Online Reporter
Mbulelo Mpofu, Zimpapers Arts and Entertainment Hub
FROM the sizzling heat of the kitchen to the cool shade of newly planted orchards, Cowdray Park-based cook Ernest “Chef Dimple” Hove, is swapping spatulas for seedlings in a bold environmental campaign rooted in climate education and community empowerment.
Recently elected as a QS ImpACT Climate Ambassador Volunteer, Chef Dimple has taken his passion beyond the plate. To mark the Global Day of Action (which runs from Monday, 28 July to Sunday, 3 August) under the theme “Educating the Next Generation on Climate Action” he conducted climate training sessions at Fusi Primary School in Bulawayo, engaging learners from ECD to Grade S.
“As part of the commemoration, I trained the pupils on Climate Action. ECD classes planted three fruit trees to start instilling environmental consciousness early. I later continued the programme with Grade Seven learners, teaching them about climate change and actionable mitigation strategies.
“We planted more than 10 fruit trees in their orchard and in total, 20 trees were handed over to the school and over 40 pupils took part,” said Chef Dimple.
Determined to spread the message further, he extended the initiative to Cowdray Park Primary School where he addressed pupils during assembly.
“I was given a chance to speak on mitigation strategies to reduce emissions. I showcased wall hangers, vases and flower pots made from plastic bottles, cardboard and newspapers to demonstrate recycling and up cycling. The day ended with the planting of six fruit trees in the school orchard, with help from ECD learners, older pupils and school staff.”
The QS ImpACT Global Day of Action is an international initiative empowering youth to lead climate-focused workshops in schools and communities.
Chef Dimple shared that another Climate Action education and tree-planting programme is lined up for Monday at a local vocational training centre.
His mission? To plant at least 1 000 trees annually while embedding climate education and sustainable practices in Zimbabwe’s food systems.
“As a chef, I understand how food systems are deeply affected by climate change. Unpredictable weather, soil degradation and deforestation compromise food production, availability and nutrition, especially in communities dependent on agriculture and local markets,” he said.
“Tree planting is one of the most impactful ways to restore ecosystems. Trees improve soil fertility, regulate temperature, enhance food security and promote biodiversity — key ingredients for healthy crops and culinary sustainability.”
Through this green initiative, Chef Dimple wants to spark a broader environmental consciousness.
“I hope to contribute to greener kitchens, resilient communities and a climate-smart future,” he added. — @MbuleloMpofu
