soup

Feeding Effects 3rd Quarter 2015

The Domino Foundation dreams of a community that is full of life. To be able to do this we help fulfill the basic need of food – providing hearty meals to the vulnerable.

We feed a number of crèches, schools, churches, counselling centres, aftercare programmes and youth holiday clubs through our feeding programmes in the Amaoti community. The forty Sandwich Kitchen volunteers prepare around 4 740 nutritious sandwiches per week that are delivered to seven schools, the Boys & Girls Club, child headed households, local church outreaches & Amaoti youth meetings. In just the past five months our fully equipped industrial Soup Kitchen has prepared and delivered an incredible 8 200 meals of nutritious soup to 34 crèches in Amaoti. Our Relief Kitchen provides meals to families in crisis and our Vegetable Tunnels cultivate produce that is harvested and ploughed into either the soup kitchen or sold to the local community and corporates.

The Vegetable tunnels have welcomed a new face into the programme, Ross Eigenmann, as programme manager of the tunnels. His first few weeks have seen him clearing the site of general refuse to make space for the new gardens and tunnels. Ross is already looking at the future of the programme and searching for new possible sites to expand and negotiating with a food distributor to supply various restaurants and hotels in the future when our output is steady.

To continue to impact as many people as we can the Relief Kitchen is looking for key ingredients to pack their relief parcels. If you are able to donate these crucial items, let us know!

1 x 1kg of rice

1 x 2,5kg of maize

1 x 500g of sugar

1 x 100 bags of tea

4 x 410g of tinned baked beans

2 x 400g of soy mince

4 x 425g of tinned sardines

2 x 500g of salt

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Feeding Effects June/ July 2015

The Domino Foundation’s feeding programme continues to grow in both strength and numbers this year, an incredible achievement by the team and the many donors and volunteers who pour out their time and resources into this programme.

Sandwich Kitchen
With a vision to feed the hungry in their most desperate time of need forty volunteers prepare around 948 nutritious sandwiches per day. These are then lovingly packed up and delivered to seven schools in the North Durban area and DMC and King George Hospital. All these sandwiches would not be possible without generous regular donations from Premier foods, Eggbert Eggs, Unilver and UJW. Danville, St Barnabas and Fatima also donate made up sandwiches and fruit in varying amounts that are distributed weekly to Isibonginhlanhla Primary in Waterloo once a week, a new avenue of the sandwich project. The Sandwich Kitchen is still desperately trying to secure a regular donor for mayonnaise and peanut butter.

Soup Kitchen

The Brookdale Soup Kitchen provides nutritious meals to children at crèches during the week, encouraging attendance and assisting children in reaching their developmental milestones. Regular food donations from Container Ministries, Stop Hunger Now, JAM and sporadic donations from businesses like Ellis Park Butchery and Imana Soya feed the kiddies hungry bellies. For the first time ever, the Soup Kitchen was able to send home food parcels with the children for the holidays. Each child received two sachets of Stop Hunger now, which consisted of six portions of rice, dehydrated veggies and soy. That is a total of 21 000 meals in addition to our regular feeding, an amazing feat.

Relief Kitchen

The Xenophobic crisis unexpectedly jumpstarted the Relief Kitchen, an incredible 41 900 meals were made in the 1st week. Since the xenophobic attacks volunteer groups from both schools and corporates have helped pack food parcels (costing R200) for the relief kitchen. These parcels are then distributed to families in Amaoti, the Durban north area, Verulam and Waterloo. Frozen meals are also prepared by school groups and by volunteer Jenny Kitching.

Vegetable Tunnels

The Domino Foundation’s flourishing vegetable tunnels are creating employment opportunities and providing a much-needed food source for the Brookdale Feeding Kitchen. Veggies are harvested and ploughed into either the soup kitchen or sold to the local community and corpoates.

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