 --> 00:09:09,440
Speaker 3: is where we go daily to deliver food. And as

147
00:09:09,480 --> 00:09:12,400
Speaker 3: Brandon say, my day start at four am. I have

148
00:09:12,480 --> 00:09:15,360
Speaker 3: to go to the Cape Town market get good deals

149
00:09:15,559 --> 00:09:20,600
Speaker 3: on the vegetable because everything must be fished, and our

150
00:09:20,720 --> 00:09:24,720
Speaker 3: meats come from Excellent. It's a puzzuri in Cape Town.

151
00:09:25,280 --> 00:09:28,520
Speaker 3: They are certified by the Muslim Judical Council. But also

152
00:09:28,559 --> 00:09:31,679
Speaker 3: it's Eager Beach we put in. And then we have

153
00:09:31,720 --> 00:09:34,200
Speaker 3: a cash and carry like Giants one up that is

154
00:09:34,280 --> 00:09:36,839
Speaker 3: nearby in Ipping where we get out of the dry

155
00:09:36,920 --> 00:09:41,559
Speaker 3: goods and I do the buying and purchasing and then

156
00:09:41,600 --> 00:09:45,200
Speaker 3: the cooking start. So at four we start cooking. By

157
00:09:45,320 --> 00:09:47,920
Speaker 3: five thirty you can come and get your part of

158
00:09:48,320 --> 00:09:52,079
Speaker 3: the schools they can collect and like I said, also

159
00:09:52,160 --> 00:09:58,400
Speaker 3: to community kitchens and at seven between seven and seven

160
00:09:58,480 --> 00:10:00,960
Speaker 3: thirty you can come and collect the meal.

161
00:10:01,840 --> 00:10:05,160
Speaker 1: It's a huge undertaking you've just described. I mean Colin, firstly,

162
00:10:05,200 --> 00:10:08,160
Speaker 1: the thing that strikes me is the quality of the

163
00:10:08,160 --> 00:10:11,400
Speaker 1: produce you're using. And to say I mean I've had

164
00:10:11,400 --> 00:10:13,400
Speaker 1: the privilege of being taken for breakfast at the venue

165
00:10:13,400 --> 00:10:15,720
Speaker 1: at Hotel once that it was the most amazing meal.

166
00:10:16,040 --> 00:10:19,120
Speaker 1: To think that that chef is directing your menu development,

167
00:10:19,120 --> 00:10:22,160
Speaker 1: has directed your kitchen design and helped you in terms

168
00:10:22,200 --> 00:10:24,920
Speaker 1: of how you source the best quality ingredients to go

169
00:10:24,960 --> 00:10:27,280
Speaker 1: into those foods. I mean, you are talking about offering

170
00:10:27,679 --> 00:10:30,600
Speaker 1: a really quality meal, not just a lot of people

171
00:10:30,640 --> 00:10:32,560
Speaker 1: think of the term of a feeding scheme or a

172
00:10:32,559 --> 00:10:35,280
Speaker 1: soup kitchen. They think it's going to be the cheapest,

173
00:10:35,440 --> 00:10:39,560
Speaker 1: lowest price. You eke out every cent, and you understand

174
00:10:39,559 --> 00:10:41,360
Speaker 1: where that comes from. But I mean, what you're talking

175
00:10:41,360 --> 00:10:44,120
Speaker 1: about here is a real differentiation that those kids are

176
00:10:44,120 --> 00:10:47,400
Speaker 1: not just getting a meal, they're getting a really high quality,

177
00:10:47,920 --> 00:10:50,360
Speaker 1: solid meal to set them up for the day. Do

178
00:10:50,400 --> 00:10:52,320
Speaker 1: you ever get to interact with the kids who receive

179
00:10:52,400 --> 00:10:54,959
Speaker 1: those meals, Colin? I mean, and if you do, tell

180
00:10:55,040 --> 00:10:56,199
Speaker 1: us what that's like for you.

