Polska pomoc


Social Slow Food: Durable income sources and effective social integration for the disabled and socially disfranchised from TEMI Community

Residents of the TEMI Charity Centre – the local partner of the project implementing entity – are persons with mental or physical handicaps, orphans, homeless or unemployed, single mothers, victims of violence, displaced people, refugees and elderly people who are socially excluded. Because of their situations, these people need physical, social and psychological care and support that is adjusted to their abilities.

Thanks to good organisation and highly qualified staff and therapists, the TEMI Centre offers its wards therapeutic and socialising activities at a high level. The organisation maintains itself from its own work and products (a joinery, bakery and organic farming). TEMI receives a regular government subsidy in the equivalent of about EUR 72,000 a year, which is inadequate for efficient operation and development of the centre.

With the expansion of production and promotion of regional products envisaged in the project, TEMI will attain minimum financial stability, while the organisation’s activeness and involvement of the wards will improve. Moreover, the centre’s residents will benefit from better living conditions and better care thanks to stable revenues from the sale of their own products.

Social Slow Food: Durable income sources and effective social integration for the disabled and socially disfranchised from TEMI Community

The aim of the project was to develop a model for improving the financial stability of institutions dealing with people with disabilities and people from disadvantaged groups in the Kakheti region in Georgia and also to increase these people’s occupational and social activeness through marketing of local production as well as by exchanging experiences with Polish organisations in the matter of social entrepreneurship, presenting schemes for how to sell regional products, and offering marketing techniques.

The staff managing the centre is not adequately skilled in marketing, production and management. Through participation in training and experience exchange with Polish organisations, they will become skilled in running a restaurant according to the social enterprise model and in co-managing a bicycle renting facility. Under the project, models will be presented for marketing strategies and the promotion of regional products along with possibilities for expanding product market offers.

Continuous operation of the restaurant as well as events organised within the centre create a natural space for interaction among wards – acting in this case as hosts – and visitors. This encourages their social integration, while helping them to overcome barriers and prejudices among visitors. In addition, the establishment of a summer restaurant and an interesting tourist offering (unique in the region) in a natural way develops the network of contacts with the local population (purchase of goods and services), which also contributes to building the image of the non-governmental organisation and persons with disabilities themselves as those who bring significant input to the life of the local community.

Social Slow Food: Durable income sources and effective social integration for the disabled and socially disfranchised from TEMI Community

Training on social entrepreneurship was attended by 10 people from the TEMI Charity Centre. A debate with experts was held in order to work out a social entrepreneurship model for TEMI. A bicycle trail together with the region’s local attractions was prepared and marked out, composed of three trails (a mountain, tourist and environmental trail). The bicycle rental facility was helped with the purchase of 18 bicycles, infrastructure for the bicycle trail was built and the TEMI summer restaurant was furnished. The centre’s management staff was trained with seven participants being taught about project applications, legal issues and social enterprise in agritourism. A promotional event was organised for about 90 participants. A radio programme was also created to promote the project.

As a result of the project, occupational and social activeness increased and efficiency was improved in the rehabilitation of 30 residents of the centre.

The restaurant serves regional dishes and the organic wine kvevri from the TEMI vineyard. Packaged regional products, prepared according to recipes developed under last year’s project, can also be purchased. TEMI wards (i.e. persons with disabilities and who are socially disadvantaged) serve in the restaurant as part of their social and occupational therapy. As a target goal, the restaurant will be open 7 to 8 months a year due to the local climate conditions. A menu was prepared along with a trial preparation of dishes, promotional materials were drawn up and a website for the bicycle trail was created (also in a mobile version).