UZIMA FOODS

• High prevalence of processed and fast foods: Many people in Morogoro don't have much time left for food preparation and cooking; therefore, the frequency of outside eating the home increases, and with it, the intake of processed and fast foods that can be ready to serve within minutes. Only 16% of adults consume the daily recommended amount of fruit and vegetables, and an excessive amount of red and processed meat is consumed. About half of all adults are overweight.
• Conventional agriculture Practices: Most of food produced in Morogoro is using conventional agricultural practices that damage the environment, harm biodiversity, contribute to species decline and extinction, contribute to global warming, and is inhumane in its treatment of animals. 

• Lack of knowledge to grow traditional food: Producing quantities of food sufficient to feed a nation requires specific knowledge, skills, and technologies. This type of industry expertise is rarely taught in classes and is often passed down through families, creating an additional challenge for aspiring producers. The same principle applies to hunting and growing or foraging for food: historically, that knowledge was passed along from generation to generation, but there currently exists a "generational gap" which puts us at risk of losing traditional wisdom.
• High Prevalence of non-communicable disease: Due to insufficient access to healthy foods cause significant non communicable disease challenge such as diabetics, obesity and overweight, cancers, cardiovascular diseases associated with high sugar and saturated fat consumption are on the rise in marginalized communities such as women.
• High prevalence of Malnutrition: High Iron deficiency: 46% of Morogoro people suffer from iron deficiency anemia.
• Greenhouse gas emissions (GHGE): Food production in morogoro contributes globally to about 25–30% of all anthropogenic greenhouse gas emissions (GHGE), through altered land use, storage, transport, packaging, processing, retail, and preparation for consumption.
• Enormous Financial Burden: unhealthy food is responsible for 8% of disease costs. Example cardio vascular disease is the leading cause of death in Morogoro Tanzania, with 7,000 lives lost each year. The financial burden it imposes on the Morogoro healthcare system exceeds $3 million.
• Nutrition health Disparities: Women and children face a 32% higher risk of death from iron deficiency compared to other racial and ethnic groups. Widespread fears of discrimination within healthcare settings exacerbate this health disparity.

• Inadequate Access to plant based diets: A concerning 44% of morogoro people lack adequate access to nutritious plant based diets. Morogoro people adopt a Western diet full of white flour and sugar and access to traditional foods was restricted to foster a sense of dependence. To this day, diets high in fat, sugar, and processed foods, are still typical of a majority of the population.
• High levels of food waste and post-harvest food loss at local markets: Due to inefficient food storage, preservation, processing and distribution mechanisms, there is significant food waste at industrial, household and market levels.
• Unsafe foods: Due to harmful agricultural chemicals residue in foods in food markets.

Community driven approach for food system

We involve local community in the design and implementation of organic, traditional, indigenous food system. This food system aligned with Morogoro's ancient wisdom of nutritious plant based super foods and be mainstreamed through small-scale local entrepreneurs.

Establishing ten hectors organic model farms for teaching community to adopt regenerative methods for food productions:  Includes the following:

 Local gardens: These gardens are learning center for communities to gain practical regenerative methods for growing plant based food crops. These gardens connect people with their food, lands and cultures. We use regenerative methods to grow vegetables and fruits.

Plant based traditional seed banks: We kept traditional seeds for being used by our future young generation and protect our organic, traditions, indigenous pant based food system and connect our people with nature and cultures.

 Smart agriculture demonstration micro farms: This teach local communities about the greenhouse farming practices, irrigation technologies practices.

Individual farming fellowship: We develop individual farmers by providing one year fellowship of providing practical regenerative methods for plant based food productions

Establish schools gardens: Students are taught how to start, tend to, and harvest a garden. Gardening skills are be incorporated into the curriculum of each selected school so that by the time students are adults they will be fully knowledgeable in how to provide fresh food for their families through a home garden plot.

  Establish food hubs within community markets: These food hubs have infrastructures that aggregate and distribute offerings from local farmers and ranchers to ensure greater market access and efficient distribution for local producers.

Establish a network of community health food kitchens: This help citizen to eat high quality plant based nutritious diets and can appreciate tasty, healthy and sustainable plant based foods.

Establish community learning centers for trainings people about plant based diets:  young chefs and family cooks learn ways to prepare nutritious diets.

