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Since 1991, the Sera Je Food Fund has been offering three meals a day to every monk studying at Sera Je Monastery. Some monks do not need to rely on this service due to various reasons such as having personal benefactors who sponsor their food directly, but the food offering is available to every single monk who would like to receive it.
Three meals are offered every day to any monk studying at Sera Je Monastery.
Recently, Lama Zopa Rinpoche, FPMT CEO Ven. Roger Kunsang, and Charitable Projects Coordinator Ven. Holly Ansett spent a month at Sera Je Monastery with the Sera Je Food Fund team and attended a number of meetings with Ven. Ngawang Sangye who has been working for the food fund since 2007 while completing his geshe studies degree in 2016. He does an incredible job helping to manage this massive operation with the help of Vens Kalden and Rabten. They work with FPMT International Office on budget and cost analysis, which can become quite complicated when shopping and cooking for up to 2,500.
In these recent meeting, the team discussed improvements that could be made to the program, advice and recommendations from a dietitian who was consulted last year, how to utilize seasonal produce, and the general food preferences of the monks. Recently, the entire menu was redesigned based on feedback from the monks and discussion with the kitchen management. The food fund will continually assess and make adjustments and improvements to operations, procedures, and services offered to help ensure that this project is bringing the most benefit to those it serves.The Sera Je Food Fund not only covers the cost of all food, it is also responsible for the entire kitchen operation, paying cooks, utilities, and equipment upkeep.
8,700 pounds of flour and 6,500 pounds of rice are offered every month through the Sera Je Food Fund Kitchen.
Every day each khangtsen (monastic house made up of monks from the same regions) informs the Sera Je Food Fund Kitchen how many monks will be joining for meals so the cooks can always prepare the right amount of food. There is almost no waste from the kitchen because any leftovers are offered to monks who engage in evening debate or classes allowing the monks to enjoy a second dinner if they are studying or debating late. Any food bought by the kitchen that is not used is sold back to the market making the waste for the kitchen extremely low. This is quite impressive when considering the volume of food being prepared and cooked. An incredible 8,700 pounds of flour and 6,500 pounds of rice are used every month in addition to large quantities of other foods such as vegetables, fruits, spices, grains, tea, milk, and other ingredients.
Typically, about 50 monks are assigned to kitchen duties every day. They help ensure that the ingredients are top quality, that the kitchen is always hygienic and efficient, and that the food is tasty for the monks. Lunch is often eaten as a group in the Sera Je gompa when there are pujas or practices happening.
The monks gather in the gompa for lunch when there are prayers and pujas organized around lunch time.
Twenty-five years ago Lama Zopa Rinpoche initiated the Sera Je Food Fund as a way to offer daily benefit to all of the monks studying at Sera Je, enabling them to focus on their studies without having to worry about meals or the burden of food expenses and preparation. Since that time Ven. Roger has worked with support from Ven. Holly to help actualize this vision through continual work with the monastery and the benefactors who make this fund possible.
Please take some time to rejoice in this incredible daily offering and the kindness of all the extremely generous donors who contribute to the success of this program. From the prep cooks, to the dishwashers, to those who do the shopping, to those who help manage the operation, to the accountants, to the food vendors, the Sera Je Food Fund is a massive collective effort on the part of many.
You are welcome to join in on this offering by donating any amount, or by following the news and updates of this beneficial daily offering of food to hundreds of monks.