Residents in high altitude mountain environments including the Andes, Himalaya and other mountain regions are known to suffer serious nutritional deficiencies including insufficient caloric and Vitamin A intake as well as other nutrient deficiencies. These deficiencies are associated with increased natal mortality and low newborn birth weights, compromised physical and brain development, malnutrition and impaired immunological defenses.
This in addition to: Changing Climatic Conditions, diminishing water resources, socio-economic concerns, larger families and the common use of pesticides on market products are all reasons for the present greenhouse, garden project.
This pilot project is funded by the Sombrilla Development Society of Edmonton, Alberta, Canada and implemented in the community of Yurac Yacu, Peru (3650 m.a.s.l) by the Peruvian NGO Andean Alliance. The project involves the training of local families in nutrition, cooking with vegetables and the preparation and use of organic fertilizer and pest control mixes and culminates with the installation of 12 family greenhouses and 12 outside garden beds thus benefitting 24 local families. The project builds on 4 years of experience accrued by Andean Alliance with greenhouse vegetable production in the community. Andean Alliance is run by a Canadian couple, Diana and Wayne, who have been residents in the community for 13 years.
All greenhouse and garden candidates will be required to attend 8 training workshops (4 vegetable cooking classes and 4 organic food production workshops), and provide the labor required to construct the greenhouse or garden.
Andean Alliance will provide overall technical coordination and supervision of the work and ensure budget and schedule control. Day to day supervision and implementation of the work however will maximize the use of skilled local workers who, due to their work experience at The Lazy Dog Inn, know how to construct and manage all aspects of the greenhouses and gardens and prepare the organic mixes (the men) and prepare a wide variety of nutrituous and tasty vegetable dishes (the women). In addition, their ability to speak Quechua and their personal familiarity with the local residents makes them the ideal choice for the day to day direction of the work in addition to maximizing local benefits of the project.
The project started in March 2016 and goes on for a year.