Decreasing Carbon Footprint of Food Surplus Through Food Re-distribution (Women-led Innovation Programme)
Decreasing Carbon Footprint of Food Surplus Through Food Re-distribution (Women-led Innovation Programme)


GEF SGP PROJECT PROPOSAL TEMPLATE

1. TABLE OF CONTENTS

2. COVER PAGE
Country: Mauritius
Submission date:
Project No. ________________ (For SGP Official Use. Do not write anything here)
Project Title: Decreasing carbon footprint of food surplus through food redistribution
APPLICANT
Name of Organization: FoodWise
Year established: 2018
Number of members: 7
Number of projects implemented: 1
Mailing Address: Royal Road Moka
Physical Address: Royal Road Moka
Telephone: 54957535
Fax: N/A
E-Mail: contact@foodwise.io
Principal Officer: Rebecca Espitalier-Noel, Managing Director
Project Contact/Manager: Rebecca Espitalier-Noel, Managing Director

PROJECT
GEF SGP Classification: Focal areas and Outcomes
Focal Area (Tick one) Outcome (Tick one)
Biodiversity Community landscape/seascape conservation
Climate Change Climate smart innovative agro-ecology
International Waters Low carbon energy access co-benefits
Chemicals and Wastes Local to global chemical management coalitions
Land Degradation CSO-Government policy and planning dialogue platforms
Climate Change Adaptation Promoting social inclusion
Capacity development Global reach for citizen practice based knowledge programme
P: Primary; S: Secondary; CSO: Civil Society Organization. NOTE: CC Adaptation: only secondary focal area applies

Proposed Start Date: March 2020 Expected Project Duration: March 2021

FINANCES
Total GEF SGP Request: Rs 1 838 000[US$ (For SGP Official Use. Do not write anything)]
Total from Other Sources: Rs 4 538 750 [US$ (For SGP Official Use. Do not write anything)]
Total project cost: Rs 6 376 750 [US$ (For SGP Official Use. Do not write anything)]
UN rate of exchange_____________________ (For SGP Official Use. Do not write anything here)

SECTION A: PROJECT RATIONALE AND APPROACH
1.1 Project Summary
Project Context

Food waste is a critical issue on several levels. With a third of the total food production wasted, it is a source of pollution, a waste of a resource millions of starving people are needing and a financial cost for food companies. The current linear business model and supply chains are not efficiently balancing supply and demand. Confronted to this huge waste, FoodWise’s mission is to tackle simultaneously these social, environmental and economic issues through an innovative circular business model.
The main environmental value creation is the reduction of food waste. If the lack of data makes it difficult to assess clearly the situation in Mauritius, we know that more than 279 kilos of food have been thrown away to Mare-Chicose every minute in 2018 . Food decomposition emits GHG. The waste sector represented 21.8% of GHG emissions in Mauritius in 2018. As food waste is the primary type of waste generated in Mauritius (27%) we can imagine that it contributes extensively to GHG emissions. FoodWise’s mission of limiting food waste thus has positive consequences in limiting pollution and will help the Mauritian government achieve its objective of reducing CO2 emissions by 30% by 2030. Finally, by better allocating food to those in need, FoodWise helps reduce the amount of food our society needs to produce in the first place thus also decreasing the carbon footprint of food production. As the world’s challenge will be to feed over 9 billion people by 2050, production will need to increase by more than 50% by 2050. This won’t come without negative externalities as currently the sector causes almost two-thirds of biodiversity loss, contributes highly to carbon emissions, extensive land and water degradation , depleted fish stocks, and over-exploitation of the world’s aquifers. Meeting the growing food demand while reducing the negative impacts would be made easier if the wastage of around one-third of the food produced globally was reduced.

In 2018, UN Environment and the GEF published ‘A future food system for healthy human beings and a healthy planet - A STAP document’. In this document, the STAP mentions that ‘the current food production and consumption model is a “take-make-waste” linear system with significant deleterious effects on the environment. The agri-food sector, from the farm to the plate, contributes nearly one-quarter of total global greenhouse gas (GHG) emissions.’ The STAP further recommends that ‘the GEF encourage one or more of these strategies be incorporated in food-related projects in GEF-7 and that this experience will provide useful information to inform complex projects attempting to achieve a full circular economy’. The proposed project fully aligns with these recommendations.

