Food cooking Demonstration Project

Background

Climate change has grown to be recognised as a serous world treats to humanity, as this, has posed difficulties in food production, animal rearing, forestry and water accessibility, thus posing serious problems in crop productions and as a result, has caused problems in getting enough yield of food supply for cooking demonstration in the country.

But nutrition guidelines have been developed for food cooking demonstrations to communities in the different parts of the country to educate and promote good practices to minimised nutrient lost during food processing, preparation and preservation thus promoting adequate nutrition values  for vulnerable groups in the selected communities.

The need and intervention has addresses many nutrition quires such as; nutritional knowledge and practices, food safety and hygiene, diet diversity, behaviour change , household food security and practical cooking skills.

Nutrition Knowledge and Practices- Teach communities about the nutritional values of foods ( eg food rich in vitamins), show how to prepare  meals that are nutrient dense, affordable  and culturally acceptable. Demonstrates portion sizes and age appropriate feeding practices.

Food safety and hygiene- Promoting safe food handling and hygiene practices ( hand washing before food preparation. Demonstrating safe water used and ways ti reduce contamination'

Diet Diversity- Encourage the inclusion of varied food groups, introducing underused or locally available foods to diversify diet.

Behavior change-Addressing harmful or outdated food taboos and myths,

Household food security- Teach how to prepare affordable , locally sourced meals.

Activities

The Directorate of Food and Nutrition in ministry of Health  in collaboration with UNICEF and Helen Keller International coordinates the process of the above activity stated in communities in the country. Staff capacitation is first done with training tools provided during their training either on- line or physically thus sharing learning materials for easy conceptualisation. Further trainings of trainers are cascaded to districts personals for easy  transfer of learning and handling of training tools to the community participants .The following are some of the points considered for implementations;

Accessible and Safe Location – community center, school, health facility, or open-air

tent with shade. Adequate Seating – benches, chairs, or mats for participants.

Ventilation – especially for indoor demos; windows or fans to disperse smoke or heat.

Handwashing / Hygiene Station – clean water, soap, and a basin for handwashing

before and after food prep.

Water & Sanitation Facilities- Clean, potable water for cooking, cleaning utensils, and handwashing.

Waste bins for food scraps and disposable materials. Toilets nearby for participants if it’s a long session.

Cooking Facilities- Cooking Appliances – gas or kerosene stoves, improved biomass stoves, or electric

cookers (depending on local context). Fuel Supply – LPG, charcoal, briquettes, or electricity. Preparation Tables – strong, clean tables for chopping and mixing ingredients. Cold Storage (if possible) – cooler box or refrigerator to keep perishables safe.

Utensils & Equipment-Pots, pans, knives, chopping boards, spoons, ladles, and measuring cups.

Serving utensils and plates/bowls for tasting. Protective gear like aprons, gloves, and hair covers for facilitators.

Teaching / Demonstration Tools- Flip charts, posters, or banners explaining key nutrition messages.

Recipes printed or displayed for participants. A microphone or megaphone if the group is large.

Display tables to show food groups and portion sizes.

Safety Measures- Fire extinguishers or buckets of sand/water nearby in case of first. First aid kit.

Safe storage of knives and fuel.

Administrative Support- Registration area for participants. Feedback forms or attendance sheets.

Space for children (if participants bring them).

Impact

Cooking food demonstrations support national climate and biodiversity plans by educating the public on sustainable food choices, such as plant-based meals and energy-efficient kitchen practices, which reduce food and package waste and promote the use of indigenous crops. These demonstrations can shift consumption patterns toward foods with a lower environmental impact, promote energy conservation, and encourage the reduction of waste, all while empowering individuals to participate in a more sustainable food system. For example, a demonstration could highlight how to prepare nutrient-rich, local, and climate-resilient foods, contributing to a diverse diet and less pressure on natural resources