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7 Day Challenge in Kenya and Sweden

 

During the Autumn of 2016, 20 participants from Kenya and Sweden committed to Live, Move, and Eat sustainably for 7 days in their respective daily lives.

This was done through the use of technology, innovative drive and competence of the participants. The ambition was to encourage the development of urban lifestyles and improving quality of life. This is the individual contribution to reducing their carbon footprint and mitigate against climate change. The local partner, Green Team Initiative, in Kenya is now inviting Kenyans to take on the challenge both in Kenya and abroad.

Ideas to tackle food waste from Indonesian talents

30 participants gathered in Jakarta on May 23 for a one day creative workshop on how to tackle food waste. Among the participants were food waste startups, city officials, researchers, students, NGO-representatives and food bloggers, all engaged and motivated to make a change.

IKEA, one of the partners in Smart Living Challenge Jakarta (arranged by the Swedish Embassy), called for ideas which are very simple and could improve people’s everyday life. Food waste is a major problem all over the world with one third of the food produced never consumed.  The average rubbish bin of a family consists of approximately 70 percent organic waste.

The participants were divided into four groups, and after inspirational talks of Edwin Permana, last year’s Smart Living Challenge winner with his project on water treatment, Arlisa Febriani, winner of the IKEA Blue Bag award for her ideas and Foodlap, a startup with several ideas for food waste treatment techniques, the brainstorming began.

BagiMak, a group that came with the idea of developing a food sharing application with the possibility to donate or share your left-overs was awarded the first prize from the jury.

We are so happy that the jury liked the idea, and so excited to have been part of this workshop. We will definitely meet up again and develop the concept further

said Lia Vania Dewi, participant of the winning group.

I would love to use this application. We often have great amount of leftovers after events or other, and it is not always we could find good use of it

said Johanna Brismar Skoog, Ambassador of Sweden to Indonesia, and part of the local jury.

Read more at the Embassy of Sweden Jakarta website.

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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