Volunteer group cited for redistributing food to needy

The Manila Times

Volunteer group cited for redistributing food to needy  Mac Florendo is founder of Food Rescue Philippines -- a nonprofit and volunteer-based group that works with food establishments. The group receives food donations to be redistributed to churches, shelters and organizations that help out people in need. Food Rescue Philippines won the Young Southeast Asian Leaders Initiative (YSEALI) Seeds for the Future grants contest and is one of the Ten Accomplished Youth Organizations (TAYO) in 2016. Food Rescue Philippines is also an SDG Youth Champion for Zero Hunger under The 2030 Project. Mac also works as a Food Rescue Supervisor for Scholars of Sustenance (SOS) Food Rescue Foundation in the Philippines, which has provided 2.5 million meals to communities in need across the Greater Manila Area.  Subscribe to The Manila Times Channel - https://tmt.ph/YTSubscribe   Visit our website at https://www.manilatimes.net   Subscribe to Business Franchise Guru: https://www.youtube.com/@BusinessFranchiseGuru   Follow us:  Facebook - https://tmt.ph/facebook  Instagram - https://tmt.ph/instagram  Twitter - https://tmt.ph/twitter  DailyMotion - https://tmt.ph/dailymotion    Subscribe to our Digital Edition - https://tmt.ph/digital  Sign up to our newsletters: https://tmt.ph/newsletters  Check out our Podcasts:  Spotify - https://tmt.ph/spotify  Apple Podcasts - https://tmt.ph/applepodcasts  Amazon Music - https://tmt.ph/amazonmusic  Deezer: https://tmt.ph/deezer  Stitcher: https://tmt.ph/stitcher Tune In: https://tmt.ph/tunein   #TheManilaTimes  #philippines #entrepreneur

Transcript

00:00The Business Mentor Talks is vlog by no other, Armando Butz Bartolome, in cooperation with

00:14the Manila Times.

00:15It aims to bring to life and recognize entrepreneurs who constantly strive to create a living for

00:21the community as well.

00:51Welcome to the Business Mentor Talks with Butz Bartolome.

01:11You know, our discussion is good. The importance of food. You know, in the past few years, we have seen people who eat what we do not call kawawa, but what we call pagpag.

01:34We have a gentleman who really cannot take it anymore. In other words, he said Filipinos cannot go hungry. He started a good advocacy.

01:53I would encourage all of you in the hotel, the chefs, those with restaurants, those in the food service to pitch in.

02:02This is called food rescue. Let's not waste time. Let's introduce Mac Florendo. Mac, good morning, good afternoon to you. How are you?

02:11Great day. First of all, thank you sir Butz for inviting me here. This is really an opportunity to share good message out there.

02:20I've been looking for Mac for a long time. It's hard to find him because he's always looking for food rescuers. So Mac, tell us who is Mac Florendo? Who is Mac?

02:35Okay. So again, my name is Mac Florendo. I'm actually from Zamboanga City, from Mindanao. I grew up in a very simple household. My father was a government employee.

02:51Growing up, it's very similar with every Filipino household. They would say, don't waste food. Of course, we would say, study well, listen to your parents, do the right thing.

03:04So 16 years of my life, it's like that. It's normal. Until I moved to Dumaguete City, where I studied at Silliman University.

03:14Oh, nice place.

03:16First American University in Asia. So of course, I was exposed to different kinds of people, different opportunities. And there was a time that I applied for what they call this exchange program.

03:32So that was in the U.S. At that time, of course, I was doing a lot of things in college. Just to give a little background, I studied mass communication in Silliman.

03:42So a guy at that age with that opportunity, I needed to explore. I explored different hobbies from my background, media, events, music, performing.

03:56But how did I end up in this food rescue?

03:59So again, I applied for a program in the U.S. It's a Young Southeast Asian Leaders Initiative. This was sponsored by former President Barack Obama.

04:10And the program was under environmental issues. At that time, I was into mountaineering. So I was a member of Cuernos de Negros Mountaineers Club at the university.

