Schools serve nutritious, flavored fortified maize porridge for breakfast, easily prepared with boiled water and accompanied by a cool drink.
Lunch:
Children are served familiar starch and soya meat in various combinations to create a diverse menu; each meal paired with a refreshing drink.
Hygiene:
Children learn personal responsibility and hygiene by cleaning up, washing hands before and after meals, and keeping eating areas tidy.
Community Support:
Unemployed adults are trained as teachers and chefs, enhancing career prospects while strengthening education and food services under experienced leadership with full resource support.
