Impact story Seeds of Change: Transforming School Meals with Biofortified Crops in Malawi
In Malawi, the Home-Grown School Feeding Program (HGSFP) - supported by the European Union (EU) and the World Food Programme (WFP) - is transforming nutrition through biofortified crops. From June 25-30 2024, awareness meetings engaged 72 stakeholders in Zomba and Phalombe Districts, emphasizing the benefits of integrating these crops into school meals. Participants created nutritious recipes, showcasing the potential of high-iron beans and other biofortified foods. Despite challenges like seed availability and climate impacts, the initiative aims to enhance health and education, fostering collaboration for a healthier future for Malawian children.
By Justice Munthali, Yohane Chideya, Eric Kaima, Moses Jemitale, Rodrick Nkhono, Wilson Nkhata and Jean Claude Rubyogo
Imagine a classroom in Malawi filled with joy and enthusiasm, where students eagerly anticipate their nutrient-rich meals just as much as their lessons. Picture their radiant smiles as they savor dishes that not only satisfy their hunger but also support both their health and growth. In collaboration with the Ministry of Education and with support from the EU and WFP, Malawi is leading the implementation of the Home-Grown School Feeding Program (HGSFP). To further enhance the delivery of locally grown, nutrient-dense foods, the Seed Equal Initiative (SEI) has begun transforming the HGSFP by integrating biofortified crops in this program in select schools across Southern Malawi.
Grassroots Awakening
Between December 2023 and May 2024,CGIAR teamed up with WFP to bring the SEI interventions to life. The Alliance - a center within the CGIAR partnership - through its Pan-Africa Bean Research Alliance (PABRA) and fellow CGIAR center 'the International Potato Center (CIP)' created a dynamic collaboration to introduce nutritious biofortified seeds and planting materials and promote their consumption in selected schools in Zomba and Phalombe districts of Southern Malawi.
The journey began with a clear mission to showcase the transformative potential of biofortified crops such as high-iron beans and others in enhancing school meal nutrition. In the initial phase, school feeding committees, lead farmers and care group promoters received comprehensive training on high-iron bean production. Later, school gardens blossomed with biofortified crops’ demonstration plots, bolstered by starter packs of seeds, fertilizers, and pesticides to demonstrate bean production, and disseminate modern technologies and good agricultural practices (GAP). By May 2024, these crucial foundational steps were in place, paving the way for the next rewarding phase of cooking demonstrations and sensory evaluations to promote utilization.
A demo plot at St Anthony Girls Primary school vegetable garden in Zomba district depicting matured High Iron Bean and Orange Fleshed Sweet Potato crops/ Photo Credit: Eric Kaima.
The design and delivery of SEI interventions were sensitive to value chain approach. Participants were accustomed to the full range of activities and processes required to bring biofortified crops from production to consumption, ensuring that they maintain their nutritional benefits and reach end consumers such as school children through HGSFP, effectively.
Cooking Up a Storm: The Awareness Meeting
From June 25-30th 2024, the target districts were filled with excitement as they hosted a series of dynamic awareness meetings. These gatherings aimed to deepen understanding of biofortification’s transformative power and its pivotal role in school feeding programs. The mission was clear: inspire HGSFP stakeholders to appreciate and demand the incorporation of biofortified crops into school menus.
The meetings brought together 72 passionate stakeholders, including 42 remarkable women. Among them were nutritionists, school management committee members, dedicated parents, inspiring educators, and influential community leaders. These participants are critical to the integration of biofortified crops into HGSFP, as they play key roles in deciding which foods to produce, which recipes to include in school menus, and which crops to produce in community gardens. Many are actively involved in farming activities, making their support crucial for the success of this initiative.
Pupils enjoying a diversified rice-bean-vegetable recipe in Phalombe district/Photo Credit: Anthony Mbilizi.
Starting with just two schools, these biofortification awareness meetings have the potential to expand significantly. The WFP implements HGSFP in 113 primary schools across Zomba and Phalombe, with the capacity to reach approximately 194,914 pupils—more than half of whom are girls.
Theoretical sessions provided a comprehensive overview of biofortification, highlighting its connections to food security, nutrition, and economic benefits. Participants engaged in lively discussions, brainstorming challenges, and devising innovative strategies to promote biofortified crops in schools and communities. The enthusiasm and commitment displayed by the participants promise a brighter, healthier future for Malawi’s children and communities.
Turning Theory into Practice
The practical sessions were where the culinary magic unfolded. These sessions not only showcased the practical application of biofortified crops but also sparked creativity in preparing meals that nourish and delight. Participants were divided into four groups to create a variety of recipes using biofortified crops, designed to be nutritious, diverse, tasty and easy to integrate into both school and home menus.
Group 1: Crafted hearty porridges by blending bean and maize flour with local ingredients such as orange-fleshed sweet potatoes (OFSP), rice and sorghum
Group 2: Whipped up creamy purees combining dehusked beans with OFSP and pumpkin, resulting in nutrient-packed dishes
Group 3: Snacks such as bean bites and crispy OFSP chips, highlighting the versatility of biofortified ingredients
Group 4: Wholesome family meals such as bean and orange maize samp (‘Ngowe’ or ‘Mbuli’ in the local language), enriched with roasted groundnut flour or homemade peanut butter, alongside fresh maize with beans.
