Co-Creating Sustainable Food Systems: We Are What We Eat

Episode four of the podcast series, co-produced as part of the Co-creating Change towards Sustainable Food Systems: Learning with Communities of Practice in Zimbabwe project.

In this episode, we look at how shifting from food containing high levels of artificial additives and sugar to more organic, fibre-rich and traditional options, can improve our health, demonstrating the strong connection between diet and overall well-being. Organic and high fibre foods can not only enhance personal health, but can also contribute to creating vibrant communities and happier lives. Our storytellers argue that growing and eating your own organic food ensures freshness and supports ecologically-friendly practices, fostering a healthier and more mindful lifestyle. 

The podcast series, along with a website (see link below) and Stories of Change book (available for download on the website), have resulted from a collaboration between Dr Pamela Richardson (University of Sheffield) and three Zimbabwean organisations: Kufunda Village, PORET Trust and PELUM Zimbabwe. 

The production of the podcast series and book was funded through a Marie Skłodowska-Curie Research Fellowship, with support from the Institute for Sustainable Food, the Institute for Global Sustainable Development and the School of Geography and Planning at the University of Sheffield.

Both the podcast series and book will be freely available to all as an open educational resource.

Visit the website: https://storymaps.com/stories/b8d4962d055c4ad2b7845317b16d2614