The Department of Social Welfare and Development (DSWD) announced on Thursday its plan to establish 12 new Walang Gutom Kitchens throughout the country in 2027, focusing on areas experiencing high rates of involuntary hunger.
To pave the way for this expansion, the department also intends to open three additional kitchens during the latter half of 2026.
These new sites will be distributed across Luzon, the Visayas, and Mindanao, complementing the active kitchens currently operating in Pasay City, Cebu City, and Zamboanga City.
”Sa ngayon po ay mayroon na tayo sa National Capital Region, sa Luzon, sa Pasay City. We have Cebu City sa Visayas, and then Zamboanga City sa Mindanao. Target po by second semester na madagdagan pa po ng another one sa NCR, another one po sa Region 8 at another one po sa Caraga Region,” Social Welfare Officer 4 and Walang Gutom Kitchens Officer-in-Charge Ramil Mapoy said during the DSWD Thursday Media Forum.
Mapoy clarified that the soup kitchens are accessible to anyone experiencing involuntary hunger, with a particular emphasis on supporting families and individuals in street situations (FISS).
”We are open to all, especially sa ating mga kababayan na naninirahan, namamalagi sa lansangan, at open din po tayo sa general public,” he added.
To ensure health and quality, all meals prepared in these facilities adhere to the Pinggang Pinoy nutrition standards. These guidelines are recommended by the National Nutrition Council and certified by the Department of Science and Technology’s Food and Nutrition Research Institute.
The pioneer kitchen in Pasay City has provided 306,428 meals since its launch in December 2024. Meanwhile, the newer Cebu City and Zamboanga City locations, which both started operations in June, have distributed 6,666 and over 3,000 meals, respectively.
Mapoy called on citizens to offer their time as volunteers and invited establishments to contribute excess food supplies.
Conceptualized by Social Welfare Secretary Rex Gatchalian, the Walang Gutom Kitchens initiative aims to alleviate hunger and minimize food waste by repurposing surplus food donations from restaurants, hotels, and other partners into wholesome meals for marginalized communities.