The proposed project is an initiative by Zadeva Fishery Products to promote the inclusion of small-scale fishermen in their operation. Change of lifestyle amongst meat-eaters has increased the demand for alternative protein such as fish. Therefore, the need to incorporate small-scale fishermen is necessary in order to procure fresh fish.
Small scale fishermen are an essential part of any fish supply system and up to 90% of them are based in developing countries like Namibia. According to FAO, 90% of fishermen are women and often rely on the fish trade as a source of income. Covid19 related lockdowns have not only interrupted the supply chains and demand of fish products but severely affected small-scale fishermen’s source income.
Thus, we propose a digital platform for small-scale to trade as well as decentralize the supply of fresh fish products across the country. The underway project aims to create decent income for fishermen as well as focus on sustainable fish products.
At ISA, the project focused on three key objectives, namely:
1. Designing a digital marketplace: a digital market that connects small scale fishermen with the markets across the country. This will be collaborative effort between fishermen, logistic companies and hospitality industry in Namibia. The platform will contain content for marketplace for sustainable fish trade in Namibia including (product showcasing available for sales), application displaying seasonal and non-seasonal fish products, capacity building opportunities for small scale fishermen to build a resilient and sustainable blue economy, training opportunities on value addition, sustainable fishing methods, fish preservation etc. The main activities are; a). Designing the structure and content of the digital market and b) Programming the digital market platform
2. Developing a Manual to facilitate the integration of sustainability in the hospitability industry: a manual towards incorporating aspects of sustainability in hotels restaurant, lodge and restaurant in Namibia. The manual will contain some best practice adopted by Germany and steps town a sustainable service. The main activities include: research on sustainability in the hospitability industry of Germany, visits to best practice, interviews with administration and customers of sustainable restaurants, hotels etc. in Germany, interviews with fishermen and fish/sea food processing companies in Germany, and designing the structure and content of the manual.
3. Blue Tourism Packages: To compile packages for both local and international tourist to spend a day with the fishermen. Activities in the package will be aimed at creating awareness and engaging communities with oceanic environment and educate them on sustainable fishing. It will also enable tourist to get to know the fishermen behind the fish and create sustainable memories as they enjoy nature.
The underway project is a pilot study and is earmarked for fishermen based in Namibia’s main coastal towns; Swakopmund, Walvis Bay, Hentis Bay, and Luderitz on the supply side. While it includes 10 restaurants and end-consumers in Windhoek. Upon successful implementation, the project will be rolled out nationwide.