Veganic

GOING BEYOND ORGANIC

INTRODUCTION

Going Beyond Organic is a concept adopted by VEGANIC FOOD TEAM Zambia.

This concept guides the Veganic Food Team on the most effective medium to utilize to
communicate to the public.

Using the principal art and science of farming and food preparation to educate the masses on
climate change, health and other environmental issues.

In developing countries such as Zambia, the challenges of climate change and environmental
issues have been the packaging and dissemination of this critical information. Scientists and
academicians are trying to explain this relatively new concept to the general public whose
literacy levels are too low to understand the highly technical language of climate change.
Therefore, Going beyond organic shapes a new way of reaching out to people with varying
levels of literacy in both rural areas and urban areas in a more practical and relevant manner
that appeals to the whole population and overall compels affirmative action to save our planet.

Today Climate change is influencing consumer behavior; and climate-friendly practices must be
adopted not only by farmers but also by food processors and retailers. This makes climate
change to be a complex and multilevel concept as it relates to many other aspect of life such as
health, economy, food security as well as poverty etc.

Understanding the dynamics throughout this process is crucial in conceptualizing the big idea.
Going Beyond Organic is a higher reality of understanding how smart agriculture works in a
more practical sense that can translate into improving the statistics in terms of emissions of
carbon dioxide, methane and nitrous oxide from the agriculture sector.
According to the Intergovernmental Panel on Climate Change, the three main causes of the
increase in greenhouse gases observed over the past 250 years have been fossil fuels, land use,
and agriculture.

Advancing techniques that preserve the environment, especially in the growing of our food can
therefore reduce the negative impact on the environment; thereby benefiting not only the
planet but also human beings themselves. This paper seeks to underline the theme of healthy
living as a drive to championing the right principles for the environment (land, air and water).

UNDERSTANDING THE CONCEPT:

Organic agriculture is a system of land management and food production that replicates natural
ecosystems to maximize the performance of renewable resources, enhance beneficial organism
populations, and maintain and replenish soil fertility (CalCAN, 2011).
It is based on minimal use of off-farm inputs and does not utilize genetically modified organisms
or synthetic pesticides, herbicides, or fertilizers. Organic livestock production requires
considerable pastureland access and prohibits the use of synthetic foodstuffs, growth
hormones and antibiotics (ibid).

DATA ON ORGANIC AGRICUTURE IN RELATION TO CLIMATE CHANGE

Animal manures contain about 40 to 60 percent carbon, its application to land can
increase the soil organic matter content and enhance soil carbon sequestration.
A review of literature by the United Nations Food and Agriculture Organization found
that organic agriculture production uses 30 to 50 percent less energy than comparable
conventional systems18. Results from a 22-year study in the U.S. found that organic
corn systems use inputs with 28 to 32 percent
Organic farming systems use soil management practices that offer the best
opportunities to reduce GHG emissions build soil organic carbon (SOC) and sequester
atmospheric carbon. Among the most promising are: reduction/elimination of synthetic
nitrogen fertilizer applications; use of organic fertilizers and cover crops; and,
conservation tillage.
A recent report completed by the Organic Research Centre, on behalf of Organic Centre
Wales for the Welsh Government, reviewed the evidence of organic farmings
contribution to soil carbon sequestration.
Maintaining and increasing soil organic carbon in agricultural systems has been
identified as the single mitigation option with the greatest potential to reduce
agricultures climate change impacts
The Roundtable on Organic Agriculture and Climate Change (RTOACC) is a multi-
stakeholder initiative. It was founded on December 16, 2009 in Copenhagen, at the
United Nations Climate Change Conference.
CHANGE OF CONSUMER PATTERNS

The purpose of our work is singular; we are working to create a massive awakening on health
and environmental matters. In the face of increased diet related diseases, air, soil and water
pollution and other issues affecting the environment. There has been a sustainable shift of
consumer behavior throughout the world.

This move is seen as a health alternative for people and what has been observed over recent
times is that people now want to buy health products, read labels before buying and check for
organic original labels or certification. As a result of this, sustainably grown food is the future of
the world.

