Urban Farming & Sustainability

Age requirement: 18 years + 

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Number of volunteers: Solo individuals, Groups & Families are welcome.

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Duration: From 4 weeks to 3 months.

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Start date: No specific start date, start at any time during the year.

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Fees:

1. $75 registration fee

2. $190 per week 

   • Includes accommodation​

   • Placement preparation

   • Airport pick up + drop off

   • Free 1 hour Swahili Language class with an experience professional instructor

   • In country support + dedicated coordination

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Educational background

• Agriculture, Nutrition, Food Technology, Environmental Studies, Ecology, Sustainability, Permaculture, Geography, International Development and other related fields.

For experienced interns: 6 months + experience for professional candidates from related professional backgrounds only

• Background: Agriculture, farming and related fields.

• Skilled Trade workers willing to teach: Farming, agriculture, ecology, permaculture, sustainable agriculture methodology and methods.

 

Minimum duration: 4 weeks

Times of the year it would be unavailable :

• None

 

Soft skills:

• Self direction when situations appear unclear/unambiguous

• Entering environments where local customs, safety awareness and local regulations should respected

• Acceptance and understanding of strong cultural differences

• Situations or scenarios that can feel overwhelming or unmanageable

• Lack of basic resources; funding, equipment and additional staffing

• Working in rural settings with no modern conveniences

• Independent commute / work travel (risk assessed as: safe)

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The Mission 

Most developing countries have rapid growth within main cities (urbanisation) which creates crowded, densely populated neighbourhoods and informal settlements with little infrastructure. This is true of Arusha Tanzania also. Urbanisation is mostly driven by people wanting to find better opportunities for work in the city and escape poverty. This creates a heavy reliance on manufactured, unhealthy and heavily processed foods and/or food not naturally available or normally eaten as a cultural staple. There has been increased prevalence in non communicable diseases directly related to these lifestyle factors such as diabetes mellitus II, high cholesterol, obesity, gastroenteritis and more.

Tanzania has a huge agricultural population, approximately 60% of the population living in rural areas reliant on agriculture and natural resources for their livelihoods. The famous nomadic Maasai tribe, who are mostly pastoral farmers, are known to be the indigenous natural custodians of many of the farmlands. Farming itself is facing many hardships with a series of droughts, land encroachment and widespread disputes over land ownership. Increased urbanisation is also leading to loss of generations of cultural practices that created a harmonious balance between rural settlements and the ecosystem.

 

The project is set in an inner city farm that is using sustainable ways to run their farm to create greater harmony with the natural ecosystem. The farm also produces dairy organic products and organic food processing to sustain and keep the farm running. The owner is a second generation farmer whose father is well known and respected in the local community and passed on his legacy to his son. The owner is certified in food processing and has been continuously driving great ways to run an urban city farm in the local community. 

Our interns are invited to join the farm to get a glimpse into how the local culture has influenced modern farming techniques, nutrition and how learning about sustainability works directly in hand with the local cultural techniques that have been used for decades.

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What they do: 

• The farm has a small plot growing herbs, fruit and vegetables indigenous to the local land

• They keep cows and free range chickens which provide organic milk and eggs

• The cows are well looked after with regular veterinary checks and consultations

• The milk is used to produce incredible dairy products processed right no the farm and sold locally, creating single source food products

• The farm has it’s own grey water filtration system and natural water provision 

• The owner is constantly looking for ways to harness natural resources and teach sustainable farming methods to his community

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The Program

• Join the daily farm activities maintaining the environment and upkeep of the grounds. 

• Learn to process delicious and nutritious organic food products 

• Help to maintain the health and safety of the beloved cows and chickens; feeding, watering and maintaining a comfortable environment for the animals.

• Help with the fruit and vegetable planting and maintenance

• Help maintain the grey water filtration and groundwater system used on the farm

• Exchange knowledge and ideas on sustainable ecological practices, nutrition and farming.

 

Training and supporting the staff: 

• Experienced with professional backgrounds, interns are welcome to provide development training, introducing exciting new methods and support to upskill the project team.