Lusaka Food Desk through capacity building activities

Context and objectives

The report was produced as part of the European #AfriFOODlinks project, which aims to strengthen the
governance of urban food systems in various African and European cities. Within this
framework, EStà has developed a Living Lab methodology to stimulate participatory processes
and open innovation. The Lusaka experience focuses on the creation of
a Food Systems Desk within the Lusaka City Council: a central desk to coordinate
food initiatives, overcome fragmentation, and promote a shared long-term vision.

Why Lusaka

The Zambian capital was chosen as a pilot laboratory to address crucial challenges:
lack of coordination between existing projects, infrastructure deficiencies, limited
availability of reliable data, and the need for greater social participation. The objectives
include strengthening the Food Policy Council, developing sustainable strategies, and
creating synergies between local, national, and international actors.

Methodology and actors involved

The methodology developed by EStà consists of five phases: explore, engage, design, meet-up,
feedback & follow-up. It is based on inclusiveness, dialogue, trust, and continuity, with the aim of
building shared and lasting solutions. In Lusaka, the actors involved included institutions
(City Council, ministries, district offices), academia (University of Zambia),
civil society organizations (CSO-SUN, CTDT, Hivos, Zambia Land Alliance, etc.),
international agencies (FAO, GIZ), and the private sector (Loctaguna Organics, Agriconnect). A
total of 35 people participated, representing the quadruple helix model.

Main activities

The workshop was divided into two main parts:

• Capacity building: EStà presented the topic of institutionalizing food policies,
  with examples from Milan, Turin, and Rome. The importance of recognizing
  food as a right, creating specific desks and mandates, actively involving civil society, and
  integrating food strategies into broader urban policies (health, climate,
  planning) emerged.
• Group activity: using the metaphor of the ‘perfect recipe’, participants
  identified key ingredients for food governance: overcoming political
  and resource constraints, supporting farmers, including multiple levels of stakeholders, valuing
  local knowledge, reducing waste, ensuring data transparency, educating citizens and
  promoting knowledge exchange.