Cameroun - Projet de création d'entreprise

Décrivez votre projet en quelques mots

Chefs can be connectors between producers and consumers. This project aims at enhancing mindfull cultivation and eating by reconnecting farmers to what they grow, lead Chefs, Cooks, Waiters, Managers and Consumers in my Restaurant to how food is produced

01.01 Décrivez votre projet en détail

The "Concious Food" project aims at renewing ties lost between producers, the food they grow,, cooks and consumers. The project involves opening a restaurant which provides cheaper food to the poeple, buys directly from farmers and makes their silent voices heard. It involves leading Chefs, waiters and managers working in my restaurant, to the fields to meet with farmers, and reconnect with how the food is grown and produced, feeling the smell of mother earth and living the moment (grounded experiences) just to rekindle the forgetten experience of being on the land, and enhance food value. It also involves the display of food production images in the restaurant, exchanging knowledge and curiousity with consumers as a powerful way to reconnect people to their food and enhance mindful eating thus reduce food wastage. The project will equally involve academic research where it will train students on internship on the value of food systems and formulating campaigns to foster awareness.

01.02 Quel est le problème principal que vous essayez de résoudre ?

Food and agricultural problems. Humans depend on food for survival, and the future of food equally depends on the human practices which fosters productivity, mitigates post harvest loss and food wastage, enhances food transformation, preserves bio-diversity, soil and the ecosystem. Nowadays, many people have lost ties with nature and this lack of connectivity between people and nature has led to degradable practices which do not only destroy the soil and biodiversity but equally exacebates food wastage, which can lead to food insecurity in future if care is not taken. This project therefore seeks to solve the problem of lack of conciousness in the process of food production, transformation and consumption. This project is therefore a response to SDG 11- Responsible production and consumption and SDG 10- Sustainable cities and communities.

01.03 Dites-nous quels sont les principaux avantages et/ou bénéfices de l'utilisation du produit/service que vous souhaitez fournir par votre projet (au moins 3).

1- Food is our most intimate conncetion to earth. The project will build a holistic sustainable development community as it will renew lost ties between producers,, the foods they grow, cooks and consumers. 2- The concious food project will eqaully guarantee the wellbeing of people and the ecosystems. 3- It will equally creat awareness on the value of food production processes and connection between stakeholders across the whole agro-food supply -chain. 4- Traditional foods will be valued. 5- Through the project, the silent voices of farmers and their struggles will be heard, thus improve on their visibility and appreciation. 6- It will help in mitigating food wastage through its mindfull eating practices and campaigns. 7- Bringing conciousness into food systems can support the transition to holistic, bio-regional approaches and creation of productive landscapes of regeneration. 8- Enhances regenerative food systems food systems that is conducive to people and planet.

01.04 Veuillez décrire précisément à qui s'adressera le produit/service de votre projet. Quels sont les bénéficiaires visés ?

1- Farmers and the other stakeholders of the agro-food supply chain system 2 The genral public

01.05 Quand avez-vous commencé à travailler sur votre projet ?

01/01/2024

01.06 Combien y a-t-il de propriétaires sur votre projet en plus de vous ?

3

01.07 Parmi les autres propriétaires, combien sont des femmes ?

2

01.08 Veuillez décrire le profil des autres propriétaires de votre projet (compétences, expérience, etc.).

Dr. Lawrence Tatanah Nanganoa has 12years experience in soil science and agricultural research. He works with the Institute of Agricultural Research and Development. and has experience working directly with farmers and farmer groups where he test soil suitability and recommends ferterlisers for use during farming. Madam Netongo Ndolo Remy has 8 years experience in counselling and psychotherapy. She works with the Ministry of Secondary Education as a guidance counsellor and she is skilled in conciousness approaches which actively supports the cultivation of inner capacities, into interventions that support the transformation of food systems. Miss Nfor Cynthia Kfukfu has 1 year experience in Bakery and food processing. Although still undergoing training she is already apt with the skills of cookery and pastries making.

01.09 Si vous avez un site web, une page sur les médias sociaux (Facebook, Instagram, Linkedin...) ou une application, veuillez fournir le(s) lien(s) ici :

01.10 Quel est le secteur d'activité qui décrit le mieux votre projet ?

d) Produits de base (aliments, boissons, produits ménagers et personnels)

02.01.01 Mon projet contribue à l'objectif 'Pas de pauvreté'

7 - Tout à fait d'accord

02.01.02 Justification de la contribution de mon projet

The concious food project will increase farm productivity and and sales of farm products thus improving on farmer's wellbieng and alliviate poverty.

