By Fanuel Chinowaita
MUTARE, 6 July 2026– Award-winning Dapuraunanzva Arts Ensemble used music, dance and drama to celebrate Zimbabwe’s cultural heritage while promoting healthy indigenous foods and sustainable food systems during the Green Plate Cultural Event held at Mwaka Hub in Chikanga on Saturday.
The program was organized by the Manica Youth Assembly (MAYA), with support from Green Governance Zimbabwe and funding from Hivos under the Urban Futures program. It brought together government departments, development partners, youth organizations, entrepreneurs and community members to promote indigenous foods, climate-smart agriculture and youth-led innovation.
Held under the theme of celebrating culture, promoting health and building sustainable food systems, the event featured traditional food exhibitions, cultural performances, networking sessions and discussions aimed at encouraging healthier diets while strengthening local food systems.
Speaking during the event, Dapuraunanzva Arts Ensemble director Keaven Simomondo said the ensemble has evolved beyond entertainment and is using performing arts as a tool for community development, environmental awareness and nutrition education.
Founded in 1996, the ensemble has grown into one of Zimbabwe’s leading cultural groups. It won the Chibuku Neshamwari National Championship in 2022 and finished second runner-up in 2024. The group has also represented Zimbabwe in Tanzania and India and is scheduled to perform in Tanzania again later this year.
Simomondo said the ensemble works with young people through school arts programmes, arts festivals, rehabilitation initiatives and poverty alleviation projects.
“We work with different youths, including those undergoing rehabilitation. Through our school programs and community outreach initiatives, we use arts to educate and empower young people,” he said.
He said the organization is partnering with the Manica Youth Assembly through the Green Plate initiative to encourage communities to embrace nutritious indigenous foods while preserving Zimbabwe’s cultural heritage.
“We are also involved in environmental conservation through river clean-up campaigns and work with Global View on drug and substance abuse awareness programs. Through the Green Plate program, we are promoting a culture of healthy eating by encouraging the consumption of indigenous foods,” Simomondo said.
Speaking on behalf of Mutare District Development Coordinator Mr T. Kapenzi, Mr Chako said preserving Zimbabwe’s traditional food systems is essential to improving nutrition and achieving food security.
He said the Green Plate Cultural Event complements Government efforts under the National Development Strategy 2 (NDS2) and supports First Lady Dr Auxillia Mnangagwa’s Traditional Cook-Out Competitions, which encourage the preservation of indigenous foods and culinary traditions.
“Our traditional, highly nutritious food systems are increasingly being replaced by highly processed, less diverse choices. This shift directly threatens our local indigenous knowledge and compromises the dietary health of our young population,” he said.
Officials from the Ministry of Youth Empowerment, Development and Vocational Training said young people, who constitute more than 70 percent of Zimbabwe’s population, have a critical role in transforming the country’s food systems.
The ministry encouraged youths to participate across the entire food value chain—from production and processing to marketing and consumption—while embracing innovation and technology to create employment, improve nutrition and strengthen climate resilience.
Young people were urged to adopt healthy diets by consuming indigenous foods, practice climate-smart agriculture and protect the environment by avoiding unnecessary tree cutting.
The ministry acknowledged that limited access to land, inadequate capital and skills shortages continue to hinder meaningful youth participation in agriculture. It encouraged youths to engage local authorities for land allocation, access financing through Empower Bank and enrol at vocational training centers to acquire practical skills.
Officials also commended exhibitors who are adding value to indigenous products, including beverages made from tsubvu and mapfura fruits and fortified traditional porridge products.
Among the exhibitors were ZIDAWU, Safari Froots, Accent Oasis, Usangwe Natural Fortified Food and Impilo Organics, which showcased a variety of nutritious indigenous and value-added food products.
Speaking on behalf of the Simukai Child Protection Program, Nyasha Danha said the event also provided an opportunity to recruit and empower more young people.
“We want to recruit more youths, equip them with knowledge and empower them. Young people should not remain idle at home but take advantage of opportunities that build their skills and livelihoods,” Danha said.
Organizers said the Green Plate Cultural Event seeks to demonstrate that food tells Zimbabwe’s story, culture shapes its identity and sustainability secures its future, while encouraging communities to reconnect with traditional diets, support local food innovators and build resilient food systems through partnerships, culture and youth leadership.