As part of the Universal Plate campaign initiated by the Social Gastronomy Movement, Esther's Aid through a partnership with Radisson Blu and Kigali Convention Centre organized an event where they shared a meal with the pupils of Kacyiru Primary 1, a school located in their immediate neighborhood, on October 13.

Th campaign ran from October 12 to October 16 to mark World Food Day, to advocate for SDG-2: zero hunger, and addressing the pressing issue of food insecurity affecting over 800 million people worldwide.

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The event was part of the social responsibility initiatives of Radisson Blu Hotel and Kigali Convention Centre.

In Rwanda, the five-star hotel engages in various activities to give back to the community such as paying medical insurance for vulnerable families, supporting survivors of the 1994 Genocide against the Tutsi, and participating in Umuganda, a monthly community work activity.

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Alice Mushyitsi, the officer in charge of Responsible Business at Radisson Blu Hotel and Kigali Convention Centre, believes in the importance of big entities like Radisson Blu taking part in such campaigns.

"As a socially responsible organization, we understand the significance of aligning with activities that are of great impact to the community, such as ensuring that no one, especially vulnerable children, goes without access to nutritious meals. By participating in the Universal Plate campaign, we aim to inspire others to do the same, and learn about nutrition in the process," she stated.

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Esther&039;s Aid, an organization dedicated to providing free life-changing skills and educational programs to impoverished youth and exploited women, has been supporting underprivileged youth, especially through imparting culinary art skills, in Rwanda, since 2000.

Clare Effiong, the Founder, Country Representative, and International Director of Esther's Aid, has been at the forefront of these efforts. Effiong believes in the power of food as a catalyst for change and has been actively involved in various international events, including the Istanbul Lazzet festival, promoting sustainable food systems and inspiring new solutions.

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Reflecting on her experience, Effiong noted: "Participating in the Social Gastronomy movement has been eye-opening. It has strengthened my resolve to implement similar initiatives in Rwanda and continue making a meaningful impact. With the Universal Plate campaign, we have the opportunity to share the joy of a nourishing meal and raise awareness about the importance of a sustainable food system."

Claude Bigayimpunzi, a consultant chef on the initiative, selected a nutritious menu specifically tailored to the mission of the event. The meal consisted of portions of sweet potatoes, green vegetables (amaranth), beans, eggs, and tomato soup.

He explained the importance of providing a balanced diet and promoting local food options.

He said: "The goal is to serve a meal that not only meets nutritional requirements but also highlights the diversity and richness of local cuisine.

"By combining carbohydrates, proteins, fats, fiber, vitamins, minerals, and water, we create a balanced diet without relying on expensive ingredients. It is a reminder that nutritious meals can be accessible to all."

In addition to sharing a meal with children at Kacyiru Primary 1, Esther's Aid plans to extend its reach and host another community universal plate event.