04:23So my mind was all about the environment. Until such time, I met an organization in the U.S. called Boulder Food Rescue.

04:32Oh, okay.

04:34So that's what they do, food rescue. They work with various food establishments with surplus food. And they give it to the poor. And they were using bicycles in picking up and delivering the food.

04:47The first thing that came to my mind was, how come there's nothing like this in the Philippines? I did my research, food rescue in the Philippines, there's none.

04:55So that was a light bulb moment for me. I said, very same problem and it's worse in the Philippines.

05:04That's how it started. And of course, I started alone.

05:33You said, maybe 10 years ago, people wouldn't think of this idea because they're careful with food.

05:41Correct.

05:43It's food poison.

05:45Something that you introduced to the Philippines, they're sceptic. So it was really a challenge.

05:52But my vision is, if countries like the U.S. is doing it, having the same problem, why not in the Philippines?

06:01I was just positive.

06:03But did you have ever second thoughts? What really pushed you to be the lone wolf in the wilderness? In other words, you're the one raising the flag, food rescue, food rescue.

06:23What challenges did you face, Mark?

06:26Well, maybe to the listeners, they're looking for a connection, why did I go here?

06:34So again, I was into environment at that time and I said, in the U.S., they did it with just bicycles.

06:40I said, wow. Actually, I'm more attracted to bicycles than food rescuing and feeding the poor.

06:46So you're more on the bicycle.

06:48The reason why, because I was already riding a bike.

06:52At the same time, it's so amazing that if I bike, let's say 15 minutes or 30 minutes, and I'm thinking that I'm already doing something for the environment and for the people.

07:04Wow, it's so easy.

07:06So I said, this is it.

07:08And then it grew my interest in food, in nutrition, in helping out the poor, looking out for the poorest of the poor.

07:17So that's where I got interested.

07:19So that other people also have a basis.

07:21Because there are people who ask, you said, the challenges there.

07:24Mark, why are you doing this?

07:26Correct.

07:27Because if you're someone new or a stranger, maybe some people would think, oh, who is this?

07:34In other words, it's just a content creator.

07:38They want a lot of likes.

07:40We know that.

07:44Same thing for the institutions, the companies, the establishments.

07:48As I said, their first concern is food safety.

07:51Correct.

07:52Food safety.

07:53Are you really going to help the poor?

07:55How are you going to document the process?

07:57What is your process?

07:58So it was really challenging in the beginning.

08:02Everybody would say no.

08:03Everybody would have second thoughts.

08:05But as you know, in the Philippines, they only believe what they see.

08:09To cease to believe.

08:11To cease to believe.

08:13So maybe after a few months of doing it, I was already compiling photos and videos, which is very important, documenting the process.

08:21It's actually working.

08:24After one month, the kids that I feed, they're already running around.

08:30It's like they're already looking for something to do.

08:32That's what we want, an impact.

08:34It's not like they're just lazy.

08:36They'll just sleep all day because there's nothing to eat.

08:40So you can see the changes.

08:42And people will appreciate.

08:44They see the photos.

08:45They see the videos.

08:46They see the impact.

08:47And they start to get curious.

08:49How can we contribute to that?

08:51There.

08:52The how.

08:53The how now comes in, right?

08:55How can we help?

08:57So even for food companies, you have to show them that it can be done.

09:03So the process for me to do food rescue, number one, is there really a lot of food?

09:10So I had to go around the university, the bakeries, the public markets, wet markets.

09:15I saw there was.

09:17I asked the vendors, is there really a lot?

09:20Yes, sir.

09:21There's a lot, sir.

09:22The bakeries are not being sold out every day.

09:26The bread, right?

09:27Groceries.

09:28We can see in groceries, in buffets, they're being thrown away.

09:31So there is.

09:32Number one, there's food waste.

09:33Number two, are Filipinos really hungry?

09:35Of course there is.

09:36Every day.

09:37There's data on that.

09:39There's data that says around 14 percent of Filipinos are involuntarily hungry.

09:47I saw a poster of 2.9 million.

09:49Yes, that's a lot.

09:512.9 million are hungry.

