Who are We?

Food Aid Foundation is a non-profit organisation that operate as a foodbank

with the primary objective of providing basic food to charitable homes, rehabilitation
centres, feeding centres, poor families and destitutes.

FOUNDER

RICK CHEE
An entrepreneur with 26 years experience in food service facility planning with business locally
and abroad. Besides fulfilling his role as managing director of F & B Facilities Sdn Bhd and AR
Manufacturing Sdn Bhd. He is also the Chairman of Prominent Freight Services Sdn Bhd and director
of Cross Border Logistic, Usaha Pintas Sdn Bhd and GP Techno Glass Sdn Bhd. A graduate in
International Hospitality Management, he is an adjunct senior lecturer at Taylor’s University,School
of Hospitality, Tourism and Culinary Arts. Rick Chee is also an honorary member and advisor to the
Chefs Association Of Malaysia and having involved in various charitable organizations, poverty
alleviation is his passion.

CO-FOUNDERS

MOHAMAD Prof. CHEF

FAISAL GHAZALI ZAMZANI
SMT. FMIID ABDUL WAHAB
A renowned entrepreneur in the creative field. A celebrity chef, Professor Zamzani popularly
Owner of a multi-disciplinary design services known as Chef Zam, formally educated in
company ArcRadius Sdn Bhd, Past-President America and United Kingdom，has travel
of Malaysian Society of Interior Designers and extensively around the world promoting Malaysian
currently Vice-President of Malaysian Institute cuisine initiated by Matrade and Tourism Malaysia.
of Interior Designer. Also a member of the Besides being ambassadors andendorsement
Asia-Pacific Space Designer Association and of international brands such as Heinz, Philips
International Federation of Interior Architect Kitchen Appliances, Colavita and Barilla alike,
/ Designer, Faisal has been involved in the he also hosted numerous cookery programs and
industry since 1985. Amongst his designing shows, locally and internationally. With two
accomplishments are banks, corporate offices, decades in the gastronomy world lead him
hotels and institutional buildings. He has to be a writer and columnist for print medias.
undertaken numerous Food and Beverages As the principle and managing director of
projects over the last 20 years specialising in Silverspoon International College, allows him
conceptualization, project supervision and to impart his knowlege and experience.
management.
Who are We?

ABDUL KARIM RONALD G M

YUSOF TUNG
Serving as a senior management staff of a A practicing advocate and solicitor curently
large instituitional catering and facilities a partner with Shui-Tai, a legal firm in Petaling
management company in Malaysia, he has Jaya. He has vast experience in providing
an extensive knowledge in mass catering corporate advisory services local as well as
and commands vast knowledge in feasibility international clients. Prior to this, he has spend
and conceptualisation study of catering several years as an auditor, accountant and
requirement, HACCP, GMP, training, quality company secretary. He is also a co-founder
and crisis management. A graduate in of the Malaysia South Africa Business Council
Business Administration from The Australian and also serve as a resident director of Murray
Business Education Council, he has accumulated & Robert Ltd, a conglomerate listed in the
27 years experience in the hospitality industry. Johannesburg Stock Exchange. Ronald Tung,
Previous employment with international formerly also served as a counselor with the
companies in spearheading “major start- up Befrienders and Vice President of the Jaycee
catering operations” locally as well as in Kuala Lumpur.
Cyprus, Jordan and Saudi Arabia. He has
served in the committee of various charitable
and social organizations.

MANAGED BY PROFESSIONALS WITH EXPERIENCE IN THE FOOD

SERVICES INDUSTRY and supported by a team of staff comprising
of employees and volunteers; with a pool of cooks and drivers,
we are ready to serve those in need.
Who are We?
THE FOUNDATION WORKS IN COLLABORATION AND
WITH THE SUPPORT OF:

Chefs Association of Malaysia

Malaysian Association of Hotels

Malaysian Food and Beverage Executives Association

IFBA
INTERNATIONAL
FOOD & BEVERAGE
ASSOCIATION International Food & Beverage Association
HOSPITALITY BEYOND BORDERS

We have grouped the expertise and developed a comprehensive food

handling system and long term solution to rescue surplus food and ensuring
that it is safe for distribution and consumption

“ This will consistently provide food to the needy and help to reduce food
wastages ”
How do we
operate?
AS A FOOD BANK, OUR MODUS OPERANDI ARE AS
FOLLOW ;

COLLECT SURPLUS COOKED HALAL FOOD

acquired from hotels, restaurants, and food establishment to distribute
to the poor and needy.

COLLECT VOLUMES OF NON - PERISHABLE HALAL FOOD

that are generally dried, canned or prepacked from food manufacturers,
importers, wholesalers and all willing donors; distribute them to charitable
homes to help the underprivileged. This includes close-to-expiry date
products, off spec, discontinued promotional products, etc.