181
00:10:56,320 --> 00:11:00,119
Speaker 3: Yes, we went to visit the schools because feeding schemes,

182
00:11:00,280 --> 00:11:04,920
Speaker 3: and in one of two schools there was so much

183
00:11:05,040 --> 00:11:12,040
Speaker 3: tension and screaming, you know, kids is in interval. But

184
00:11:12,240 --> 00:11:15,120
Speaker 3: after we serve him the lunch, there was like a

185
00:11:15,240 --> 00:11:18,720
Speaker 3: joyful atmosphere and kids who were playing and some of

186
00:11:18,760 --> 00:11:21,600
Speaker 3: the teachers didn't put the rol They got to relax

187
00:11:21,920 --> 00:11:24,719
Speaker 3: and so, and thus the smile and the thank you

188
00:11:24,880 --> 00:11:27,760
Speaker 3: Uncle Colin, and when they come back with the empty

189
00:11:27,840 --> 00:11:32,520
Speaker 3: bowl and say the it was nice, they enjoyed it

190
00:11:32,600 --> 00:11:35,800
Speaker 3: and are we going to bring so that is really

191
00:11:35,960 --> 00:11:41,640
Speaker 3: hard rooming. And some of the hit masters also they

192
00:11:41,679 --> 00:11:45,280
Speaker 3: say we're only a year a little bit more over year,

193
00:11:45,360 --> 00:11:48,640
Speaker 3: but they say they can see chances in behaviors. They

194
00:11:48,679 --> 00:11:54,160
Speaker 3: have see tistemoonies with us of the experiences. But I

195
00:11:54,160 --> 00:12:00,000
Speaker 3: can definitely say I can see immediately. Can I say

196
00:12:00,160 --> 00:12:04,800
Speaker 3: dignity or respect? Because most of our children in the

197
00:12:04,840 --> 00:12:11,479
Speaker 3: Cape Fletch area, they are vulnerable and there's no respect

198
00:12:11,559 --> 00:12:16,240
Speaker 3: because of the conditions they come out. Our children is

199
00:12:16,320 --> 00:12:21,160
Speaker 3: born in the system. They don't they're not born intoever future.

200
00:12:21,679 --> 00:12:24,600
Speaker 3: They're born in the system, so they don't have a choice.

201
00:12:25,280 --> 00:12:27,679
Speaker 3: I mean, I grew up in the Cape Fletch. I

202
00:12:27,720 --> 00:12:31,400
Speaker 3: have a similar background of some of the skids, and

203
00:12:31,480 --> 00:12:34,560
Speaker 3: for me that is worth arming to see that a

204
00:12:34,679 --> 00:12:38,880
Speaker 3: meal can sense the child's attitude or behavior.

205
00:12:40,040 --> 00:12:42,120
Speaker 1: It makes so much sense what you're saying, because Colent,

206
00:12:42,240 --> 00:12:45,079
Speaker 1: you think about the act of serving food in itself

207
00:12:45,200 --> 00:12:47,319
Speaker 1: is an act of love and of service, but it

208
00:12:47,360 --> 00:12:49,760
Speaker 1: is as you say, it's about so much more. The

209
00:12:49,880 --> 00:12:53,680
Speaker 1: nutritional content obviously is essential to what you're trying to achieve,

210
00:12:53,679 --> 00:12:55,679
Speaker 1: but it's about so much more than that. It's about

211
00:12:55,679 --> 00:12:57,920
Speaker 1: saying to the child, we see your need, and we

212
00:12:57,960 --> 00:13:01,720
Speaker 1: recognize you, we value you, we think you're that. Volunteers

213
00:13:01,720 --> 00:13:03,920
Speaker 1: come and put in this effort to make these meals

214
00:13:03,920 --> 00:13:07,080
Speaker 1: for you and serve them every day. Where are your volunteers?

215
00:13:07,080 --> 00:13:10,560
Speaker 1: All local community members? Are their parents? How where do

216
00:13:10,600 --> 00:13:12,040
Speaker 1: you find them? Where do they come from?

217
00:13:12,200 --> 00:13:15,000
Speaker 3: Yes, they're all because I have worked in the Cape

218
00:13:15,000 --> 00:13:19,400
Speaker 3: Flets area on other projects, so I did community engagement

219
00:13:19,840 --> 00:13:23,080
Speaker 3: and I was a gang intervence and specialist, so I

220
00:13:23,120 --> 00:13:26,559
Speaker 3: have all of these relationships. So most of us volunteers

221
00:13:26,600 --> 00:13:29,840
Speaker 3: are known to us. Most of them are community activists

222
00:13:30,480 --> 00:13:34,400
Speaker 3: that the right to have the community so years it's

223
00:13:34,480 --> 00:13:37,400
Speaker 3: people from the Cape Flets and it's also from the

224
00:13:37,440 --> 00:13:41,800
Speaker 3: most vulnerable people that we have given the opportunity to

225
00:13:41,880 --> 00:13:46,040
Speaker 3: come and volunteer, and we give them a stipend every

