MARIA
SCHIFFER

Since publishing my award-winning book, "Eating with Africa" (DK Verlag), in March 2020, I've been weaving together ideas to leverage my practical knowledge from Africa and newfound expertise as a holistic nutritionist to tackle the challenges in food, farming, and nutrition on the continent. I believe the solution lies in reconnecting indigenous knowledge with an ecological approach that nourishes both the soil and the body. Healthy soil, nurtured through biodiversity, leads to robust crops, fostering healthy bodies and societies.

Many subsistence farmers in Africa focus on a limited number of staple crops, which harms soil health, crop diversity, and their own nutrition. Utilizing Africa's vast agricultural potential and empowering small-scale farmers can lay the groundwork for transformative change. Despite over 50% of Africa's population working in agriculture, according to the UN, 85% of the food is imported. People fall ill daily due to poor nutrition and sometimes cannot afford medications costing as little as 50 cents. They wouldn’t need these medications if they had proper nutrition. BODY&SOIL aims to tackle this challenge by addressing the root of the issue.

The goal is clear: to establish a Nutrition Hub in Uganda that trains youth and schools in regenerative agriculture and nutritional knowledge. I'm teaming up with Priscilla Apio, a community trainer, project manager, and co-founder of the design company Urithi, along with Mr. Samuel Nyanzi, director of the regenerative college "RUCID," to drive comprehensive change.

RUCID (Rural Community in Development) is a college that passionately trains youth and schools in practical knowledge of regenerative organic agriculture on the outskirts of Kampala, Uganda's capital. It brings 30 years of experience in practical training, community work, an indigenous seed bank, and an agroecological approach. As Samuel emphasized during our initial meeting, “People tend to complicate things. Things are quite easy.” Practical learning is key! Equally crucial is a receptive mindset from the farmers and schools they are training: “This facility is for people who want real change.”

RUCID supports those already striving towards their goals, helping them achieve success more efficiently. College students from across Uganda are selected by various organizations as community model farmers and undergo mentorship at RUCID, with the goal of teaching their knowledge to fellow farmers in their communities. Post-processing is also integral to their training program. 

However, Samuel acknowledges, "We excel in training rather than trading." A significant challenge in Uganda, particularly at RUCID, lies in efficiently accessing markets and selling locally produced farmers' goods that meet hygiene standards, thus competing with imported foods known for their safety and hygiene. That's where BODY&SOIL steps in — to complement the healthy nutrition cycle already established by RUCID, we provide expertise in nutrition, market research, training programs for students and schools in nutrition, as well as product development and market linkage.

As a team, we ask ourselves: how can we transform local, nutritious foods into safe and attractive products that replace imports and unhealthy products while respecting cultural dietary preferences?

We need to research and discover what healthy alternatives people want to see on their plates. What nutritious dishes, beyond maize and beans, would children enjoy, or can school caretakers prepare and grow in their gardens? What foods will housewives want to prepare for their families? What indigenous crops can we rediscover, such as finger millet, sorghum, amaranth, bambara groundnut, and cowpea, which offer nutritional benefits while respecting local cultural preferences? Could it be banana flour mixed with pumpkin seeds and millet or orange sweet potato with carrot flour? What healthier cooking oils can we extract from local nuts and seeds with high smoking points? Which local herbs can we cultivate more to create teas with medicinal properties? And what about dairy products such as sour milk or probiotic yogurt to boost the gut's immune system?