Tag: Capacity building

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Social and Economic Empowerment to Women in Nahr El-Bared Camp

Training on sun-drying in WPA center, Nahr el-Bared

The Food Heritage Foundation (FHF) in collaboration with Mercy USA is providing a set of interactive workshops for Palestinian ladies in the Women Program Association (WPA) in Nahr El-Barid Camp. The workshop sessions cover different topics related to food service and provide practical information to guide the ladies on the food service chain from the purchasing of raw ingredients all the way to marketing of products. Some of the topics that are being covered during the training sessions are: food safety and hygiene practices, food purchasing, kitchen management, packaging and labeling etc.

Training on sun-drying in WPA center in Nahr el-Barid

Before starting the training sessions, a situational assessment of WPA kitchen was done by the FHF team in order to upgrade the kitchen to meet the food safety standards and to tailor the training workshops based on the needs.

The project which started in February 2018, aims to support the ladies by improving their access to the local market in order to ameliorate their socio-economic status. Women are encouraged to build up their own businesses in several fields such as mouneh making, pastries or sweets preparation.

The women participating in the workshops are enjoying the sessions and are being very enthusiastic about learning new information and techniques that will help them in starting their small businesses.

 

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Ending the year with more cooking!

It is with more cooking and food assistance that the Food Heritage Foundation ends its year!

The cooks from Zahle CK with trainers Dr. Salwa Tohme Tawk and Ms. Marwa Soubra - Food Safety officer of FHF
The cooks from Zahle CK with trainers Dr. Salwa Tohme Tawk and Ms. Marwa Soubra – Food Safety officer of FHF

In collaboration with the International Orthodox Christian Charities (IOCC), FHF is currently working closely with ladies from 2 associations (Nusroto in Zahle & The Orthodox Orphanage in Tripoli) to establish two new community kitchens that will mainly provide food assistance to vulnerable Syrian refugee and Lebanese families.

Ms. Dominique Anid - Health & Nutrition Specialist of FHF, introducing the concept of community kitchen to the ladies of Zahle CK
Ms. Dominique Anid – Health & Nutrition Specialist of FHF, introducing the concept of community kitchen to the ladies of Zahle CK

The teams of ladies cooks in both areas (around 15 women) were trained by FHF members on the latest food safety standards, healthy nutrition, kitchen management and menu development.

It's pasta cooking day in Tripoli community kitchen!
It’s pasta cooking day in Tripoli community kitchen!

Accordingly, the 2 new kitchens will very soon be filled with smells of richta, hommous b burghur, wheat with laban and many more traditional healthy recipes that were chosen by the ladies themselves to feed around 250 families in Zahle and Tripoli.

Ms. Marwa Soubra giving a training on food safety
Ms. Marwa Soubra giving a training on food safety

This program aims to improve the livelihoods of the ladies cooks leading the kitchens while alleviating food insecurity and enhancing dietary diversity of vulnerable refugee and local families. These kitchens could also be turned into small business enterprises at a later stage to sustain their activities and ensure revenues to the ladies’ teams.

Brainstorming on the recipes to be included in the menu
Brainstorming on the recipes to be included in the menu
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Training on Food Safety and Hygiene in Maasser el-Shouf

On February 28, a training session on “Food Safety and Hygiene” was organized and delivered in Maasser el-Shouf for the hosts of Darb el Karam in the Higher Shouf region.

The training was attended by homemade-moune producers and “table d’hote” and B&B managers. The training delivered by Ms. Dima Faour-Klingbeil covered the basic concepts of food safety and hygiene tailored to home cooking and moune making practices.

Food Safety T2

The training is part of the USAID funded project entitled “Establishing A Food Trail in Higher Shouf and West Beqaa” in the framework of the Lebanon Industry Value Chain Development (LIVCD) Project. The food trail “Darb el Karam” is being implemented by the Environment and Sustainable Development Unit (ESDU) at the American University of Beirut and the Food Heritage Foundation in collaboration with the Shouf Biosphere Reserve (SCBR).

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Women empowerment around food in Khiara, West Bekaa

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The Food Heritage Foundation (FHF) in collaboration with the International Orthodox Christian Charities (IOCC) organized a set of training workshops for women working in the Khiara Cooperative “Khayrat Bekaena” under the program “Community-based Health Kitchens to provide locally produced food aid for vulnerable groups affected by the Syrian crisis”.

The topics were covered during the training sessions are food safety, organizational and managerial skills, and Purchasing, Scheduling and Sustainability. In total, 7 Lebanese and Syrian women participated in the training workshops that were facilitated by Ms. Dominique Anid, FHF Nutrition and Health Officer and Dr. Salwa Tohme Tawk expert in Agriculture and Community Development.

The aim of this program is to further develop the existing cooperative by including a cooking unit for food assistance at first, that can later develop into a sustainable income generating business (catering; linking to neighboring universities etc.).

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