The proposed approach

FoodWise’s main service offering consists of accompanying businesses in redistributing unsold food to charities which in turn, distribute such food to people in need. Repurposing unsold and surplus food and devoting them to human consumption through charities stands as the main lever adopted by FoodWise to limit the increase of food waste. FoodWise acts as an intermediary, connecting and serving business and charities.
Since its creation in November 2018, FoodWise has secured partnerships with more than 25 Food Donors which include hotels, supermarkets, restaurants, wholesalers and producers. Please find attached the complete list in Appendice 1. The role of FoodWise is to help these companies redistribute their surplus food in a safe and efficient way to charities helping people in need. More than 60 charities (Appendice 2) have been benefiting from 55 tons of food equivalent to 220 000 meals which would have otherwise gone to waste.
Two different ways of distributing the food exist. The first one is by putting in place regular partnerships. For instance, after having assessed the quality and quantity of food surplus available for a set hotel, we will find a charity who has the capacity of receiving the food. We will then contact the suppliers of the hotel to see who is willing to use their free space in their truck to drop the surplus food to this charity situated on their itinerary. Once the partnership is put in place all the actors will sign a legal contract. FoodWise will then train the teams and provide them with guidelines and documents. Once the partnership is launched FoodWise’s team will follow up every week and do check-up visits. The second type of partnership are one off ones. If a wholesaler calls us to tell us that they have 200 boxes of cereals which will expire in 3 days, we contact charities in the region of the Food donor, who will then go and collect the boxes on the following day. If charities don’t have a transportation, we ask volunteers to perform same.
FoodWise’s model is well honed today and has been mentioned during the past year more than 40 times in the media. The demand for our services is increasing and we need to invest in different areas in order to respond to these demand.

The rationale/justification for the project

The food waste management industry is in big expansion due to the rise of environmental awareness and the competitive environment. Companies face an increasing pressure to be eco-friendly and sustainable in their way of doing business. They are more and more concerned with the waste issue and wish to develop CSR policies in this field to reduce and better valorize their food waste. At the same time, the food industry is becoming very competitive in Mauritius and the price of goods is rising. Companies want to find ways to decrease their waste management costs as well as their food cost.
However, no viable solution exists today to meet the needs of these companies. If food redistribution is considered as the first solution to give value to food waste, companies find it difficult to work with charities in a professional way. FoodWise helps them by acting as the intermediary to bring safety, reliability and efficiency to the service while bringing them positive economic, social and environmental impact.

The environmental benefits of the project
According to the 'food waste pyramid', ensuring that food is eaten by people is the top priority. Instead of throwing food away, FoodWise collects food that would have been wasted to feed people. This will benefit the environment in 2 ways. First of all WRAP (Waste & Resources Action Programme) says that food waste is responsible for 7% of all global greenhouse gas emissions, which is 3.3 billion tonnes of carbon dioxide equivalent (CO2e) per year. Indeed, food waste has huge environmental impacts because
1. when it decomposes it emits methane which is a gas 26 times more harmful than CO2. By preventing one tonne of food waste from ending up in a landfill, we can prevent approximately 5 tonnes of CO2e from being emitted.
2. the carbon footprint of food production, manufacturing, transportation, etc. is high. A 2013 FAO report estimated that 1.4 billion hectares of land, which is 28% of the total global agricultural area, as well as 250km3 of blue water, are used to produce food that is then wasted.
The second way that redistributing food surplus will benefit to the environment is because it will decrease the amount of food needed to be produced in the first place.


The project location, a profile of the project sites, target community (ies) involved

FoodWise’s project is located in Mauritius and serves all the island. The types of customers served by FoodWise are food businesses (providers of unsold food) and charities (receivers of unsold food).
FoodWise’s food donors are split into 5 categories: hotels, retailers, wholesalers/producers, caterers and restaurants. Between those, some are regular food donors while others are one-off food donors. Regular food donors mean that these food companies are attached to one or two charities to which they give food at fixed days and times every week. The collection, transportation and delivery of goods are performed by the charities themselves, by volunteers or by suppliers. Suppliers are clients of the food donor and use the empty space they have in their truck to collect the goods to be donated by their clients. They then deliver this food to receivers situated on their itinerary. These types of partnerships are organised and put in place by FoodWise who then manages it. FoodWise is always the point of contact and the intermediary between the parties.
One-off food donors are food companies which contact FoodWise when they have surplus or unsold food to donate. FoodWise then analyses their location, the quantity and quality of surplus food and matches it with appropriate food receivers according to their needs. The collection, transportation and delivery of goods are performed by the charities themselves, by volunteers or sometimes by the food donor itself.
Regarding charities, the team managed to bring on board more than 70 organizations (Appendice 2). These charities help 16 types of beneficiaries described in Appendice 3. They receive prepared meals as well as dry goods, pastries and bread, fresh products as well as fruits and vegetables.

