Bermuda's best chefs help to feed the island's hungry

Five-star chefs are to share their gourmet cuisine with people more used to eating scraps.

Leftover food from some of the island’s top restaurants is to be handed out to those who would otherwise go without.

The island-wide programme, called Daily Bread, aims to feed the estimated 3,500 residents who go hungry.

The daily, year-round scheme will kick off in September and reach out to those who are “short of food, hungry or very hungry”.

It is the brainchild of charity the Eliza DoLittle Society, with Fairmont Bermuda as its leading sponsor.

Fairmont has guaranteed the first month’s supply of fresh food from its restaurants, which would otherwise go to waste.

The food will be picked up in Daily Bread refrigerated vans and distributed to drop-in centres across the island.

The free meals will be available once a day, seven days per week to anyone who wants them.

Salad, soups, fish and meat dishes will be on the menu.

Tony Forster, co-founder and chairman of the Eliza DoLittle Society, said: “This problem, which is unseen by the community, is unfortunately growing.

“For years we have wanted to do something more meaningful for the needy, hungry and homeless of Bermuda, over and above feeding around Christmas and the holidays.”

Food will initially be served through the Warwick Ministerial Alliance, West End Ministerial Alliance and the Mid Atlantic Wellness Institute but it is hoped other agencies will “jump on board”.

Margaret Ward, Daily Bread executive coordinator, encourages more restaurants, hotels, cruise ships and supermarkets to get involved. She said: “We have to change the mindset and make people aware of the amount of wastage there is in Bermuda.

“We hope awareness will grow and less food will be dumped.

“Give us a ring if there is food going spare and we will come and pick it up as soon as we can. You can give it away rather than throw it away.”

Daily Bread was officially launched yesterday at the Fairmont Hamilton Princess.

It is modelled on Toronto’s Second Harvest scheme, a similar venture that has operated successfully for 25 years.

Drivers and volunteers are currently being trained in safe food handling before the pilot scheme takes place from September 7 to 19. The full programme will kick off on September 20.

It is estimated that about 19 per cent of Bermuda’s population are living below the breadline.

Many people live on less than $20,000 per year so they find the money for rent but cut back on meals.

Norman Mastalir, managing director of Fairmont Bermuda, said they are proud to and honoured to help provide “a basic meal to those who need it most”.

He added: “In the business we operate is a product that often goes to waste. We are going to make better use of this food and give it to those in need.

“Our two executive chefs are going to make this vision happen. It will be them putting in the time and effort to make sure the food gets to the people who need it most.

“By working together, we can help to ease the plight of those less fortunate than ourselves.”

Christopher Chafe, executive chef at the Fairmont Southampton Resort, said: “We will gather together any leftover food from all our restaurants.

“We will then box it up and make sure it is ready to be picked up.

“It’s great to be able to give back to the community like this.”

It will cost about $350,000 per year to run Daily Bread so help is being sought. If you can donate food, volunteer time or provide financial assistance, call 333-4483 or visit www.elizadolittle.com.

The Eliza DoLittle Society is also working on setting up a Bermuda National Food Bank in a programme called Partners Against Hunger.

To do this they are seeking a warehouse space to store non-perishable items.