Establish food broadcasting hub: Is used to prepare video contents that presents plant based ingredients to individuals, families, chefs, local restaurants and university campus. Also this  help to guide consumers to shift towards a more plant-based diet while celebrating ecosystems and cultures  

FOOD LOSS PREVENTION

• Low  cost but efficient local food preservation methods: We  provide capacity building to families, individuals and our local food vendors the low cost but efficient local food preservation methods such as drying fish and preserving freshness of vegetables using solar power.

• Our approach will be centered on integrating food donation services within trusted community spaces like local supermarkets and local community markets which will be used to collect surplus food. That food will be donated to those not have.

FOOD WASTE MANAGEMENT

• We train individuals, families, small holder farmers and food vendors the efficient local methods of recycle waste food through using of home-based or community-level practices such as composting.

  PROMOTION DIVERSE LOCAL FOOD CULTURES:

• We will establish capacity building platforms to training local chef and women to understand the methods of preparing local nutritious food recipes

We are dedicated to serving Morogoro urban population of individuals who are affected by:

• High prevalence of processed and fast foods: Many people in Morogoro don't have much time left for food preparation and cooking; therefore, the frequency of outside eating the home increases, and with it, the intake of processed and fast foods that can be ready to serve within minutes. 
• Conventional agriculture Practices: Most of food produced in Morogoro is using conventional agricultural practices that damage the environment, harm biodiversity, contribute to species decline and extinction, contribute to global warming. 

• Lack of knowledge to grow traditional food:  The same principle applies to hunting and growing or foraging for food: historically, that knowledge was passed along from generation to generation, but there currently exists a "generational gap" which puts us at risk of losing traditional wisdom.
• High Prevalence of non-communicable disease: Due to insufficient access to healthy foods cause significant non communicable disease challenge such as diabetics, obesity and overweight, cancers, cardiovascular diseases associated with high sugar and saturated fat consumption are on the rise in marginalized communities such as women.
• High prevalence of Malnutrition: High Iron deficiency: 46% of Morogoro people suffer from iron deficiency anemia.
• Greenhouse gas emissions (GHGE): Food production in morogoro contributes globally to about 25–30% of all anthropogenic greenhouse gas emissions (GHGE), through altered land use, storage, transport, packaging, processing, retail, and preparation for consumption.
• Enormous Financial Burden: unhealthy food is responsible for 8% of disease costs. Example cardio vascular disease is the leading cause of death in Morogoro Tanzania, with 7,000 lives lost each year. The financial burden it imposes on the Morogoro healthcare system exceeds $3 million.

• Inadequate Access to plant based diets: A concerning 44% of morogoro   people adopt a Western diet full of white flour and sugar and access to traditional foods was restricted to foster a sense of dependence. To this day, diets high in fat, sugar, and processed foods, are still typical of a majority of the population.
• High levels of food waste and post-harvest food loss at local markets: Due to inefficient food storage, preservation, processing and distribution mechanisms, there is significant food waste at industrial, household and market level.
• Unsafe foods: Due to harmful agricultural chemicals residue in foods in food markets.

 Our approach improves access to organic, traditional and indigenous plant based supafood, by bringing organic food services to these communities through community health food kitchens. It eliminates the need for local people to take time off from work or deal with transportation issues, as they are already present in these community spaces for their community market visits. This innovative solution provides culturally competent plant based food system in a setting where people feel comfortable and confident, ultimately fostering a sense of trust. By offering organic, traditional and indigenous plant based food in a place people already trust, we are reshaping food system for  populations and directly impacting their lives by addressing their unique needs and challenges.

1. Lived Experience: The inception of the organic, traditional, indigenous plant based food program is deeply rooted in a personal and heart-wrenching experience. The untimely loss of Cyril’s (our CEO) Father due to uncontrolled hypertension highlighted the consequences of the inadequate organic, traditional, indigenous plant based food program and inadequate cardiovascular care. He passed away from uncontrolled hypertension at the age of 59 in his sleep. This personal tragedy has kindled a profound drive to make a significant impact on cardiovascular health, and it forms the foundation of the organic, traditional, indigenous plant based food program of local socio-economic data's mission.
2. Domain Expertise: Our team boasts a wealth of domain expertise, with Mr. Innocent Temba, the co-founder and Chief Agriculture Officer, at the Local social economic Data Limited. Dr. Samwel Munuo extensive plant based food system experience at Local socio-economic data limited, and the Plant based food system Director of the community plat based food Program, equips him with in-depth knowledge to effectively lead local socio –economic data plant based food initiatives. Additionally, the team members, Joseph and Scola, bring the digital and technical skills crucial for the mission's success. Joseph has over 10 years of experience working as a product manager and designer at different startups and tech companies. Scola has over 15 years of experience working as a senior pant based food coordinator at organization like Remotness ltd.
3. Community-Centered Approach: We understand the importance of being in close proximity to the communities we serve. We actively engage with these communities by conducting design sessions, user interviews, and prototyping with food vendors, consumers at local markets and small holder farmers. This approach ensures that the solution is not only in diet effective but also responsive to the community's specific needs and challenges. Collaboration with our community Remotness limited particularly through the organic, traditional, indigenous plant based food program, further underscores our commitment to equitable community engagement.
4. Validation and Demand: We have diligently pursued validation of our solution by engaging with local food innovators, small holder farmers, food vendors, and local authority. This comprehensive approach has garnered insights into the food system landscape, user needs, and feedback from key stakeholders. The fact that we have secured paid pilots highlights the clear demand for our program.