226
00:13:46,080 --> 00:13:50,000
Speaker 3: fortnight because it's heard of the shap carts and they

227
00:13:50,000 --> 00:13:54,360
Speaker 3: start also at four five am in the morning to

228
00:13:54,480 --> 00:13:59,000
Speaker 3: come and prepare the vegetables. Some of them we have

229
00:13:59,120 --> 00:14:02,319
Speaker 3: that big LUs spots is not your normal bottles of

230
00:14:02,360 --> 00:14:05,720
Speaker 3: fifty league of passive and keep the food home. So

231
00:14:05,760 --> 00:14:08,440
Speaker 3: they have to come to the scullery and wash and

232
00:14:08,600 --> 00:14:11,920
Speaker 3: clean the spots. And I'm very slyric. I'm mostly can

233
00:14:12,080 --> 00:14:14,600
Speaker 3: and the mother the home where it comes to out

234
00:14:14,679 --> 00:14:21,520
Speaker 3: and safety, so I kind of fatherly whip them. It's it, yes,

235
00:14:21,680 --> 00:14:25,240
Speaker 3: so because out and safety is high because mister Pimuro,

236
00:14:25,560 --> 00:14:29,520
Speaker 3: who is the founder of the Food for People program,

237
00:14:29,560 --> 00:14:35,680
Speaker 3: he's a humanitarian and globally speak about the inner piece

238
00:14:35,840 --> 00:14:39,400
Speaker 3: and the Food for People program. He's the founder and

239
00:14:39,480 --> 00:14:43,200
Speaker 3: we have to protict the integrity of the vessels. So

240
00:14:43,320 --> 00:14:47,120
Speaker 3: for us, yut and safety is high. Washing of hands

241
00:14:47,160 --> 00:14:52,120
Speaker 3: every twenty minutes, every undergonvictionating every hour or twenty minutes.

242
00:14:52,160 --> 00:14:55,000
Speaker 3: The kitchen have to be clean. That is a daily

243
00:14:55,120 --> 00:14:59,640
Speaker 3: routine because we're serving our community and we don't want

244
00:15:00,640 --> 00:15:04,160
Speaker 3: mister Primro what's the name to be tainted by you know,

245
00:15:04,480 --> 00:15:08,080
Speaker 3: in the issues. So yes, we and I want to

246
00:15:08,120 --> 00:15:12,640
Speaker 3: thank him and the funders and brandon him that they

247
00:15:12,640 --> 00:15:17,160
Speaker 3: have invested in our community because it's a struggle. It's hard,

248
00:15:17,920 --> 00:15:23,160
Speaker 3: our children suffer, and I just want to I'm sitting

249
00:15:23,200 --> 00:15:26,120
Speaker 3: your daught of gratitude. And then what I wanted to

250
00:15:26,120 --> 00:15:29,320
Speaker 3: say about mister Primro, what is through the Food for

251
00:15:29,520 --> 00:15:34,520
Speaker 3: People initiative. We provide food to the schools. So we

252
00:15:34,560 --> 00:15:38,800
Speaker 3: are four kitchens as to give you a bagaround. So

253
00:15:38,840 --> 00:15:41,400
Speaker 3: we have one in Ghana, one in Nepal and one

254
00:15:41,440 --> 00:15:44,120
Speaker 3: in India. But that is sitting in kitchens at school

255
00:15:44,320 --> 00:15:47,120
Speaker 3: and I think random should talk and talk more about it.

256
00:15:47,160 --> 00:15:49,600
Speaker 3: And this is the first one in Cape Town in

257
00:15:49,600 --> 00:15:53,280
Speaker 3: the Epping Cape Fledge area. But we more than distribution

258
00:15:53,440 --> 00:15:54,360
Speaker 3: community kitchen.

259
00:15:54,520 --> 00:15:56,880
Speaker 1: Yeah, I just want to say for anybody who's tuned

260
00:15:56,880 --> 00:15:59,320
Speaker 1: in halfway and it's not sure you're listening to the

261
00:15:59,360 --> 00:16:01,600
Speaker 1: guests with me in studio today, you've just been hearing

262
00:16:01,640 --> 00:16:04,480
Speaker 1: from Colin Barnce, who is the facility manager of this

263
00:16:04,560 --> 00:16:08,640
Speaker 1: incredible Food for People kitchen that is churning out thousands

264
00:16:08,680 --> 00:16:11,920
Speaker 1: of meals every single week to feed hungry children in

265
00:16:11,960 --> 00:16:14,880
Speaker 1: Cape Town. Also with us as executive director of the

266
00:16:14,920 --> 00:16:19,080
Speaker 1: Premabuntu Foundation which runs this kitchen, Brendan McGirk. And with

267
00:16:19,160 --> 00:16:21,080
Speaker 1: one hour and the clock running away from us, Brendan,

268
00:16:21,320 --> 00:16:24,000
Speaker 1: I mean, this is an amazing story and it is

269
00:16:24,360 --> 00:16:27,280
Speaker 1: so many people voicing appreciation. Colin, to you as well.