09:53They're really hungry.

09:54It's not hunger as in you can't eat lunch, right?

09:58But it's really deep hunger.

10:00Correct, correct.

10:02So there's that data.

10:03And then you just have to connect.

10:06You have extra, you have hunger.

10:08So there's a disconnect.

10:09How do you connect it?

10:10Correct.

10:11So I was a bridge to those two big problems.

10:16So I just found a way.

10:18I did it with one small action.

10:20Then it increased.

10:23And there was interest from the university, from friends, to regional news, national news, international.

10:31I think the attraction for many was that it started with a young guy, with one guy.

10:38And then now, you've seen the impact.

10:41Now everybody's talking about it.

10:43So that's how it happened.

10:45And then I also defended it.

10:48So it became a purpose for me.

10:53That's the reason why I'm still doing it.

10:55I still have other interests but I'm here.

10:59So you started with yourself.

11:06How many staff are helping you here at Food Rescue?

11:11So Food Rescue, that was my personal advocacy.

11:14I started it in 2015.

11:16But now I'm super happy because a big international organization saw my work.

11:21Well, Scholars of Sustenance Philippines, I want to mention this because I'm currently affiliated with them.

11:29SOS Philippines, it's an international environmental organization really focusing on the same thing.

11:36But they're large-scale.

11:38They really want to work with the biggest players.

11:41So this organization was founded by Mr. Bo Holmgren.

11:46He's a Danish national.

11:48Same thing.

11:49He was going around Southeast Asia.

11:51He was enjoying the buffet.

11:52And once you go out of the buffet, there are people smoking.

11:55So he saw the disconnect as well.

11:58And then while he was researching about food rescue in Southeast Asia,

12:02he saw what I was doing.

12:05So now we are working together.

12:07In the Philippines, we're currently working with 10 people.

12:11Half of the people in the team are drivers.

12:15So actively going around Metro Manila, picking up food, and then delivering to people in need.

12:21So it's really amazing how it turned out.

12:25Correct.

12:26And we realized, for example, we have a member in the chamber.

12:30This is, I guess, a city chamber.

12:33We just talked about it.

12:36I said, you have a restaurant.

12:38What are you doing with the leftovers?

12:41He said, he's giving it to the pork.

12:46That's usually what they do.

12:48Pork rice, right?

12:49I said, why don't you connect with Mac Florendo?

12:52You already talked, right?

12:54And Tick Medina, Maynard Esguerra Jr.

12:58But how true is this?

13:01Are hotels and restaurants really like that?

13:06I mean, the leftovers, the ones that will expire.

13:10Of course, quality is number one, right, Mac?

13:12When it expires, where does it go?

13:15Goes to the garbage?

13:17Well, no.

13:18It's the nature of any food business to serve quality food to their customers.

13:23Correct.

13:24So there's various reasons why there's waste.

13:28It's not just the quality.

13:30Perhaps the burger bun is a little lighter, a little darker.

13:34Or the pasta was a little cold, right?

13:37Yes.

13:38Or the box of the packaging got wet.

13:42It got moist.

13:43So these are considered rejects or bad orders.

13:46So there's no way of selling them.

13:49No one will buy that, no matter who.

13:51So they have to take it out of the shelf or take it out of the back kitchen and throw it away.

13:56So that's the traditional practice.

13:59When you say throw it away, as in throw it in the garbage?

14:03They have their own protocols.

14:05Of course, the cooked food, they have to destroy it.

14:08Correct.

14:09So whether they put detergent on it or some kind of chemical,

14:12so that it won't be wasted.

14:15On a bigger scale, the manufacturers or the groceries,

14:19they bring it back to their distribution centers.

14:22And then they destroy it.

14:24So there's still a very costly practice of even throwing away food.

14:30As I said, the chemicals, the labor, the transporting of throwing this away.

14:35So it's not cost-efficient for the business as well.

14:39So that's the traditional way.

14:42But now we're introducing a more sustainable management of their resources.

14:46You won't waste money, you won't waste energy,

14:50and at the same time, you're helping.

