We critiqued the liberal sprinkling of sustainability buzzwords throughout their content. With the masterful touch of Professor Anne Burt, who teaches a class on communications for Columbia’s Nonprofit Management program, we reformulated Azada Verde’s Mission, Vision, and Values. The first is a brochure to introduce Azada Verde to external partners. To that end, the team produced two deliverables.
It should also be backed up by rules and systems to ensure that positive impact can be continually achieved. They must also convincingly demonstrate how that good is accomplished. It is not sufficient for a nonprofit to simply do good. For better or for worse, government and business rules still apply. Nonprofits come into existence precisely to address problems, often critical ones, that have fallen through gaps in government or business structures. Azada Verde and their programs appeared to have emerged organically, as needs arose, before Hugo and his partners had time to formalize an overarching organizational strategy or program-specific plans.Īzada Verde is not alone in being galvanized to action faster than one can strategize. But the information we studied told of a need for deeper organizational foundations. It was quickly evident to us that Hugo cared deeply for his constituents and was eager to expand and make a greater impact. He remained available for video chats even as Covid-19 forced our team and client into three different time zones. We interviewed Hugo endlessly, in person and through emails. The team was fortunate to be in constant and direct contact with Azada Verde’s founder Hugo Dalmau Coll. We got to work, poring over its website, social media accounts, financial records, and program documentation in search of information that would eventually be organized into a coherent strategy. Azada Verde wanted a three-year sustainability strategy aligned with the United Nations’ Sustainable Development Goals (SDGs).
The brief given to our team appeared straightforward at first blush. Their website asks plaintively, “Would you eat the same thing over and over again, 365 days a year?” As part of this mission they seek to diversify meals. Our client, Azada Verde, is changing that through their mission to build sustainable local food systems in Mozambique. Taste, texture, and nutritional value are less pressing concerns. In Mozambique, it is beloved for its ability to fill stomachs and impart energy for working on farms. For many inhabitants of the Sofala province in central Mozambique, however, xima might be the only food on their plates every day. This pliable paste made by heating cornmeal and water serves as a perfect canvas for rich sauces and vegetable, seafood or meat dishes.