Scholars of Sustenance (SOS), a food rescue foundation raised the bar of charity events in Bali with their “Cooking for a Cause” fundraiser hosted by W Bali – Seminyak in partnership with Mozaic Group Bali. The free flow cocktail reception coupled with a mouth-watering four-course dinner accompanied with select International wines was skillfully prepared by world-famous chefs, Jacques Pourcel, Alain Caron, Chris Salans and Beryl Adler. Nonstop entertainment was provided by Pro Motion Events and Yayasan YKPA. Jamilla Beresford of Amo Spa said, “this was an amazing event that I will never forget, I hope they do it again”.
Those unable to attend missed out on a memorable evening filled with amazing foods such as the Salad of Fresh Crab and Radish like a flower with Balinese spices by Master Chef Alain Caron. A Medley of Baby Carrots, Citrus and Fresh Herbs from the gardens of Bali by Michelin Star restaurant owner Jacques Pourcel. The main course of a Beef Sirloin, Brown Buttered Cauliflower with Shitake Marmalade, Red Wine Jus by W Seminyak – Bali's Director of Culinary Beryl Adler and a Tabanan Milk-Chocolate Cremeux using the Entire Orange, ‘Recycled’ Kalamansi Sorbet by Chris Salans demonstrating a zero-waste dessert. There were also vegetarian options available. A good time was had by all and not an empty stomach insight.
The events’ focus on raising funds for the “Ban Basics” program was successful, allowing the launch of BB to be initiated. In this program, SOS brings valuable nutrition to those unable to obtain it for themselves in the Ban regency. The Ban area is a series of villages in the Northeast of Bali near Mt. Agung that falls in a rain shadow region making the basic life necessities of food and water difficult to obtain by the villagers. The challenging topography, scattered villages and long distance from the SOS Bali headquarters represent difficult logistics requiring additional staff, transport vehicle and food storage facilities to name a few. For this reason, SOS called on the Bali community for assistance in making this program become a reality. SOS Bali is partnered with 60 hotels, suppliers and other commercial outlets across the island rescuing edible surplus food otherwise destined for the landfill and redistributing it to those in need. This newly launched Ban program will focus on providing nutrition from SOS’s generous donors to those in the Ban regency. Scholars of Sustenance Bali, through the unlimited bounty of their donors provide food to 14 orphanages, 4 foundations, and 5 villages, and the recipient's constant growth allows each to continue expanding their outreach.
The initiation of the Ban Basics program will allow for SOS to create their cycle of sustainability which includes university education. When looking at isolated regions such as Ban, the SOS team quickly realized that the many makeshift houses accessible only on foot made it impossible to get food to everyone. This is where the “Scholars” side of the program comes into the sustainability cycle. The SOS team will work with each area's authority to nominate the areas’ brightest and highly motivated young adults to help in the food distribution. In doing so they will earn accreditation towards their university education.
“After years of making improvements for the Bali environment, avoiding surplus food going to the landfill which would emit toxic methane gasses, and people all over Bali enjoying a lift in nutrition, we are very proud of our food donors, hardworking staff and partners make it possible”, said Bo H. Holmgreen, Founder & CEO of SOS International.
This event was an example of what the people of Bali can do when united for a shared purpose of enriching the lives of those less fortunate. Follow SOS @sos.indonesia1 to be part of upcoming events and be part of the movement to stop food waste.
Scholars of Sustenance would like to thank St. Regis Bali Resort, Six Senses Uluwatu Bali, Como Uma Canggu, Peppers Seminyak, Sheraton Bali Kuta Resort, Fairfield by Marriott Bali Kuta Sunset Road and Belmond Jimbaran Puri for their generous donations, and a Big Thank You to all the other sponsors and attendees who together made Cooking for a Cause a successful evenings’ event.