Nigeria - Business creation project

Décrivez votre projet en quelques mots

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 Décrivez votre projet en détail

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 Quel est le problème principal que vous essayez de résoudre ?

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

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 Quand avez-vous commencé à travailler sur votre projet ?

11/02/2024

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.).

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 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'

6

02.01.02 Justification de la contribution de mon projet

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 Mon projet contribue à l'objectif 'Faim Zéro'

7 - Tout à fait d'accord

02.02.02 Justification de la contribution de mon projet

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 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

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

7 - Tout à fait d'accord

02.04.02 Justification de la contribution de mon projet

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

5

02.05.02 Justification de la contribution de mon projet

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

5

02.06.02 Justification de la contribution de mon projet

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

4

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

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

5

02.09.02 Justification de la contribution de mon projet

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 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

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

6

02.11.02 Justification de la contribution de mon projet

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 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

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 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

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

4

02.14.02 Justification de la contribution de mon projet

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

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

4

02.16.02 Justification de la contribution de mon projet

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

6

02.17.02 Justification de la contribution de mon projet

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

4

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

4

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

3

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

6

05.08 Justification de mon projet

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

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

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