Bethel GSM, Hilton PJ Join Hands To Support Vulnerable Communities

KUALA LUMPUR, Nov 7 (Bernama) -- Recognising that homeless people need more than just food, but also attention and moral support, Bethel GSM, through its Feeding For Homeless programme, has taken the initiative to reach out to the community around Chow Kit here by providing meals and spending time interacting with them every Saturday.

Bethel GSM secretary Michelle Wong said the programme, which began on Oct 17, is carried out in collaboration with Hilton Petaling Jaya under its corporate social responsibility (CSR) initiative, with the number of beneficiaries increasing from about 80 to 100 during the first session to between 150 and 200 currently.

She said the beneficiaries come from various backgrounds, including homeless people living on the streets as well as individuals who have homes but face financial constraints, particularly those from the Chow Kit, Medan Tuanku and Sentul areas.

“Our aim is not merely to provide them with food, but also an opportunity to interact. Initially, communication was somewhat awkward and difficult, but over time, the relationships grew closer, with some regarding the volunteers as friends and even like family,” she told Bernama after the programme today.

Michelle said the organisation hoped more hotels, companies and individuals would come forward to support the initiative, either through financial contributions or donations of essential items such as wet wipes and face masks, to ensure the programme could continue every Saturday throughout the year.

Meanwhile, Hilton Petaling Jaya Director of Operations Sinan Ceylani said the hotel’s participation in the programme was part of its corporate social responsibility and sustainability commitment under its Travel With Purpose initiative.

He said the hotel allocated approximately RM2,000 for each session, with the quantity of food prepared based on the estimated number of beneficiaries provided by the organiser.

“Food preparation typically began at noon and took about four to five hours to ensure meals were freshly prepared, without being pre-cooked, frozen and subsequently defrosted,” he said.

Sinan said the collaboration with the non-governmental organisation (NGO) was among several community initiatives undertaken by the hotel, which also promoted the use of sustainable products and reduced plastic consumption in its operations.

Meanwhile, Hilton Petaling Jaya Executive Chef Ridzuan Malek said the menu was planned with local tastes and the dietary needs of beneficiaries in mind, with each meal comprising rice, a source of protein, vegetables and dessert.

He said the hotel usually prepared different menus every week or month to offer beneficiaries a variety of meals.

“Although this is a welfare programme, we still want to provide the best because these people also deserve to enjoy quality food. We want them to experience meals prepared with care,” he said.

-- BERNAMA