The Department of Social Welfare and Development (DSWD) has successfully served more than 10,000 individuals suffering from involuntary hunger through its innovative ‘Walang Gutom’ Kitchen, launched on December 16, 2024, at the Nasdake Building in Pasay City. This initiative not only aims to combat hunger but also to minimize food waste by transforming surplus food donations from hotels, restaurants, and organizations into hot, nutritious meals for those in need.
During the Saturday News Forum, DSWD Undersecretary Eduardo Punay expressed plans to expand the program to other provinces within the year. The ‘Walang Gutom’ Kitchen, a pioneering collaboration between public and private sectors, welcomes anyone who is hungry, including low-income construction workers, employees, and residents struggling to afford food.
The project also focuses on reducing food wastage by encouraging partner restaurants to donate their surplus supplies. Since its inception, the kitchen has attracted around 200 private volunteers to help with daily operations. It aims to serve at least 600 meals daily for breakfast and lunch, continuing until supplies are exhausted.
Punay emphasized that the food provided is not ‘pagpag’ or discarded leftovers but fresh meals prepared specifically for the beneficiaries. The kitchen operates from 6 a.m. until the food runs out, showcasing the proactive involvement of the private sector.
In addition to the ‘Walang Gutom’ Kitchen, the Marcos administration is tackling food poverty through the Walang Gutom 2027: Food Stamp Program (FSP). Institutionalized as the government’s flagship anti-hunger initiative via Executive Order 44, the FSP was pilot-tested in 2023 with 2,000 households and fully rolled out in 2024, now serving 300,000 beneficiaries with plans to expand to another 300,000 this year.
Under the FSP, food-poor Filipinos receive PHP3,000 in food credits via Electronic Benefit Transfer cards, which they can use to buy selected food items from approved merchants. The program also educates families on preparing nutritious, affordable meals, promoting social and behavioral change.