Ambassador of the Month: Murielle Aida Diallo – Dakar, Senegal

Ambassador Of The Month: Murielle Aida Diallo – Dakar, Senegal

Tue 30 Jul 2013

Story by Sarah Curl
 

Ambassador of the Month is a new feature that we’ve launched in order to highlight the amazing volunteers we have around the world. Ambassadors who have been chosen show an unwavering desire for change in their communities. They are fighting for real food and food education skills and donate their time every month to make this happen.

This month’s Ambassador of the Month is Murielle Aida Diallo. Born and raised in Dakar, Senegal, Murielle has a diploma in hotel management and catering. Murielle joined the voluntary Ambassador team in November 2012 in order to show the importance of good food in her community, push for better use of local products and encourage and discover new flavors in food. Please meet Murielle!

Tell us a little about why you wanted to get involved in the Food Revolution?
In my final year of studying I wrote about the nutritional needs of children and old people. We found that the two generations have almost the same nutritional needs. When we have materialized our diet program by opening a dietetic sandwich shop, we wanted to integrate the Food Revolution, because we were fighting for a healthier food, and we also wanted to share our passion for cooking through the energy and movement conveyed by determination.

How has the Ambassador Program helped you accomplish your goals?
The Ambassador Program provided a better orientation of objectives to be achieved by:
• An adapted documentation for each community
• Exchanges between ambassadors help to share best experiences and develop relationships.
• Motivation for the team and the new members of the revolution.

What have you been able to achieve since being an Ambassador?
Since our participation in the Food Revolution, we were able to share healthy recipes, encourage members of the importance of buying seasonal products, and organize tasting evenings in the presence of local producers and workshops smoothies which helped to inform people on the benefits of fruits and vegetables.

What are you currently working on in your community?
On Food Revolution Day, we organized a cooking workshop with a pre-school. After this activity, a renovation of the school food served in the cafeteria was born: starting from September 2014, only healthy food and fresh products are to be served to children. Check out the video of our Food Revolution Day celebrations here.

We are gradually working to involve many more people in our Food Revolution. In Dakar we have began to lose our culinary treasures to the detriment of frozen products which are faster and easier in terms of cooking, and our new campaign aims to change this by organizing a partnership with local producers and a weekly vegetable market in order to be closer to consumers and encourage them to eat better.

Find out more about our Food Revolution Ambassador program and apply to become one here!

Find out more about Murielle here: Food’iét Sandwicherie Facebook

About the author: Sarah Curl is the Food Revolution Community Manager for the Jamie Oliver Food Foundation.

Twitter: @sarahanncurl

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