Active participation during formulation of a blended high iron bean and vitamin A maize flours already mixed with cooking oil and sugar/ Photo Credit: Justice Munthali.
These culinary showcases transcended mere cooking exercises; they were sensory journeys designed to cultivate a deep appreciation for biofortified crops. Each group presented their culinary creations with flair, detailing ingredients, preparation techniques, and nutritional advantages. The room buzzed with excitement as participants indulged in their dishes and exchanged newfound insights.
Throughout the sessions, participants were invited to provide feedback on integrating these innovative recipes into WFP’s HGSFPs. Armed with knowledge of biofortified crops and their pivotal role in child growth and development, consensus emerged on 11 recipes poised to diversify and enrich current HGSFP menus.
Beyond the Kitchen: Insights and Lessons Learnt
The awareness meetings yielded significant insights and sparked a sense of empowerment among participants. Many expressed excitements about incorporating biofortified crops into their daily lives and spreading the word within their schools and communities.
For instance, Kinord Zuze cherished discovering the nutritional benefits of biofortified crops and mastered preparing porridge using high-iron beans and orange maize flour. “Before this activity, I only knew how to prepare porridge from white maize flour and rice. Now, I can prepare porridge using high-iron beans and orange maize flour,” he shared enthusiastically.
Group members at Nambiti Primary School in Phalombe describing what they prepared to their fellow participants to encourage cross learning/ Photo Credit: Justice Munthali.
Another participant, Margret Grey, was equally thrilled to learn new recipes, such as making puree by mixing cooked, soaked, and dehusked high-iron beans with OFSP and pumpkin. Like Zuze, Grey also plans to incorporate these nutritious foods into her family’s meals.
Furthermore, the active involvement of government officials from the Ministries of Education, Agriculture, Health, and Community Development - as well as WFP’s partner organizations including Emmanuel International (EI) - added crucial energy to the success of the meetings. Their participation not only bolstered the initiatives but also motivated stakeholders, who appreciated the government and partner’s commitment to enhancing school feeding programs.
Overcoming Challenges and Moving Forward
Despite the meetings’ success, several challenges emerged. Participants highlighted the unavailability of seeds and planting materials for biofortified crops, the need for greater awareness and social behavior change interventions, and the impact of climate change on agriculture. To address these challenges, facilitators and participants came up with several recommended actions:
- Government and Policy Support: Engage with government bodies to include biofortified beans in national programs such as national school feeding policies and programs and national input subsidy programs
- Partnerships with NGOs and International Organizations: Collaborate with entities such as the Alliance, HarvestPlus, the Alliance for Green Revolution in Africa, WFP and local NGOs to source and distribute biofortified beans
- Private Sector Involvement: Collaborate with private-sector entities involved in agriculture and food supply chains to ensure a steady supply of biofortified beans and other crops
- Community Engagement: Involve parents, local champions, and schools in promoting biofortified crops
- Training and Capacity Building: Provide training for farmers, school staff, and students on the benefits and preparation of biofortified crops
- Supply Chain and Logistics: Ensure a steady supply of seeds and ingredients and develop efficient distribution networks
- Menu Planning and Recipe Development: Create and promote nutritious recipes that incorporate biofortified beans into school meals
- Monitoring and Evaluation: Use the data collected from monitoring and feedback to make necessary adjustments to the program for improved outcomes
A Vision for the Future
The Seed Equal Initiative is sowing the seeds of transformation, envisioning a future where school meals become a catalyst for better nutrition, enhanced health, and improved educational outcomes. With growing advocacy for biofortified crops among stakeholders, Malawi stands poised for a healthier and more robust future. By scaling up efforts and fostering collaboration, we can expand access to more schools, making our vision of revitalizing school feeding programs with biofortified crops an achievable reality.
Can I taste every recipe? Sure! A participant had good appetite and tried out almost all the prepared and displayed recipes. She was convinced that these recipes are very good for the children and even adults// Photo Credit: Justice Munthali.
Special Acknowledgements
Ruth Kaunda from Department of Agriculture Research services (DARS); Anthony Mbilizi from WFP in Phalombe district; Martha Chizule and Sellina Tengatenga from WFP office in Zomba district; Madalitso Mgunda, Redson Moffat and Aubrey Misolo from Emmanuel International in Zomba; Emmanuel Phondiwa, Mathews Mambo, Maggie Chiwawula, and Alinafe Lameck from Zomba District Council; and Lucy Ndiwo, Harrisons Namazemba, Davis Mataka and Leticia Kapito from Phalombe District Council. St. Anthony Girls Primary School led by Susan Kuwiri and Nambiti Primary School led by Denis Mitulo and all WFP’s Home-Grown School Feeding Program (HGSFP) Stakeholders in these schools and surrounding communities who participated in the Biofortification awareness meetings. Thank you and keep on spreading the seeds of change.