In summary, our ability to deliver our solution is rooted in our personal commitment to addressing a pressing   organic, traditional, indigenous plant based food need, supported by a team with a blend of the organic, traditional, indigenous plant based food experience,  and technical expertise, and validated through extensive community engagement and pre-sales efforts. Our passion for improving the organic, traditional, indigenous plant based food needs is driving us to prevent non communicable disease such as obesity, diabetics, and cardiovascular diseases like the one experienced by my family.

We want to promote the following:

Community driven approach for food system

We involve local community in the design and implementation of organic, traditional, indigenous food system. This food system aligned with Morogoro's ancient wisdom of nutritious plant based super foods and be mainstreamed through small-scale local entrepreneurs.

Establishing ten hectors organic model farms for teaching community to adopt regenerative methods for food productions:  Includes the following:

 Local gardens: These gardens are learning center for communities to gain practical regenerative methods for growing plant based food crops. These gardens connect people with their food, lands and cultures. We use regenerative methods to grow vegetables and fruits.

Plant based traditional seed banks: We kept traditional seeds for being used by our future young generation and protect our organic, traditions, indigenous pant based food system and connect our people with nature and cultures.

 Smart agriculture demonstration micro farms: This teach local communities about the greenhouse farming practices, irrigation technologies practices.

Individual farming fellowship: We develop individual farmers by providing one year fellowship of providing practical regenerative methods for plant based food productions

Establish schools gardens: Students are taught how to start, tend to, and harvest a garden. Gardening skills are be incorporated into the curriculum of each selected school so that by the time students are adults they will be fully knowledgeable in how to provide fresh food for their families through a home garden plot.

  Establish food hubs within community markets: These food hubs have infrastructures that aggregate and distribute offerings from local farmers and ranchers to ensure greater market access and efficient distribution for local producers.

Establish a network of community health food kitchens: This help citizen to eat high quality plant based nutritious diets and can appreciate tasty, healthy and sustainable plant based foods.

Establish community learning centers for trainings people about plant based diets:  young chefs and family cooks learn ways to prepare nutritious diets.

Establish food broadcasting hub: Is used to prepare video contents that presents plant based ingredients to individuals, families, chefs, local restaurants and university campus. Also this  help to guide consumers to shift towards a more plant-based diet while celebrating ecosystems and cultures  

FOOD LOSS PREVENTION

• Low  cost but efficient local food preservation methods: We  provide capacity building to families, individuals and our local food vendors the low cost but efficient local food preservation methods such as drying fish and preserving freshness of vegetables using solar power.

• Our approach will be centered on integrating food donation services within trusted community spaces like local supermarkets and local community markets which will be used to collect surplus food. That food will be donated to those not have.

FOOD WASTE MANAGEMENT

• We train individuals, families, small holder farmers and food vendors the efficient local methods of recycle waste food through using of home-based or community-level practices such as composting.

  PROMOTION DIVERSE LOCAL FOOD CULTURES:

• We will establish capacity building platforms to training local chef and women to understand the methods of preparing local nutritious food recipes

The opportunity to apply to Solve is simply too good to pass up. Our
solution is simple yet radical. The opportunity to meet with incredible
minds, thinking creatively to find solutions to such pressing problems
is exactly the forum we are looking for. Each advance in technology has
great potential but we need to make the most of the extraordinary
process that has already been made. Education apps, remote learning
courses, virtual curriculum all already exist, as does the technology to
distribute them to the world’s poorest, who stand to benefit the most
from them. The Solve community is perfectly placed to help us overcome
overly conservative pre-conceptions. By challenging overly rigid,
culturally informed assumptions about plant based food system we can formulate a plan  to reach every people through organic,traditional and indigenous food.

