Sustainable Actions for Edible Gardens – phase II

Themi Living Garden, an urban green space in Arusha, has transformed a previously unsafe area into a thriving community hub offering affordable vegetarian meals and environmental conservation. Despite its success, the initiative faces financial sustainability challenges due to low-cost food provision, limiting its ability to maintain infrastructure and expand its impact. At the same time, Tanzania is experiencing a rising burden of obesity and diet-related diseases, driven by poor nutrition and limited awareness of healthy lifestyles.

This project addresses these challenges by strengthening Themi Living Garden as a centre for nutrition education, sustainable food systems, and women’s empowerment. It combines awareness campaigns, school-based interventions, infrastructure renovation, and technical support for urban agriculture. By promoting healthy diets, improving access to nutritious food, and supporting income-generating activities, the project enhances community wellbeing while maintaining a vital urban green space.

Themi Living Garden is located in Arusha Municipality and serves as a community-based urban garden and vegetarian restaurant managed by a cooperative of women from vulnerable families. The project aims to promote healthy nutrition, environmental conservation, and sustainable livelihoods. By expanding education, improving infrastructure, and supporting urban agriculture, the initiative strengthens its role as a model for healthy living and green development in urban Tanzania.

1. Nutrition Education and Community Awareness Campaigns

The project will design and implement targeted nutrition awareness campaigns reaching at least 2,000 residents in Arusha Municipality. Activities include community workshops, cooking demonstrations at Themi Living Garden, and outreach sessions in local neighbourhoods. Educational materials (posters, brochures, and simple guides) will be developed to communicate key messages on balanced diets, dietary diversity, and the risks of obesity and non-communicable diseases. Sessions will emphasize practical behavior change, such as incorporating locally available vegetables into daily meals and reducing consumption of unhealthy processed foods.

2. School-Based Edible Gardens and Nutrition Education

The project will establish fully functional edible gardens in four selected primary schools. This includes land preparation, provision of seeds and tools, installation of simple irrigation systems, and training of teachers and school committees. A structured nutrition curriculum will be delivered to at least 1,000 students through interactive lessons, practical gardening sessions, and school clubs. Students will learn how to grow, prepare, and consume nutritious foods, linking agriculture directly to health and wellbeing.

3. Renovation of Themi Living Garden Facilities

The project will conduct a technical assessment of existing infrastructure and implement targeted renovations. This includes repairing dining and kitchen areas, improving sanitation facilities, and upgrading cooking equipment (energy-efficient stoves, utensils, and food preparation tools). The goal is to improve operational efficiency, food safety, and customer experience. In addition, a feasibility study will be conducted to assess the technical, financial, and market viability of establishing a mushroom production unit within the garden.

4. Establishment of Micro-Edible Gardens for Households

Fifty women-led households will be selected and trained to establish micro-edible gardens at the household level. The project will provide starter kits including seeds, tools, and simple irrigation solutions. Training will cover soil preparation, crop selection, pest management, and water-efficient gardening techniques. Follow-up visits will ensure proper implementation and provide technical support. These gardens will improve household nutrition and may generate surplus produce for sale.

5. Capacity Building and Business Support for Women Cooperative

The project will strengthen the capacity of the women managing Themi Living Garden through hands-on training in food preparation, hygiene standards, menu diversification, and small business management. Additional support will include basic financial management, record-keeping, and customer service training. The aim is to improve the sustainability of the restaurant while enabling the women to increase income and expand their services.