Preserve to Prosper: Women-led Kimchi Production from Seasonal Surplus Vegetables in Bangladesh

This project tackles food waste and empowers rural women in Bangladesh by turning surplus seasonal vegetables into kimchi. Using low-cost fermentation, it extends shelf life, boosts nutrition, and creates new income streams. Kimchi recipes will be adapted to local tastes, and 100+ women and youth will be trained in fermentation, food safety, and business. Three fermentation hubs will be established in high-waste areas, with promotion in local markets. The project fosters a circular economy, improving livelihoods, nutrition, and women’s empowerment.