We would like to share our initiative with others, allowing them to
integrate our work into new territories, expanding our base of
beneficiaries. To do this we need to make connections, those with an
existing presence in a particular territory, and with links to organic,traditional and indigenous food providers are most useful.

We would deeply value receiving the capacity-building resources this
challenge offers - especially expert counsel and thought leadership from
your subject matter experts on how to best leverage this resource with
your clients and with the industry. We'd love to brainstorm on how to
share it with other nonprofits. We are looking forward to learning and
engaging with impact leaders across the country, while also amplifying
the need to invest in plant based food system. Having access to capacity
building resources and industry best practices from MIT Solve would be
invaluable to our team.

1. Community-Centered Approach: We partner with local communities to establish local community organic model farms, food access hub, school garden, and community health kitchens to ensure organic, traditional and indigenous food access. We promote local organic, traditional and indigenous food production to where people already are, reducing barriers to access. This approach recognizes the cultural significance and trust in the communities.
2. Plant based diet Emphasis: We place a strong emphasis on organic, traditional and indigenous plant based diets. Our solution promotes on organic, traditional and indigenous plant based diets interventions which preventing obesity, diabetes, and cardiovascular diseases. This proactive approach can significantly improve health nutritious food outcomes and reduce non communicable disease.
3. Data-Driven Automation: We employ data-driven automation for complex workflows, documentation, and decisions. This technology streamlines processes and provides valuable insights for better management. 
4. Community Engagement and Trust: We engage with individuals, families, small holder farmers and food vendors to promote organic, traditional and indigenous food production. The trust and camaraderie within these organic model farms; community health kitchen spaces foster an environment where people feel comfortable and safe. Trust is a critical component of transforming food system, and our solution utilizes this pre-existing trust to build strong relationships with communities, bridging a gap often seen in nutritious food disparities.
5. Expansion Potential: We create innovative model which is scalable and has the potential to be replicated in various communities and countries. By turning cultural hubs like community markets into community health food kitchens, we are catalyzing a broader positive impact on underserved populations worldwide. This innovation has the power to change the market by redefining where and how healthy food services are delivered, emphasizing prevention of non-communicable disease, community engagement, and trust.
6. Participatory Methodology: The use of organic, traditional and indigenous food learning rounds with a group exchange methodology creates a safe and inclusive space for participants to share their experiences in organic, traditional and indigenous food practices. This participatory approach fosters trust and open dialogue, allowing for the co-creation of solutions and strategies.
7. Inclusivity and Diversity: The initiative is designed to be inclusive of all genders and identities involved in organic, traditional, and indigenous food production practices. It creates a space where the experiences and perspectives of a diverse range of individuals are valued and integrated into the production in organic, traditional, and indigenous food production practices.
8. Targeted Approach: It addresses a specific gap in the support system for organic, tradition and indigenous food providers. By focusing on the unique challenges they face, such as authoritarianism, vertical hierarchies, gender bias, and burnout, it provides a tailored solution that food production programs often miss.

In summary, our solution is innovative approach reimagines organic, traditional and indigenous plant based food system by placing organic farming models and community healthy food kitchens which promote prevention non communicable disease, and trust at the forefront. This food system has the potential  not only address non communicable disease but also inspire a transformation of food system.

We seek to bring about meaningful changes in organic, traditional, and indigenous food system landscape for marginalized people in urban areas in morogoro.

Through organic model farms, we teaching community to adopt regenerative methods for organic, traditional and indigenous food productions, organic food regular roundtable discussions and training sessions, we aim to strengthen individuals, family’s chefs nutritious food professionals and students with the knowledge and skills necessary to provide organic, traditional and indigenous health food.

By creating a space for open dialogue for organic, traditional and indigenous foods production and preparations, participants will have the opportunity to share their experiences, address challenges, and exchange best practices in this food system, at the same time a network of compromised organic, traditional and indigenous food providers is created. This initiative anticipates immediate outputs, including heightened proficiency and confidence among participants in delivering organic, traditional and indigenous food services. In the short term, we expect to witness an improvement in the quality of organic, traditional and indigenous food productions within families, schools, community kitchen facilities, as well as the establishment of robust networks and collaborations among organic, traditional and indigenous food providers.

