Since Israel closed border crossings in early March, WCK has been unable to replenish the stocks of food that we use to feed hundreds of thousands of Gazans daily. In recent weeks, our teams stretched every remaining ingredient and fuel source using creativity and determination. We turned to alternative fuels like wood pallets and olive husk pellets and pivoted away from rice recipes that require more fuel in favor of stews with bread. By constantly adapting over the past weeks, we were cooking 133,000 meals daily at our two remaining WCK Field Kitchens and baking 80,000 loaves of bread each day.

But we have now reached the limits of what is possible.