Veganic foods also have a wider appeal beyond a vegan diet, hence the theme going beyond
organic, it encompasses the growing malady of consumers with food choices and offers a
more convincing and practical way of shifting from a conventional way of farming and eating to
a sustainable way of farming and eating.
Major shifts are seen in the medical world as well, as more people are advised to lessen if not
abandon flesh based diet to a more plant based diet as alternative to reducing lifestyle and
dietary related diseases such as cancer, heart coronary problems, diabetes etc.

As a result of this dynamic in the worlds population, we find it fitting to use the concept of
Veganic food- Going Beyond Organic as an ideal way of looking at environmental issues vis-
-vis health and nutrition in particular.

The Veganic perspective is more complex. Veganic farming centers on cultivating crops in the
field without chemicals, compounds or hormones. But it doesnt just end at farming; Going
Beyond Organic also means enterprising.

DEVELOPING & PROMOTING ENTERPRENEURSHIP

With a very high unemployment rate in developing countries, the focus is to change the mind
set of many youths and young adults who are both jobless or engaged in one form of temporal
employment or another.

The shift is based on stamping out the philosophy of wanting to start farming after retiring from
ones long life of employment.

As Veganic Food we are saying, because we have vast land and water; there is utmost need to
utilize these resources to generate income, but also at the same time use the right principles
when farming that benefit the environment in the long run.

While youths are still with energy and vigor, we are employing them, however, the challenge is
to educate and hopefully engage them in this sustainable farming practice while providing for
their families and supporting livelihood.

The bonus is that there is a guarantee that as long as they produce organically grown produce,
the market is readily available.

This idea of using fresh produce direct from the farms and delivering in these city restaurants
for sale has proved to be one of the effective ways of capturing the publics attention. For
example, Veganic Food-Zambia owned a vegetarian restaurant (GREEN FORKDELI-GFD) see
Fig 2, it was one of its kind that attracted the attention of the public as it was the only first and
well established plant based recipe restaurant in the Capital City of Zambia; Lusaka.

Masses of practicing and non-practicing vegans and vegetarians flocked to the outlet to taste
the food prepared without meat or usage of chemicals. Others did so as it was their preference
but mostly because of curiosity.

This restaurant provided an opportunity to engage health enthusiasts, sports men and women
with strict diets; patients with terminal/ dietary caused or related diseases, as well as organic
farmers or enthusiasts who would be looking forward to be potential suppliers. Thus creating
an organic self-supporting system and value chain.

Fig 2 (PHOTO FOR GFD CONTANER STYLE RESTUARANT)

 The Organic cycle

FARM (ORGANIC)

GFD RESTUARANT

PUBLIC
(HEALTHY & EDUCATED)

ORGANIC FOOD SUPPLIER

Fig 1. Conceptualized by Veganic Food

The figure 1 above shows one of the ways you can engage the public, the use of talent and art
of cooking. For example this can be a tool to promote the education of the public about
environmental matters.

Preparation of food is a big part of our teams effort to relate and make sense to the public
through what we do, therefore the recipes and presentation of these foods is key to this value
system.

MISSION

The teams mission is: to create vegetarian substitutes for all meat based foods. The latest
achievement is the development of Chocolate and Vanilla flavored vegetarian ice Cream.

All recipes are shared on an online platform on a Facebook page, where those following the
page can engage the team and request for demos and other cookery lessons on nutrition and
diet etc. The page has 1700 followers and is growing. The page has followers within Zambia as
well as outside the country in countries like Zimbabwe, Botswana and South Africa.

Facebook page instagram twitter

Figure 3 (screen shot images of the Facebook page, instagram, twitter)

The next stage is to develop pod casts for various lessons and health talks given and to develop
a website.
Going beyond organic literally means not just ending at farming organically but also preparing
the food for the community, in this way, we remain relevant to society because we are seen as
not only talkers but doers and providers of solutions.