The relevance of the project to the GEF/SGP Country Programme Strategy and to GEF-7

FoodWise is an already implemented and emerging women-led social enterprise. Managed by three young women. FoodWise has been operating since a year and its results are very positive. It has established partnerships with more than 28 client food companies (listed in Appendice 1) who donated 55 tons of unsold food products. 70+ charities channel these unsold food products to those in need enabling 220 000 meals to be redistributed in a year. After a year of operation, FoodWise has developed its minimum viable business model and is now ready to scale up.

In the UN Environment and the GEF publication ‘A future food system for healthy human beings and a healthy planet - A STAP document’, the later mentions that ‘meeting the growing food demand while reducing the negative impacts would be made easier if the wastage of around one-third of the food produced globally was reduced’. Regarding food system, the STAP futher recommends that the ‘GEF can respond to the challenge through the following avenues, rather than supporting projects which achieve only incremental improvement to conventional, mainly linear, food systems, and that the GEF should invest in projects that:
• integrate a long-term vision and theory of change for improving productivity;
• promote the circular economy and zero waste concepts;
• value co-products that arise from sustainable production and consumption systems;


1.2 Organizational Background and Capacity to implement the project

FoodWise is a food redistribution social enterprise that helps food companies donate their excess food in a secure, easy and reliable way to charities. FoodWise’s vision is to reach a zero-food to landfill, while increasing local vulnerable communities’ access to healthy food. Nothing should be lost but everything should be transformed using the flows of circular and collaborative economy. The team is convinced that the future lies in a more responsible and solidarity-based food system whereby industry actors work hand in hand to find innovative solutions to reuse, recycle and upcycle food products.

FoodWise is looking to position itself as a sustainable food waste management solution provider. The goal in three years’ time (by end of 2022) is to work with 70 food companies by offering them three services: consulting on food waste reduction, recovery of surplus food for humans and valorisation of organic waste for animals and compost. In order to finance these activities, FoodWise will focus on three revenue sources and will be profit making by 2022. These include: a Food Donors’ fee, sales coming from a juice bar called Rejuice and micro-donations of clients of a hotel group we work with.

FoodWise has been created as a company limited by guarantee. This type of company means that the company has members and not shareholders. If the company realises profits, all the profits shall be reinvested in the company. In the case of FoodWise, it has seven members who are also the co-founders of FoodWise. They meet once a year at an AGM. The company has a board of directors which is today composed of five persons who are some of the members and co-founders. They meet once a month for a board meeting and take all strategic decisions. The board members are not remunerated. Finally the operations team is composed of three employees described hereunder :
1. Rebecca Espitalier-Noël, 25 years old, Managing Director of FoodWise Mauritius
2. Aurelia Desmarais, 22 years old, Operations Coordinator
3. Camille Raffray, 21 years old, Communications Intern

Rebecca, FoodWise’s managing director, has done 5 years of studies in social business management and international development and has acquired experience in incubators as well as in international organizations and NGOs. She is purposefully devoted, is a risk taker, sets goals and delegates, and is curious.
Aurelia, the operations coordinator, has an excellent relationship with people, she is a great listener and observer. As connections and contacts are the basis of FoodWise’s service, it has huge positive effects on its retention and satisfaction rate as the responsiveness to partners’ challenges is good. She is also process oriented, accountable and has great analytical skills.
Camille, FoodWise’s communications intern is specialized in this field, and has received appraisal from big communication companies it works with. Often, FoodWise’s social media contents are used by its partners. FoodWise’s team is also supported by mentors who help them in fields such as accounting, strategy, data analysis or project management.

FoodWise’s partners include more than 70 charities (Appendice 2), a majority of which are led by women. A large number of the beneficiaries supported by these NGOs are women. These include Passerelle Women Centre, SOS Femmes, Parapli Rouz, Gender Links, Etoile d’Esperance or Chrysalide helping substance abusers engaged in sex work or physically abused women. All the different types of beneficiaries can be found in Appendice 3.

1.3 Project Objectives and Expected Results and 1.4 Description of Project Activities

Problem statement: Food waste and food insecurity in Mauritius
Rationale: GEF Small Grants Programme will help FoodWise in the expansion of its existing successful nature-based women-led social enterprise for exponential growth and impact. It will help us to invest in components necessary to help us to professionalize our service, invest in research to understand our real impact on carbon footprints, and develop our revenue sources. These require big capital investments that would not be possible without the help of GEF SGP.

Additionally, the partnership that GEF SGP has initiated with the IBL Group for the purpose of this the women-led programme will help us through relevant training opportunities delivered by the company.

