Nigeria - Business creation project

Describe your project or startup in a few words

Our project delivers nutritious, delicious meals to African schools and offices, combating obesity among children and young adults. By sourcing local ingredients, promoting balanced diets, and leveraging technology with expertise aimed for profit.

01.01 Describe your project in more detail

Our project aims to provide nutritious and delicious meals to schools and offices in Africa, addressing obesity among children and young adults while ensuring profitability. We focus on delivering balanced meals using locally sourced ingredients to support local agriculture and guarantee freshness. Our diverse menu includes traditional African dishes and popular international cuisines, emphasizing portion control and nutritional balance. Staff training in food safety, nutrition, and customer service ensures high standards. Marketing efforts will raise awareness about healthy eating via social media, workshops, and educational campaigns. Financial sustainability is achieved through efficient cost management, diversified revenue streams, and potential grants or funding opportunities. Continuous monitoring and evaluation are crucial. We collect feedback, track health metrics such as BMI in schools, and regularly review financial performance.

01.02 What is the main problem you are trying to solve?

The main problem our project addresses is the high incidence of obesity and poor nutrition among African children and young adults. Obesity poses significant health risks, including diabetes, hypertension, and heart disease, which can adversely affect the quality of life and productivity of the young population. This problem is exacerbated by a lack of access to healthy, affordable meals and a prevalence of unhealthy eating habits. Our project tackles this issue by providing nutritious, well-balanced meals to schools and offices, ensuring that young people have access to healthy food options daily. By using locally sourced ingredients, we also support local agriculture and ensure meal freshness. We emphasize education on healthy eating habits through workshops and campaigns, aiming to instill lifelong healthy eating practices. By addressing both the supply of healthy meals and the demand for nutritional education, our project seeks to reduce obesity rates, improve overall health.

01.03 Tell us the major benefits and/or advantages of using the product/service that your project intends to provide (at least 3).

1. Health Improvement: Provides nutritious meals that help reduce obesity rates and associated health risks like diabetes, hypertension, and heart disease among children and young adults. 2. Educational Impact: Educates students and young adults on healthy eating habits, fostering long-term lifestyle changes that promote better health and well-being. 3. Local Economic Support: Uses locally sourced ingredients, supporting local farmers and the agricultural sector, and boosting the local economy. 4. Enhanced Productivity: By delivering balanced and healthy meals to offices and factories, the project improves employees' overall health and productivity, reducing healthcare costs. 5. Sustainability and Profitability: Combines social impact with financial sustainability, ensuring the project's longevity through efficient cost management, diverse revenue streams, and potential funding opportunities.

01.04 Please describe who exactly your project is aimed at serving. Who are the targeted beneficiaries?

The targeted beneficiaries of the project are: 1. Children and Young Adults in Schools: Receiving nutritious meals and education on healthy eating habits to combat obesity and promote lifelong wellness. 2. Office Workers: Enjoying balanced, healthy meals to improve their overall health, productivity, and well-being. 3. Factory Workers: Benefiting from nutritious meals that enhance their energy levels and workplace performance. 4. Local Farmers: Gaining from the demand for locally sourced ingredients, which supports their livelihoods and boosts the local economy. 5. Communities: Experiencing improved public health outcomes and economic benefits from a healthier, more productive population.

01.05 When did you start working on your project?

2024-02-11

01.06 How many other partners are associated with your business venture?

3

01.07 Among the other partners, how many are female?

2

01.08 Please describe the profile of each of the other partners (skills, experience, etc.)

1. Soyinka Rose(Myself): Professional patisserie, certified food safety and hygiene expert, diploma hospitality management, catering and tourism, Bsc Computer science in view. 7 years experience. 2. Patricia Itohan Soyinka: B.Sc. Hons Hospitality management Sheffield Hallam University London, Certified Dietitian, Executive Manager UAC Restaurant Outdoor 10 years, 40 years experience. 3. Lateefat Adetoye: Certified Nurse, Carer and Kitchen safety supervisor. 9 years experience 4. Akinade Adeyemo: B.Sc Computer Science and Engineering, University of Greenwich, Procurement and staff Coordination, Worked at Michael Immodu Research Institute Ilorin, 13 years experience.

01.09 If you have a website, a social media page (Facebook, Instagram, Linkedin…), or app, please provide the link here:

01.10 Which industry best describes your project?

d) Primary commodities (food, drink, household and personal products)

02.01.01 My project contributes to the No poverty goal

6

02.01.02 No poverty - Justification

Our project contributes to the UN's No Poverty goal by providing nutritious, affordable meals to schools and offices, which supports local farmers and creates jobs, stimulating the local economy. It reduces food insecurity and healthcare costs by preventing diet-related illnesses. Improved nutrition enhances students' cognitive development and academic performance, leading to better future job prospects. By promoting social equity and sustainable practices, the project fosters community empowerment and environmental sustainability. Overall, it breaks the cycle of poverty by improving health, education, and economic stability in African communities.

