Cultivating hope!

Improved eating and living better tomorrow

Gardening, permaculture, eco-farming, urban vegetable gardens, micro-farms... These solutions are now  considered true sustainable and ecological agricultural alternatives for achieving food self-sufficiency. Urban or rural gardening is also a way to empower women.maraichage.jpg


In Paraisópolis, a highly impoverished neighborhood of São Paulo, our program Horta na laje (rooftop vegetable gardens) has provided training and tools for three years so that mothers can grow small organic vegetable gardens together to provide their families with healthy food, while earning an income by cooking a part of the harvest in their public educational restaurant, and by selling the rest.


In the Happy Chandara pilot school near Phnom Penh, the association Toutes à l’école teaches and feeds 1,400 girls six and older, who are among those most in need. Partners for three years, we have donated over USD 115,000 to create new permaculture vegetable gardens at school. Not only has the amount of organic fruits and vegetables in the menus grown 60%, they contribute to the training of schoolgirls, their parents and local farmers in sustainable agriculture techniques.


For the past 5 years, we have supported the urban garden of the Restos du Cœur, near Paris, in which about ten people who are in reintegration from previous precarious situations are trained in gardening and harvesting vegetables. These fresh and organic products are then distributed daily to other people in poverty to contribute to a better diet.


In the far north of India, near Tibet, we contribute to feeding a thousand students, aged 4 to 18, in eight boarding schools. Fresh vegetables are grown year-round, in bioclimatic solar greenhouses at more than 3,500 meters of altitude. We founded this brand-new program of the GoodPlanet Foundation, chaired by Yann Arthus-Bertrand, to support L.E.H.O. and H.O.K.A., two local NGOs. With these organizations, we also shared good practices on food safety, and the conservation and preparation of fresh vegetables, to preserve their nutritional qualities and guarantee students a healthy and balanced diet throughout the year.