Food cooking demonstration project in Sierra Leone

Background

Climate change 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 Sierra Leone. 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.

Activities

The Sierra Leone 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 online or physically thus sharing learning materials for easy conceptualisation. Additionally, the following are some key points of the project’s implementation:

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

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.

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

**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