All these activities will help FoodWise grow in terms of projected sales and revenue. Indeed, first of all, one of the main revenue activities of FoodWise is a fee from the Food Donors. So as to justify this fee, FoodWise must really add value to our stakeholders. The development of the web platform, the equipment of our partners, the traceability procedures and the calculation of our impact are all activities which will help in achieving this objective. First of all the development of the web platform will bring more efficiency to our partners. The donation process will take them less time and their employees will gain in productivity. Secondly, by equipping the charities with transport boxes this will secure the donations thus reducing the changes of food poisoning. Food safety will also be increased thanks to the traceability procedures that will be developed to enable Food Donors to digitally track and trace what is being donated. These two activities to increase food safety will be accompanied by training Food Receivers on food safety practices. Finally, the calculation of impact will enable Food Donors to get access to data enabling to communicate better on their food redistribution activity and see what value we are bringing to them.




Project summary Indicators of progress How indicators will be measured
Primary objective Reduce food waste and food insecurity by redistributing food surplus to people in need in Mauritius
-Tons of food saved
-Tons of GHG gases avoided
-Number of meals redistributed
-Number of NGOs who benefited
-Number of companies who donated
-Number of beneficiaries reached -Data collected through the online platform
-Analysis through carbon footprint calculator
-Assessment forms sent to NGOs
Specific objectives 1. Optimize and secure our donations procedures
-Number of new processes developed
-Number of new technology applied
-Total value of technology services provided
-Number of dropouts
-Number of team members’ trained in training, donations procedures and food safety
-Number of food donors trained
-Number of food receivers trained
-Number of quality standards/labels achieved -Internal data

2. Analyze and monitor our impact -Number of impact measurement techniques developed
-Number of national policies influenced
-Number of increased student days participation in schools
-Number of participating community members -Internal data
-Attendance sheets from schools
-Data from NGOs
3. Make our model financially sustainable -Number of revenue-generating activities launched
-Financial results of revenue-generating activities launched -Internal data
Results -Improved management system of donations -A web platform will be used by the partners to manage donations
-A automatized data collection system will be developed Web platform managed
Data collection automized
-Improved knowledge and capacity of FoodWise’s team -FoodWise’s team would have been trained in food safety practices and any other relevant area that will help achieve FoodWise’s objectives Attendance to IBL Training sessions
-Increased efficiency of food donations -Traceability systems will be developed to ensure efficiency donations’ follow-up and increase food safety
-Transport boxes will be donated to NGOs
-Internal communications tools will be implemented in food donors’ premises to help them in the donation process Food donations tracked from donor to beneficiary
-Improved food safety procedures -Chill and frozen products will be transported in the appropriate conditions
-A Food Safety Guide will be developed to set food donations food safety standards in Mauritius
-Partners will be trained in food safety for food donations Food safety guide developped and followed

Partners trained
-Increased distribution capacity and impact -Number of food donors and food receivers participating
-Number of meals distributed and tons of food saved Increased food donations

-Impact measurement tools will have been developed and tested -All the components necessary to calculate FoodWise’s Social Return On Investment (SROI) will have their calculation methodology finalized
-Development of revenue sources finalized -Three revenue sources will have been launched and tested
Activities OBJ1
-Develop a web platform and an app to connect food donors and food receivers
-Equip our partners with transport boxes
-Implement traceability procedures -Number of partners using the platform
-Percentage of food saved through the platform
-Number of transport boxes and traceability tools (Personal Development Assistants, electronic signature systems, printer for receipts, cold chain temperature measurement system, etc) developed and distributed -Internal data
-Data collected through the online platform
OBJ2
-Develop waste management cost measurement method
-Develop cost of meal measurement method
-Develop GHG emissions saved by ton of food redistributed -Amount of money saved in waste management costs by companies
-Amount of money saved by NGOs through donations
-Amount of GHG emissions (tons of CO2) avoided through donations
-Number of meals distributed and tons of food saved -To be defined after the research has been performed
-Data collected through the online platform

OBJ 3
-Launch a juice bar made of ugly fruits and vegetables
-Implement an operations fee for companies
-Implement a micro-donation program with a hotel group -Number of juices sold
-Profits generated through the juice bar
-Number of company paying for the service
-Number of hotel having implemented the micro-donation program -Internal data


?

