From Cradle to Grave: How food shapes the journey of life
By Zamayirha Peter
Many of the most significant dates of the human experience are surrounded by a meal. When celebrating a birthday or a funeral, in many cultures and customs, food is involved. We break bread to signify the beginning of life, and in unfortunate circumstances, the end of life. Food not only serves as a marker of monumental dates but also as a daily nutrient. On many accounts, food can also be used as an indicator of culture, class, and heritage and signal the state of one’s well-being and its need for nourishment.
In 1979, the United Nations Food and Agriculture Organization (FAO) designated 16 October as World Food Day. The day aims to promote global awareness and action for those who suffer from hunger and to highlight the need to ensure healthy diets for all.
Depending on which part of the world you find yourself in, the privilege and access to a variety of food can vary. In some parts of the world, it is a core critical challenge that leads to many communities, homes and individuals struggling to find even a single source of food. The ripple effect of this is visible generationally and the detrimental effects of it are felt vastly. What you have access to and how much of it you have access to, has direct consequences to the quality of life you get to experience.
Food enthusiast Nathacia Danny Olivier a 2013 activator based in Gauteng believes strongly in the dynamic rewards of food. For Olivier food serves as a source of aid when ill it too can be used as a tool to avoid being ill.
Lessons from my father’s kitchen
“My passion for food started a long time ago as a child I grew up in a family that loves food and believes that food is medicine. My father worked as a chef when he was younger he taught me the skills of cooking in the kitchen. He taught me about natural herbs and cooking with them, and how they help the body”, Olivier.
This homegrown theory on the value of food led to Olivier starting a business that focuses on holistic wellness with food at the centre of activity.
“I am currently the founder of THE FOOD FOUNDATION AND WELLNESS HUB under it I am the chief editor of a recipe & eating meal plan digital publication known as EASY SNACKING WITH NATE”.
“The EASY SNACKING WITH NATE digital was first launched in 2019 at AMPD Studios and it was amazing where we gave away free copies, spoke about food health and tried new healthy recipes”, she passionately adds.
For Olivier, turning her passion into a business resonated with her target audience as she soon realised how many people people have little to no awareness regarding the facts about food.
“The business vision of the wellness hub focuses on the importance of eating well through digital publications and recipe workshops. We also have physical wellness and mental wellness through hikes, fitness sessions and sessions with professional mental coaches. The journey has not been easy just like any other business there are many challenges, but in the end, it will rewarding.”, she reiterates.
Being in the food business has come with lifelong lessons for Olivier, that have led to her using discernment and wisdom as she endeavours to contribute to the realisation of a healthy rounded society. For Olivier, it is not just about providing a product but a lifelong service that will benefit you beyond the tenure of her business.
“I have learnt that although making a profit is important for the business what is utterly more important is how you serve and save people’s lives through your passion.”
“Most people get to be very grateful after they have learnt what is good and what isn’t for their longevity and vitality. Furthermore, I have learnt that not everyone is cut from the same cloth and will believe the same things that you share or each related to health and wellness and that is ok, there is no need to force anyone to do what is not right them no matter how well proven”, she adds discouraged.
As the world population continues to grow, more effort and innovation is required to sustainably increase agricultural production, improve the global supply chain, decrease food losses and waste, and ensure that all who are suffering from hunger and malnutrition have access to nutritious food. Many in the international community believe that it is possible to eradicate hunger within the next generation, and are working together to achieve this goal. For Olivier, this begins with literacy on what to eat and when to eat.
“The biggest myth I wish we can get rid of is that breakfast is the most important or biggest meal of the day and also that humans need to eat 3 times a day. This is not true – Humans need to eat when they hunger and they need to take out to not eat too much because the body was designed to digest, and store nutrients that keep one fuller for longer so that they do not get to experience any illnesses, metabolic issues or obesity they grow older.”
Olivier believes that holistic literacy and wellness are necessary to lead a healthy lifestyle and this requires intentional living against our takeaway and microwave-burdened lives.
“As humans, we are what we eat most sicknesses start from what we eat, digestion & gut health not to mention how these illnesses, can have a negative impact in our daily lives”.
As we join the global community, it is important to raise awareness that is mindful and progressive towards the eradication of hunger within this generation. To join Olivier’s efforts, connect with her by searching for THE FOOD FOUNDATION AND WELLNESS HUB as well as EASY SNACKING WITH NATE.
——————————-
References:
——————————-
About the author:
Zamayirha Peter is an Advocacy Communications Specialist with over eight (8) years of experience in multimedia journalism and communications. Her passion is using development communications to contribute to the advancement and empowerment of communities particularly the youth, across the continent and influence global conversations through using strategic communication tools.
Responses