02.02.01 My project contributes to the Zero hunger goal

7 - Strongly Agree

02.02.02 Zero hunger - Justification

Our project contributes to the UN's Zero Hunger goal by providing nutritious, affordable meals to schools and offices, addressing food insecurity and improving dietary quality. By sourcing ingredients locally, we support local agriculture and ensure a steady demand for farmers' produce, enhancing their livelihoods. The project's focus on balanced meals helps prevent malnutrition and related health issues. Educational initiatives on healthy eating promote long-term dietary improvements among children and young adults. Overall, our project ensures consistent access to healthy food, supports local food systems, and fosters sustainable practices, contributing to a hunger-free future in African communities.

02.03.01 My project contributes to the Good health and well-being goal

7 - Strongly Agree

02.03.02 Good health and well-being - Justification

Our project contributes to the UN's Good Health and Well-Being goal by providing nutritious meals to schools and offices, promoting healthy eating habits, and preventing diet-related illnesses. By offering balanced meals made from locally sourced ingredients, we improve dietary quality and support overall health. Educational initiatives raise awareness about the importance of nutrition, empowering individuals to make healthier choices. This leads to reduced rates of obesity, malnutrition, and chronic diseases, enhancing overall well-being. By prioritizing preventive healthcare measures and fostering a culture of wellness, our project contributes to a healthier and more resilient population in African communities.

02.04.01 My project contributes to the Quality education goal

7 - Strongly Agree

02.04.02 Quality education - Justification

Our project contributes to the UN's Quality Education goal by enhancing learning environments through access to nutritious meals and educational initiatives on healthy eating. By providing balanced meals to schools, we ensure that students have the energy and focus needed for effective learning. Moreover, our educational programs teach children and young adults about the importance of nutrition, fostering lifelong healthy habits. This holistic approach not only improves academic performance but also promotes overall well-being. By integrating health education into the curriculum, we empower students to make informed choices about their health, contributing to their holistic development and ensuring a brighter future for African communities.

02.05.01 My project contributes to the Gender equality goal

5

02.05.02 Gender equality - Justification

Our project promotes gender equality by ensuring equal access to nutritious meals and educational opportunities for both genders. By providing inclusive educational initiatives and employment opportunities based on skills, not gender, we contribute to breaking down barriers and stereotypes. Through fostering a supportive environment, we empower individuals to make informed choices about their health and well-being, regardless of gender.

02.06.01 My project contributes to the Clean water and sanitation goal

5

02.06.02 Clean water and sanitation - Justification

While our project primarily focuses on providing nutritious meals and promoting healthy eating habits, it indirectly contributes to the UN's Clean Water and Sanitation goal in several ways: 1. Water Efficiency: By utilizing efficient cooking and cleaning practices in meal preparation, we minimize water wastage in our operations. 2. Sanitation: Our project emphasizes hygienic food handling practices, including proper handwashing and sanitation procedures, to ensure the safety and cleanliness of meals. 3. Nutrient Recycling:Food waste from meal preparation can be composted and used to enrich soil for agriculture, reducing the need for synthetic fertilizers and preserving water quality. 4. Community Awareness:Through educational initiatives on healthy eating, we raise awareness about the importance of clean water and sanitation in food production and overall health. Our direct impact on water and sanitation may be limited, our commitment to sustainable practices contributes to it.

02.07.01 My project contributes to the Affordable and clean energy goal

4

02.07.02 Affordable and clean energy - Justification

02.08.01 My project contributes to the Decent work and economic growth

7 - Strongly Agree

02.08.02 Decent work and economic growth - Justification

Our project contributes to decent work and economic growth by creating employment opportunities in the catering sector. Through meal preparation, logistics, and educational initiatives, we generate jobs for individuals in both urban and rural areas. Additionally, by sourcing ingredients locally, we support small-scale farmers and stimulate local economies. The project's focus on sustainable practices and community empowerment fosters economic resilience and promotes inclusive growth, ultimately contributing to the UN's Decent Work and Economic Growth goal.

02.09.01 My project contributes to the Industry innovation and infrastructure

5

02.09.02 Industry innovation and infrastructure - Justification

Our project fosters industry and innovation infrastructure by introducing innovative meal preparation techniques, leveraging technology for efficient operations, promoting sustainable packaging solutions, providing educational initiatives, investing in research and development, fostering collaboration, and ensuring regulatory compliance. Through these efforts, we drive positive change and contribute to a more dynamic and resilient catering industry.

02.10.01 My project contributes to the Reduced inequalities goal

7 - Strongly Agree

02.10.02 Reduced inequalities - Justification

Our project reduces inequality by providing equal access to nutritious meals and education, offering subsidized programs for low-income families, creating employment opportunities, engaging communities, partnering with NGOs/government agencies, and advocating for policy changes. Through these efforts, we aim to create a more inclusive and equitable society where everyone has the opportunity to thrive, regardless of socio-economic status.