270
00:16:27,320 --> 00:16:29,840
Speaker 1: The heart of gratitude extends to you as well, and

271
00:16:29,920 --> 00:16:32,400
Speaker 1: to your teams who make this possible and to the

272
00:16:32,440 --> 00:16:35,120
Speaker 1: donors who pay for it. But Brendan, obviously this is

273
00:16:35,480 --> 00:16:38,080
Speaker 1: you know, you've proven the concept works, You're getting the

274
00:16:38,080 --> 00:16:40,560
Speaker 1: feedback from the schools about the impact that you're making.

275
00:16:40,920 --> 00:16:43,520
Speaker 1: You've spoken about the high levels of accountability and good

276
00:16:43,560 --> 00:16:46,720
Speaker 1: governance that surely would make you an attractive proposition for

277
00:16:46,840 --> 00:16:49,000
Speaker 1: local funders as well. Do you want to talk to

278
00:16:49,080 --> 00:16:51,280
Speaker 1: us a little bit about the need to grow local

279
00:16:51,280 --> 00:16:52,360
Speaker 1: support for this project.

280
00:16:52,520 --> 00:16:56,240
Speaker 2: Okay, So with the investment last year that Colin mentioned

281
00:16:56,680 --> 00:16:59,880
Speaker 2: where we upgraded to facility with the assistance of my

282
00:17:00,960 --> 00:17:05,240
Speaker 2: and an architect, we have built capacity to double the

283
00:17:05,320 --> 00:17:10,240
Speaker 2: quantity of food that we're currently producing. We have very

284
00:17:10,280 --> 00:17:15,720
Speaker 2: happily a sponsorship from the US, but there's a limit

285
00:17:15,760 --> 00:17:19,119
Speaker 2: to that because actually they support the other kitchens and

286
00:17:19,160 --> 00:17:25,040
Speaker 2: lots of humanitarian causes. So my mantra is the kids

287
00:17:25,080 --> 00:17:27,320
Speaker 2: don't have a choice, and there are many people that

288
00:17:27,480 --> 00:17:31,719
Speaker 2: realize how difficult things are out there for the average person,

289
00:17:32,000 --> 00:17:35,720
Speaker 2: particularly in the Cape Flat. So I'm reaching out to

290
00:17:36,640 --> 00:17:41,600
Speaker 2: Corporate South Africa to rest assured about the governance associated

291
00:17:41,640 --> 00:17:45,680
Speaker 2: with this Premiu buont Tou Kitchen Foundation, Premiubuntu dot org

292
00:17:46,520 --> 00:17:50,399
Speaker 2: and to get in contact, come and see the facility,

293
00:17:50,880 --> 00:17:55,240
Speaker 2: come and meet the directors and satisfy yourself that this

294
00:17:55,320 --> 00:17:59,639
Speaker 2: is a cause that has legs and full stomachs and

295
00:18:00,240 --> 00:18:02,840
Speaker 2: see that will last a very long time. But we

296
00:18:02,920 --> 00:18:06,760
Speaker 2: do need local support to produce more food to feed

297
00:18:06,840 --> 00:18:12,280
Speaker 2: more kids on an ongoing basis. With that, we're hosting

298
00:18:12,359 --> 00:18:16,000
Speaker 2: a stakeholder and media briefing next Tuesday at six thirty

299
00:18:16,080 --> 00:18:21,159
Speaker 2: pm at Woodstock Breweries. We'll present our operational model, the

300
00:18:21,200 --> 00:18:26,680
Speaker 2: governance framework, measurable impact, and the opportunity for local corporates

301
00:18:26,680 --> 00:18:30,680
Speaker 2: and individuals to help expand daily nutrition support for children

302
00:18:30,720 --> 00:18:35,679
Speaker 2: across the Cape Flats. It's a great story, there's a

303
00:18:35,720 --> 00:18:39,480
Speaker 2: wonderful momentum behind it. So many people are responding and

304
00:18:39,520 --> 00:18:42,639
Speaker 2: helping them whatevery way they can. But we want to

305
00:18:42,680 --> 00:18:46,199
Speaker 2: make the most of the facility we've got and we're

306
00:18:46,359 --> 00:18:49,920
Speaker 2: reaching out to individuals and corporates to get involved.

