The devastating earthquake in Türkiye and Syria. It struck before dawn and collapsed buildings while people were asleep.
Desperation is now turning into anger as families living in freezing conditions wait for aid.
Sabri Gel: As Baba Kebap we come from Adana. We are here to give people kebab, hamburgers, and bread with sausage. We produce and distribute on behalf of World Central Kitchen. Although we are a restaurant in Adana, we said, let’s come and support.
World Central Kitchen currently operates 7 field kitchens in Türkiye, but at the early stages of their response there were 11 field kitchens, 3 food trucks, and partnerships with 50 restaurants.
Their model is simple: Respond quickly after a disaster by tapping into resources already available in affected communities. And without all the bureaucracy of a big aid organisation.
For Rethinking Humanitarianism, a podcast by The New Humanitarian, I did sound recordings and interviews in Antakya, Turkey.
Listen to the full episode Rethinking Humanitarianism | In conversation with chef José Andrés