On August 22nd 2020 Slow Food South Australia members were involved in preparing meals  for community care. A collaboration with Foodbank, the South Australian division of the United Nations Association of Australia (UNAASA) and Career Employment Group (CEG), we were pleased to meet up to prepare meals to donate to Foodbank for those in need in these pandemic times.  

This event to coincide with World Humanitarian Day was made possible through generous donations of our partners. Foodbank donated the produce, CEG the use of commercial cooking facilities in Pirie Street Adelaide, the Slow Food Chef’s Alliance provided the expertise with the menu and preparation of meals. With direction from esteemed chefs Cheong Liew, Salvatore Pepe, Rosa Matto and Mark McNamara, volunteers from the UNAA-SA and Slow Food Committees in two large separate commercial kitchens assisted to prepare over 150 meals.

In addition to addressing many of the United Nation’s sustainable development goals including reduced inequalities, responsible consumption and production and partnerships for the goals, this event is an important one in UNAA-SA’s calendar as it involves directly working to help the community, strengthening our community ties as well as contributing to the work of Foodbank to fight hunger by providing food to those in need.

Special thanks to chefs Cheong Liew, Salvatore Pepe, Rosa Matto and Mark McNamara for donating their time and expertise on the day and to Ben Sharp, leader of the Slow Food Chef’s Alliance. Photos of the day’s activities can be viewed by clicking on this link.

NB. Precautions were taken to keep safe and social distance as much as practicable. Advice was sought from a Slow Food Member who is a medical practitioner working in a designated COVID 19 hospital, to enable us to work safely.

Lidia