Lusaka, Zambia

In Lusaka, the project aims to promote sustainable cooking solutions, empowering citizens to be agents of change. A team of pin-pointed engaged students and other stakeholders will be assembled in Lusaka at the business incubator BongoHive. The team will work between September to November 2015 to deliver its project to be presented at COP21 in Paris, France, in December 2015.

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Based on the theme EAT, the SLC team will work over the course of three icroonths to conceptualize, plan and implement a project that aims to promote and raise awareness about sustainable cooking solutions. One commercial/catering kitchen will during the duration of the project be transformed from a kitchen cooking with charcoal to instead install clean-burning, gasifying stoves using pellets.

The challenge reads “how to create a sustainable commercial/catering kitchen”. This entails that the working group, during the course of three months, is supposed to work on transforming an existing commercial/catering kitchen into a sustainable space. This will be done by introducing the use of clean-burning, gasifying stoves and pellets. This cooking system is proven to be healthier, more cost-efficient, productive and more environmentally friendly compared to using charcoal, which is what the majority of Zambia is currently using when preparing food. The project also aims to raise awareness about sustainable cooking solutions and work on how to change peoples’ mindset.

Team: 

  • Mwangala Mwale – Student at University of Zambia, 4th year in Environmental Studies
  • Musama Chamunda – Food business entrepreneur
  • Bubotu Hachitapika – Studying Environmental Education and intern at EcoZambia
  • Jacob Mayani – Volunteer for public health Unit responsible for community mobilization under the ministry of Health
  • Tecla Ngwenya – Managing Director at Tecla Investment Limited
  • Frank C. Saka – entrepreneur representing one of the transformed kitchens, Broads Backpackers (he is the Finance Manager)
  • Joseph Lungu – Emerging Cooking Solutions
  • Robert N. Kamoso – Emerging Cooking Solutions
  • Louis Mwape – PR Executive at KPR Consulting

The process will include:

  • Measuring the level of carbonmonoxide-emissions before and after the transformation
  • Conducting interviews with kitchen staff and customers
  • Interviews with the public might also be carried out as a means to get a perception on what would make them change cooking system
  • Create an awareness campaign to be communicated in media about the negative impacts of charcoal

Goals:

  • Create one sustainable commercial/catering kitchen
  • Promote sustainable cooking solutions and expose alternatives to charcoal
  • Raise awareness of the negative effects of using charcoal and highlight the benefits of using alternative options, in this case pellets
  • Enhance, support and extend our local networks working to promote sustainability
  • Communicate and promote Sweden’s focus on green innovations and sustainability

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