At first glance, a packed lunch set may seem simple: rice, vegetables, and soup prepared for someone who needs a meal.
But behind each pack is a careful process of preparation, hygiene, coordination, and teamwork, something seven student volunteers from INTI International College Subang came to understand during a hunger relief effort in Kuala Lumpur.
Brahmarpanam Soup Kitchen prepares vegetarian meal packages that individuals of all races and religions can enjoy. Each set typically includes rice, two types of vegetables, and a nourishing broth or soup.
Organised by INTIMA, the student government of INTI International College Subang, in collaboration with the INTI Student Action (STACT) Club, the initiative involved seven students in preparing and packaging more than 2,000 nutritious lunch sets for underprivileged communities. The experience also gave them a better understanding of urban hunger and the effort required to support individuals and families in need.
The volunteers worked with Brahmarpanam Soup Kitchen, a community-driven initiative established in 2024 by the Kriyalakshmi Mandir Shree Sai Gurukul Charitable Society (KMSSG), founded by GuruMaa Annai Shree Kriyalakshmi Deviyar. Guided by the belief that food is a right, not a privilege, the soup kitchen prepares and distributes healthy vegetarian meals to communities in need.
Volunteers wear gloves, hair coverings, and face masks throughout food preparation to maintain hygiene standards and prevent cross-contamination. The kitchen is also cleaned at every stage of the process to ensure a safe and sanitary environment.
For Sithambram, Vice President of Administration of INTIMA Subang, the experience showed students that food aid involves more than simply preparing meals.
“Cooking and preparing meals may seem easy and straightforward, but it’s not,” he said. “The team works hard to ensure that there is enough food to be distributed.”
The students worked alongside the Brahmarpanam Soup Kitchen team, helping with tasks such as preparing ingredients, cutting vegetables, cooking rice, and packing meals for distribution. The process gave them a first-hand view of the planning and discipline needed before each meal could reach someone in need.
For INTI Subang, the initiative was also a reminder that student leadership grows when students are given opportunities to serve and better understand the needs of communities beyond campus.
The meals were distributed to various homes, charities, and community groups, including Christina Home, Christina Caregiving Home, JJ Caring Home, Benjamin Home, His Grace Home, Brother Kalasu, the Somali community, and workers and security personnel in Chow Kit, Pudu, and Ayer Panas.
For the students, seeing where the meals would go gave the preparation work greater meaning.
“We are able to experience and learn first-hand about how the process goes. No matter what race or religion you believe in, at the end of the day, everyone should have food to eat,” Sithambram said.
According to Brahmarpanam Soup Kitchen coordinator Arwind Kumar, the organisation places strong emphasis on preparing vegetarian meals that are accessible, nutritious, and handled with care.
“We believe that everyone deserves access to nutritious meals prepared with dignity and care,” he said. “Food is a right, not a privilege.”
The food distribution experience gave student volunteers insight into the realities faced by vulnerable communities and the coordination required to sustain large-scale food aid operations.