The Kitchen That Fuels the Akashinga Vegan Warriors

Empowering an all-female anti-poaching unit

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Overview

We use a lot of dried grains mixed with fresh produce, both vegetables and fruits. The focus in sourcing is on empowering the local community and supporting small entrepreneurs (who might have banana farms or tomato gardens).

Chef Cola, founder of IAPF’s Akashinga Back to Black Roots Vegan Kitchen and Garden

171

rangers, staff, and trainees

54,853

vegan meals served in 2019

160

new rangers to be trained by end of 2021

The Akashinga rangers are now considered rock stars to the local school kids. Monitoring the impact of their leadership will be exciting to witness.

Damien Mander, IAPF Founder and Akashinga Creator

The Akashinga team is not only thriving, but thriving on a plant-based diet. This is being achieved in one of the most remote locations in one of the hardest countries in the world to operate. A team of chefs is working around the clock, working with rangers who are learning how to grow their own food, prepare their own meal plans and meals, speak about their diets from an ethical, environmental, and nutritional standpoint, and who are passing this knowledge on to their families and communities.

Damien Mander, IAPF Founder and Akashinga Creator

The up-to-date knowledge of modern vegan affairs taking place globally positively impacted the Back to Black Roots Kitchen. I took that knowledge and shared it with my team. We all internalized and continue to reference Dr. T. Colin Campbell in our kitchen and garden.

Chef Cola, founder of IAPF’s Akashinga Back to Black Roots Vegan Kitchen and Garden

Top Tip

As the program expands to 1,000 women in 2025, the messaging potential for the plant-based movement in driving the largest female army, protecting some of the world’s most iconic ecosystems, cannot be missed.

Damien Mander, IAPF Founder and Akashinga Creator