[Stoves] Rural restaurants

[Joshua Guinto]

Dear Anil

My name is Joshua Guinto. YOu may call me Jed. Im from the Philippines and
have been a development worker since 1987 focusing on appropriate
technology sustainable agriculture, village enterprises. At this very
moment, my passion is into cook stoves.

Reading quickly through your article, i found a lot of very innovative and
noble ideas which i can quickly relate to. I am also wanting to have such a
project for the poor people here in the Philippines, particularly those at
the disaster prone areas and those schools with malnourished children.

I fully support all your innovative ideas - the economies of scale, the
reduced pollution at home, the social interaction, the nutritional
benefits, among others. However, please exercise some caution about the
family interaction that may be lost during the preparation of their food
and will be taken over by the restaurant.  No matter how difficult it is,
it is still an important element in the family. The restaurant will have to
present an alternative to this important family fabric (like home gardens?
or home food processing units?)

What i can contribute to your document is about the supply of food items.
The rural restaurant, before having the food cooked will always have to get
it from somewhere and somehow. And the nutritional and economic benefits of
the project will be complete if the food supply will also be in control of
this project.

First, it will have to be connected to the specific nutritional needs of
the specific client families of this project. If you will consult with a
nutritionist, you will find that the families will have a specific set of
nutrient deficiencies.

And having this information, there will have to be a farm design and plan
to produce the food for the restaurant. This, then may have to be under a
production contract with a farmer group.

During harvest, the project will also need a food processing station, in
which the food harvest may be dried, dehydrated, milled and stored, what
ever is necessary.

It is in this food bank, that the restaurant may draw the food supply for
the restaurant. ( I have a project concept about the village food bank
somewhere in my library, i will have to search it  if you are interested)

>From here on, the appropriate stove design will be relevant.

And to continue, the waste from the restaurant may then be converted to
fertilizer to fertilize the gardens.

So there is the complete loop that i can suggest.

Therefore the rural restaurant will also create jobs for gardeners,
farmers, cooks, food processors, managers, and consulting nutritionist,
farm designers (permaculturist is best) as well as stove artisans.

I have some other projects on solar dryers and food dehydrators. If this
interests you, i can send you some drawings and short descriptions in the
next mail.

all the best to your project.

Jed Guinto
Specialist, Sustainble Village Technologies






2012/5/19 nari phaltan <nariphaltan at gmail.com>

> *I am putting this article for discussion since this forum is basically
> about cooked food. www.nariphaltan.org/ruralrestaurants.pdf*
> *
> *
> *Look forward to an interesting discussion, feedback etc.*
> *
> *
> *Cheers.*
> *
> *
> *Anil K Rajvanshi
> *
>
> --
> Nimbkar Agricultural Research Institute (NARI)
> Tambmal, Phaltan-Lonand Road
> P.O.Box 44
> Phaltan-415523, Maharashtra, India
> Ph:91-2166-222396/220945
> e-mail:nariphaltan at gmail.com
>           anilrajvanshi at gmail.com
>
> http://www.nariphaltan.org
>
>
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