Our own experience with the public is that they are willing to listen and participate in all of our
programs because health and environmental matters are trending topics not only in Zambia but
also across the globe.

FOOD DELIVERY SERVICE

Monday-meat-free

Meat free Mondays is basically a special day every week to advocate for organically produced
food in companies and institutions. Our cooking would like to deliver food to companies and
interact with employees on the benefits of eating freshly organic food as well as highlight on
benefits to our personal health and in the long run the environment we live in. See Figure 4

This idea is a potential public puller as our target is to compel even the Zambian President to
join in this campaign of having organically grown food on Mondays. Cooked and prepared by
our team.

Figure 4 (PHOTO- FOOD BEING SERVED)

Community markets

Our organically grown produce is to be sold in all community markets. The challenge would be
to have enough supply and demand that can create economies of scale for the farmers and also
allow organic farmers to breakeven. As it stands, the percentage of organic produce to in
organic in Zambia is at a shocking 5% as compared to 95%. Most organic farmers do this for
mere subsistence and not on commercial basis.

Teaching and lecturing

The public is open to enroll in our short courses under our Certificate Program At Balm of
Gilead center. This 12 week intensive program aims at educating and equipping the public with
basic understanding of environmental issues and how they relate to health and agriculture. We
also teach the importance of practicing organic farming and living the principles of organic
system of farming (in harmony with nature).

The long-term desirable vision would be to bring experts in the field of organic farming to
lecture in theory and practical lessons to add impetus to the program.The first intake of
students saw 6 members of the public go through this program. This course is to be registered
and examined by TEVETA Zambia (an education standards association). See figure 5.

Figure 5 ( PHOTO FIRST INTAKE WRITING THE FINAL EXAM)

OVERALL CHALLENGES

1. All these efforts as well as other brainchild ideas that are in our strategic 10 year plan
are entirely funded by myself and my fellow co-founders and as such there can only be
some much that can be done and this subsequently slows down the pace of the
implementation is the result, however, many of the great ideas remain on paper.
2. Knowledge gap in more contextualized African research on environmental issues and
health matters focusing on the organic system of farming. There research and technical
assistance is needed in this area.
 3. Finances are needed to make all these plans and ideas possible. There must a level of
benefit and some form of incentive for the farmers switching to organic system.
4. Our piloted programs for example Green fork Deli restaurant has been halted and only
Balm of Gilead Sanitarium (farm project) is under way due to financial constraints. As I
mentioned earlier, all these projects are self-supported by 5 youths who are partners of
this projects and its noble cause. The only driving factor being the passion and desire to
see a better, healthier and more organic Zambia and World.
5. Empowerment funds to encourage youths to start up farming projects using organic
techniques.

SUMMARY

If the public is not sensitized in one way or the other, the probability of their engagement is
next to nothing. We can continue holding meetings, workshops and conferences of this
magnitude, but without winning the minds of the people in what we are really campaigning and
championing the hope of an inorganic free world is lost.

Climate change becomes merely a theory to many of the people in Less Developed Countries
(LDCs) both old and young; because the majority who are not literate and do not have the free
access to information on environmental challenges and matters, nor will they ever have the
chance if we dont take affirmative action on the ground.

We are determined to continue on this on this journey, albeit it tough and rugged, we believe
one day our voice will be heard.

I shall end by saying, we are not using scientific pedagogies. Our theme is basic Going Beyond
Organic!!

This is the future concept that we as academicians, scientist, businessmen and women together
with the corporate world can use to reach out to the thousands of people across this globe.

I thank you.

References

California Climate and Agriculture Network (CalCAN) (2011) The climate Benefit of Organic
Agriculture, CalCAN: california

FAO (2011) Organic agriculture and climate change mitigation. A report of the Round Table on
Organic Agriculture and climate change. Rome: Italy.

FAO (2015) Work on Climate Change : United Nations Climate Change Conference 2015

Smith,P., 2004a: Carbon sequestration in croplands: the potential in Europe and the global
context. European Journal of Agronomy, 20, pp. 229-236.

www.rodaleinstitute.org