Page 249 - DUBAI MUNICIPALITY ENGLISH PR REPORT - MARCH 2024

4/1/24, 11:07 AM UAE Food Bank and Taya Art Production launch 'Cook of Thousand Meals' initiative
This initiative comes in line with the Bank's objective of providing 5 million meals to

beneficiaries during the holy month of Ramadan.

The program's objective is to unite Emirati chefs and residents to collaborate in
preparing and donating meals to the Bank. This initiative aims to foster a sense of
community responsibility and cooperation, emphasizing the importance of

preserving food from waste and distributing it to beneficiaries. Additionally, the
program seeks to cultivate a consumer culture aligned with the developmental
and constructive vision of the Bank.

Manal Bin Yaroof, Head of the Executive Team of the UAE Food Bank, affirmed
the Bank's commitment to advancing the objectives of its largest national
community campaign during the holy month of Ramadan. The campaign is
focused on supplying meals to over half a million families and over 3 million

workers. This effort aligns with the Bank's mission to manage surplus food, reduce
waste, and uphold the principles of philanthropy, social responsibility, and
humanitarian work in the UAE.

Bin Yaroof said: "Our collaboration with private sector partners reflects the eagerness
of various segments, groups, and sectors within society to participate in charitable

and humanitarian efforts. This collaboration supports the promotion of community

responsibility and encouragement of volunteerism, reflecting the values of goodness,

generosity, compassion, solidarity, and brotherhood during the holy month of
Ramadan."

Ibrahim Ali Khadem, Program Manager, stated that the program's first phase was

launched in Hatta region over three days, during which more than 8,700 meals were

distributed. He subsequently proceeded to highlight the second and third phases,
held at Za'beel Park in Dubai, which surpassed the distribution of 12,000 breakfast

meals and Suhoor. These events were held amid a spirit of community cooperation

and familiarity, with the participation of citizens and resident chefs.

The program was sponsored by a group of private food institutions and
companies, dedicated to supplying all necessary materials and equipment for
kitchen setups. This support was instrumental in ensuring the program's success
and achieving its key objectives.

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