1.5 Implementation Plan and Time Frame

Mar Avr May Jun Jul Aug Sep Oct Nov Dec Jan Fev
-Develop a web platform and an app to connect food donors and food receivers
Finalize « As is » and define « to be » Decide on the best appropriate solution to be developed Find the developers and finalize the contract with them Development Have V1 Have V2 Pilot test and integration on one type of Food Donor
Pilot test and integration on a second type of Food Donor
Pilot test and integration on a third type of Food Donor Official launch
-Equip our partners with transport boxes
Quotation for equipment Order equipment Printing of logos Reception of equipment Distribution of equipment
Implement traceabilty measures Finalize « As is » and define « to be » Decide on the best appropriate solution to be developed/bought Order or develop the necessary tools Development Have V1 Have V2 Pilot test and integration on one type of Food Donor
Pilot test and integration on a second type of Food Donor
Pilot test and integration on a third type of Food Donor Official launch
-Develop waste management cost measurement method Define research method Define research method Finalize research method Launch study Perform study Results Study test Study test Results of test
-Develop cost of meal measurement method Define research method Define research method Finalize research method Launch study Perform study Results Study test Study test Results of test
-Develop GHG emissions saved by ton of food redistributed
Define research method Define research method Finalize research method Launch study Perform study Results Study test Study test Results of test
-Launch a juice bar made of ugly fruits and vegetables Order of equipment, legal procedures, quotation for construction Construction, recruitment Construction, recruitment Training and opening
-Implement an operations fee for companies Pitch to 10 companies 1st company’s fee received 10 companies’ paying fees 15 companies’ paying fees
-Implement a micro-donation program with a hotel group Printing of material Service implementation 1st donations 2 hotels giving micro donations
Monitoring and record keeping Foodwise ongoing
Project reviews Foodwise ongoing
Progress reports Foodwise ongoing


1.6 Plan to Ensure Community Participation
FoodWise constantly involves the local community as we only partner with NGOs. All the projects are realized jointly with the NGOs. Before the project starts, the NGOs have to fill in assessment form so that we have an overall idea of their structure, needs, activities, objectives and beneficiaries and we also visit them. In some cases, they accompany us at meetings with food donors and receive awareness sessions and trainings on the food waste issue and on food safety. When the project is implemented they have to send us reports each week and we perform checkup visits. However, we want to push further on this monitoring part to understand better the impact financially but also socially with the beneficiaries. The aim of the projects are not only food redistribution but to use meals as a way to foster social inclusion and as well as empowerment. In this regards, we encourage NGOs to make their beneficiaries learn new skills through meals. The beneficiaries from an NGO called Safire, started the Duke of Edinburgh project where the adolescents will manage the donations themselves, organise activities for the small children or wash the dishes. When we do launching events with the food donors we invite a lot of stakeholders of the region and motivate the beneficiaries to prepare something to thank the food donors. In the long term, we want to collect not only the edible food waste but also organic waste and involve the beneficiaries of the NGOs in implementing bio gardens with the compost.

1.7 Knowledge Management

We did a Zero Food Waste Summit for the hotels in January 2019 where we invited all the actors in the industry to share their best practices, their experiences in reducing food waste. In the future, we would like to do more of these kinds of events between the representatives of many industries.
We also send feedback forms at the end of the year where our partners can fill their experience, share their comments, critics, appreciation about the project. These will help us improve our service and share the knowledge acquired through their advice and best practices to other partners.
Moreover, we would like to participate in more events and talks. On the 7th of December 2019 our Managing Director delivered a talk during the YUVA Annual Leadership & Entrepreneurship Summit at Le Caudan Art Centre about “My first 365 days as a social entrepreneur” to help future entrepreneurs on their journey. She was also on a panel for millennial entrepreneur during the Afrasia Sustainability Summit in October 2019, co-organised with the UN.
Furthermore, we would like to approach the government and use all we learn to advocate on laws, policies and incentives to put in place to reduce food waste.
Using our Facebook, LinkedIn and Instagram pages as well as web site, we share videos about our work. We want to push further in this direction to raise awareness.

1.8 Gender Mainstreaming

Women are usually those in charge of cooking at home. Feeding their children at school will enable them to reduce stress on getting and cooking food for their children. Efforts will thus be done by our teams to reach out to disadvantaged schools and offering them meals for underprivileged children.
FoodWise will also train Food Receivers on food safety practices. The majority of cooks in NGOs are women. This will empower them and will enable them to have better food sanitation and hygiene practices, which will have a positive impact on their family.
FoodWise will bring educate our partners on how to recycle food at home to avoid wasting food what is donated. Women cooking will be empowered and find innovative and cheap ways to recycle food enabling them to save money and time.
Finally, we work with Food Receivers to use meals as a way of increasing social inclusion. We will use volunteers to increase women empowerment by educating them on nutrition practices which will improve their health and those of their family.

