New Opportunities for Local Farmers

The integration of small producers into the organic food supply network for hotels in the southern region contributes to sustainable economic development and improves the quality of life.

1. Train local farmers in organic farming techniques and sustainable practices, ensuring the quality and consistency of the products supplied.

2. Establish strategic partnerships between local farmers and hotels to create an efficient and reliable supply network.

3. Implement financing and support programs for farmers, facilitating access to necessary resources for organic food production.

4. Develop a logistics and distribution system that ensures timely and proper delivery of organic products to hotels.

5. Promote the creation of cooperatives or farmer associations to strengthen the organization and negotiation power of local farmers.

6. Continuously monitor and evaluate the economic and social impact of the project on the farming community, making necessary adjustments to maximize benefits.

7. Promote the adoption of multi-crop agricultural systems to optimize resources, improve biodiversity, and increase sustainability.

8. Launch awareness and promotion campaigns about the benefits of organic foods and the importance of local consumption, actively involving the local community, tourists, and hotels.

Impact Tracking and Measurement

We will track and report on the environmental and social impacts of our project using the EBF Framework for Environmental & Social Impact Reports. 

Our reports and achieved milestones will be published via Karma GAP to ensure EAS compatibility for long-term use and reference within the ReFi and Climate communities

We employ several eco-friendly practices to reduce greenhouse gas emissions and enhance carbon sequestration:

1. Methane (CH4) reduction

   • Using seaweed-based organic fertilizers

   • Collaborating with local farmers to incorporate seaweed in cow feed

2. Nitrous oxide (N2O) reduction

   • Using 100% organic, in-house produced fertilizers

   • Implementing manure management strategies

   • Employing cover crops and crop rotation

   • Adopting no-till or reduced tillage practices (syntropic planting)

   • Integrating trees and agroforestry

3. Carbon sequestration

   • Implementing regenerative agriculture practices (estimated 0.4-1.2 metric tons of carbon per acre per year)

   • Creating food forests

   • Tracking land productivity and organic produce yield

4. Ocean impact

• Collecting seaweed for fertilizer production

• Organizing beach cleanups

• Restoring marine habitats by reducing oceanic trash

This holistic approach minimizes agricultural carbon footprint, promoting soil health, biodiversity, and restoration of marine ecosystems.

Organic Grocery Stores

Supplying organic products to organic grocery stores will play a crucial role in our sustainable project model. We focus on providing organically grown food, free of synthetic chemicals and pesticides, thus guaranteeing healthier and more environmentally friendly products.

Restaurants & Hotels

Our focus on sourcing organic products represents a commitment to quality, sustainability and health. We will provide fresh, organically grown ingredients, which enhance the taste and nutrition of dishes, as well as promote more responsible environmental practices. We will sign agreements with restaurant associations and hotel chains to become distributors of organic products.

Eco-Friendly Individuals

We will facilitate access to high-quality products that improve personal health and well-being while contributing to the protection of the planet for future generations. We will promote the creation of local supply chains to ensure that communities consume organic products.