Today, I want to share a summary of my journey with Food for Life Global. I started my career with Food for Life as a young monk in Sydney. I was 20 years-old when I got started and was one of the early pioneers of the project in the 80s in Australia. My big contribution back then was to demonstrate how effectively FFL was as a communications tool to inspire all kinds of people to participate in this service and assimilate its message of equality. I took a lead role in developing Food for Life in Australia and in 1991, I managed the celebration of the serving of the 2-millionth free meal in Sydney, where Clover Moore cut the cake. I launched the Food for Life International newsletter, writing it on my Mac+ computer, cutting and pasting photos, reproducing it on a copy machine, stapling pages together and then sending the newsletter out to ISKCON temples all around the world with my own money. In 1993, I left Australia as a monk and started lecturing and training others to start their own FFL project in Eastern Europe and Asia. During one travel stint I visited 44 cities in Eastern Europe in 2 months, lecturing morning and evening. in 1994, I settled in the US to establish the first-ever headquarters for what was then a grassroots operations in about 10 countries. Food for Life Global was originally founded by myself and my mentor, Mukunda Goswami in 1994 and registered as a 501c3 in 1995 in Potomac, MD. One of the first things I did was build a website in 1995, way before most larger companies had a presence on the web. Sadly, there are no records of that very early website but there are from as early as 1998 on the […]
Food for Life Global was originally founded in 1994 and registered as a 501c3 in 1995 in Potomac, MD. In 2014, we moved our office to the Western European country of Slovenia. However, we’ve come to realize that to be most effective supporting our affiliates and regional representatives we need to establish regional offices. In pursuit of this new direction, we’ve recently re-established our presence in the US as Food for Life Global – Americas (FFLGA). This office will focus on the Americas (Canada, USA, Central and South America) and our Slovenian office will now become the Western European regional office. We are in the process of acquiring our 501c3 status but in the meantime, any donations to FFLGA will still be tax deductible in 2019. Our future plans are to open regional offices for Australasia, Eastern Europe, Russia, China, and Africa – Middle East. If you’re interested in helping us establish these new regional offices to provide support and guidance to your region, please contact us now.
Food for Life Mexico was supported by Food for Life Global with a grant last year to respond to the massive earthquake that hit the city. Thousands of vegan meals were served during those chaotic weeks following the devastation and they received praise from the local Red Cross agency that told them that their meals were the best of all humanitarian agencies. Fast forward to 2018, and the newly created team has expanded its efforts and is providing hundreds of meals weekly. They recently provided 400 meals to patients at the Trajimos Hospital. “We are serving our patients what they request,” explained program manager Annapurna dasi. “Of course, every meal is vegan and today we served oatmeal porridge, peanut butter and jelly sandwiches and fresh fruit (mango and bananas).”
The Food Yoga Academy, the brainchild of International director of Food for Life, Paul Rodney Turner (aka Priyavrata das) has officially launched. The Academy’s first course is Food Yogi Certification Level 1, where students can learn the fundamentals of the food yoga lifestyle and how to enrich their lives through conscious eating and devotion. Based on the teachings of his book, FOOD YOGA – Nourishing Body, Mind & Soul, students will learn the art and science of eating with consciousness and compassion to provide a framework to elevate the act of eating from the dry and mundane to a soul-satisfying experience. In this introduction to Food Yoga, Turner lays out the 10 fundamental truths. Students will learn about the more subtle aspect of food and how to achieve optimum health by practicing the Food Yogi diet and lifestyle, which includes, what to eat, when to eat, water therapy, detoxing and the sacred geometry of wholefoods. The courses will also include raw vegan food demonstrations, including smoothies, pates and crackers, cheesecakes, and soups, etc. Students will be tested at the end of the course to earn their certification. WHAT IS FOOD YOGA? “This Level 1 course gives the fundamentals of the prasadarian lifestyle,” says Turner. “However, in Level 2 we will dive deep into all the details of preparing food with love in order to nourish the mind and spirit. His book food yoga was a direct response to the inspiration behind Food for Life, Srila Prabhupada who said that “Everyone should get a chance to take prasadam*.” “I realized that we had to empower people with the knowledge of prasadam but in order to do that I had to build a framework for understanding. The book, therefore, takes the reader on a journey of first discovering how food and thoughts […]