COLLECT UNCOOKED RAW FOOD

from the wholesale wet and dry markets and companies with food
service operations; then process them in our central kitchen for
distribution to orphanage and welfare homes.
Who donates
food?

If you are a:
Hotelier

Food Manufacturer

Supermarket / Restaurant / Cafe Owner

Food Wholesaler / Retailer

Caterer

Any Other Food Provider

What can be
donated?

ALL FOOD PRODUCTS MUST BE HALAL AND SAFE.

First-line product
Close- to- expiry
Out-of-code with extended shelf- life
recommendations
Mislabeled and unlabeled
Off- spec items
Test product inventories
Seasonal items
Promotional items
Prepared and perishable foods
Discontinued products
Customer returns and refusals
Produce
Frozen and refrigerated foods
Ingredients and raw materials
Our Facilities

Strategically located operation office.

Dry and cold storage.
Central commercial kitchen and refrigerated trucks.
A fleet of transport.
Operation Flow
Chart

Hotels Wet Markets Manufacturers Hypermarkets

Food Outlets Wholesalers Commissaries Supermarkets
Cafetarias Importers Bakeries Mini Markets

Department of • Collection • Preparing

Social Welfare Information Data
• Checking • Production
Ministry of
Women, Family,
and Community Resources • Sorting • Storage
Development
• Distributing

Poor Families Orphanages

Voluntary Welfare Soup Kitchen
Destitutes Old Folks Homes Organisations Emergency
Disaster Victims Rehabilitation Centres Charitable Homes Relief
How do we
sustain our
operations &
expenses??
By your kind
Pledges
Donations
Volunteerism

By kind contributions from

Companies / Corporations
Materially
Financially

By us organizing
Special events
Promotions
Publication
 What are my
benefits?

As A Donor, you will sleep with the satisfaction of knowing

that you have helped someone in need who otherwise might have
gone hungry.

As A Company/Corporation, you have helped fulfill

your Corporate Social Responsibility towards society. It adds
value to your business and creates a favourable impression in a
way that no other forms of promotion or advertising can do.

As A Food Establishment , it is a great and practical way

to make use of excess food and to reduce wastages. In addition,
it reduces storage and disposable costs.

I learned to GIVE not

because I have much but “ Such is a noble
because I know exactly how it contribution to mankind.”
feels to have NOTHING.
Hunger Facts &
Statistics

*Source from “The Star” 5 June 2013 Wednesday. *The STAR 25 December 2011.

More than 37 million Americans are on emergency food assistance.

1 out of 6 Americans suffer from *food insecurity.

In European Union, more than 79 millions are living under the poverty line.
More than 2 millions Australians are relying on food aids.
In Hong Kong, 46% of the city’s citizen lived in subsidized housing, and
18% of the populations are living below the poverty line.

In South Africa food insecurity is 1 : 4 persons.

*Food insecurity means that a person is not sure where their next meal is coming from.
Our Values &
Accountabilities

We Honor Lives, respect the dignity of every person and

treat all with equality and compassion regardless of their race
or religion.

We Keep Faith with the public trust through efficient and

compassionate use of resources entrusted to us and are mindful
that our objective is accomplished through the generosity of
others.

We Act With Honesty and integrity ; and will operate with

an acute sense of urgency that reflects the immediate needs
of people struggling with hunger.

Together, we connect the world of waste

to the world of wants.
How Can You
Be Involved?

Be a mission partner
Be a donor
Be a volunteer

Summary
Foodbanking is a community asset ~

It helps
to eradicate food insecurity.

It is a great practical way

to make use of surplus food.

It reduces the welfare homes’ food bill,

thus enabling them to increase intakes and provide better facilities.

It is about
lives being changed and hopes being given.

“If I can stop one heart from breaking, I shall not live in vain”
~Emily Dickson~
FAQ

Question: Am I liable for damages if the food I have donated spoils or causes injury,
even if I have stored it properly ?

Answer: No, unless there is evidence of ‘neglicence’, ‘recklessness’ or ‘intentional

misconduct’ on the donor’s behalf. Food Aid Foundation protects donors
from liability when donating and protects donors from civil criminal liability
should the products donated in good faith later cause harm to the needy
recipients. We will also ensure strict standards of warehouse operation and
proper storage and handling procedures, complete with product tracking
and recall capabilities as well as accurate and timely receipting.

Question: Will I need to provide my staff with special training to prepare food for
donation?

Answer: Since your staffs have already been trained on food handling, additional
training is not necessary except for emphasise on sorting and storing
procedures, temperature control and the allocated timing for collection.

Question: What can we donate?

Answer: Cash donations, uncooked food or prepared food.

Question: Who are your current donors?

Answer: Financial Donations: Individuals, companies or corporations.

Uncooked Food: Individuals, food manufacturers, supermarkets,
hypermarkets, wholesalers, farmers and others.
Cooked Food: Hotels, restaurants, caterers, food establishments and
others.