"It's estimated that nearly a quarter of South Africans go to bed hungry every night," reports BBC correspondent Pumza Fihlani. "And these figures are from even before the Covid-19 pandemic, which has led to millions more South Africans losing their jobs." In such a context, food programs are nothing new. But a group of South African chefs are redirecting surplus food headed for the incinerator to feed the food insecure. In South Africa, about 12.6 million tons of produce gets wasted each year, states Hanneke van Linge, a director of NOSH Food Rescue, an organization that, with other food rescue workers, has created a system to rescue and repurpose surplus produce. Since the start of the pandemic, these "Chefs of Compassion" have diverted hundreds of tons of food that would have gone to waste. "Feeding the community is a joy that nobody can express," says Margot Williams of Hope of the Hopeless Centre.

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