14:52So those are our proposals for food businesses.

14:55You know, you were telling me one day, boxes and boxes of oranges.

15:00I even have a picture of what you did.

15:03What's the story?

15:05Those oranges look fresh.

15:09Why is that? What happened?

15:12The problem there, sir Butz, is that the boxes got moist.

15:17Imagine, the boxes got moist.

15:19Yes, the boxes got moist.

15:21But inside, it's super fresh.

15:24So as I said, they're following a quality.

15:28The moist carton didn't get moist.

15:31So they didn't continue the delivery to that grocery.

15:34So they had to call us.

15:36Hey, Mac, we have 6,000 kilograms of oranges.

15:41You have to pick it right away.

15:42Wow, 6,000 kilograms. That's a lot.

15:47I think that's equivalent to 6 trucks for a wheeler.

15:53So we had to do something.

15:56It's a waste of money.

15:59You were producing oranges for a number of months or years,

16:05processing it, putting it in boxes, paying someone to box it,

16:10to deliver it to the grocery, and then you just throw it away.

16:14It's not a very good practice.

16:16It's a waste of money.

16:18Some question there, Mac.

16:19Okay.

16:20Now that you got all this food, what do you do now?

16:24Where does it go?

16:26Well, food was meant to be consumed by humans.

16:29Yes.

16:30So the reason why food businesses say yes is actually it's cost-efficient for them.

16:37As I explained earlier,

16:40it's better to just donate it than throw it away.

16:44So, okay, they don't have a problem anymore.

16:47They work with SOS.

16:49Let's give it to them.

16:50Their headache is gone.

16:52Where will they put it?

16:54So the same day, we have a same-day delivery.

16:58So once we pick it up, same-day delivery, same-day consumption with our communities.

17:03So we're also actively looking for communities who are hungry.

17:08So various organizations.

17:10We work with LGUs.

17:12We work with other NGOs, churches, prisons, public schools,

17:16because they know better who's hungry.

17:20So when it comes to food, I believe food gathers everyone around the table.

17:24Correct.

17:25We cannot do it alone.

17:26That's why we work with everybody.

17:28So I want to thank you, Sir But, Sir Pocholo, Sir Maynard,

17:32because that's where it all starts.

17:35When we work together, we talk about what we can do.

17:38Correct.

17:39But you do quality control.

17:41Of course.

17:42Quality control for the food, right?

17:45I mean, you get it from the source,

17:48but you have quality control before you give it to the communities, right?

17:53Correct.

17:54So it's non-negotiable.

17:56If the food establishment is strict with their food,

17:59we're also strict with handling the food.

18:02But our standard is not for buying customers.

18:07Our standard is human eating business food.

18:11Yes.

18:12So now, we educate their businesses,

18:15okay, it's still safe to eat.

18:17Next year, when it expires,

18:19the box will just be in the U.P.

18:21We won't be able to sell it.

18:22Okay, let's just feed it to people.

18:24But we also do our own inspection.

18:26It doesn't smell.

18:27The color doesn't change.

18:29It doesn't look weird.

18:31So we have a process.

18:33We can decline.

18:35What about the communities?

18:36You said you're looking for communities.

18:38What are the qualifications of the communities for you to help them out?

18:45Do you have the qualifications of what you're looking for?

18:48Yes.

18:49We have an accreditation process with communities.

18:52Of course, we have to meet them.

18:53We have to visit them.

18:55We have to know their credentials, their needs,

18:58their capacity to receive food.

19:00Anyone can ask for food.

19:02But what if, Sir Butz, I give you a truck of frozen meat,

19:07are you able to redistribute it to your communities?

19:11Exactly.

19:12Of course, you also have to have your own kitchen.

19:14Correct.

19:15If I give you raw ingredients.

19:17And if I give you this much, can you eat this much?

19:22We also have to match with the capacity of the community.

19:26So if there are only 300 communities, 300 members,

19:30we'll also give you that amount.

19:33If it's ready to eat or if it needs to be cooked.

19:37So there are many factors.

19:39If there are other...

19:41It's not that easy, Mark.

