06/05/2026
Most food charities operate out of a central kitchen. We chose not to. Here's why.
Central kitchens often cut costs by serving bulk, carbohydrate-heavy meals with limited nutritional value. Research by the Lien Centre for Social Innovation found that beneficiaries receiving such food for years show deteriorating health because the nutrition simply isn't there.
Secondmeal works differently. We partner with local hawkers who cook food fresh throughout the day. Our beneficiaries choose what they want to eat chicken rice, fishball noodles, economy rice the same food anyone else in the queue orders.
It costs more per meal. But it's real food, served with real dignity.
That's a trade-off we'll always make. 🍛
secondmeal.io