1.9 Communication and Replication of Project Results

FoodWise has a Facebook page followed by 2,916 people, as well as a website on which it is possible to find a great deal of information. Last year, we carried out approximately 30 awareness sessions with the beneficiaries of the Food Receivers as well as with the employees of the Food Donors about the causes and impact of food waste. We have realized the importance of this educational approach 1. To increase the amount of food donated as the motivation of employees of the Food Donors increases 2. To decrease the amount of food waste by the Food Receivers and their beneficiaries themselves. This year we will perform awareness sessions with all our Food Donors and Food Receivers.
When we started FoodWise in November 2018, food waste was not covered at all in the media nor included in the sustainability strategies of companies nor in activities in schools. Thanks to a forum we initiated in January 2018, the many events we attended, the impact we had, the subject of food wastage has been covered more than 40 times in the media.
In order to have more impact we have contacted “2 minutes”, a start-up raising awareness in Mauritius around important subjects who will realize short clips with different food companies with our help on the subject of food waste and food redistribution. We also plan to extend our reach to clients of the hotels and of the supermarkets by designing posters to make them aware of the existence of the project. Finally, we are working with Made in Moris who will post monthly tips about tricks and fun ways to reduce food waste at home.



SECTION B: PROJECT RISKS, MONITORING & EVALUATION
2.0 Risks to Successful Implementation
Risks Mitigation
Few food donors pay for our service - Tailor made the offers
- Add more value to them through the web platform and impact measurement
- Have personal standing orders of any individual as an alternative by recruiting a fundraising intern
The hotel chain decides not to perform the micro donation system or stops after a year - Having alternatives for micro donations such as rounding up system at check outs of shops or deals at restaurants to offer their clients to buy suspended meals
- Signing a contract with the hotels for a set period while meanwhile maintaining a really good relationship with them
Failure of app or web platform - We are not building it alone but have mentors such as the head of technology of ENL or the head of digital transformation at IBL. We are also accompanied by Accenture.
- The project will start with a pilot before being extended. The Minimum Viable Product will be created before improving it once the model is proven
Food redistribution ban in Mauritius - Unlikely as the world is going in the opposite direction passing on laws to force companies to donate food waste instead of throwing it away
- Lobby with the government to put in place regulations to encourage companies to donate as well as incentives
A beneficiary has a food intoxication - FoodWise is only an intermediary and is never involved physically in food transactions
- FoodWise has made all the Food Receivers (charities) sign disclaimers saying that they take the responsibility in case any issue arises
- FoodWise tries as much as possible to make sure that the cold chain is kept. The equipment (cool box etc) that we'll buy thanks to the grant of SGP will make it even more secure
- With the grant of SGP FoodWise will also train all the Food Receivers in food safety practices (besides their food handlers certificate)
- FoodWise has asked an insurance company to propose to us a insurance package to protect us in case any issue arises
- FoodWise does not allow products past the expiry or best before date to be donated

Assumptions:
- Budget
o Projects costs will stay the same as initially budgeted costs
o Rejuice (juice bar) will have no rent
- Resources
o Adequate candidates will be found and will be available to start when we planned to
- Know How
o Ability to train our partners in an engaging way
o Ability to solve the challenges coming up from the website development in an efficient and timely manner
- Finance
o Necessary funding will be obtained to launch our new activities and projects
- Procurement
o The suppliers will deliver the amount of fruits and vegetables needed on time
- Customers
o Our clients will be keen to pay for our service
- Schedules
o Application will be able to be developed by November
o Juice Bar will be opened by June
- Competition
o No major player will disrupt the food redistribution market
- Compliance
o License will be obtained for the juice bar
SECTION C: PROJECT BUDGET
3.1 Financial Details
Funding Source Funding Plan, [local currency] Total [local currency]
Year 1 Year 2
a. GEF SGP Rs 1 838 000
c. Self financing Rs 3 238 750
c. Other (private sector) Rs 1 300 000
Total Project Cost Rs 6 376 750

b. Community Contribution
Table 3: Community Contributions
Sources of Community Contribution Type (cash/in kind ) Committed or Projected?* Value, in local currency
1. Self Financing (staff salary and others) In cash Committed 3 238 750
Total 3 238 750



Table 4: Other contributions (private sector)
Sources of Contribution Type Committed or Projected Value, local currency
1. Rogers Foundation Cash Committed Rs 200 000
2. IBL Together In kind Committed Rs 100 000
3. Other Cash Projected Rs 400 000
4. Ascencia In Kind Committed Rs 600 000
Total Rs 1,300 000


