In celebration of World Food Day 2024, St. Vincent Brewery Limited (SVBL) made significant contributions to the activities at Kingstown Preparatory School (KPS) and New Grounds Primary School.
“The global theme, “Right to Food for a Better Life and a Better Future”, resonates profoundly in St. Vincent and the Grenadines, where access to nutritious food and sustainable agricultural practices are vital for community health and resilience,” SVBL said in a press release.
At KPS, the excitement began with presentations from key figures such as Monica Davis from the Ministry of Agriculture, who led an interactive session that captured the students’ curiosity.
Colleen Phillips, representing the Food and Agriculture Organization (FAO), further emphasised the importance of sustainable agricultural practices. Senior Education Officer Elspeth Adams from the Ministry of Education rounded out the presentations with discussions on the role of education in fostering a sustainable future.
Fenton John, president of the PTA at KPS, expressed his enthusiasm about the day.
“This event is not just about food. It’s about nurturing the minds of our children. Understanding where our food comes from and how we can sustainably manage our resources is essential for our future.”
As part of the brewery’s involvement, Kimon Baptiste, public relations and media analyst at SVBL, captivated students with an insightful talk on how the brewery aligns with the theme of World Food Day.
“While we are a brewery, we are also part of the food system, which is why we are committed to the theme of ‘Right to Food for Better Life and a Better Future’,” Baptiste said.
“Our goal is to ensure that everything we do supports this right. We strive to reduce our environmental impact through sustainable practices like recycling and waste reduction, which not only enhance our brewing process but also contribute to food security in our community.”
The day continued with a vibrant display of local produce at KPS, reflecting the community’s agricultural heritage and commitment to sustainability.
Fruits, vegetables, and root crops grown by local farmers were showcased, embodying the theme of the right to food and its importance in sustaining livelihoods.
At New Grounds Primary School, students were treated to an engaging session led by Joshua Laborde, safety and environmental coordinator at SVBL.
Laborde provided a deep dive into the brewery’s eco-conscious brewing process, which incorporates sustainability at every stage.
He spoke about SVBL’s sophisticated water purification system that minimises waste and maximises water reuse, ensuring that high-quality standards are upheld while conserving resources. This further emphasised SVBL’s commitment to conserving natural resources by reducing consumption.
Laborde also discussed the brewery’s dedication to protecting the watershed through recycling efforts, explaining how crates and bottles are repurposed to reduce SVBL’s carbon footprint.
His session demonstrated how sustainability isn’t just a concept but a practice that requires ongoing commitment at every level of production.
Students were also encouraged to propose their own ideas on how the brewery could further improve its sustainable practices.
Laborde’s presentation not only educated the students about SVBL’s role in sustainable brewing but also inspired them to think critically about the importance of resource management and waste reduction.
“As the activities concluded, it was clear that World Food Day had been more than just an event – it had been a call to action for everyone involved,” SVBL said.
“The students at both schools left with not just a clearer understanding of sustainability but also a renewed appreciation for the role they can play in ensuring the right to food for a better life and future in their community.”
Another propaganda stunt by the brewery? Using the children for your own gains?