Homepage AIKA – Tanzania AIKA – Tanzania With the support of the IDP, I received training in agroecological practices and business management, which helped me to transform my restaurant into Agroecology Business I am Aika Mattemu, the owner of Momm’s Aikas Kitchen in Sekei Juu, Arusha. My journey began with a passion for cooking and a desire to provide healthy, delicious meals to my community. With the support of the IDP, I received training in agroecological practices and business management, which helped me to transform my restaurant into Agroecology Business My restaurant, Momm’s Aikas Kitchen, focuses on serving meals made from locally sourced, organic ingredients. We have adopted several agroecological practices, such as composting food waste, using energy-efficient appliances, and sourcing ingredients directly from farmers who practice organic farming. These practices not only reduce our environmental impact but also ensure that our customers enjoy fresh, healthy meals. Importance of Youth Involvement in Food System Transition Young people are the future of our food systems. Their involvement is crucial because they bring innovative ideas and a willingness to adopt sustainable practices. By engaging in occupations related to food system transition, they can help create a more resilient and sustainable food supply, which is essential for the health of our communities and the planet. To encourage and revive interest, we need to: · Political Level: Advocate for policies that support Agroecology and provide incentives for young entrepreneurs. · Training Level: Offer educational programs that teach agroecological practices and business skills.