02.11.01 My project contributes to the Sustainable cities and communities goal

6

02.11.02 Sustainable cities and communities - Justification

Our project contributes to sustainable cities and communities by promoting sustainable food practices, reducing food waste, and fostering community engagement. Through initiatives such as sourcing locally, minimizing packaging waste, and educating the community on healthy eating habits, we reduce our environmental footprint and support local economies. By engaging with local stakeholders and advocating for sustainable policies, we work towards creating resilient and livable communities for future generations.

02.12.01 My project contributes to the Responsible consumption and production goal

7 - Strongly Agree

02.12.02 Responsible consumption and production - Justification

Our project promotes responsible consumption and production by sourcing locally, reducing food waste through efficient meal planning and portion control, and using sustainable packaging. Through educational initiatives, we raise awareness about the importance of sustainable food choices, empowering individuals to make informed decisions. By advocating for sustainable practices and partnering with suppliers committed to ethical production, we strive to minimize environmental impact and promote a more sustainable future for all.

02.13.01 My project contributes to the Climate action goal

7 - Strongly Agree

02.13.02 Climate action - Justification

Yes, your project contributes to climate action through sustainable practices like local sourcing, reducing food waste, energy efficiency, sustainable packaging, and community education. By promoting climate-friendly behaviors and reducing greenhouse gas emissions, our project plays a vital role in mitigating climate change and fostering a more sustainable future.

02.14.01 My project contributes to the Life below water goal

4

02.14.02 Life below water - Justification

02.15.01 My project contributes to the Life on land goal

7 - Strongly Agree

02.15.02 Life on land - Justification

Our project contributes to the UN's Life on Land goal by promoting sustainable land-based practices and reducing environmental impact. Through initiatives like local sourcing, waste reduction, and community education, we support biodiversity conservation and ecosystem health. By fostering a culture of environmental stewardship and advocating for responsible land use, we contribute to the preservation of terrestrial ecosystems and the promotion of sustainable livelihoods for communities dependent on land resources.

02.16.01 My project contributes to the Peace justice and strong institutions goal

4

02.16.02 Peace justice and strong institutions - Justification

While our project primarily focuses on food-related initiatives, we indirectly contribute to the UN's Peace, Justice, and Strong Institutions goal by promoting community cohesion, social equity, and transparency. Through inclusive practices, fair employment opportunities, and community engagement, we foster trust and cooperation among diverse stakeholders. By advocating for equitable policies and supporting initiatives that promote social justice and accountability, we contribute to the establishment of peaceful, inclusive societies with strong institutions that uphold the rule of law and protect human rights.

02.17.01 My project contributes to the Partnerships for the goal

6

02.17.02 Partnerships for the goal - Justification

Our project actively promotes partnerships for the UN's Sustainable Development Goals by collaborating with a variety of stakeholders including local farmers, suppliers, NGOs, government agencies, and community organizations. Through these partnerships, we leverage expertise, resources, and networks to maximize our impact on multiple goals. By fostering collaboration and collective action, we work towards achieving shared objectives, promoting sustainability, and creating lasting positive change in our communities.

05.01 There are a large number of customers who already use a product/service very similar to the product/service we envision creating.

4

05.02 The product/service we envision creating represents an entirely new type of product/service.

4

05.03 The product/service we envision creating could be described as a new technology.

3

05.04 The product/service we envision creating is an improvement on an existing product or service.

7 - Strongly Agree

05.05 The product/service we envision creating could be described as an extension of a range of products or services.

7 - Strongly Agree

05.06 The product/service we envision creating responds to a demand or need that has not been satisfied by other products/services.

7 - Strongly Agree

05.07 The product/service we envision creating is a new version of an old product/service.

6

05.08 Justification

Our innovation lies in our holistic approach to industrial catering, addressing obesity in African youth while ensuring profitability and taste. By offering nutritious meals to schools and offices, promoting healthy habits, and sourcing locally, we drive positive health outcomes, economic growth, and community engagement. Through technology, partnerships, and sustainable practices, we pioneer a model that balances social impact with business success, setting a new standard for the catering industry.

05.09 Who are your main potential competitors and what makes you stand out from them?

Our project stands out from competitors by its comprehensive approach to addressing obesity while ensuring profitability and taste. Unlike traditional catering services, our focus on nutritious meals for schools and offices, combined with educational initiatives and local sourcing, sets us apart. Competitors may include local caterers, food delivery services, and nutrition-focused organizations. However, our unique combination of health, sustainability, and profitability gives us a distinctive edge in the market, appealing to both socially conscious consumers and businesses looking to promote employee wellness.

10.06 Are you initiating actions within your community to promote the role of female entrepreneurs?

Yes, I teach a few ladies and mothers online tools like AI and web services to make money.