Addressing household diet-related problems through vocational education & training, agromarket link and women-driven food enterprises
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.
Food and Nutrition Vocational Centre ( FNVC )
Growth (the pilot has already launched and is starting to expand)
Annual budget in 2017 (USD)
Number of beneficiaries impacted so far
Headquarters location: Country
Headquarters location: City
Location(s) of impact
Traditional meal, boiled maize grit with peanut oil and seasoning called Danmalele. It is now improved by boiling the maize grit in meat stock and garnished with lettuce tomatoes and onion, by Nutriculture women. Danmalele is very popular with women and children, hence a very cheap and easy means of assimilating required quality nutrients. Liver, kidney, Moringa leaf, cheese etc. can be added to enrich the popular dish
Problem: What problem is this initiative trying to address?
Poor knowledge of food categories and nutritional values; poor feeding practices, ignorance to nutrient demands of under-age children, pregnant and nursing women. Poor handling and preparation of food ingredients. Poor knowledge of fruits and vegetables utilization for good nutrition. Nutriculture project was targeted to intervene because operation region has highest child malnutrition both stunted and wasted; high rate of anaemia among women and 41% of all children under five in Nigeria are chronically malnourished.
Solution Summary: What is the proposed solution? What do you see as its most promising aspects for creating shared value?
Nutriculture program is about developing community nutrition awareness to assist individuals and groups with knowledge and skills on food and feeding best practices under four thematic approaches namely training; rural-urban produce marketing, business development and nutrition awareness festival. Main project feature is reaching out to target community with knowledge, skills and equipped resource persons. Recipient community provides training venue and list of participants to be trained. It is short intensive training conducted on weekends (Saturday/Sunday) only for ten consecutive weekends. Engaging qualified local person as resource person is a priority. Business development is to create diversified demand of available local food ingredients through creative kitchen utilization. Linking the demand to highly organized farm producers complements the shared value concept. The nutrition festival targets to maintain updated inventory of the shared value for all stakeholders.
Impact: What is the impact of the work to date? Specify both the social and the environmental impact of your work
Since pre registration of FNVC to date over 5000 house wives and teenage girls have participated in Nutriculture training program. The usual approach was acquired permission of local authority to utilize school classes for the vocational training. The manifested evidence of positive impact of the training is sustained increasing demand of local fruits and vegetables and the corresponding price hike. Mostly affected farm produce include fresh mango, papaya, pine apple, orange, water melon as well as fresh tomatoes, onion, carrots, spinach etc. Although low supply of the produce could bring price inflation. But the price in peak season seems to pick up from price at close of the scarcity period due to the sustained demand. Proliferation of different styles of high street small food enterprises serving creative dishes reaping good income is clear positive impact of the Nutriculture intervention.
Financial sustainability plan: How is this initiative financially supported? How will you ensure its financial sustainability long-term?
Principal sources of finance are personal contribution (initially) and earned income from training participants. For long term sustainability of the Nutriculture program, training charges will be reviewed on the higher side; ICT and other facilities will be deployed to boost performance of the resource persons. The Nutriculture training will be extended to rural areas of Kano to expand the network. Trained participants will be organized by FNVC for production of school meal, Iftar and social event packages. Market outlets to be identified and supplied. The annual FNVC nutrition festival and all are excellent sources of income to sustain the project on dynamic growth. All active national and multinational food firms operating in the country will be contacted for partnership.
Unique value proposition: What makes your initiative innovative? How does your project differ from other organizations working in the same field?
Nutriculture program is innovative in approach by reaching out to target community in their familiar environment. The approach quickly overcomes rigid community specifics and with qualified member of the community engaged as resource person more trust and confidence is achieved among the locals. Eventually a culture of nutrition development emerged in the community with shared value across the value chains of affected food resources. Nutriculture builds a community nutrition awareness network.
Founding story: Share a story about the "Aha!" moment that sparked the beginning of this initiative.
Two stories: 1) a market man sells raw cow offal (liver, kidney, heart, legs etc.) and his thatch house is fenced with few trees of Moringa Oleifera. His pregnant wife went for routine anti natal check up in the clinic. She had prescription of capsules and tablets for vitamin c, iron, and protein supplement. The market man and pregnant wife are happy they have something to sell and finance the purchase of the prescribed drugs.
Story 2) this was overheard in a women's radio program. A growing concern about increasing breakdown of new marriages due to poor catering performance of the wife. This new wife wanted to cook fried potato and egg omelette for Ramadan evening food. After peeling the potato the wife mixed it with beaten egg and poured the mixture into frying pan with hot oil on fire. The end result was disastrous as the husband all prepared to break the fast with the delicious dish
Where did you hear about the Nestlé Creating Shared Value Prize?