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Saturday, 21 May 2011

The Akshaya Patra Foundation :: Charity on a Grand Scale

I received an email earlier this week about a remarkable charity that started in Bangalore, India. 

 

I was blown away by the scale of their operations! The kitchen equipment is phenomenal – devoted to providing children attending school with a daily nourishing meal. The reality is that this is probably the most wholesome meal that many of these children ever receive.  The trade off is remaining in school. It really is about building futures.

 

The charity is so aptly and hopefully named Akshaya Patra meaning an inexhaustible vesselwhen you start with such lofty aspirations for your organisation a name like that really sets the stage for its future!  At its onset, the founder of the International Society of Krishna Consciousness, Srila A.C. Bhativedanta Swami Prabhupada, on a visit to a centre in Mayapur saw a number of malnourished children fighting over scraps with dogs in the surrounding area. He decreed that no child within a 10 mile radius of that centre will go hungry and enlisted the temple devotees to make this a part of their mandate. A compassionate gesture that now gives hope to so many children.

 

The charity has since partnered up with the Government  and feeds 1.2 million children a day! A goal of 1m was set for 2010 – this was achieved by 2009.  So of course you should always set a new challenge – now it is 5 million by 2020. I truly believe that they will be able to achieve this. A true intent can’t fail.

 

Learn more about this charity http://www.akshayapatra.org/

 

 

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The kitchen from the outside - a three-storey building which uses Gravity Flow Mechanism developed in-house
by our team. Each kitchen has the capacity to cook between 50 000 to 100 000
mid-day meals per day. Costing approximately 9 crores to set up, they are built with funds from public donations.

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The kitchen from the inside, consisting of rice cauldrons each of which
cooks up to 110kg of rice in 20 minutes. Sambar cauldrons cook up to 1200
litres of sambar in two hours.

It is washed thoroughly on the 2nd floor

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Washed rice is sent down the chute to the 1st floor

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Rice pours down into steam heated cauldrons for cooking. The entire cooking process
takes place on the 1st floor

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Super heated steam is used to cook food instead of flame.

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When cooking is finished, it is loaded into trolleys

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Cooked rice is sent down the chute to the ground floor

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It flows down the pipe into containers

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Piping hot rice on its way to being loaded into food vans. Around
6000 kilosof rice are cooked daily in each kitchen.

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Food materials in Kitchen

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Stock in the kitchen

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Washed dal and vegetables flows down the chute into sambar cauldron on
the 1st floor.

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Vegetables and dal ready to be cooked

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Sambar being cooked on the first floor

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Cooked sambar is packed and sent to the food vans to be loaded.

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Chapati dough is mixed

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Heavy rollers flatten the dough into thin sheets

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Dough is cut into the classic round shape

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Making chapatti

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Collecting all the chapattis

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Transporting Akshaya Patra food through bus

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Happy Kids

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Posted via email from Radhika's posterous

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Hey thanks!