to all those who helped feed 1000 hungry a week thru the past several weeks. Fantastic work from all those who have participated and supported us. We have lost the use of our kitchen but are looking for alternatives since physical distancing is still in effect. Soup kitchens are still forced to provide take-away meals as they cannot open their seating areas.
Serve the City/Geneva partnered with Armée du Salut and chef Walter el Nagar, to develop an important food providing project during Covid19 confinement period. As you may know or anticipate, the soup kitchens serving hot meals before Covid19 crisis were closed during the confinement. They shifted their efforts to providing sandwiches for take-away. The project we developed was to continue serving the people in need but offering something more wholesome and balanced in nutrition than a sandwich alone over an extended period of time. Sponsors, such as Lunden Energy have be very critical in making this and other STC programs possible.
Chef Walter el Nagar stepped up to mobilize his network of chefs working in Geneva area. As all restaurants were closed, we were able to receive volunteering support from many chefs and chef helpers. Our project started with making 200 meals each day for up to 5 days a week. We started at the beginning of May and will continue until mid-June. Each day a different chef and helping staff is coming to the kitchen of Armee du Salut, the meals are being prepared and refrigerated to be delivered to four soup-kitchen locations, the next day. For delivery of the meals, we again receive support from our precious volunteers. Delivery volunteers arrive with their cars and distribute the food timely everyday. As we are heading into the final week of the project, we would like to recognize and thank all our volunteers taking part in the project whether small or big. Overall, it was a huge effort and we would like to say a special thank you to Walter el Nagar for being the backbone of the project. Also thanks to Alain Meuwly, the Director of Armée Du Salut at Hotel Bel’Esperance, for facilitating the use of the SA kitchen to serve food for beyond their specific centers.
