World Food Day: Iprosarude’s contribution to a healthy and balanced diet

Every year on October 16th the whole world celebrates World Food Day. This year, it was celebrated under the theme: Cultivate, feed, preserve together.    

This theme is well-chosen because food is the very essence of life and the foundation of our cultures and communities. Preserving access to safe and nutritious food is – and will continue to be – an essential part of the response to economic effects of the Covid-19, especially for the world’s poorest and most vulnerable who are hardest hit by the pandemic and the economic shocks it generates.

World Food Day therefore calls for global solidarity to help the most vulnerable recover from the crisis, and to make food systems more resilient and robust so that they can withstand increasing volatility and climate shocks, provide healthy, affordable and sustainable food for all.

 This date reminds us how essential food is for life. Thinking about the definitive eradication of hunger means ensuring food security by empowering local production but also teaching rural and urban households how to prepare a balanced diet. This is why the non-governmental organization Iprosarude (Initiative for the Promotion of Rural Health and Development) has committed itself to accompanying communities in the provinces in the implementation of its activities in several areas, including agriculture, to seek to improve their living conditions through a strong involvement of the beneficiaries through a participatory approach.

This is a “One pot, one hour, one complete meal” approach. An approach based on the color of the food. It has been integrated into Iprosarude’s programs in the community health section to combat chronic malnutrition. This approach consists of teaching households how to mix foods that communities can have in their own fields.

On this date that the world is celebrating World Food Day, Iprosarude appeals to all those who can, to support this approach it has put in place because it will reduce the rate of chronic child malnutrition in Burundi which is currently high in several provinces of the country.

It is reported that Iprosarude has already trained several community workers on the “One pot, one hour, one complete meal” approach.  They make home visits to teach households how to prepare this complete meal in one hour. The same program has been integrated into Iprosarude’s HUB (Information, Training and Innovation Center) in Gitega.

                                                     E.Allickan Niragira