Table 5: Projected expenditures
EXPENDITURE CATEGORY GEF SGP Request Other Funding Source TOTAL
A. Personnel/Labour :
Communication Intern
Admin
IT Consultant
Juice Bar Manager
Managing Director
Operations Manager
Quality and Training Officer
Juice Bar Salesperson x 3
-
-
-
-
-
-
-
-
Own revenue sources
Own revenue sources
Own revenue sources
Own revenue sources
Own revenue sources
Own revenue sources
Own revenue sources
Own revenue sources
90 000
180 000
120 000
300 000
475 000
300 000
230 000
340 000
B. Equipment/Materials:
Platform Development
Traceability tools
Car Deposit
Food Transport Vehicle Deposit
Signage
Transport boxes
Furniture
Juice Bar construction
Juice Bar equipment
500 000
500 000
-
370 000
20 000
200 000
30 000
-
100 000
-
-
Other
-
-
-
-
Rogers Foundation
-
500 000
500 000
200 000
370 000
20 000
200 000
30 000
200 000
100 000
C. Training/Seminars/Workshops
Capacity Building
-
IBL Foundation
100 000
D. Contracts - - 0
E. Other Costs
Research
Rent office
Rent juice bar
Electricity and water
Fuel expenses
Software subscription
-
-
-
-
-
-
Other
Own revenue sources
Ascencia
Own revenue sources
Own revenue sources Own revenue sources
200 000
150 000
600 000
60 000
150 000
10 000
F. Communication
Advertising and marketing
120 000
-
120 000
G. Incidentals (if any apart from Contingency below) - - -
TOTAL COSTS 1 838 000 5 545 000
H. Risk Management (cyclones, natural disasters) 5% of Total Costs Own revenue sources 277 250
I. Contingency (10% of Total Costs) Own revenue sources 554 500
TOTAL PROJECT COSTS 1 838 000 6 376 750


3.3 Bank Details

TBC



Appendice 1: List of Food Donors

Hotels (10)
Beachcomber
1. Le Paradis
2. Trou Aux Biches
VLH
3. Heritage Awali
4. Heritage Le Telfair
5. Heritage C Beach Club
6. Veranda Tamarin
7. Veranda Pointe Aux Biches
8. Veranda Palmar
Constance
9. Belle Mare Plage
LUX*
10. LUX* Le Morne

Supermarkets (5)
Winner’s
1. Trianon
2. Roches Brunes
3. Saint Pierre
4. Triolet
Jumbo
5. Express Saint Pierre

Wholesalers (8)
Eclosia
1. Maurilait
2. Panagora
Others
3. Innodis
4. ABC Foods
5. Proxifresh
6. Neofoods
7. Grays
8. PNL

Restaurants (2)
KFC
1. Saint Pierre
Others
2. Mamma Mia

Producers (3)
1. La Pépinière ENL
2. AOL Farms
3. Verger de Labourdonnais

Appendice 2 : List of Food Receivers
A.I.L.E.S
A.R.I.S.E
Action Development du Morne
ADRA
AMOUR ET ESPOIR ASSOCIATION
Anfen - Atelier de Formation Joie de Vivre
Anfen - DLD Teen Hope
Anfen - Ecole Familiale de l'Ouest
Anfen - Esperance 2000, SPME
Anfen - Federation des Maisons Familiales Rurales
Anfen - Head Office
Anfen - Maheboug Espoir
Anfen - Rabita Pre Vocational School
Anges du Soleil
APEDED
Assocaition Kinouété
Association d'Alphabetisation de Fatima
Association des Amis de Don Bosco
Association des Malades et Handicapes de L'est
Association des Parents d'Enfants aux Besions Speciaux
Association Ensam
Association Pour Les Handicapes de Malherbes
Association Pour Personnes En Larmes (APPEL)
BPS Residential Care Home
Caritas Abri de Nuit de Port-Louis
Caritas Abri de Nuit St Jean
Caritas Baie du Tombeau
Caritas Barkly
Caritas Centre d'Eveil Floréal
Caritas Head Office
Caritas Quatres-Bornes
Caritas Solitude - LA CAZE LESPWAR
Centre Adventiste
Centre Sportif Zeness Vallee Pitot
Chrysalide
Club Cycliste de Tamarin
Cure de St Pierre
Etoile d'Espérance Association Alcool Femmes
Etoile du Berger
Future Hope
Gender Links
Goupe Tonnelle
Groupe A de Cassis
Joyeux Copains
KRN
Le Pont Du Tamarinier
Leonard Cheshire Mauritius Pierre Fond
Leonard Cheshire Mauritius Tamarin
Les Cuisines Solidaires Ltd
Mouvement Forces Vives
Mouvement pour le Progrès de Roches Bois (MPRB)
Open Mind
Parapli Rouz
Passerelle Roches-Brunes
Passerelle Rose-Hills
PILS - Prévention, Information et Lutte contre le Sida
RCA Case Noyale
RCA Saint Pierre
Safire (Riambel)
Safire (Triolet)
Safire (Verdun)
SHELTER FOR WOMEN AND CHILDREN IN DISTRESS TRUST FUND
SOS Femmes
Southern Handicapped Association
St Anne Home
Terre de Paix
Ti Diams
Ti Rayons Soleil
World Light
YUVA
Zeneration Nou Capav