Over time, this will translate into increased access to safe, nutritious, organic ,tradition and indigenous food  services for individuals, families and communities ultimately contributing to a reduction in non-communicable disease such diabetics, obesity, and hypertensions. Additionally, we aim to empower organic, tradition and indigenous food providers to advocate for ecological plant based food practices within their communities and institutions. By addressing the specific challenges faced by this demographic, our Initiative not only enhances individual capacities but also fosters a cultural shift within food system, ultimately improving the organic, traditional and indigenous food  outcomes of  individuals, families, schools, food vendors and small holder farmers in Morogoro, Tanzania. This initiative closely aligns with our broader organic, tradition and  indigenous food system mission to advocate for plant based foods.

GOAL 01:  Establish individual and family home organic plant based gardens

IMPACTS: We have assisted 50 individuals, 20 families and 10 communities to establish home organic plant based garden since March 2023. We aim to double that by end of this year 2024

GOAL 02: establish community kitchen in local markets

IMPACT: We have established 5 community kitchens in local markets since May 2023. We aim to double that by end of this year 2024

GOAL 03: Establish ten hectors organic model farms

IMPACTS:  We have established 3 hector organic model farm since august 2022. We aim to add more two hector by the early January 2025

GOAL 04:     Establish community plant based traditional seed banks

IMPACTS: We have established 2 community plant based seed banks since April 2023. We aim to add more 02 seed bank by early February 2025

GOAL 05: Establish smart agriculture demonstration micro farms

IMPACTS: We are established 2 smart agriculture demonstration micro farms since May 2023. Will add one by early march 2025

GOAL 06: Initiate individual farming fellowship

IMPACTS: We provide 20 individual fellowships since May 2023. We will add 10 individual farming fellowships by august 2025

GOAL 7: Establish food broadcasting hub

IMPACT: We have created one studio which will prepare video content for educating our society about plant based food system

GOAL 8: Training individuals, families and food vendor’s local methods for recycle waste food

IMPACTS: We have conduct 10 for Train small holder farmers and food vendors on the efficient local methods of recycle waste food through using of home-based or community-level practices such as composting.

Intensive livestock keeping will be eliminated and replaced by organic, sustainable farms in urban areas.

GOAL 09: Low cost efficient local food preservation methods:

IMPACT: We provide 08 capacity building to families, individuals and our local food vendors the low cost but efficient local food preservation methods such as drying fish and preserving freshness of vegetables using solar power.

Culturally Competent Gen AI Content Creation: Our solution employs AI to create culturally competent educational content and nudges. Instead of relying solely on manual content creation, AI analyzes population data, demographics, and individual interests to generate personalized videos and content. This personalized approach enhances community engagement and encourages behavior change.

Workflow Automation for field workers: AI plays a crucial role in automating field workers workflows and documentation for organic model farming, community health kitchens, schools gardens. In order to be reimbursed, these professionals need to document their encounters with individuals, family ,smallholder farmers and AI, including generative models and language processing, streamlines this documentation process.  By generating documents based on prompts and voice input, we reduce administrative burdens and enhance efficiency.

Remote Monitoring (RPM): AI supports RM by automating the generation of necessary documents and reports. This streamlines the process of monitoring patients' health, enabling more efficient and effective care management.

Population Health Insights: Our AI-powered population platform is designed to facilitate plant based food coordination, non-communicable disease management, and data-driven insights.

Underlying Data:

The data sets that power our AI components are both novel and proprietary. Our team creates and curates these data sets, ensuring their accuracy and relevance to our solution. These data sources include:

• Content Data: Data derived from the content we create, which includes educational materials and patient engagement resources.
• Farmers Order Sets: Data related to farmers order sets, which are critical for providing  farmers with appropriate care recommendations.
• Operational Workflows: Data from the operational workflows of our solution, helping us track and optimize processes.

By owning and managing these data sets, we maintain control and ensure data quality. This approach is essential for the success of our AI-powered healthcare solution, which relies on accurate and relevant information to deliver personalized care and streamline healthcare workflows.

