“The whole point is to focus on sustainability. Using locally available crops and involving locals in the programme is one sure way that we can manage to tackle malnutrition while also creating job opportunities for local farmers.” — Dr. Nokuthula Vilakati, Institute for Food, Nutrition and Well-being at University of Pretoria.
As part of a Business Design module at Ravensbourne MA course, we proposed an alternative to the current way of eating that leads to hunger, food waste and environmental destruction. And we started at the cradle of our global food chain: on smallholder farms in the global south.
Building sustainable food systems with indigenous complete food.
What we did