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Food Distribution

No hungry poor people concept was originally conceptualized by Mr.Suresh Kumar, who gave up his Corporate Career in the year 2010 to serve the Social Development Sector. Initially, he started with an idea of helping the Social Organizations in the area of fundraising to ensure that Social Programs do not take a back seat due to paucity of funds. With the help of kind hearted philanthropies, he started the Nutritious Meal Program in Chandrapur and realized that this concept should spread across the state then nation then the rest of the world. In doing so, Mr. Rewnath Walde also realized that he has to network with as many NGOs as possible to ensure that this Nutritious Meal Program is implemented all across the country.

Pioneering No Hungry Food Program is focused towards distributing hot, nutritious and fresh food to poor, needy & hungry children across pockets of poverty in India. We have daily nutritious meal coverage of more than 100,000 hungry & underprivileged poor people and our daily food distribution regimen is smooth, efficient and dependable - 365 days a year.

Our belief is that the Nutritious Meal Program has an important “socialization role”. Food should be served in an organized, dignified, equitable, friendly manner. Towards this, our model Nutritious meals and lower rate food program routine strictly observes the following serving rules:

  • 1. All our meals are served in a clean open space which has been swept in advance every day.
  • 2. All poor people are made to wash their hands with soap before eating.
  • 3. Adequate quantity is served with a second helping if required.
  • 4. Absolutely No wastage of food, with any extra food, if any, re-distributed to the needy.
  • 5. Safe and clean disposal of Paper Plates and Cups.

Strict hygiene is established and maintained at all kitchens being used to prepare this kitchen across India including:

  • 1. Mandatory cleaning and scrubbing of all vegetables used for cooking.
  • 2. Mandatory washing of hands before cooking.
  • 3. Mandatory cutting of nails by all food handlers.
  • 4. Purified water to be used for all cooking purposes by boiling, filtration or chlorination.
  • 5. Mandatory Hair covers or caps.