02.02.01 Mon projet contribue à l'objectif 'Faim Zéro'

7 - Tout à fait d'accord

02.02.02 Justification de la contribution de mon projet

The "Concious Food" project will create awareness of good farming practices by bringing to conciousness the struggles and contributions of famers to the consumers through the foods cooked. Connecting these farmers to the food they grow, cooks,waiters and manager to farmers and nature will bring about concious practices such as mindful production and consumption which will lead to the respect of the ecosystem, increase soil fertility, prevents post harvest loss and food wastage. Increase productivity and mindful eating will eliminate hunger. moreso. the cheap but fresh food provided by the restaurant will greatly reduce hunger as it will be affordable even to the less priviledged.

02.03.01 Mon projet contribue à l'objectif 'Bonne Santé et Bien Être'

7 - Tout à fait d'accord

02.03.02 Justification de la contribution de mon projet

1- The food gotten from farmers will be fresh and not over fertilised as our team will help farmers with the right knowledge on fertilisation. thus the food will be direct and healthy. 2- The mindull practices provided by our team to both farmers and consu,ers will not only incease food productivity and mitigate food wastage, but will equally guarantee the mental health of producers who are faced with varied agricultural challenges as well as ensure the physiscal and mental health of consumers. 3. The food cooked in the retaurant will be of high quality and of standard fit for consumption as not only will the food be fresh, directly from farm, but we have equally acquired the knowledge of good cuisine standard as chefs.

02.04.01 Mon projet contribue à l'objectif 'Éducaiton de Qualité'

5

02.04.02 Justification de la contribution de mon projet

1- The project will help build inner capacities of Interns such as compassion, mindflness and value adding 2- Through its campaigns and awareness activies it will educate the public on concious farming practices and mindful eating.

02.05.01 Mon projet contribue à l'objectif 'Égalité entre les Sexes'

7 - Tout à fait d'accord

02.05.02 Justification de la contribution de mon projet

1- 3/4 of my team is made up of females 2- The concious food project is not discriminatory in application. it gives equall opportunities to both males and females to benefit from the projection both at production and consumption levels.

02.06.01 Mon projet contribue à l'objectif 'Eau Propre et Assainissement'

7 - Tout à fait d'accord

02.06.02 Justification de la contribution de mon projet

The Concious Food project will influence attitudes and change human behaviours leading to healthy practices wich will protect, preserve and sustain nature, including clean water points. As such impleneting these practices through evidence-based programs such as mindfulness is a guarantee for clean water and sanitation both at the restaurant and community levels.

02.07.01 Mon projet contribue à l'objectif 'Énergie Propre et Abordable'

1 - Pas du tout d'accord

02.07.02 Justification de la contribution de mon projet

02.08.01 Mon projet contribue à l'objectif 'Travail Décent et Croissance Économique'

7 - Tout à fait d'accord

02.08.02 Justification de la contribution de mon projet

1- Through the Concious Food project, agricultural stereotypes will be broken thus it will encourage many, especially young people to engage in a genuine and decent work such as agriculture. 2- This project is also innovative in transformation of the agro-food system. It will lead to regeneration as many other young people will try to emulate from us and thus, bring about economic growth .

02.09.01 Mon projet contribue à l'objectif 'Industrie, Innovaiton et Infrastructure'

7 - Tout à fait d'accord

02.09.02 Justification de la contribution de mon projet

Incorporating conciousness programs in the food system is quite innovative. The Concious food program aims at building inner capacities that activates systemic change and regeneration. Through our evidence-based approches such as nature-connection, mindfulness, compassion and non-violent communication, these practices foster awareness, connection and creativity that unlocks structural solutions.

02.10.01 Mon projet contribue à l'objectif 'Réduction des Inégalités'

7 - Tout à fait d'accord

02.10.02 Justification de la contribution de mon projet

The program builds inner capacities such as compassion and mindfullness which will bring about the spiritual and cultural transformation of people by reducing selfishness, greed and apathy, thus promoting the spirit of living together, solidarity and communualism.

02.11.01 Mon projet contribue à l'objectif 'Villes et Communautés Durables'

7 - Tout à fait d'accord

02.11.02 Justification de la contribution de mon projet

Through the concious food project, farmers will be connected to the food they are growing,, cooks, waiters and managers will be taken to the fields to be connected with the farmers and food they grow, and consumers will be connected to the realities of the farmers and will learn to appreciate their struggles and contributions more. this will inturn creat compassion, improve mindful practice and eating. these practices will increase food production, mitigate post harvest loss, encourage tranformation and the practice of good hygene and sanitation. with such practicies, sustainability is guaranteed.

02.12.01 Mon projet contribue à l'objectif 'Consommation et Production Responsable'

7 - Tout à fait d'accord

02.12.02 Justification de la contribution de mon projet

Through the eveidence-based concious practices of the "Concious Food" project such as mindfullness, nature-connectivity, non-violent communitcation and compassion, farmers will adopt a more proactive approach towards their work, they will gain agengy over their work and assume responsibilities more often. Also, consumers will be more concious of the effort farmers put in growing crops and will change their behaviours on their consumption habits.

