“You cannot teach a hungry child!” – This is the message stressed by one of Cape Town’s longest-running feeding schemes, the Peninsula School Feeding Association (PSFA).
PSFA is a non-profit organisation that places a key focus on addressing hunger in young children up to those belonging to TVET colleges.
The organisation aims to reduce short-term hunger and enhance their ability to learn, giving them the best possible chance of making a success of their lives one day.
After more than 66 years of serving the Western Cape, the organisation recently held an event to unveil the launch of a newly adjusted food menu. The event was held at the Cape Town School Restaurant in Granger Bay where key emphasis was placed on understanding the nutritional benefits that come with each meal. This has been carefully examined by dietitian Helen Donkin, who provided guests with a breakdown of how the nutrients will be beneficial to the development of their growth as well as cognitive function.
PSFA director, Petrina Pakoe says that she is a product of the organisation’s success after having benefited from the school’s programme as a scholar.
“I know what it’s like to go to bed hungry and the value of that daily meal. I wouldn’t be here today if it wasn’t for them which is why I am so passionate about providing meals for children in need.”
Also in attendance was celebrity chef Zola Nene who has joined the organisation as an ambassador. Zola has been at the forefront of developing an improved menu that features cost-effective ingredients while not lacking creativity.
The new menu is as follows:
- Pilchard fish cakes served with apple and cabbage slaw
- Imfino pasta
- Rice chicken and soya bowls
- Sugar bean curry, uPuthu and Ushantini
Speaking to Bona, she shared that this has been a worthy course that drew close to her heart.
“Food is not only my job, but it’s also my love language. I think that the work that PSFA does is giving love to kids because they did not choose the circumstances that they are in.
“And you cannot learn on an empty stomach, so they provide food for kids to learn and grow. So, when somebody who does something like that asks you to join, how could you say no? I think that the collaboration is a match made in heaven.”
Following the unveiling, the menu will now be filtered to those volunteering on the ground, where children will be filled with everything needed to live life.
Also see: Chef Zola Nene’s story | Bona Magazine