19:44It's not just get from one source, transfer to the community, and that's it.

19:49There are a lot of nitty-gritty that we have to go through.

19:52But Mark, we're different.

19:54You know, the past few, last year, the issue of...

20:00Oh my.

20:01You know, I've never seen in my entire life,

20:05I'm in the Philippines, I've never figured out that...

20:09Wow, this is how it is.

20:11There are people who are really...

20:13It's shocking.

20:16I got friends in the U.S. who asked me,

20:18Is that really true?

20:20Okay.

20:21I said, It looks like it's true, but I hope nothing happens.

20:28Are we getting successful now with your food rescue, SOS?

20:34Are we able to educate the market, educate the people?

20:38At the same time, lessen those...

20:42Yeah.

20:43So it's a sad reality.

20:48Actually, personally, it's one of the things I want to eliminate in our country.

20:53Because it's embarrassing.

20:54Every time we go outside abroad, that's what's on their minds,

20:58that Filipinos are eating.

21:01So actually, we work with communities who have this.

21:07And to be honest, I talk to them, I talk to the communities.

21:12We can't stop that.

21:15But the only way we can do is really educate them.

21:19First of all, it's not safe.

21:21But we are introducing this food rescue program

21:25where they can receive better food,

21:28more delicious, more nutritious.

21:30Correct.

21:31Our issue with poverty, well, personally,

21:34it's a source of income.

21:36Yes.

21:37And think about it.

21:39Poverty makes a business.

21:42If your Kapwa is poor, you sell it.

21:45It's so poor, and it's not okay.

21:48It's not clean.

21:49And it's funny.

21:51Ask the Pagpag vendor if he eats Pagpag.

21:55No.

21:56Because he's making money.

21:58Wait, wait, wait.

21:59It looks like we have a double standard there.

22:02I sell.

22:03I don't avoid selling.

22:05Because he knows.

22:06It's obvious.

22:08Because he's making money.

22:09Why would he eat Pagpag?

22:11Correct.

22:12He would eat it in a decent place.

22:14It's hard to think about it, Sir Butz.

22:16That's the system.

22:18And to be honest, a lot of people died because of Pagpag.

22:21They don't just spread rumors, and I don't know why.

22:24Yes.

22:25But in terms of educating, Mac,

22:29is it also wise that we go to the elementary school,

22:34teach the young the value of food

22:37and helping them eat the right way?

22:40It's like a nutrition program.

22:42It's not just noodles.

22:47Because noodles don't work.

22:49There are studies that show that kids' thinking is affected.

22:54So it's not nutritious.

22:56Do you have ways to educate where you can go and get invited in schools,

23:05both public and private,

23:07where you talk about food rescue,

23:09so that the kids at home don't have to worry about food.

23:15If the kids don't want to eat, there's a lot of food left.

23:20So in what way can, for example,

23:24well, schools, you have that already, the program.

23:26In what way can families help out in your program, food rescue?

23:33I'm sure there are a lot of people watching.

23:35We're not just a big restaurant.

23:39We have a coffee shop.

23:42In what way can they help in their own smell way?

23:46So what I've learned throughout the years,

23:50it's really sharing what you have, giving what you can.

23:54There's no compulsion in what we do.

23:57If you have too much, give it away.

24:00If you have too much, share it.

24:02We can start from there.

24:04If you're a business, small business,

24:06if you have too much, we'll make a program.

24:09Let's say it's not that much,

24:11but maybe you have a neighboring community that can give.

24:14We'll just make a system that, of course, won't abuse the community.

24:19They won't sell it.

24:21They won't raffle it for politics.

24:25We have agreements between parties, from the donor to the community,

24:30so we're aligned.

24:32Once you violate that, it means you're not agreeing with the terms.

24:37So we just better stop.

24:39Let's just look for someone else.

24:41There are talks like that.

24:43In terms of nutrition,

24:45in SOS, our priority is rescuing food.

24:49To be honest, whether nutritious or not,

24:52don't let it go to waste.