Appendice 3: Beneficiaries
1. Pre-school children (0-4 years) - Caritas Lakaz Lespwar
2. School children (5-18 years) - ANFEN, RCA Schools, etc
3. Families and / or people on low or no income – Action Développement Morne, KRN, etc
4. Older people (60+ years) - BPS Care Home, Mercy Home, etc
5. Homeless and rough sleepers (+18 years) - Caritas Abri de Nuit, Lakaz A, etc
6. Orphan or abandoned child (0-18 years) - Etoile du Berger, Association des Amis de Don Bosco, etc
7. Offenders - Kinouété
8. Ex-offenders - Kinouété
9. People affected by domestic violence - Passerelle, SOS Femmes, etc
10. People with drug and / or alcohol problems Etoile d’Esperance, La Chrysalide, Gender Links, etc
11. People with mental health problems - Fondation Georges Charles, Leonard Cheshire Home, etc
12. People with health problems - Ti Diams
13. People with physical disabilities - Centre Joie de Vivre, Association pour les Handicapés de Malherbes, etc
14. Socially excluded people - Safire, Mouvement pour le Progrès de Roches Bois, etc
15. Sex workers Paraplui Rouz
16. Lesbian, gay, bi-sexual, transgender (LBGT) - PILS, A.I.L.E.S, etc

 

Project Snapshot

Grantee:
FoodWise Ltd
Country:
Mauritius
Area Of Work:
Climate Change Mitigation
Operational Phase:
OP6 - Y5 (Jul 19-Jun 20)
Grant Amount:
US$ 42,210.00
Co-Financing Cash:
US$ 104,234.55
Co-Financing in-Kind:
US$ 34,112.46
Project Number:
MAR/SGP/OP6/Y5/CORE/CC/2020/03
Start Date:
3/2020
End Date:
7/2021
Status:
Currently under execution
Project Characteristics and Results
Inovative Financial Mechanisms
Case study/photo essay to be published on SGP dayabase. at the Zero Food Waste Summit for the hotels in January 2019 all the actors in the industry were invited to share their best practices, their experiences in reducing food waste. In the future, more of these kinds of events are planned with representatives of many industries. Feedback forms are also sent at the end of the year where partners can fill their experience, share their comments, critics, appreciation about the project. These will help improve service and share the knowledge acquired through their advice and best practices to other partners. Moreover, FoodWise would like to participate in more events and talks. On the 7th of December 2019 the Managing Director delivered a talk during the YUVA Annual Leadership & Entrepreneurship Summit at Le Caudan Art Centre about “My first 365 days as a social entrepreneur” to help future entrepreneurs on their journey. She was also on a panel for millennial entrepreneur during the Afrasia Sustainability Summit in October 2019, co-organised with the UN. Using our Facebook, LinkedIn and Instagram pages as well as web site, they videos about their work.
Promoting Public Awareness of Global Environment
FoodWise has a Facebook page followed by 2,916 people, as well as a website on which it is possible to find a great deal of information. Last year, they carried out approximately 30 awareness sessions with the beneficiaries of the Food Receivers as well as with the employees of the Food Donors about the causes and impact of food waste. They have realized the importance of this educational approach 1. To increase the amount of food donated as the motivation of employees of the Food Donors increases 2. To decrease the amount of food waste by the Food Receivers and their beneficiaries themselves. under this project they will perform awareness sessions with all Food Donors and Food Receivers. When they started FoodWise in November 2018, food waste was not covered at all in the media nor included in the sustainability strategies of companies nor in activities in schools. Thanks to a forum they initiated in January 2018, the many eventsthey attended, the impact this had, the subject of food wastage has been covered more than 40 times in the media. In order to have more impact “2 minutes”, a start-up raising awareness in Mauritius around important subjects will produce short clips with different food companies on the subject of food waste and food redistribution. They also plan to extend their reach to clients of the hotels and of the supermarkets by designing posters to make them aware of the existence of the project. Finally, they are working with Made in Moris who will post monthly tips about tricks and fun ways to reduce food waste at home.
+ View more

Partnership

IBL Together

Grantee Contact

Ms Rebecca Espitalier-Noel
Phone: 54957535
Email: rebecca@foodwise.io
 

Address

Royal Road, Moka
Moka , 80810
 

Website

http://www.foodwise.io

SGP Country office contact

Mrs. Pamela Bapoo-Dundoo
Phone:
(230) 213 53 84
Fax:
(230) 212 14 11
Email:
Miss Mishka Bundhoo
Phone:
(230) 213 53 84
Fax:
(230) 212 14 11
Email:

Address

2nd Floor, Sugar Industry Pension Fund Building, 1 Remy Ollier Street
Port Louis, Mauritius

Country Website