I Dream Organic - a sustainable, poverty-reducing, interactive restaurant
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I Dream Organic is a vegan, organic and Fairtrade cafe and restaurant. We aim to educate the community around us and fight poverty.
Sobre Você
Background Information
Nome
Hayley
Sobrenome
Pearce
URL do Twitter
URL do Facebook
The competition is only open to people between 18-34 years-old and resident in UK, Ireland, Sweden, Denmark or the Netherlands. Does this apply to you
Country of residence of entrepreneur
UK
Tell us about your personal background. Why are you passionate about this issue? Making an idea a reality takes innovation, dedication and strong leadership. Do you have the necessary entrepreneurial skills to realize your vision?
I am passionate about sustainability, poverty, world hunger and food security. My background is in marketing and customer service and so I would love to run my own cafe and restaurant where people learn to create dishes from vegan and organic food. I have the ability to get the word out there, create a buzz and offer my visitors an experience to remember, and hopefully try again and again!
Though this would be a for-profit organisation, my passion lies in compassion so I need to give something back. I have volunteered in charity shops and a homeless shelter and seen the difference made by generosity, selflessness, food and shelter. Therefore I would like to donate any surplus ingredients that would otherwise be wasted to soup kitchens and charities and projects for the homeless and hungry. I would also love to donate part of the profits to sustainable development charities working on other parts of the world.
Sobre Sua Organização
Nome da Organização
I Dream Organic
Página da organização na internet
País da organização
Alemanha, BE, Berlin
Países onde este projeto vem gerando impacto social
Alemanha, BE, Berlin
Sua organização é
Privada
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INOVAÇÃO
A necessidade: Qual é o problema que você está tentando resolver?
Consumers within our communities could be more green and conscious about the products they buy, being mindful of organic, vegan and Fairtrade products. Purchasing non-organic, non-Fairtrade and non-vegan food is detrimental to the environment, farm workers and consumers. There is not enough education of these facts being offered in meaningful and enjoyable ways.
On a wider scale, national hunger and homelessness and global poverty, is a real problem. Over 800 million people in the world are not getting enough food to meet their needs. There is still not enough awareness of this problem and more can always be done to educate people and help those that need it. Anything that can be done to help these people live sustainable lives is a step in the right direction.
A Solução: Qual é a sua solução? Seja específico!
Food education and food security will be at the very heart of what we do. Organic food helps the ecosystem in farms and communities, vegan food is mindful of animal cruelty and our environment, and Fairtrade regulates the working conditions of farmers and food workers worldwide.
I will promote healthy lifestyles and organic, vegan and Fairtrade food and drinks by serving only these types of products in the cafe and restaurant. By allowing people to prepare their own tapas dishes, my aim is to educate people in the many delicious and nutritious meals they can create with in-season, locally-sourced ingredients (and if not, fair trade ones from further afield).
I will donate otherwise waste food and ingredients from the cafe and restaurant to soup kitchens and projects run by charities around the city, such as Die Arche. Half of my profits will be given to selected local and worldwide charitable organisations to help combat poverty and hunger.
O Modelo: Demonstre através de um exemplo específico como sua solução faz a diferença; inclua suas atividades primárias
We want people to eat, drink and dream organic and to live sustainable lives, taking care of the world we live in and other people. Through activities within the cafe and restaurant, I want to make a difference on a social and environmental level, while being financially sustainable enough to continue and grow.
For example, a group of secondary school children might come and learn how to create a range of healthy dishes made from environmentally-sustainable ingredients. They learn about the impact of our food purchases and habits, and go on to use this fundamental knowledge in their daily lives from this impressionable age and beyond.
Primary activities will include the preparation and sale of coffee and cakes and cooking classes where visitors will learn to create tapas dishes which will help to raise awareness and tackle the need for more conscious consumerism. The menus will change from season to season, and the ingredients will be in line with what is readily available locally. I will also provide food to soup kitchens and donate profits to charitable organisations, making a difference to the lives of those living in poverty.