24:54But at the same time, when we deliver this food to communities,

24:57we also tell them,

24:59even though we give you donuts or biscuits,

25:03you have to think of your main meal.

25:06Your main meal should still be complete.

25:08You have carbs, you have protein, you have vegetables.

25:11And then sweets, just a little bit.

25:14Let's not force them to have sweets.

25:16So there's that.

25:17Because if we don't see that they're doing that,

25:20we have to connect with another NGO

25:22who is more focused on the nutrition side.

25:25That's why collaboration is very important to us.

25:29We're not an expert in everything,

25:32but we work with experts.

25:37You collaborate.

25:40So where is now the food rescue going into the next couple of years?

25:45What is your vision now, Mac?

25:50We're super proud because in the Philippines,

25:52this SOS, we started in 2022.

25:55And nearing the end of this year, 2024,

25:59we would be proud to say that we will be able to serve 3 million meals

26:03in just two years.

26:06Yeah.

26:07Imagine.

26:08You said 2.9 million Filipinos are starving every day.

26:11Yes.

26:12But our goal is to educate more businesses,

26:18to work with more communities.

26:20We're currently working in the greater Manila area.

26:23But hopefully, in three to five years,

26:25we'll expand to Luzon or Visayas or Mindanao

26:29so that we can serve, teach, and educate more people

26:34so that there will be no more complaints about whether you're hungry or not.

26:37We'll just talk about how we can be progressive and productive today

26:42so that tomorrow, we can feed ourselves and our families.

26:47So are you getting the cooperation of the big fast food chains,

26:54big names because they also handle quality and they dispose of their products, hotels.

27:05Are you getting them?

27:07Are you reaching out to them already, Mac?

27:09Exactly.

27:10So we're really working with leaders, sustainability champions.

27:14That's why we're really targeting the big names

27:17because we know that in the Philippines, they follow the leader.

27:20Whoever makes a big brand, we should do it too.

27:25That's how Filipinos move.

27:28We're getting the attention of the big names.

27:31If I may mention a few,

27:34Gokongwei Group is a big partner of ours.

27:39Wow. Congratulations to the Gokongwei Group.

27:42What are the companies of Gokongwei that you're now a part of?

27:47Robinson, Shopwise, Marketplace, Cebu Pacific, even their hotels.

27:53I've mentioned all of them.

27:54They're very proud of this effort.

27:56Sir Lance Gokongwei himself said that we need to really focus on this food rescue program of ours

28:06because it's doing so much good for the company, for the business, and for the country.

28:13Okay. Any other companies that you would like to mention?

28:16Special mention.

28:18These are the people who are fire starters.

28:24Another one would be Siglog.

28:26Siglog is not a food company.

28:28They're a non-food company.

28:29But one of their advocacy is the Hapag Movement.

28:33They're also addressing the problems of hunger and poverty.

28:39It's important to them that if you have a stomach, you can put information in your brain.

28:47Exactly.

28:48That's why Siglog is also focused.

28:49They have a Hapag Movement.

28:51You have a beautiful truck that you designed.

28:54Who designed that truck?

28:56How many trucks do you have now that are moving around like that?

29:00At SOS Philippines, we currently have three trucks.

29:04The design is from SOS Global.

29:11We know that advocacy work can be corny at some point.

29:16Food rescue, we want it to be something cool, something youthful.

29:20All together.

29:22That's the branding of SOS.

29:25All together.

29:26Wow. That's great.

29:28Again, Mac, whatever we can do, the Business Mentor Blog, keep us updated and rally everyone in the food sector business.

29:38You know, we need to do this.

29:41We're not the only ones in the world.

29:44Sometimes, when we're eating at a buffet, think about what's left in the buffet.

29:49What are they doing?

29:52Or the hamburgers that are lapsed.

29:56Because I know that the hamburger, after 10 minutes, is already there in the disposal box.

30:02The question is, where does it go from the back door?

30:06At the same time, inculcate values in our people.

30:12Don't act like you're eating.

30:14Just eat properly.

30:17Don't act like you're eating.

30:21Don't act like you're eating.

30:24I don't want that anymore.

