IDALE LABOMAMA : A GENDERED APPROACH TO CLIMATE RESILIENT BULAWAYO URBAN FOOD SYSTEMS
On Friday the 20th of September, Greenhut hosted IDALE LABOMAMA:A gendered approach to Bulawayo climate resilient urban food systems. The cultural event sought to bridge the knowledge gap in climate adaptation strategies in food systems at household level with a particular focus on women in Bulawayo. The activity came under the broader goals of the Urban Futures project being implemented by Greenhut and its consortium partners UVFT, AFR and BVTA. The project is funded by HIVOS. . IDALE LABOMAMA was hosted at Silwane nature reserve. The event consisted of an intergenerational dialogue and demonstrations on indigenous food preservation methods as a climate adaptation strategy for food security. The youths also discussed issues around the gender, climate change and food systems nexus while identifying barriers that hinder young women from effectively participating in the Bulawayo food value chain. . We had the honor of having FBC Bank come in to provide our youths with financial literacy training. Young people often have groundbreaking ideas but they tend to vanish into thin air when they had the greatest potential to flourish. This is because the financial part of their ideas is overlooked yet it is the most crucial in the success of any business. To counteract this challenge, Greenhut invited FBC to offer financial advice to the young people. Tapiwa, from FBC emphasized the need for youth to utilize tried and tested methods such as stokvels to raise money for their projects. She explained how FBC Bank has a savings account for stokvels which youths can make use of. She also gave them a list of financial pathways which are available for youths to access financing for their projects within the urban food value chain. . IDALE LABOMAMA, unlike most gender workshops offered practical lessons with the young people harnessing knowledge from the elderly. Most young people of the modern age lack the zeal to learn about indigenous foods but IDALE Labomama created an inter generational dialogue that was both educational and interesting to the youths and our elderly, golden girls. The IKS trainers NaSamu, Mrs Mkhwananzi and Mrs P Gumede were joined by Prince Sivalo ( Magriza Made Me Cook) and together they conducted demonstrative lessons on the traditional preservation techniques of household food such as cabbage, kale, beef , indigenous crops and fruits. They further explained the nutritional benefits of eating indigenous foods. The session was interactive as youths also tasted dried foods such as umhwabha while also taking turns to try out the methods of preparing vegetables for preservation. The lively process left many young people eager to go and try out the preservation methods at home. . Gwen Makulumo, a Greehut Urban Futures youth champion with a successful climate smart agribusiness gave a presentation to inspire her peers to take up space in the Bulawayo urban food value chain. She has successfully positioned herself in the Bulawayo urban food market through urban agriculture. Gwen makes use of SMART agricultural techniques such as drip irrigation and incorporates eco friendly methods through the use of composting and organic fertilizer. She grows cabbages, cauliflower, grapes, bell peppers and also keeps chickens. Gwen sells her produce to local supermarkets. She gave her peers a breakdown of her expenses and what’s required to get started in the business and how to scale up gradually as a way of showing them that it’s possible to get into urban agriculture with limited capital. . The theme being cultural wear, encouraged the upholding of our cultural heritage. Not only were young people learning, but getting to play dress up in cultural wear allowed them to show their creativity and understanding of their culture. Today’s generation has been robbed of the opportunity to tap into the minds of our elderly family members and this has encouraged the erosion of our culture. . IDALE LABOMAMA sought to bridge that gap by bringing the two generations together and having them share experiences and knowledge. The youth learnt about indigenous ways of food value addition methods, preservation and preparation methods. They also had a traditional lunch served with indigenous fruits as dessert. At the end of the workshop, each individual was given a mini recipe booklet curated by Prince Sivalo Mahlangu the brand owner of Magriza Made Me Cook. The recipe book contained popular traditional meal recipes such as isijeza/inopi and isathiyane as well as his special Umviyo porridge recipe.
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