Nourish Madagascar

Programs

1. The school lunch program runs each year from February to May for each of our 12 partner schools during the lean season that coincides with their planting cycle. We run after the crops have been planted and communities have expended all their resources. The program is run by community volunteers under Nourish Madagascar supervision and meals are prepared by parents according to schedules defined by local leaders. Menus are planned in accordance with local religious practices that are unique to each village. In 2025 we provided 59,094 meals to 1,407 children during the hunger season which ran from February 2025 to April 2025.

   $8,878 spentof which $48,507 as grants
   84% of program spending

2. Fresh water access is ensured at each school by constructing wells near the cooking facilities. Toilets are constructed in a cost-sharing arrangement with each community. Hand washing stations are provided and WASH-style training is given to children to ensure cleanly practices before eating. We maintained the wells and improved the toilets at our 12 partner schools to maintain sanitation at the schools where our programs operate. Each partner school has one well located near the kitchen facility and 2 toilets for use by volunteers and students. Additionally we maintained over 70 locally constructed handwashing stations for use at each of our partner schools.

   $667 spentof which $3,626 as grants
   6% of program spending

3. We work with local growers to break the cycle of scarcity in local food markets. This year we partnered with over 150 local farmers to produce vegetables near each partner village. This keeps program funds circulating within each community and increases the overall amount of available during the lean season. We provided courses on improved gardening techniques from local agricultural experts and seed to 153 local growers who participated in our program. These growers provided on average 10 kilos of produce for the local program they support.

   $583 spentof which $3,210 as grants
   6% of program spending

4. We provide extensive community training sessions in the months before each program begins covering food-borne illnesses sanitary techniques necessary for congregate meal preparation and leadership skills for local committee members. There were training courses for food-borne illnesses and health advanced cooking handwashing and nutritious meal planning and reporting and program management at each of our partner schools. The final course involves a cooking demonstration for all of the techniques learned by the community.

   $466 spentof which $2,539 as grants
   4% of program spending

The 4 programs described on its FY2025 Form 990-EZ. Program spending in total: $10,594.