Safe Horticulture Program (SHP)
Under this Program, we educate farmers on good horticulture agronomy, good post-harvest handling practices, processing and storage techniques. The organization is fit to purpose in promoting on- farm food safety, safe processing, safe storage and safe consumption. Empowering small-scale farmers in low-middle-income households to increase their production of fresh fruit and vegetables in environmentally, economically and socially sustainable. To meet demand, farmers are integrated into stable value chains in horticulture food systems. The Program seeks to ensure that harvested produce is kept cool, processed carefully and quickly, and delivered to markets without loss of quality. In addition, since fruit and vegetables are often eaten raw, special attention must be paid to assurances that the food is safe by reducing the risks of chemical (pesticides and mycotoxins) and biological (pest, disease and food-borne pathogen) contamination. Such safety is also important to the regulated markets where fruit and vegetables are traded.
Food Business Operators (FBOs) Program
.Activities here include; education of food business operators on Good Hygiene Practices and good Manufacturing Practices (GMP) following Hazard Analysis and Critical Point plan (HACCP) that aims at reducing risks related to food borne diseases including prevention of food contamination through improving food hygiene, handling practices, business premises and food safety knowledge. The target stakeholders include; the street and road side food vendors, restaurants and hotels, primary schools, secondary schools, institutions, market food vendors, butchers and meat handlers, milk and dairy processors, fruits and juice processors, bakeries, food transporters and distributors, retail food shops and supermarkets. Key program activities include training and capacity building on food hygiene and sanitation, food premises improvement, food safety inspection and mentorship, food handler health and personal hygiene, food quality and traceability (batch identification, expiry dates and procedures for withdrawing unsafe foods from the market
Besides advocacy, the foundation seeks to distribute quality personnel protective equipment (PPE) to food business operators (FBOs) to promote good hygiene practices and good manufacturing practices (GMP). Together with concern authorities (CA), GHP and GMP among FBOs are inspected regularly and advisory services carried out accordingly with continuous mentorship. They are also trained on financial literacy for a wide business success.
Urban and rural greening Program
As part of environment conservation, this program promotes indigenous fruit tree planting both in rural and urban setups.
Establish school greening projects through tree planting and for school environmental clubs
Procure and distribute fruit trees to both urban and rural households to green road corridors.
Establish central tree nursery for horticulture
Restore degraded urban wetlands and open spaces
We train and promote tree planting and ornamentals in schools.
Nutrition and hygiene Program
Educate parents, care givers, teachers and communities about appropriate child feeding practices.
Procure and distribute food supplements to malnourished children.
Collect data from health centers and VHTs on cases related to food born diseases.
This is both community and school based program, the first two years we target primary schools while in the 4th and Fifth year, the foundation will support Secondary schools and institutions. The overall goal is to reduce malnutrition and hygiene related diseases in the selected sub counties within the five year period. Key activities include Nutrition Education, procure and distribute food supplements to malnourished children, promote breast feeding and appropriate complementary feeding, establish permanent gardens to promote consumption of diverse and locally available foods, educate families on prevention of malnutrition, advocate for personal hygiene, food hygiene and safety, prepare and distribute awareness charts in restaurant, establish school nutrition gardens, conduct nutrition education for learners, establish school nutrition and hygiene clubs (Food Safety Clubs), Promote good sanitation and hygiene practices.
Train mothers on liquid soap production.to reduce cost in buying cleaning detergents.
"From the time i started working with the foundation as a stakeholder, i have built a very strong bridge with my consumers following their confidence in my business hygiene ."
MS. Auma Florence - a road side chicken roaster