30:25But sometimes, think about the people who are suffering.

30:292.9 million.

30:31It's surprising.

30:332.9 million is really not a figure to ignore.

30:39So, Mark, your last appeal for those people who are in the food business that you want to encourage to this blog?

30:48Sir Butz, I just also want to highlight the real reason why we're doing this food rescue.

30:56Actually, food waste is one of the biggest contributors to climate change because of the greenhouse gas called methane.

31:04Methane is more harmful than CO2.

31:08So, we are experiencing unpredictable weather, extreme heat.

31:15And again, food waste is one of the biggest contributors to this one.

31:19So, let's do what we can to reduce food waste.

31:24But then again, food was meant to be consumed by human beings.

31:27So, might as well create a system for it.

31:30So, I invite everybody to work with us at Scholars of Sustainance Philippines, SOS Philippines.

31:36And let's save the planet and the people with one meal at a time.

31:41Correct.

31:42So, how can they get in touch with you?

31:44Is there a website, Facebook page?

31:47You know, people would want to hurry up and be part of the program?

31:53Yes.

31:54Please like and follow Scholars of Sustenance Philippines.

31:58Our website is scholarsofsustenance.org.

32:04But if they also want to reach out to me personally, Mac Florendo.

32:09So, if you have a project that you want to start, let's talk.

32:16That's where everything will start.

32:18Thank you, Sir Butz, for this opportunity.

32:21I'm pretty sure they will learn.

32:24Yes, but what you're doing is good.

32:26You're the light.

32:28The light telling people, hey, let's do something about this.

32:32In our own small way.

32:34So, Mac, maraming maraming salamat.

32:36And again, more power to your advocacy.

32:40I hope you don't get tired of it.

32:43Kahit may mga taong na, ah baka may pakitang tao lang yan.

32:47I'm sure matibay ka naman dyan.

32:50So, you really don't mind because you have an advocacy to look forward to.

32:53So, yan ang nagiging concern natin.

32:57So, Mac, keep it up.

32:58Again, God bless you all.

33:00And let's one meal a day.

33:03Yan ang target natin, diba?

33:05To save people from real hunger.

33:08Kasi iba yung klaseng hunger, no?

33:10I'm sure meron kang mga tao nakakita na talagang gutom na gutom.

33:14Ano ba ang nakikita mong description dyan?

33:16How would you describe a person in deep hunger?

33:19Mga nakita mo.

33:21Alam mo naman, Sir Butz, lahat ng tao nakakaranas naman ng gutom.

33:26Kahit nga hindi ka kumain sa pang umaga or pang lunch mo,

33:30medyo iba na yung nagiging hangry ka.

33:33Nakakahawa yan pag kumakalat ka na ng kabwisitan sa opisina,

33:38sa mga kaibigan.

33:40Yung pala, gutom lang.

33:42Kailangan ng pakaidin pala.

33:44So, ang worst case scenario yan, syempre tatamaan talaga yung utak.

33:47Sir Butz, may mga lumalapit sa amin, humihingi.

33:52Hindi na nababalik sa ayos ng pag-iisip.

33:55Dahil lang nagsimula sa isang problema na gutom.

33:58At the same time, may mga bata.

34:02Alam mo ba Sir Butz, 93 kids ang namamatay everyday because of malnutrition.

34:09Ang hirap.

34:12Nakakakilabot but have to do something about it and that's where Mac Florendo comes in.

34:20Basta tandaan niyo, macflorendo.com.

34:23Taptaan niyo yan.

34:26At yan, si Mac ay tutulong at magre-rescue.

34:30Tulong-tulong tayong lahat. Magkasama tayong lahat.

34:34Correct, correct. Tulong-tulong tayo sa lahat.

34:36Again, thank you very much for taking time out.

34:39We are one with you. We are in support.

34:42I personally want to support you guys in my own small way, in my own network.

34:48Magtulong-tulong tayo lahat.

34:50Okay. Thank you. Thank you, Mac. Thank you. Thank you. Keep it up.

34:53Thank you. Bye-bye.

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