Celebrating World Food Day 2025: Lusaka Conservation Clubs Exhibition
The Lusaka Branch of the Wildlife and Environmental Conservation Society of Zambia proudly hosted a vibrant and educational exhibition to commemorate World Food Day 2025 (observed annually on October 16th). Held at Lusaka Boys Secondary School, the event brought together 107 young conservationists and university students to showcase sustainable food and environmental practices in line with the global 2025 theme: "Better Production, Better Nutrition, Better Environment, Better Livelihoods."
This interactive event featured displays and activities presented by members of the Chongololo and Chipembele Conservation Clubs from five (5) schools in Lusaka, along with students from the University of Zambia's Environmental Education and Management program.
Highlights and Learning Areas.
Participants demonstrated practical knowledge and innovations through engaging presentations, including:
(1). Sustainable Agriculture: Students showcased techniques like organic gardening, bio-slurry production (organic fertilizer/pesticide), composting, and portable gardens for urban settings. (2). Traditional and Nutritious Foods: Exhibits focused on the nutritional value and sustainable sourcing of local produce like Tamarind, Baobab, Fresh Maize, Lettuce, Cabbage, Millet, Sorghum and Cassava, emphasizing food security and health. (3). Conservation and Environment: The event highlighted the crucial link between environmental stewardship and food systems, encouraging responsibility for nature from a young age.
Engaging Youth: Children from participating schools, including Lekisha (PVT) School, Lusaka Girls Secondary School, KAM Kindergarten and Primary School, Asher Jewel Primary School, Chamba Valley Primary School, and Lusaka Boys Secondary School, enthusiastically shared their projects and enthusiasm for a "Hand in Hand for Better People and a Better Future" approach.
This exhibition was a significant step in empowering the next generation to be advocates and practitioners of sustainable and healthy food systems for the benefit of all.
