Food Security Somalia Project #43543

No Waste, All Taste: Fish to Feed Horn of Africa

by FairFishing

Project Report | Oct 20, 2020
All Taste No Waste: Puntland

By Carolina Obara | Project Leader: Market Awareness & Demand

Dear Friend,

You subscribed to email updates from No Waste, All Taste: Fish to Feed Horn of Africa by FairFishing, a project on GlobalGiving. Here's the unedited update from the field:

No Waste All Taste - FairFishing October Update
By Carolina Obara, Program Lead

Dear Donor,

We are so grateful that you chose to support our No Waste, All Taste project on GlobalGiving!

On October 19th the Puntland team eagerly executed a No Waste, All Taste workshop in Bossaso, Puntland. The day consisted of 30 participants learning about the 1 core narrative (Cool Clean& Tasty Fish) & 3 Core Tracks (No Waste, All Tatse, Fish Soup).

The program was opened by the Minister of Fisheries which reiterates both the importance and acknowledgment of such programs in helping the population understand how to utalise a local food resource sustainably, minimize food waste and improve health and nutrition of the general public.

"I didnt realise you could use so much of the fish and it could actually tatse good. Now I can save time -and resources in cooking fish in all sorts of ways for my family"

- Participant from the training program

We cannot wait to help spread the word even wider about this simple, healthy and tasty way of minimising waste – thanks to your generous help! Remember that you can always follow along our journey on Facebook if you would like more updates on what we are working with.

Our best regards,

The FairFishing family in Copenhagen and the Horn of Africa

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Jun 23, 2020
No waste all taste event March 2020

By Mustafe Muse | Burao Market Manager

FairFishing’s No Waste All Taste events are focused on teaching community groups about utilizing the fish leftovers for nutritious meals, such as fish soup made from the head and bones of the fish.

Unfortunately, due to the global situation with the Covid-19 pandemic it has not been possible to execute a lot of the activities in the Horn of Africa due to social distancing and gatherings being banned. However, our local FairFishing management team executed one No Waste All Taste event in Burao in March 2020.

No Waste All Taste Event in Burao

On March 7, 2020, the FairFishing team in Burao organized and executed a No Waste All Taste event in the Burao fish market. This event aimed to show the community that all fish parts are consumable and tasty. The target group for this No Waste All Taste event was the neighboring householders and the main customers of the fish market because of their willingness and accessibility.

Objective

The activity was organized and executed by the FairFishing team in Burao together with female fishmongers in the market. The main purpose of the event was to enhance the knowledge of people about fish and how they could utilize fish leftovers as much as possible by making a very delicious soup.

Preparation Days: March 4-6th, 2020

The main contributors to this event were female fishmongers in the market. On March 4-6th, the female fishmongers started to collect all the fish left-overs and they stored them in the freezers of the market. In addition, the market team organized to mobilize and share the event's information with other stakeholders such as householders and the neighboring community. In parallel to these activities, the market team assigned two of the fishmongers to participate in the cleaning of the market thoroughly and deeply. Finally, on March 6th, 2020, the Market Manager had a brief meeting with the event organizers team at the market to make sure that all the materials needed for the execution are ready and in place. One of the local photographers' in Burao was also hired to make a documentary about the event.

Execution Day: March 7th, 2020

Around 7.00 am on March 7th, 2020, the execution of the event of No Waste All Taste program started officially. Female fishmongers went to neighboring groceries to collect the required ingredients for the event, while Sule, the Chef, was preparing the cooking materials and the site for the execution. The event started smoothly, and the local participants were highly interested in joining the event. Chef Sule was showing the participants who were mainly women the best ways that they could prepare fish soup from heads and bones of fish. "The process of preparing fish soup in such a way is effective and efficient".
Said Sule.

During the event, two of the ladies attended the event gave their expression about the benefits the fish market brought to the local and they encouraged the local community to make use of it. "I started consuming fish in 2013 and at that time it was difficult to find a fresh fish nearby. Now we got this fish market and the main benefit that the market contributed to us is the availability of fresh fish and the training" said one of the female customers of the market.

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Feb 28, 2020
No Waste All Taste - FairFishing February Update

By Kamilla Ronnestad | Communication manager

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