There is No Word for ‘Holiday’ for "Wyata Guna" Public Kitchen

  • There is No Word for ‘Holiday’ for "Wyata Guna" Public Kitchen
  • WhatsApp Image 2021-07-18 at 09.29.19

Writer :
Humas Balai Wyata Guna Bandung
Editor :
Annisa YH
Translator :
Karlina Irsalyana

BANDUNG (July 17, 2021) - The Ministry of Social Affairs through Social Rehabilitation Center “Wyata Guna” Bandung continues to distribute boiled eggs and ready-to-eat food to support the fulfillment of food needs for communities affected by Covid-19 during the period of the emergency Public Activity Restrictions (PPKM).

 

To the Administration Sub Division of Wyata Guna, Heri Kusuma Wardana, conveyed that Wyata Guna Center mobilized all its employees to participate in the public kitchen according to the picket schedule, while still observing health protocols. Don't forget, vitamin support is given to maintain the stamina of all employees.

 

"Fulfilling the need for ready-to-eat food is prioritized for implementing officers handling Covid-19 including health workers, Indonesian Military and Police, and PPKM insulation officers, self-isolated residents, and the general public who need a ready-to-eat food supply by submitting their needs to the public kitchen at Wyata Guna Bandung. So far, 7,240 boiled eggs have been distributed, 3,620 egg packs, 2500 rice boxes with a menu of rendang, stir-fried chickpeas, oranges and mineral water," said Heri.

 

The Head of the General Affairs of Wyata Guna subsection greatly appreciated the Wyata Guna employees who enthusiastically carried out their duties in the public kitchen. They carry out this task with full responsibility and feeling happy because they can help ease the burden on people affected by Covid-19.

 

Appreciation was also conveyed to work units within the Ministry of Social Affairs ranging from BLBI Abiyoso, Poltekesos Bandung, Center for Social Welfare Education and Training (BBPPKS) Bandung, Disaster Preparedness Cadets (Tagana) and West Java Social Service employees for their active role in the smooth running of public kitchens starting from preparation to distribution daily.
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