The Green Cuisine Project: transforming organic produce and generating income
João Pessoa, BrazilJoão Pessoa, Brazil
Year Founded:
Project Stage:
1
Organization type:
nonprofit/ngo/citizen sector
Growth
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%.
Financial Sustainability Plan: What is this solution’s plan to ensure financial sustainability?
During its first year of implementation, the Green Cuisine Project counted on the resources of its partners: the Bank of Brazil Foundation, CESE, and the Women's Group of Immenrold in Germany. In the first six months of 2013, Green Cuisine was able to cover its expenses using the solidarity fund and the revenue from snack sales. Now, in the second half of 2013, we ave begun an expansion of our product line in partnership with BrazilFoundation.
Marketplace: Who else is addressing the problem outlined here? How does the proposed project differ from these approaches?
Paraíba is the northeastern state with the highest production of organic food products, but in João Pessoa, there are only three restaurants that offer healthy meals with fresh, organic greens—and none of them sell nutritious snacks. In the snackfood market for parties in João Pessoa, there is a prominent small factory that produces machine-made snacks, full of saturated fat and the opposite of nutritious. Green Cuisine's snacks stand out in this market because they are enriched with nutrients. They are full of flavor but are similar in price to more traditional market offerings, and this is only possible because of the full use of the organic produce and the techniques for standardizing the product, which keeps costs low and makes the business economically viable.
Founding Story
To talk about the Green Cuisine Project is to go back in time and tell the story of two women and social entrepreneurs who joined forces in an NGO in Recife, working with groups in underserved neighborhoods. It is these two women from Pernambuco, Danielle and Liliane, who resolved to expand their work to another northeastern state after much experience in the social sector in Recife—and so they migrated their work to João Pessoa, Paraíba. On Paraíba's soil, they began a long journey that started with women's handicrafts and the Knitting and Generating Income Project and continued with the Recognizing My Community Project, a community study in Mandacaru that would plant the seed that grew to become Green Cuisine. Grounded in the reality of the community study and looking at the day-to-day habits of Mandacaru's residents, we noticed a growing concern with the daily consumption of industrialized snacks by the neighborhood's youth, and thus sprouted the idea for Green Cuisine.
Organization:
The Popular Collective for Health and Culture of Mandacaru
First Name
Liliane
Last Name
Fell
Twitter URL
Facebook URL
Organization Name
The Popular Collective for Health and Culture of Mandacaru
Organization Country
, PB, João Pessoa
Country where this project is creating social impact
, PB, João Pessoa
Has the organization received awards or honors? Please tell us about them
No awards, but the Popular Collective for Health and Culture of Mandacaru was named a Municipal Public Utility on September 8, 2011.
Where do you ensure the availability of nutrients?
Nutrient-rich farming, Full nourishment foods.
If you had greater capacity, which additional sectors would you like your solution to target - either through expansion, partnership, or thought exchange?
Nutrient-rich farming.
How specifically would this added capacity help you improve the quality, efficiency, or sustainability of your existing product or service?
Green Cuisine's expansion is directly related to the availability of organic produce produced by family farms. Right now, the variety and quantity of fruits, vegetables, and greens is insufficient, and it is essential that the production process of the agroecological farmers who supply Green Cuisine be perfected.