Example: Walk us through a specific example(s) of how this solution makes a difference; include its primary activities.
The Green Cuisine Project's cycle begins with the agroecological farmer, who sells organic produce, which then moves through the hands of women. These women transform the produce into enriched snacks. The cycle finishes with the consumer, who is able to buy a flavorful, dependable, and nutritious snack.
“The partnership between the Association of Agroecological Farmers of the Lowlands of Paraíba (known as Ecovárzea) and the Green Cuisine Project is working well, as it's the right purchase for all of us, and in a large quantity.” -Zefinha, treasurer of Ecovárzea.
“Green Cuisine really values our products and the agroecological market. I take a crazy amount of pride in wearing Project Green Cuisine's shirt.” -Marcos, Ecovárzea agroecological farmer
“I thought it would just be some sort of workshop like other that I've taken that never resulted in anything. Girl, it was good because we had a dream that had disappeared—it was dead—but then it came back to life, and the hope of having a better future and financial independence has returned.” -Irani, 41 years old, cook for the Green Cuisine Project
“With the money that I receive from selling the snacks from our Green Cuisine, I've already bought clothing and shoes for myself, and I invested in a pair of glasses that I've needed. The glasses alone were R$285, on top of R$50 for the appointment, but everything has been paid off. I also bought a camera and some other things.” -Conceição, 50 years old, cook for the Green Cuisine Project
“My son never liked to eat any snacks bought off the street, but when I bought yours, he loved them and feels good when eating.” -Maria, a client
“I ate your snacks at my daughter's party. They're good, and I didn't feel stuffed afterwards.” -Patricia, a client
Impact: What is the impact of the work to date? Also describe the projected future impact for the coming years.
In the Green Cuisine Project's 18 months of existence, the following results have been attained: more than 52 thousand enriched snacks were sold at fair prices and were made accessible to a diverse public; 30 events aiming to disseminate enriched, organic subsistence were held in public and private schools, family health clinics, universities, and churches, with more than 500 people enjoying the enriched snacks; 100% of the greens and vegetables utilized in preparing Green Cuisine snacks have been organic and obtained through the Ecovárzea Association's agroecological market; an average increase of 81% in the monthly income of the project's 10 cooks. In the second half of 2013, a line of sweets and enriched cakes will be developed with the help of BrazilFoundation; product sales are expected to increase by 30%.