02.13.01 Mon projet contribue à l'objectif 'Luttle contre les Changements Climatiques'

7 - Tout à fait d'accord

02.13.02 Justification de la contribution de mon projet

The concious food program encourages approaches and interventions that are climate friendly and supports food system transformation in that. Our team will encourage farmers sustain landscapes by amplifying traditional wisdom in farming which can sustain soil better and preserve bio-diversity.

02.14.01 Mon projet contribue à l'objectif 'Vie Sous-Marine'

7 - Tout à fait d'accord

02.14.02 Justification de la contribution de mon projet

Through the eveidence-based concious practices of the "Concious Food" project such as mindfullness, nature-connectivity, non-violent communitcation and compassion, farmers will adopt a more proactive approach towards their work, they will gain agengy over their work and assume responsibilities more often. this includes farmers in piciculture. Also, these approaches will tramsform the behaviour of people to value nature more and understand make them understand their responsibility in contributing to a sustained community wgich includes the life below water.

02.15.01 Mon projetp contribue à l'objectif 'Vie Terrestre'

7 - Tout à fait d'accord

02.15.02 Justification de la contribution de mon projet

Through the eveidence-based concious practices of the "Concious Food" project such as mindfullness, nature-connectivity, non-violent communitcation and compassion, people will adopt a more proactive approach towards their work, compel them gain agengy over their work and assume responsibilities more often. As producers and consumers become more mindful of their environment, and develop compassion more often, it will rienforce innate capacities, tyransforming them to adopt healthy practices that can sustain terrestial ecosystems, conserve bio-diversity and preserve nature. as well as reduce obesity through mandful eating.

02.16.01 Mon projet contribue à l'objectif 'Paix, Justice et Institutions Efficaces'

5

02.16.02 Justification de la contribution de mon projet

Thwe concious food programs intends to transform minds and this comes along with agency and attitude change. once people become more concious of their actions they will be at peace with self and others.

02.17.01 Mon projet contribue à l'objectif 'Parteneriats pour la Réalisation des Objectifs'

7 - Tout à fait d'accord

02.17.02 Justification de la contribution de mon projet

The concious Food project is a combination of food, agriculture and conciousness with common goal to support people from across food and agricultural systems cu;ltivate innate capacities that activates systemic change and regeneration. The project aims at establishing a community of practice and learning within which individuals and organisations can connect, learn and exchange knowledge, support and inspire each other, and collaborate to build concious food systems. The initiative originated to adress the sustainability of challenges of agricultural produces through multi- stakeholders cooperation and dialogue. As such this project intend to seek the collaboration of the government, companies, farmers and development practioners who support food systems transformation acros the agricultural value chain.

05.01 Il existe un grand nombre de clients qui utilisent déjà un produit/service très similaire à celui que nous envisageons de créer.

3

05.02 Le produit/service que nous voulons créer représente un type de produit/service entièrement nouveau

7 - Tout à fait d'accord

05.03 Le produit/service que nous voulons créer pourrait être décrit comme une nouvelle technologie

5

05.04 Le produit/service que nous voulons créer est une amélioration d'un produit ou d'un service existant

7 - Tout à fait d'accord

05.05 Le produit/service que nous voulons créer pourrait être décrit comme une extension d'une gamme de produits ou de services

7 - Tout à fait d'accord

05.06 Le produit/service que nous voulons créer répond à une demande ou à un besoin qui n'a pas été satisfait par d'autres produits/services.

7 - Tout à fait d'accord

05.07 Le produit/service que nous voulons créer est une nouvelle version d'un ancien produit/service

7 - Tout à fait d'accord

05.08 Justification de mon projet

restaurants do exist and even once which provide cheap food. but incorporating conciousness practices to food systems is a an inovation in the food system. It could be considered as new version of an old service which is food service and and externsion of a parcicular service: the conciousness approach to living. The project does not only aim at selling food but incorporating healthy agricultural practices and mindful eating to ensure sustainability and community development.

05.09 Qui sont vos principaux potentiels concurrents et qu'est-ce qui vous différencie d'eux ?

Other restaurant owners, and the following makes us stand out from them: 1 - We are disposed to getting sure cheap and fresh supplies directly from the farmers we intend to teach the conciousness practices. Their innate transformation will be a gurantee to their honest practices and reliability. 2- Our team already has the needed expertise to expediate this project to success 3- This project is a core area for the United Nations Development Program (UNDP) as such collaboration is sure. 4- Our campaigns are enough contents for marketing and our approaches of compassion, self-awareness, mindfullness and non-violent communication will transform our audience to customers, as well as retain them.

10.06 Menez-vous des actions au sein de votre communauté pour promouvoir le rôle des femmes entrepreneurs ?

non