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District Food and Nutrition Security Committees (DFNSCs) form the nucleus for tackling food and nutrition security in a coordinated and holistic manner, with specific core functions. They lead the coordination of food and nutrition security activities at the sub-national level by providing a platform for interaction among relevant Government ministry representatives, development partners, academia and civil society. In this collaborative framework all stakeholders are accountable for ensuring that their sectors meaningfully engage and contribute to improving food and nutrition security at all their levels of operation within the identified national priorities.

Marondera West – In the vibrant community of Keal Farm, Ward 4, Marondera West, the Tamuka Group is making significant strides in agriculture and food and nutrition security. Comprising of six dedicated female farmers, this Agricultural Business Group is transforming their community by promoting self-sufficiency and sustainable farming practices. Initiated by Mrs. S. Dube from Mutoramhandwe A2 farm , with support from her husband the Tamuka Group exemplifies the power of collaboration and innovation in addressing local challenges.

Background

The formation of the agricultural business group arose from Mrs. Dube’s keen observation of the struggles faced by A1 farmers in her area, many of whom relied on casual labor despite having land. Recognising the potential for improvement, Mrs. Dube reached out to the District Food and Nutrition Security Committee (DFNSC) through the Department of Agricultural, Technical and Extension Services (AGRITEX) seeking assistance for the newly established group.

Since its inception, the group has actively participated in various agricultural shows at the ward, district and provincial levels, earning accolades for their impressive displays. Their hard work and dedication have resulted in tangible outcomes such as the establishment of a tuck shop and the acquisition of a grinding mill designed to process a variety of grains including small grains.

Products Produced by the Tamuka Group

The agricultural business group produces a range of products including:

1. Baobab Juice
2. Dried Beans
3. Cooked and Solar-Dried Green Mealies (Mumhare)
4. Processed Small Grains

A field visit to their site by the Food and Nutrition Council (FNC) and the District Food and Nutrition Security Committee reflected their commitment, with land preparation at an advanced stage and a well-constructed tuck shop that is nearly complete.

FNC Director General Dr George D. Kembo giving remarks during the field visit.

The community-driven approach of the Tamuka Group has proven effective, as highlighted by testimonials from its members. One group member confirmed that the beneficiaries can now send their children to better schools without encountering fees arrears. This reflects the teamwork and collaboration that have become hallmarks of the agricultural business group.

Members of the Tamuka group (wearing reed hats) and members of the DFNSC following proceedings during the visit.

Outcomes and Impact on Food and Nutrition Security

The Tamuka Group has made significant strides in enhancing food and nutrition security in their community:

1. Empowerment: The project has empowered individuals and the community to control their food supply, promoting self-sufficiency.
2. Increased Food Availability: The initiative has improved the availability of food in Ward 11, Marondera West which has limited access to markets or grocery stores.
3. Community Access to Food: The tuck shop will increase access to food for the local community, facilitating better nutrition.

The Tamuka Group tuckshop which constructed using the group’s profits.

Conclusion

The Tamuka Group’s journey is a testament to the transformative power of community collaboration and the critical role of women in agriculture. By fostering self-sufficiency and enhancing food and nutrition security, this group is not only improving their own lives but also uplifting their entire community.

District Food and Nutrition Security Committees (DFNSCs) form the nucleus for tackling food and nutrition security in a coordinated and holistic manner, with specific core functions. They lead the coordination of food and nutrition security activities at the sub-national level by providing a platform for interaction among relevant Government ministry representatives, development partners, academia and civil society. In this collaborative framework all stakeholders are accountable for ensuring that their sectors meaningfully engage and contribute to improving food and nutrition security at all their levels of operation within the identified national priorities.

The Takashinga Women in Action Centre in Sanyati District, Mashonaland West, has emerged as a beacon of hope and empowerment for women facing the multifaceted challenges of food and nutrition security and poverty. Established in the early 2000s, Takashinga Women in Action Centre began as a platform for women to discuss and address issues affecting their livelihoods, ultimately leading to the creation of an agriculture business centre designed to enhance food and nutrition security and economic stability.

Background

Recognising the pressing challenges faced by women and children, Government collaborated with key stakeholders to establish Takashinga Women in Action Centre, which focuses on empowering women through agricultural activities.

Key Initiatives

The centre spans six hectares of arable land, with current activities focusing on:

• Poultry Production: The project includes raising broilers and roadrunners for meat and egg production.
• Market Gardening: Women cultivate various vegetables including cabbages, tomatoes and maize, significantly contributing to improved nutrition within the community.
• Fruit Production: Key fruits such as Papaya and Masawu are grown to diversify income sources.
• Income Savings and Lending (ISALs): This initiative supports financial literacy and savings among participants.

Impact and Outcomes

The initiatives at Takashinga Women in Action Centre have led to substantial improvements in household income and food security. Currently, 33 women actively participate, fostering collaboration and reducing instances of Gender-Based Violence (GBV) in the community. Improved access to nutritious food has been a critical outcome, helping families to combat malnutrition and improve overall health.

Women of child bearing age testified that they have been able to bear healthy children due to diversity of food they have been consuming since the initiative commenced. Most of the mothers are happy with the growth of their children.

