Food wastage may be rampant in Singapore but there is still a community that goes hungry. Robin C. Lee is working to change that.
After decades in the consumer, automotive, industrial, and distribution sectors, he wanted to spend more time with family and friends. So, he found it a “natural progression into the next stage of life” when an opportunity to lead Food from the Heart arose two years ago.
It helped that running the organisation is no different from managing an FMCG supply chain operation involving inventory management, procurement, warehousing, transportation, distribution, and retailing. But what really drew him to the job was the chance to do good. “I can help others in need without being preoccupied with profit-making concerns. The primary focus of a non-profit organisation is on its cause, mission, and positive impact on society,” he explains.
At present, Food from the Heart feeds the needy through various food distribution programmes, including one that collects unsold bread from bakeries for low-income individuals and families. Another provides children on financial assistance with monthly food packs that include protein-rich foods, such as milk and eggs, to ensure their nutritional needs are met.
“Access to consistent, reliable, and sustainable food support is crucial to reducing the mental and financial stress of the recipients.”
Robin C. Lee on going the distance to feed the hungry
Nonetheless, altruism can come with its fair share of challenges. A big issue for the organisation, says Lee, is ensuring a steady supply of food donations for beneficiaries. But for now, this is resolved by engaging with corporate partners, retailers, and individuals. That is on top of the pressure to optimise operations by minimising costs while maximising the impact of its efforts.
In spite of this, Lee still has wind in his sails.
Memorable events also spur him on in steering the ship, like when the organisation received overwhelming support after requesting for help during a difficult time. “It motivated me to prioritise community engagement and support, and to grow the relationships with our donors and beneficiaries.”
Food from the Heart currently has 20 staff members but greatly relies on the assistance of volunteers, so he hopes more people will join the cause. “Addressing poverty and hunger requires sustained attention and support from all sectors of society to create a more just and equitable society,” he says.
He adds that misconceptions about the underprivileged should also be dispelled. “It should be recognised that poverty can happen to anyone.”
Contrastingly, Singapore scrapped 817 million kilograms of food in 2021. Lee’s advice for reducing wastage? Order only what we can finish, ask for a smaller portion if appropriate, and store food correctly. Additionally, be more aware of how food waste affects vulnerable communities because reducing waste through individual actions directly addresses the issue.
Given the weight on his shoulders, he makes sure to draw a clear line between work and personal time, and prioritises tasks to avoid procrastination and burnout. He also maintains a routine that cultivates a positive mindset. “I set aside time in the morning to practise mindfulness and gratitude meditation. After stretching, I meditate for 15 minutes and focus on being thankful for my blessings,” he lets on.
“When faced with challenges, mindfulness helps me identify and address the root cause, while thinking positively, setting boundaries, and practising mindfulness are essential tools for coping with life’s ups and downs. Even during challenging times, this keeps me centred.”
Art Director: Ed Harland
Videographer: Alicia Chong
Photographer: Mun Kong
Photographer’s assistant: Ren Jie Teo
Hair & Makeup: Aung Apichai
