Built from Nepal's own harvests
Himalayan Food Bank started in one rented storeroom in Kathmandu, sorting donated rice, lentils, and essential food supplies by hand for families who lost work overnight. What began as a small community effort quickly became a trusted network dedicated to ensuring that no good food goes to waste while people go hungry.
The same simple principle that guided us from day one—count what comes in, track what goes out, and never let food sit unused—now powers our operations across multiple districts in Nepal. Every donation is carefully recorded, stored, and delivered where it is needed most.
We don’t grow food. Instead, we rescue it before it’s wasted. We collect surplus harvests from farmers, near-expiry grocery products, restaurant overproduction, household donations, and food from community partners that would otherwise end up in landfills instead of feeding families.
At Himalayan Food Bank, our mission is simple: save food, reduce waste, and ensure every family has access to nutritious meals. Every donation, volunteer, and partnership brings us one step closer to a future where good food reaches every table instead of every landfill.
Storeroom, Kathmandu
How we work
From the farm gate to the kitchen table, every stop is logged before the next one begins.
Collect
We rescue surplus harvests, near-expiry stock, restaurant overproduction, and household donations before they're wasted.
Log
Every item is entered by hand the day it arrives — weight, source, and date, so nothing moves untracked.
Store
Sorted and shelved in the district storeroom, with the oldest stock always the first to go back out.
Deliver
Routed to the families who need it most, typically within 48 hours of arriving at the storeroom.