The aim of the project is to transform family backyards that used to be rubbish dumps into green vegetable gardens, improving the landscape, capturing carbon dioxide and releasing oxygen, in line with the Sustainable Development Goals. releasing oxygen and aligning ourselves with the Sustainable Development Goals.
Tasks are carried out such as:
- Training beneficiaries on agricultural issues, agronomic management of harvested species and post-harvest.
- Harvesting.
- Building productive patios with the families.
- Delivering of inputs for the creation of productive patios.
- Sowing, harvesting and collecting products to supply some of the food needs of the beneficiaries supported in the workshops of beneficiaries supported in the cooking and psychosocial workshops to improve family nutrition and family relationships.
- Carrying out technical follow-up.
- Conducting cooking and nutrition workshops and create good eating habits.
- Conduct trainings on recycling and solid waste management.
Products grown:
- Genovese basil, Red.
- Lemongrass
- Cilantro
- Spinach
- Herbabu
- Red Mizuna
- Oregano
- Mustard
- Moringa
- Arugula
jobs will vary according to the time of year, more jobs will be guaranteed the more weeks you do, we recommend from 4 weeks onwards. Impromptu closures and lack of tasks can sometimes be affected for a few days by the main coordination and the decision to perform different activities or lack of activities for supplies.