Testimonials and Community Feedback

Beneficiaries have expressed gratitude for the positive changes in their lives, highlighting improved income and food and nutrition security. For instance, a project member reported her ability to feed her family and send her children to school, which was previously unmanageable due to financial constraints.

Mrs Nongai, a member of the project, highlighted that before the intervention they were living in poverty and were failing to send their children to school. 

Challenges and Future Directions

Despite notable successes, challenges persist particularly concerning water availability for irrigation. The centre is currently under-utilising its six hectares of land due to limited water access which hampers its capacity to produce sufficient food and meet community needs. Ongoing efforts are required to secure additional funding and resources for the centre’s expansion and sustainability.

Conclusion

The success of Takashinga Women in Action Centre underscores the power of community-driven initiatives in addressing social and economic challenges. By empowering women and fostering collaboration, Takashinga Women in Action Centre is paving the way for a more secure and prosperous future in Sanyati District, significantly enhancing food and nutrition security for its members and their families.

Food safety is a critical issue highlighted in the National Development Strategy 1 (NDS1), which underscores the importance of secure food supply chains as a cornerstone for enhancing public health and economic growth. This strategy resonates with the findings from the ZimLAC 2024 Rural and Urban Livelihoods Assessments, revealing both commendable efforts and areas needing improvement in food safety practices across households. Understanding how food safety intertwines with national development helps us appreciate its broader significance.

Cooking and Food Safety Measures

One of the most encouraging findings is that 73% of rural households reported cooking food thoroughly as a primary method to ensure food safety. This practice not only aligns with the WHO’s emphasis on thorough cooking to eliminate harmful bacteria, but also supports the NDS1’s objective of improving health outcomes. By prioritising safe cooking methods, households contribute to reducing the incidence of foodborne diseases, which can impede workforce productivity and economic stability.

However, a concerning trend has emerged: in both urban and rural settings; A significant proportion of households were not reading food labels. Specifically, 42% of urban households and 28% of rural households reported that they do not read the information on food packages before making purchases. Not reading food labels can lead to unintentional purchases of expired or spoiled food, posing significant health risks, particularly for vulnerable populations such as children under five years. The NDS1 highlights the necessity of education and awareness in promoting food safety, pointing to a critical area for intervention that can yield substantial public health benefits.

Purchasing Trends and Risks

The urban assessment revealed that 19% of households unknowingly purchased spoiled or expired food, increasing the risk of foodborne illnesses. This situation is particularly concerning for children and other vulnerable groups. Despite the evident risks, many households continued to purchase food from vendors, with 36% of urban households buying fish, 27% buying chicken and 21% purchasing beef, goat or pork from street vendors. If these products are not stored or prepared properly, they can become sources of foodborne illnesses. This scenario is a clear indication of the need for improved safety standards, a key focus of the NDS1. By establishing stringent food safety guidelines, regulations, consistent enforcement and encouraging safe purchasing practices, we can create a healthier food environment that bolsters community resilience.

Keeping Food Safe

To ensure food safety, it is crucial for households to focus on keeping food at safe temperatures. The ZimLAC 2024 Livelihoods Assessment revealed that 46% of urban households were aware of this critical practice, while only 31% of rural households recognised its importance. Proper temperature control is essential for preventing the growth of harmful bacteria in food. Households should refrigerate perishables promptly and ensure that cooked foods remain hot or are refrigerated quickly. This practice not only aligns with food safety guidelines but also supports the NDS1’s broader goals of reducing healthcare costs associated with foodborne illnesses, ultimately enhancing economic productivity.

Another vital aspect of food safety is the use of safe water and raw materials in meal preparation. Awareness of this key was relatively low, with only 21% of urban households and 22% of rural households recognising its significance. Unsafe water and contaminated raw materials can lead to serious foodborne illnesses. It is therefore imperative for households to prioritise the quality of the water and ingredients they use when preparing meals. The NDS1’s emphasis on improving access to safe water and quality food directly addresses this issue, linking public health to economic stability and growth.

Awareness and Information

The findings indicated a gap in the dissemination of food safety information. In rural areas, only 13% of households reported to have received information on food safety at the time of the 2024 assessment, a figure consistent with the previous year. In urban areas, the proportion was slightly higher at 14%. This insight on low food safety education highlights the urgent need for more robust outreach and resources to educate households on safe food handling practices. The NDS1 calls for increased public awareness campaigns and educational initiatives to improve food safety knowledge among households, recognising that informed citizens are essential for achieving national health and economic goals.

Conclusion

While many households are taking proactive steps to ensure food safety by cooking thoroughly and keeping food clean, there remains a critical need for increased awareness and education regarding food labels and safe purchasing practices. The WHO’s Five Keys to Safer Food provide a framework that can empower households to make safer food choices, ultimately protecting their health and well-being.

As we move forward, it is essential for a multisectoral approach in improving food safety education and accessibility. This collaborative effort aligns seamlessly with the objectives outlined in the National Development Strategy 1 (NDS1), which advocates for strengthening food safety measures to enhance public health outcomes and economic resilience. By addressing gaps in education and promoting the WHO’s guidelines, we can create a robust food safety culture that not only safeguards our communities but also propels us towards the NDS1’s vision of sustainable economic growth and improved health for all. In doing so, we will ensure that food safety becomes a foundational element of our national development journey.