12

3 yrs

Our approach to diversity, equity, and inclusivity (DEI) is an integral part of our mission and core values. We recognize the importance of DEI not only within our team but also in the communities we serve. Here's how we incorporate DEI into our work:

• Diverse Leadership: Our leadership team is a testament to our commitment to diversity. We are proud to have two black, whites individuals, including our CEO and Chief food system officer. Our leadership's diversity reflects our understanding of the populations we aim to serve.
• Team Composition: While we have a small team, we are proud of the majority representation of minorities and women. We believe in creating an inclusive work environment where everyone's voices are heard, and diversity is celebrated.
• Inclusive Hiring Practices: As we grow, we are dedicated to ensuring our hiring practices are inclusive and equitable. We actively seek candidates from diverse backgrounds and are committed to providing equal opportunities to all qualified individuals.
• Community-Centered Approach: Our work is deeply rooted in addressing nutritious health disparities in underserved communities, primarily slum populations. We understand that cultural competence and inclusivity are key to making a meaningful impact on people’s lives.
• Cultural Sensitivity: We approach every aspect of our work with cultural sensitivity and respect for the diverse backgrounds of our patients and barbers. We believe in honoring the cultural significance of the organic model farms and community health food kitchens.
• Community Engagement: We actively engage with the communities we serve to understand their unique needs, challenges, and preferences. Their input and ideas play a significant role in shaping our solution.
• Continuous Learning: We are committed to ongoing education and training on DEI topics. This ensures that our team remains informed about the latest trends, best practices, and research in DEI to further inform our work.
• Partner Collaboration: We seek to collaborate with partners who share our commitment to DEI. This includes healthcare providers, payers, and community organizations dedicated to reducing health disparities.

Our mission is to improve organic, traditional and indigenous foods to reduce obesity, diabetics and cardiovascular diseases access and outcomes for marginalized populations. Achieving this mission is only possible by embracing diversity, promoting equity, and ensuring inclusivity in everything we do. We believe that by leading with these principles, we can create a more equitable and healthier future for all the communities we serve.

Our business model can be described as being a multi-sided platform including entrepreneur support.  We provide services and resources for different categories of targeted people, with an increasing digitalization of both the process of delivery and the delivered product.

With a bottom-up change approach, we empower individuals, families, small holder farmers, chefs and food vendors  by building their capacities, changing their mentalities and increasing their active support to organic, traditional and indigenous food system in their societies, providing them with the needed tools for influence (including training manuals and multimedia tools).

But we also work with a top-down change approach, engaging key stakeholders, community leaders and policymakers in structural reforms. This includes providing them with the needed consultancy and dialogue platforms to reach the needed consensus and define new, improved policies which promote organic, traditional and indigenous food system.

Our main beneficiaries are food leaders and nutrition’s professionals, including individuals, families, students, and community health workers. We offer them access to specialized training, workshops, and forums for knowledge exchange. This equips them with the skills and knowledge needed to navigate complex issues organic, traditional and indigenous food system, promoting community driven approach food system. 

In addition to direct training, we develop and distribute educational materials, such as guides and toolkits, which serve as valuable resources for individuals, families, small holder farmers and food vendors in practicing organic, traditional and indigenous food system.

In both cases, we ensure our beneficiaries are themselves become the change makers, via a participative approach of empowerment and shared responsibility.   

As a non-profit organization, our financial sustainability relies on a combination of sustained donations, grants, and strategic partnerships with like-minded organizations. These funds are essential in enabling us to continue and expand our initiatives for the betterment of organic, traditional and indigenous food system. However, to ensure long-term sustainability, our development office, in addition to identifying the right donors and partners to support our work, also plans to develop our services, especially in training and consultancy. The aim is to develop these services into sources of revenue from clients including corporate and governmental agencies.

Additionally, we actively engage in fundraising campaigns and outreach efforts to connect with individuals, families and organizations passionate about advancing organic, traditional and indigenous food system. With these fundraising strategies and diligent management, we has gone through a growth process since its beginning in 2020 and achieved financial sustainability.

While we do not sell products or services, we may explore collaborative projects or service contracts with governments that want to improve their policies, or with institutions that share our mission. These opportunities would be carefully evaluated to ensure they align with our core values and contribute meaningfully to our mission.

In the long term, our revenue streams will be carefully managed to cover our expected expenses, allowing us to sustain and expand our initiatives for the benefit of the communities we serve. This approach ensures that our focus remains on maximizing social impact rather than financial profit.

Furthermore, the success of our online work, including in media and in e-learning, is creating new opportunities for income generation. This includes generating income from advertisements (for example via YouTube) as well as proposing paid online courses and training for professionals. 

The first evidence is the investment we raised for the first phase, a USD 20,000 grant from donors. However, we keep fundraising and have built a reputation of delivering results on organic, traditional and indigenous food system.