307
00:18:50,880 --> 00:18:53,000
Speaker 1: Okay, so if you would like to know more, if

308
00:18:53,040 --> 00:18:56,040
Speaker 1: you are somebody who is in charge of CSI funding,

309
00:18:56,160 --> 00:18:58,440
Speaker 1: or if you know somebody who is, please let them

310
00:18:58,480 --> 00:19:02,120
Speaker 1: know about the stakeholder meeting Tuesday next week six thirty

311
00:19:02,119 --> 00:19:05,359
Speaker 1: pm at the Woodstock Brewery and you can RSVP on

312
00:19:05,440 --> 00:19:08,880
Speaker 1: the website premubuntu dot org. Just click through to their

313
00:19:08,880 --> 00:19:11,560
Speaker 1: events page and you'll find the details there. It would

314
00:19:11,560 --> 00:19:13,040
Speaker 1: be if you want to know more, if you want

315
00:19:13,080 --> 00:19:16,800
Speaker 1: to reassure yourself or ask questions, this is an opportunity

316
00:19:16,840 --> 00:19:19,280
Speaker 1: to do so in person. If you can't be there

317
00:19:19,280 --> 00:19:21,720
Speaker 1: in person, please go and visit that website and find

318
00:19:21,760 --> 00:19:24,320
Speaker 1: out more online and then reach out to them for

319
00:19:24,359 --> 00:19:27,600
Speaker 1: more information. It's just I mean, it's fantastic to not

320
00:19:27,640 --> 00:19:29,679
Speaker 1: only hear the success of what you're already doing, but

321
00:19:29,720 --> 00:19:32,000
Speaker 1: the fact that the potential is there to double your

322
00:19:32,000 --> 00:19:35,320
Speaker 1: output if only we can get sufficient local support behind it.

323
00:19:35,480 --> 00:19:38,040
Speaker 1: The structures are in place, the design is there, the

324
00:19:38,119 --> 00:19:40,960
Speaker 1: model is working already. It's simply a case of every

325
00:19:41,000 --> 00:19:43,800
Speaker 1: bit of extra funding that comes in enables more meals

326
00:19:43,800 --> 00:19:46,080
Speaker 1: being distributed. So Colin again to you and your team,

327
00:19:46,480 --> 00:19:48,000
Speaker 1: or credit to you for the hours that you are

328
00:19:48,000 --> 00:19:50,600
Speaker 1: putting in and thank you for painting that picture for

329
00:19:50,680 --> 00:19:53,159
Speaker 1: us so beautifully today. Of what it takes to deliver this,

330
00:19:54,520 --> 00:19:56,080
Speaker 1: I just want to share with you before we must

331
00:19:56,080 --> 00:19:57,919
Speaker 1: hand over to the News. A message that has just

332
00:19:58,000 --> 00:20:01,000
Speaker 1: come in, I think from one of your beneficiary from

333
00:20:01,040 --> 00:20:05,960
Speaker 1: somebody saying, Prema Bonte Foundation definitely provide quality, nutritious food

334
00:20:06,080 --> 00:20:09,359
Speaker 1: and dignified service. Our learners are looking forward to this

335
00:20:09,440 --> 00:20:11,639
Speaker 1: healthy soup and food. Thank you for what you do.

336
00:20:12,000 --> 00:20:14,240
Speaker 1: Is a message in from Brunwell. Thank you for that message,

337
00:20:14,240 --> 00:20:16,320
Speaker 1: and I wish you could see the smile on both

338
00:20:16,320 --> 00:20:18,720
Speaker 1: of the faces opposite me hearing that. Brunwell, thank you

339
00:20:18,760 --> 00:20:21,160
Speaker 1: for sending it. Brendan and Colin. Great to you both

340
00:20:21,160 --> 00:20:24,640
Speaker 1: with us, and I hope that this message lands in

341
00:20:24,640 --> 00:20:27,359
Speaker 1: influential spaces that can make that vision of doubling the

342
00:20:27,359 --> 00:20:29,640
Speaker 1: capacity come true. Thank you for sharing it with us.

343
00:20:30,080 --> 00:20:30,920
Speaker 1: Great TV with us,