by : I Gede Wahyu Dani Dharmawan (ESG Coordinator- FINNS Bali)
In commemoration of World Food Day on Oct 16th, FINNS Bali participated in the Ragam Foundation Community Kitchen program, which aimed to cook and distribute more than a thousand packed lunches to people living around Suwung Final Disposal Site (Tempat Pembuangan Akhir- TPA).
Reducing poverty and inequality is one of FINNS’ sustainability pillars, and we believe that access to food is crucial to creating a better life and a better future.
Joined by interns and staff, we volunteer to cook the meals. We start by prepping at 8 a.m., followed by cutting and cooking until they are ready for delivery. The dishes prepared are nutritious and use locally sourced ingredients. Around 20 volunteers came and successfully cooked 12800 meals.
Today’s cooking is mainly distributed to residents living around TPA Suwung, one of the largest waste dumps in Bali. Many families live around this area as informal recyclers. They get money from recyclable waste sold, and more often than not, scavenge ingredients from the landfill to be able to feed their families. Nicholas Kimman, Ragam Co-founder stated that hopefully with World Food Day they can help more people gain access to one of life’s fundamental human rights, food.
