When a Soweto dumping site became a hazard for local children, six community members took action. Today, the Zola Nutritional Centre transforms four hectares into a lush source of vegetables and fruit.
Members Nkosiyapha Maseko, Petunia Makhetha, Thamsanqa Nhlapo, Siphiwe Way, Xolisa Gijana, and Don Mhlanga are all committed to building a better community through their voluntary work at the Zola Nutritional Centre.
After identifying a dumping site in the kasi, they transformed it into a productive food garden. Today, the space feeds the community and sends a clear environmental message to the people who live around it.
Turning dirt into good deeds
Zola Nutritional Centre started in 2021 when Nkosiyapha Maseko noticed an illegal dumping site where children often played. Concerned for their safety, he approached other community members to begin cleaning the area, with the idea of turning it into a food garden.
The land was later approved for use by both the community council and the City of Johannesburg.
Since then, on just four hectares, the team has been planting cabbage, spinach, potatoes, chillies, morogo, onions, tomatoes and amaranth.
They also have fruit trees, including bananas, peaches, strawberries, feijoa, apricots and lemons. Their herb garden includes rosemary, mhlonyane (Artemisia afra, known as African wormwood), dandelion, mint, sage, basil and lavender.
Thamsanqa Nhlapo, one of the members, tells Food For Mzansi that they hope to expand their vegetable production but are currently facing several challenges.
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A garden that feeds a community
Nhlapo explains that the centre focuses on growing vegetables for the community, particularly for vulnerable families who approach them for assistance.
“We do not sell at this point,” he says. “Only those who can afford it contribute, and that money is used to improve the garden.”
Thamsanqa Nhlapo
All members work voluntarily, dedicating their time to planting, maintaining and harvesting crops, as well as engaging with the community.
Maseko adds that while they would like to cook for families regularly, limited resources make this difficult.
“We maintain a database of families who need our services because the organisation is community-based.”
This helps them track and prioritise households during each harvest.
“Due to limited resources and funding, every harvest is shared among those in need, as this is currently the main way the organisation supports itself,” he adds.
Maseko also shares that the centre sometimes hosts initiatives such as “Go Back to School” to raise funds for children in need, providing school uniforms, stationery and other donations. These events are also opportunities to cook for the community.
“Most importantly, we are careful about exposing children to unhygienic environments and ensure we comply with government standards when offering these services,” Maseko adds.
A place of healing
Zola Nutritional Centre aims to fight poverty and hunger in the community by providing fresh vegetables and support to vulnerable families, says Nhlapo.
He explains that the initiative includes food parcels and nutritional education workshops for residents.
“The project directly addresses food insecurity and improves the quality of life for vulnerable members of our community, including children, the elderly and people living with disabilities,” he says.
Nhlapo adds that they hope to provide daily nutritious meals to at least 1 000 families, helping to reduce food insecurity in the area.
With support from Dobsonville Pick n Pay, the centre sometimes receives food items such as canned fish, beans, Morvite, instant porridge, diapers, sugar and mixed vegetables. These items are distributed to households on their beneficiary list.
“This space is healing for the community. It produces fresh air, unlike before, when it was an illegal dumping site that posed serious health risks,” Nhlapo says.
“Since the area was cleaned, the community feels safer, and there is less crime. The garden has brought positivity to people living around it.”
Hopes for the future
Nhlapo says the initiative faces several challenges, including a lack of secure facilities for meal preparation. The centre needs kitchen appliances, storage facilities, garden tools, uniforms and additional monthly food supplies such as grains for beneficiaries.
He adds that they hope to increase vegetable production for the soup kitchen and possibly introduce projects that could create employment for young people, such as a poultry farm or piggery.
While there is strong potential, growth has been slow, as volunteers also have personal responsibilities. Nhlapo explains that with the opportunity to work full-time, the project could grow significantly.
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