DTB and Serena Hotels to Provide Frontline Workers with Hot Meals
Mahmud Jan Mohamed, Group Managing Director, Serena Hotels giving his address during the partnership announcement between DTB and Serena Hotels to provide 200 hot meals daily during the month of June 2020 for the frontline COVID-19 health workers at Kenyatta National Hospital and the Mbagathi District Hospital in Nairobi.
Diamond Trust Bank (DTB) and Serena Hotels will jointly provide 200 hot meals daily during the month of June 2020 for the frontline COVID-19 health workers at the government-designated Kenyatta National Hospital and the Mbagathi District Hospital in Nairobi.
Speaking after the handover of the first lunch packs at Kenyatta National Hospital, DTB Group Chief Executive Officer and Managing Director, Nasim Devji said, “the programme is part of the Bank’s commitment to the society during the COVID-19 pandemic”.
“This is a small way to appreciate the efforts of the frontline health workers who have committed themselves to help deal with this unprecedented time. We celebrate their dedication and commitment as they go about this daunting task,” said Ms Devji.
The meals will be prepared at Nairobi Serena Hotel and DTB’s contribution towards the joint initiative will come from the recently announced KShs. 100 million kitty approved by the DTB Board of Directors for interventions to cushion Kenyans against the effects of the pandemic.
Mahmud Jan Mohamed, Group Managing Director, Serena Hotels said, “at this time of crisis it is heart-warming and inspiring to hear of the incredible work that the brave front line workers are dedicated towards, with resilience to help and give dignity to the people with severe COVID-19. We as Kenyans couldn’t be prouder and truly appreciative of your amazing efforts…God Bless.”
Kenyatta National Hospital Chief Executive Officer Dr. Evanson Kamuri thanked DTB and Serena Hotels for the support.
“We welcome with a lot of appreciation the kind gesture from Serena Hotels and DTB to provide hot meals to our frontline workers. This will reduce our food cost, time spent on food preparation and the health workers will concentrate on providing healthcare for our patients,” said Dr. Kamuri.
