100cm×40cm 【クッキングボード】 抗菌まな板 木質色 【RCP】 【業務用まな板】 厚み3cm 1枚

厚み3cm 100cm×40cm 抗菌まな板 木質色 1枚【業務用まな板】【クッキングボード】【RCP】

厚み3cm 100cm×40cm 抗菌まな板 木質色 1枚【業務用まな板】【クッキングボード】【RCP】

100cm×40cm 【クッキングボード】 抗菌まな板 木質色 【RCP】 【業務用まな板】 厚み3cm 1枚 1枚 厚み3cm 木質色 【クッキングボード】 【業務用まな板】 100cm×40cm 【RCP】 抗菌まな板 抗菌まな板 1枚 【クッキングボード】 100cm×40cm 木質色 【業務用まな板】 【RCP】 厚み3cm 【業務用まな板】 100cm×40cm 【RCP】 【クッキングボード】 1枚 抗菌まな板 厚み3cm 木質色 100cm×40cm 【クッキングボード】 抗菌まな板 木質色 【RCP】 【業務用まな板】 厚み3cm 1枚

  • Food Cycle Charitable Trust
  • A registered Non Profit Oragnistaion- Trust number 1099/2014
  • Organistaion (138-386-NPO)
  • Income Tax Number: 2378016170

Pledge your support

Food Cycle
Our Story.


Pledge your support

There are numerous ways to support; by arranging financial
donations, offering time and resources, anything really!

Donate today and make a difference

or become a
monthly sponsor

Feeding The City.

■耐熱温度:80度,100cm×40cm 【クッキングボード】 抗菌まな板 木質色 【RCP】 【業務用まな板】 厚み3cm 1枚,ご連絡いただいたもののみとなります,ご返品及び交換をご希望の場合、商品ご到着後1週間以内にメール又はお電話にて,抗菌まな板・木質色,■カラー:木質色,希望小売価格の35%OFF,但し、商品による初期不良・破損があった場合、すぐに新品と交換させて頂きます,大手食品工場、飲食チェーン店、スーパーマーケットなどでお使いいただいて,■材質:PE(ポリエチレン),1枚 厚み3cm 【RCP】 抗菌まな板 【クッキングボード】 木質色 【業務用まな板】 100cm×40cm,■入数:1枚,返品・交換はできかねますので、予めご了承下さいませ

抗菌まな板 【業務用まな板】 木質色 【クッキングボード】 1枚 【RCP】 厚み3cm 100cm×40cm,おりますので、品質には自信を持ってお届け致します,厚み3cm 100cm×40cm 抗菌まな板 木質色 1枚【業務用まな板】【クッキングボード】【RCP】,いかなる理由の物でもそれ以上を過ぎますと、,まな板につきましては、規格サイズであっても、全て原反からの作成となります,■正式名称:抗菌クッキングボード(木質色PE),■表面:エンボス加工,■メーカー:新日本ケミカル・オーナメント工業株式会社(sncom),ご注文確定の後の返品・交換は、一切受けつておりません,表面はカットする素材が滑りにくく、また汚れの付きにくいエンボス加工,■サイズ:(厚み3cm)100cmx40cm,■1枚当りの重量:約12Kg,【まな板ご注文関するご注意】

100cm×40cm 【クッキングボード】 抗菌まな板 木質色 【RCP】 【業務用まな板】 厚み3cm 1枚
100cm×40cm 【クッキングボード】 抗菌まな板 木質色 【RCP】 【業務用まな板】 厚み3cm 1枚
100cm×40cm 【クッキングボード】 抗菌まな板 木質色 【RCP】 【業務用まな板】 厚み3cm 1枚

厚み3cm 100cm×40cm 抗菌まな板 木質色 1枚【業務用まな板】【クッキングボード】【RCP】


Executive Chef at the Saxon Hotel

Supporting children in sustaining their active lives

Through my experience of training for and taking part in the ABSA Cape Epic 2014, I came into contact with many professional riders and corporate firms who are involved in distributing bikes, as well as providing funding to rural children. Not only did these initiatives enable the kids to get to school, the communities were also introduced to the fun side of the sport and many children were able to realise their inherent ability to ride a bike, and ride it well!

Professional cyclists, Karl Platt and Stefan Sahm, told me stories of young, talented kids who rode with them but were unable to reach their potential due to lack of energy and "hitting the wall" far too early in races. The bigger picture became far clearer when they were informed that the kids hadn't eaten breakfast and drank only water in their bottles.

What can we do about this? I discussed this with my good friend Reinette Geldenhuis. We considered the idea of planting gardens in the local communities in order to promote healthy eating and the nutritional value of fresh products. This remains our long-term dream.

Food Cycle's main objectives:

  • Educating the youth about nutrition and healthy eating habits.
  • Establishing kitchens with sporting academies such as Diepsloot Mountain Bike Academy and Songo in Kayamandi, Stellenbosch.
  • Utilising the kitchens to introduce the youngsters to cooking and thereby empowering them to cook their own meals.
  • Eventually, we would like to set-up a trailor with a fully-equiped kitchen for the purposes of education by way of demonstrating the process of preparing healthy foods.
  • The trailor will provide a "visual presence" of Food Cycle within the community.
  • The "8700 Breakfast Bar" which will be a source of energy and a "kit start" for the kids' day. The breakfast bar will be of optimum nutritional value, but also taste good.

What we do.


  • Educating the kids about the benefits of short term and long term eating habits and proper nutrition.
  • How healthy food affects their bodies and is associated with improved performance in sport.
  • Eventually having a team spending weekdays at schools with sports programmes and sports centres within various communities, thereby assisting and supporting the existing programmes in sustaining and developing both their own strengths as well as those of Foodcycle.
  • Spending weekends at bike races and rides in parks and along the spruits, in order to create awareness and sell products to fund the programme and get the kids involved.