Procurement of Fresh Vegetables

1. Need for fresh green vegetables:

Green leafy vegetables are essential for children’s growth, immunity, and prevention of anaemia and vitamin deficiencies.
It has Iron which prevents anaemia, vitamin A which supports vision and immunity, Folate and calcium which supports growth and development.

Caregivers must ensure fresh, seasonal, and local greens are procured and used at least 3-4 times a week.
Vegetables should be stored, handled, and cooked hygienically to retain their nutrition.

Creche caregivers should buy in small quantities to ensure freshness, preferably 2-3 times a week.
Choose local, seasonal greens like spinach, amaranth, fenugreek, coriander, mustard leaves, etc.
Prioritize unbruised, pest-free, fresh-looking vegetables with vibrant colour.
The indicators for identifying good and poor-quality green vegetables is given below:

If available, procure from nearby farms, markets, or local vendors to reduce costs and ensure regular supply.

Maintenance of a vegetable procurement register noting date, item, quantity, price.

Creche caregivers can choose a sunny open area within or near the creche premises. If ground premises is limited then pots, bags and used plastic drums can be used.
Involve the creche committee and other community members in preparing the land for cultivation.
Collect local seeds that are endemic to that area for planting.
Ensure fencing the plantation area with community support to protect from cattle and poultry.
The use of wastewater can be promoted to regularly water the plants.
Kitchen waste can be used as a manure.