O Mercado: Quem são os seus pares e concorrentes? Identificar os outros que também estão trabalhando para solucionar as mesmas necessidades que você e o que você faz de diferente em relação a eles. Quais seriam os desafios impostos por esses concorrentes que impactariam no seu sucesso ou crescimento?
My competitors and peers consist of other sustainable food outlets vegan cafes and restaurants, organic shops and restaurants and health food shops. In a way I am happy for these to exist because the more that can be done to promote healthy, sustainable living and spread the word further.
However, in order to make as much of a difference as possible to the lives of people within the community and developing countries worldwide, I need to be successful in what I do and reach a lot of people. I Dream Organic is different because we allow people to make their own dishes, thus educating them in the simplicity of vegan, organic and Fairtrade cooking and where to buy ingredients. Also, waste food and a share of the profits will be used to aid homeless and impoverished people.
Select the stage that best applies to your business
Implementado há menos de um ano
Temas relacionados à inscrição
IMPACTO SOCIAL
What is the social impact you have had to date and how you measure it?
This cafe and restaurant is very much in its idea stage currently. However, it will be important to keep a check on the social impact we are having so we can continue to be more effective in this area and stay focussed on our mission.
I will measure the social impact we have by working very closely with the soup kitchens and organisations we work with to ask them respectively just how many homeless people we are helping locally, and how our donations are being spent worldwide. We also need to look at our overheads, expenditure, profits and the number of customers we have and how much they spend as this has a direct impact on the social impact we have. We will aim to make continuous improvements to our efficiency and growth and therefore our social impact.
SUSTENTABILIDADE
How does your model address financial, social, and environmental sustainability?
My model has financial sustainability as it will provide quality products and excellent value for money, through which I hope to win repeat business. With our fun and educational approach, I hope to build revenue streams through company team-building events and school events. Many people in Berlin (and across the world) are bought into organic and vegan diets and sustainability, an environmentally-friendly and green business will be extremely popular and financially viable. More people are always wanting to learn about these things too, so this will encourage them to do so!
I Dream Organic will be socially sustainable as the idea is to provide people in the community with meaningful and enjoyable education in food sources, nutrition and sustainability. My social mission is two-fold, with the other side being to alleviate hunger and poverty on a local and global scale will have a more wide-reaching positive social impact.
We will also be environmentally sustainable as the products will all fit in with organic, vegan and Fairtrade guidelines. This will fund the sources and organisations behind these foods, as well as promoting the importance of these products to the community around us. The cafe and restaurant will be green in our energy consumption and will be furnished with recycled materials wherever possible.
Awareness & learning
How do you see social entrepreneurship contributing to the improvement of developing countries?
The work of social entrepreneurs can shape the quality of life of those living in developing countries, and help raise awareness of sustainable development and important social issues. By taking matters into their own hands, influencing people and raising funds, they are able to address these issues. Social entrepreneurs are mindful of the difference an organisation can make to the world around us and the people in it - be it through education, sustainable business, poverty-reduction, raising awareness... the list is endless.
Community programmes, such as my proposal which will bring people together to learn about sustainable living in an interactive way, can positively change society, lifestyles, awareness and opinions. On top of this, we can help improve developing countries by donating surplus food and profits to organisations committed to helping people to help themselves.
What aspects of your stay in Uganda as part of the competition do you think you will find most challenging and rewarding?
Meeting and working alongside young farmers in the Fairtrade industry would be such an eye-opener and a reminder of why it's so important to utilise Fairtrade products from farms that do their bit for climate change. I want the ingredients I use to come from Fairtrade sources so the education and experience will be invaluable and extremely rewarding. Another really rewarding aspect will be sharing views about social entrepeneurship with each other - I imagine this will be inspirational and will help to embed the cornerstones of the social mission for my cafe and restaurant.
I think the farming work, and learning about the industry on the job, will be challenging and exhausting - but in a good way! Getting stuck in, physically and mentally, will consolidate my views on social enterprise and sustainable food products. The experience will also serve to teach me so much more about the source of organic, Fairtrade products.
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