FFFA is also organising more fund-raising events and collaborations with corporations, said Mr Shariff.
One such event was held in September, where the charity distributed 10,000 packets of mutton briyani to members of the public, fostering both the spirit of giving back and community, he added.
When it comes to food donations, however, it is crucial that the food provided is also nutritious, the charities said.
Mr Shariff said: “People often think that providing food is enough, but if beneficiaries consume items like frozen hashbrowns every day, yes it is food, but it is not nutritious.”
He added that while every donation is appreciated, it is important to think of beneficiaries who may have health issues as well.
Beneficiaries’ taste preferences have also evolved over time, said Ms Ng.
In the past, requests were centred around food items that met basic dietary needs such as instant noodles and canned food. Now, FBSG has shifted to providing healthier alternatives like brown rice and bee hoon to promote healthier eating habits.
By giving beneficiaries the option to choose, the move also minimises waste, added Ms Ng, as the charity engages social service organisations to understand the specific food items that beneficiaries desire.
Said Ms Ng: “In these challenging times, the actions taken by those who continue to contribute and support our mission are immensely appreciated.
“These efforts are instrumental in helping us fulfill our goal of helping individuals and families in need.”
Madam Rima Rahim, 49, has been volunteering with FFFA every Saturday for seven years, providing ingredients and ready-made meals to beneficiaries.
Before becoming a volunteer, Madam Rahim used to be a beneficiary herself. During those years, she said, canned food was one of the most common items she received. Today, beneficiaries have a plethora of choices.
She added that beneficiaries have also started asking for healthier options, like fresh fruit and vegetables.
“People are becoming more aware of the food pyramid and the importance of nutrition, and we want to give them the ability to choose, and to live that healthy lifestyle.”
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