Healthy Junior chef

contribute in building a culture of change for the better among children through promoting awareness of healthy eating.

Photo of Leena Irshaid
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Written by

I confirm that I am fully aware of the eligibility criteria, and based on its description, I am eligible to apply to the CSV Prize 2017.

  • Yes, I'm eligible

Preferred language

  • English

Organization name

Renas Women Cooperative Association

Year founded


Initiative stage

  • Established (the solution has passed the previous stages and demonstrated success)

Annual budget in 2017 (USD)

  • $10k - $50k

Number of beneficiaries impacted so far

  • 250 - 500

Organization type

  • Social enterprise

Secondary Focus Area

  • Water
  • Rural development

Headquarters location: Country

  • Jordan

Headquarters location: City


Location(s) of impact

Al-Salt, Wady Al-Salt, Tabaa


Facebook URL

Problem: What problem is this initiative trying to address?

Jordan, suffers from malnutrition problems resulting from the lack of a number of nutrients in the daily diet of people. Iron deficiency, blood anemia, vitamin A deficiency and thyroid diseases. the reason for the problem stated above remains the change of Jordanians’ dietary patterns and transferring from traditional food to pre-cooked and quick meals. As for children, sweets, candies, chips and sodas became the trend. Awaareness of a connection between low value fod and disease is missed specially betwwen childrens

Solution Summary: What is the proposed solution? What do you see as its most promising aspects for creating shared value?

good food for healthy life was the main idea for our project which focus on awareness between school students of the age 9-11 years. In order to encourage participation of the students with the project activities it take a line of awareness followed by competition to be a healthy junior chef. by which the students need to participate in the 6 training sections to be eligible to inter the competition. the competition was about preparing healthy school meal which the students must prepare it by himself and from home material. in addition, students was encouraged to use tradition foods and products since Al-Salt is consider as agricultural city and surrounded with rural area, they produce olive, grapes, figs and a lot of vegetables which also preserved in home as dry fruits, dry fig, raisins, malban, Almonds, walnuts and dates or processed as jam and pickled. so we try to encourage students to add such material to their daily lunch boxes. students were trained on healthy practices

Impact: What is the impact of the work to date? Specify both the social and the environmental impact of your work

Our project focus in changing the mentality of the children to adopt the healthy behavior, starting with choosing the good habits , good social life and good food. our slogan was: Our life is Our choice.At the end of phase 1 of the project we get a good impact between the trained students themself. Almost of the students (350) change their feeding hapitates to the most healthy food. They reduce the chips and sweets.They bring home made sandwiches in addition to fruits. 50% of the schools which get the training adopt changing the school canteen contents to healthy one and provides students with fresh fruits and dry fruits, dry fig, raisins, malban, Almonds, walnuts and dates with cost price only to incorage them. although our project time was short but 10% of the participated students who was suffering from opesity get reduction in their weight after adopting the healthy food. shange making can be easily when child belive in the concept and so we touch this at the end of our project.

Financial sustainability plan: How is this initiative financially supported? How will you ensure its financial sustainability long-term?

Actually we get a financial support for this part of the project from cis program which was funded by USAID (42000 $) and we have a cost chare of 9%. to go farther n this project we are preparing now a Feasibility study to have a mobile training kitchen which is prepared to train students inside it for preparing healthy food. such a bus can also be used for preparing festivals and parties for children and open days with focusing on healthy food concepts. we can share some of the cost for the mobile kitchen but we need such a partner to support the rest. After that the earned income of parties, birthdays and open days which can be easily done by targeting privet schools in Amman ( capital) we can cover the awareness sections in poverty and low income area for school or kindergarn children

Unique value proposition: What makes your initiative innovative? How does your project differ from other organizations working in the same field?

participating the students in design making and in preparing the healthy meal. also encourage them to participate in home for preparing their lunch box and using traditional food and deserts Since we are agricultural women association and one of our goals is to fight poverty and unemployment we tray also by such a project opening the field for unemployment graduated women engineer specially in field of nutrition to get a chance in participating in awareness project and open the field for them.

Founding story: Share a story about the "Aha!" moment that sparked the beginning of this initiative.

We are a women association and we try to participate in solving problems that face our society. we try to find a solution for poverty, unemployment and providing people with good practices for good life. once a day one of our team member face vitamin A deficiency symptom with her sun. she tray to give hem supplement but the doctor refused. He orders her to use fresh vegetables and cereals. but her boy refuse to change his feeding attitude. and so, she talked to her sun teacher to participate hem in school activities deals with preparing good food, she found a change in her sun attitude and he tray to do what he learned in the home, he prepared salad, carrot cake, fruit juice as he learned in the school, and he was proud of what he prepared, within 2 months the symptoms on his skin disappeared. this event encourages us to work directly with students and tray to change their habits

Where did you hear about the Nestlé Creating Shared Value Prize?

  • Social media

Attachments (1)


Breakfast poster, one of 20 different posters that is used as training metrial during the project.


Join the conversation:

Photo of Ilta Paavolainen

Yaa..right your work is amazing!!

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